Northern & Central Midwest

May, 2003
Regional Report


Creamy Sorrel Sauce
(From More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995, $11.95)

We don't get to use sorrel for long, but this sauce is the perfect piquant addition to grilled salmon

1/2 cup fresh plain yogurt
1/2 cup low-fat mayonnaise
1 cup fresh sorrel, stems removed, leaves chopped
1 tablespoon soy sauce
1 small clove garlic, chopped
dash cayenne pepper

Mix all ingredients in a blender and refrigerate 1/2 hour. Serve on grilled fish or vegetables.


Local Flavors: Cooking and Eating from America's Farmers Markets
Local Flavors: Cooking and Eating from America's Farmers Markets, by Deborah Madison (Broadway Books, New York, 2002; $39.95) is so much more than a cookbook. It takes you on a tour of farmer's markets to sample their wares and then helps you combine them into delectable dishes. Most importantly, though, it gives you the flavor of the people who sell at the markets, the ambience of the places, and interesting hints for using the foods.

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