Whoa! That was quick. I placed my order on Saturday and I had seeds in my mailbox Monday evening. I'm going to start those Poha berries tomorrow.
Now, I have to wait for Baker Creek. I'll be patient.
I realized that after I ordered my seeds, I forgot to order sorrel. Seeds of Change unfortunately has this on back order. So does Baker Creek. Am I too late for this? Why the shortage?
Luckily, with the Internet, I can quickly search Territorial, Kitchen Garden Seeds, and Renee's Garden. I also looked up City People's number to check their availability and hopefully avoid shipping.
No luck with City People's, but I did ask about their Asian pear and persimmon varieties while I had them on the phone--multitasking! They are out of Asian pears at the moment, but they do have 'Nakita's Gift' persimmon. Check it out at The Nursery at TyTy. The fruits are huge!
Okay, so back to the seeds. Who will be the winner? Territorial has French sorrel which I didn't know even existed. It's supposed to be low in acid, but high in flavor. The for 1/4 gram of seed, it will be $2.05, but the shipping will cost $7.95!
Renee's Garden does not carry sorrel so my last hope was with Kitchen Garden Seeds. The seed costs $2.95 per packet and it's $4 for shipping. I couldn't bring myself to order the seed at a total of almost $7. I might as well try and find a start instead at my local nursery.
I decided to call City People's again and ask about starts. The gal I spoke to said they have a full flat of French sorrel in 4" pots at $2.99 each. Tah-dah! Even though I find it satisfying to start my veggies from seeds, for the price I was going to pay for one seed packet, I could by two plants. Since they can be relatively decent in size, I don't need a whole lot of them. And, it's saving me some work in the end.
Why the intense search for sorrel? The magazine, edibleSeattle (part of the Edible Communities), had a great sorrel pesto recipe in their first publication last spring. I discovered sorrel soon after at my local farmer's market in Columbia City. The bright, lemony flavor of this herb is just what us Seattlites need after a long winter. The pesto was great on just about everything: pasta, sandwiches, crackers, potatoes. And, it's a perennial so hopefully it will last through next winter. It's such an easy recipe, I would just substitute out the basil for sorrel in your favorite pesto and see how it comes out. Bon apetit!