magnetic and pantsless

I grow sorrel -- not French sorrel, which is daintier, nor wood sorrel which is actually a kind of oxalis, but the tough kind called garden sorrel. (I've never seen it in a grocery store, and I wanted to try it, so I had to.) You can almost taste the vitamin C bursting out. I don't do much with it on its own; most of the time I'm too lazy to pick the tiniest leaves for salads when they emerge, but I do add it to other greens. As you no doubt know by now, it's lovely and lemony.