Tuesday, August 23, 2011
Everything in our boxes this week is pretty self explanatory except perhaps some subscribers are unfamiliar with sorrel and or okra. Check out images below. I enjoy sorrel raw in salads. It has a lemon-tart flavor that isn't overpowering. Although there's some great okra recipes out there, my favorite continues to be basic fried okra. I make a simple toasted bread crumb with my cuisinart (although you can just skip that step and buy bread crumbs), roll in egg yolk, toss in the crumbs and fry in olive oil.