Thursday: "Oh! So sorrel!"

Last night we finished off the pasta and sauce from Wednesday. To go with it I made a cauliflower[CSA]-parmesan gratin from Hazan and another batch of butter-stewed chard[CSA]. The cauliflower thing, which differs from our normal baked cauliflower in that it's boiled first, was very nice.

However, when I went to adjust the seasonings on the chard, I discovered that I had grabbed the wrong bag from the fridge and cooked the sorrel. That explains why it didn't behave like chard. :-) Even after adding a bit of cream this was still a bit too intense to eat as a vegetable, so it's in the fridge to make soup with. I know I tasted a leaf before I pulled the bag, but I either got a very mild leaf or I was really not paying attention.