When A and I belonged to a CSA before, we received sorrel in one week’s basket. I’m always eager to try new vegetables and was excited to try a lemon-flavored green. I uninventively used our sorrel in a salad and was sorely disappointed. A hated it (honestly, I did too). The leaves were too tough for a salad and the tanginess was overpowering. The only fan of sorrel in our house was our cat, Zeke (Zeke has a soft spot for green leafies).


When we found sorrel (Tecolote Farm) in our Local Box from Greenling this week, I knew it would sit in the bottom of my fridge and go bad if I didn’t tackle the beast and figure out how to tame it. After giving Zeke a few pieces (which he begged for, attacked and killed–yes, he’s a weird cat), I hopped on the Internet. Most of the epicurious recipes included sorrel in some sort of seafood dish. We’re not huge seafood eaters and any of those undertakings would involve an extensive trip to the grocery store. When sorrel wasn’t paired with seafood, its mate was usually goat cheese. The sorrel, goat cheese and beet stacks looked promising, but the reviews were not favorable (I only cook epicurious recipes that have 90% or higher rating).


Defeated by epicurious, I branched out to food blogs. Two Small Farms, a great website from two farms that have collaborated to provide one CSA, had quite a few recipes for sorrel. I was inspired by the Sorrel Goat Cheese Quiche recipe and decided to alter it slightly to create a frittata for this morning’s breakfast.





While I was cooking, A ran to our nearby coffee shop to grab a couple of lattes since we’ve run out of coffee and our roaster is closed on Sunday. He arrived just as I was taking the frittata out of the oven. Fresh lattes and fresh farm produce were a perfect start this Sunday morning. A liked the sorrel frittata so much, he went back for seconds. Looks like we’ve found a suitable sorrel recipe.



Sorrel Goat Cheese Frittata
1 T olive oil
1/2 cup diced onion
1 diced garlic clove
3 cups chopped sorrel
4 eggs
1 cup milk
4 oz. crumbled goat cheese
1/2 cup shredded parmesan cheese
1 sliced tomato
Preparation:
Heat oven to 350 degrees. Prepare all vegetables. Crack eggs and mix with milk in a small bowl. In a medium cast iron skillet, warm olive oil. Add onion and garlic and saute until onion is soft. Remove from heat. Add egg and milk mixture. Add sorrel. Mix. Top with goat cheese and parmesan. Bake for 15-20 minutes. Top with sliced tomatoes. Serve.


When you cook with sorrel, added salt is not necessary. Though I didn’t use any extra seasonings, the frittata was full and flavorful. I served our frittata with gluten-free toast (Wild Wood Art Cafe) and a fruit salad consisting of all locally grown fruits: Grapefruit (G&S Grove), Blueberries (Berry Best Farm), Peaches (Caskey Orchards) and Mint (my own).