All photos/art by Matt Kalinowski
“Anything. Anything. Anything green,” says Melissa Kelly. “It’s such a relief and a release when things start to come up. We have a good-sized garden and try to grow as much as we can for the restaurant. Sorrel is among the first plants we can use. You feel rebirth. Rejuvenation. It’s hokey, but you just know that the sun will shine again, and it’s part of what makes living here so different from places that don’t experience the same extremes. It feels so good.” Sorrel’s citrusy, astringent flavors brighten up the richer foods on her menu, such as salmon, crab, and pasta.