Each season that we grow vegetables, something surprises us. Some variety always performs better, tastes better, is hardier or more abundant than we ever anticipated. This season it was sorrel (correction: IS sorrel).
Sorrel is a tangy, leafy green that can be cooked, eaten raw in salads or used as an herb for it's tart, lemony flavor. I put some in the garden this spring, expecting that it would mature along with my spring greens - my lettuces, spinach, arugula and the like. I had never tried to grow it before, and was a bit disappointed that it never really kept pace. Eventually, long after the last of the lettuce was gone and the extreme heat of summer was in full force, the sorrel sprang to vigorous life. We now have a thick carpet of it's pointed, emerald green leaves in our garden bed, and it is handily holding its own against heat, drought and wind. When cabbage loopers ravaged every single leafy plant I had, the sorrel was utterly unaffected. When I cut some in early June for a spring-inspired risotto, it suddenly shot up and filled the gaps, gaining inches overnight. We adore this fresh tasting green so many ways, and now that I know it will be a reliable hot weather performer for us, it has earned a permanent place in our garden. I urge you to give it a try too!
1 cup bulgur wheat
1 cup water
a pinch of salt
several large handfuls of sorrel leaves, washed and chopped
1/4 cup chopped fresh mint
1 fresh tomato, diced
2-3 ounces crumbled feta
salt and freshly cracked pepper to taste
Heat water and salt to a boil. Stir in bulgur, remove from heat and cover. Let stand for thirty minutes. Fluff grains with a fork.
Transfer bulgur to a large bowl. Add sorrel, mint, feta, tomato, salt and pepper. Stir gently to combine. Add just a squeeze or two of lemon juice (not too much, as the sorrel has a tart flavor) and enough olive oil to make it as moist as you like it. Toss well and serve immediately or refrigerate and serve chilled.