Here is one of our flats of blood sorrel, just waiting to be picked for garnish. Blood sorrel has that great lemony oxalic acid zing of any other sorrel and it looks great on the plate too. We only ever use this in raw applications.
And finally after waiting all summer, our first batch of field peas (aka cowpeas, cream peas, crowder peas) is in. These are the traditional purple hulls (the ones with the eyes) and the cream peas called Zipper, the larger ones without the eyes.
