Spring can be a challenge to find locally grown food, especially if you live in a cool climate. But a great option is sorrel soup. 

It’s a challenge if you live in a cooler climate where farmers markets are just starting to open. If you grow your own food, you may be waiting for your first crops to come up, or perhaps you’re just starting to plant in your garden. 

Sorrel is a wonderful option for early Spring when not a whole lot else is growing around us. It is perennial so it comes up every year, and it is suuuper early.

It will be one of the first plants, certainly one of the first vegetables, to pop up out of the soil in Spring.

That’s why it’s a wonderful plant to include in your garden or find from local farms if you want to be eating more in line with the seasons and with what nature is giving us. 

It’s here and ready to eat before much else is in early Spring. 

If you’re new to sorrel, don’t worry. I talk all about it in this week’s video and I also give you a simple sorrel soup recipe to get you started with this leafy green. It’s a great introductory recipe since the flavor is muted by the potatoes in the soup. It’s got a distinct lemony taste that is delicious, but a bit unexpected. 

Don’t worry, I give plenty of variations depending on how much you love sorrel or how adventurous you want to get in your first go-around.