Getting down to dinner prep with this big, beautiful bunch of Sorrel from Tecolote Farm, on its way to becoming vegan Cream of Sorrel soup, made with coconut milk. Haven't decided if the vermouth is going into the soup, or straight into the cook. Sorrel is a perennial herb also known as spinach dock and/or narrow-leaved dock. Its edible leaves have a fresh, sour taste. It is a common plant in grassland habitats and is cultivated as a garden herb or leaf vegetable in spring.

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