Sour observations

Steve is not a chatty person and can often eat a full meal without making a remark as to its flavor, thumbs up or down. A typical evening on Friday, we sat down for a supper of  wild greens and meat stir-fry with millet. I asked for a comment and he said it was much more sour than usual. I assumed it was all chopped dock with onions and beef until a few days later when harvesting sorrel I noticed the similarity between dock and sorrel. Haha! Yep, we ate stir-fried sorrel! Not recommended.

The docks and sorrels (or süaromp in Low German) genus Rumex, consist of about 200 species in the buckwheat Polygonaceae family. Imagine! They grow all over the world. After a long winter, all things green are a welcome addition to any meal, especially when learning to eat from the land surrounding us.

The sour taste is due to the content of oxalic acid, sorrel having a healthier dose than dock. Rhubarb, another cousin in the Polygonaceae tribe, has the same attributes, but in this case only the stalk is eaten and the leaf portion is thrown away due to its higher content of oxalic acid.

The folks in Turkey have many unique dishes with sorrel and dock and a host of other greens that I am going to serve to Steve for a dress rehearsal. Check out the vegetable dishes at http://www.goturkey.com/en/pages/content/1369  First on the list for me are Stuffed Dock Leaves (http://www.giverecipe.com/stuffed-dock-leaves.html)

Steve and I are taking an agriforestry class next week in western Wisconsin which means that Loida and Nathan will be in charge!

Market boxes should include: radishes from a new bed, salad mix inlcuding new spinach, asparagus, mizuna, pac choi, rhubarb, and herbs.

Some members expressed interest in buying a bread share. I will have bread punch cards for sale; you choose which market days and how much bread you want to take home that day. Cards for 15 bread punches will be $57, otherwise bread is $4 each. We plan to have bread in some shape for sale most market days when I am around.

My observations this past week were the various shades of sour and how to harvest accordingly. Please share your new insights with us when you come to market or on facebook https://www.facebook.com/JubileeFruitsVegetables  There are daily postings with pictures; one showing me hard at work while leaning on my hoe!