At a loss for what to do with the sorrel, I looked it up on Recipezaar, and found a recipe for "spinach, sorrel, and romaine omelet." I didn't actually read the recipe, but used the idea.
I used about 3:1 spinach to sorrel (probably about a pound total, though I only used half the cooked greens for the omelet), sauteing it with olive oil, three cloves of garlic, and a dash of salt, then draining the greens after they were totally wilted. I made an omelet for two with three whole eggs and three egg whites in a 12" nonstick skillet (with about a teaspoon of olive oil), and it came out just about perfect. The sorrel added a nicely lemony taste to the filling, without being overpowering or bitter like lemon juice can be. However, it did turn an alarming brown color when cooked, which stood out against the spinach's bright green.
And during my sorrel research, I discovered that sorrel is "sourgrass"...and tasting the raw sorrel made it obvious. I loved sourgrass as a kid - my neighbor would always pull out tons of it when she weeded her garden in the summer, and my friends and I would chew sourgrass stems 'til our teeth squeaked. Luckily, the leaves are more mild than those stems, and even more so when cooked.
For dessert: the rest of the (absolutely delicious) cherries, and two of the peaches, which were extremely juicy but quite bruised, having been comically dropped two times by two different people.
Basil plant update: Thriving - I'm going to use some of the leaves for fresh tomato sauce tomorrow evening. Lots of new growth!