Sorrel Omelet:
(from Tracie’s Community Farm, Fitzwilliam, New Hampshire)

1 cup sorrel, cleaned and trimmed
1/4 tsp salt
2 tablespoons butter, divided
4 eggs
1 tablespoon cream
Shred sorrel. In a heavy pan, heat one tablespoon butter and add sorrel and salt. Cook for about ten minutes, while stirring. Combine the eggs and cream in a bowl, beating gently. Add the sorrel mixture and combine. Add the remaining one tablespoon butter to a medium-size skillet and heat until butter is slightly browned. Add the egg mixture and stir briskly with the back of a fork or spoon until the eggs are evenly spread on the bottom of the skillet. Keep moving the unset eggs around with the utensil smoothly until there is no liquid left. Do not overcook. Shake the pan gently over the heat a few times. Fold the omelet over in half and serve.
Yield: 2 servings