The food thread

Except for one year. 😉
 

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Well, the best we can do around here at this time is fresh Sorrel:

Not quite in the curly frond league, but now going into a rather tasty soup!

So surprised to see some other culture cooking sorrel! I have fond memories of sorrel soup in my childhood. I thought it was an Easter Europe thing only.

Atriplex hortensis is another plant that soup was made of, in the country side of Romania and didn't see it used anywhere else.