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Meanwhile, Back At The Farm: Savor For May

Sorrel on the right, creamy sorrel soup on the left
William Smith
Sorrel on the right, creamy sorrel soup on the left

Did you buy any special foods with your stimulus check? Many things have changed with the COVID-19 crisis, but we still have to eat.

And so we'll continue to talk about eating and good food in our monthly food segment, Savor. Partner Will Smith, a food stylist returns, just as many of this year's farm products are beginning to sprout.

So we welcome Josh Cohen of Barking Moon Farm in the Applegate Valley for tales of farming in the pandemic. Hear about the choices made in a time of changed eating patterns.

And enjoy Will's recipe of the month...

Creamy Sorrel Soup:

2 Tbsp butter or Olive oil
1 Cup diced onion
1/4 Cup carrots diced
1/4 Cup celery diced
2 Cups diced new potatoes
½ Cup rice (white, basmati, or wild)
4 Cups chicken stock
1 Cup heavy cream
3 Cups julienned Sorrel leaves, green or red
3 Tbsp thyme leaves
Salt & Pepper to taste
Croutons optional

In a 2 quart saucepan over medium heat, sweat the onion, carrot and celery with the oil or butter, add potatoes and simmer for 2 minutes, add rice, cream, and stock; simmer 20-30 minutes until rice is tender.

Add sorrel and thyme, simmer for 10 minutes. Season to taste and serve with croutons.

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The Jefferson Exchange is Jefferson Public Radio's daily news program focused on issues, people and events across Southern Oregon and Northern California. Angela Decker is the program's senior producer, Charlie Zimmermann is the assistant producer, and Geoffrey Riley hosts the show.