Sorrel is available late spring through early summer and-- weather permitting-- in autumn. It's a leafy green that tastes like concentrated sunshine. Lemony without being acidic. I happened upon lovely bunches of sorrel at the last East Side Farmer's Market of the season. The market took place during a brief bright respite amidst a slough of chilly gray weather. The overcast was beginning to take a toll, and cooking with the sorrel really perked me up. As I served the soup into these bowls, I unintentionally managed to create almost identical slops on the rim of each. Rather than clean it off, I opted to go with the flow.
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