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Here is another recipe for Jamaica Sorrel from 'Cook Like a Jamaican". This site has authentic recipes from a home chef that enjoys her family, travel and introducing the world to people of Jamaica. 

​And cloves is the ingredient some people add to their Sorrel. 

This spring-hot one minute and cool the next.Luckily, the return of the cool weather is helping the veggies thrive. As you can see, we have plenty kale, collard greens, and swiss chard. The strawberries are bursting with berries and flowers and as long as the weather is temperate instead of blistering hot, expect more of these in your share. 

Most herbs like the cool weather as well. Some of the cilantro has bolted but hopefully, with a little pruning, we will have some in time for tomato season. For now, though, thyme ( always faithful), mint and the eager beaver chives are thriving and keeping the bugs at bay. 

 New this week for our CSA members are garlic scapes. Garlic, planted in the fall, sends up its scapes, the flower bud of the plant in the spring. Removing the scape allows for the garlic bulb to bulk up as the weather warms up. The scapes add a wonderful garlic flavor to any recipe where garlic is an ingredient. You can grill them, make a pesto with the collard greens or add them to some homemade hummus. Or try this recipe with garlic scapes and asparagus.  There will be more to come next week. e your paragraph here.


5 cups of water

1 1/4 cups sorrel

1 tsp dried mint
1 finger root of ginger grated ( several fingers on one ginger root; let dry for at least  1 hour to increase intensity )

Sugar (add to your taste). Light brown sugar used in some recipes
2 tablespoon of allspiceor 3 allspice berries

Pour water into medium size pot – add dried Sorrel blossoms, ginger and allspice berries. Boil the mixture for 30-45 minutes at a medium to low flame. Let it sit for 24 hours (the longer it sits, the stronger and tastier it in the refrigerator. Add sugar to taste. Strain the next day and enjoy.

Hibiscus leaves are a green leafy vegetable used in many Hispanic, Asian, African and Indian cuisines. This year we have a bumper crop of the leaves and the prized roselle used to make Zobo,  Jus de Bissap, Kabade, Agua to Jamaica and Sorrel.  As more Americans move away from soda, artificial colors  and added sugar , drinks like Agua Fresca and Sorrel can help you increase your water and antioxidant intake without the added empty calories.

Enjoyed during the Christmas holidays, this delightful drink is steeped in history and flavor. Here is one of the recipes we like that uses the dried sorrel leaf for a nice lemony flavor. 

Enjoy the original Cool-Aid, all flavor and no artificial dyes, maltodextrin or salt.



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