Sorrel and spinach, lightly creamed, not eaten

I have conflicted feelings about farm-fresh organic produce.  It's delicious, but so darn free of pesticides.

Tonight I made a lovely dish of greens, and was looking forward not only to eating it but to blogging about it, because I've never cooked with sorrel before and it's a tart, lemony, herby, welcome surprise. I sautéed a shallot and a few cloves of garlic in some butter, then added the chopped spinach and sorrel, and then added a touch of cream and a bit more butter to make it delicious but not too heavy. Wonderful.

But you see, there was un escargot dans l'oseille. I saw it as I was cleaning it, and set it aside as I might set aside a fly in lettuce, declining to use the leaves directly surrounding it.  But as I was preparing the spaghetti, the snail came out of its shell and began to move.  And it slid all over a leaf, glistening with slime in the bright kitchen light.  And my stomach turned.

I had rinsed the sorrel, one leaf at a time.  But six days in the fridge with a slimy little snail oozing all over it?  I just couldn't do it.  And since A. didn't protest, I think he had also lost his appetite.  I threw it out, and deposited the snail in the flower bed outside the building.

So no photo, no recipe, no tasting notes.  :(  Next time!