It’s Week #3 of our Summer CSA Cooperative and we are celebrating another week of fresh food sharing in our cool summerish–short-growing season. Photo above from our wonderful Sunshine Farm in TC, of gobs of purslane. Photo below from our Faraway Garden a “Still-life on a Haybale”, with our first two ripe cherry tomatoes, a mighty sprig of purslane and bunch of lambs quarters.
We are grateful for the food from the “wild” garden and our “tame” gardens….and have high hopes of harvesting more and more each week, as the rain and summer sun continue to spend time in our gardens. This year we have more growing space, so we’ve planted sweet corn, seven varieties of squash and pumpkins, cantelope, watermelon, cucumbers, potatoes, tomatoes and greens, greens greens in our Faraway garden.
Were very happy to once again share purslane with our friends and families and also the following recipes for you to try:
* 2 1/2 cups of strained, thick yogurt
* 1 cup of purslane, coarsely chopped
* 1 cup of romaine lettuce, chopped in chunks
* 1 teaspoon of mashed or minced garlic, about one
* 1/4 cup of olive oil
* 3 1/2 tablespoons of red wine vinegar
* 2 tablespoons of capers
* freshly ground pepper
Combine all ingredients in a salad bowl and refrigerate for a half hour to an hour
The following recipe is from Diane Kochilas, a well-known Greek chef and writer. She has several publications including “The Greek Vegetarian”.
3 medium waxy potatoes, such as Yukon golds or fingerlings, sliced into chunks, about ½ inch thick
salt to taste
1/3 cup olive oil
3 tablespoons lemon juice (from about 1 ½ lemons); alternatively use red wine vinegar
About 1 cup purslane, thoroughly washed, torn or chopped (stems are tangier than leaves, taste first to see if you like)
½ cup red onion, thinly sliced (alternatively, use a few chopped scallions)
½ cucumber, peeled and thinly sliced, into half moon shapes
1 large tomato, roughly chopped
½ cup fresh herbs – mint, parsley, chervil – whatever suits you
Bring a medium saucepan of water to a boil and add salt and potatoes. Cook until tender, about 10 minutes. Drain thoroughly and then pour into a serving bowl, spreading even to cover bottom surface. Combine olive oil and lemon juice in a small dish, whisking until well emulsified, then pour over potatoes. In a layered fashion, add purslane, onion, plus any additional ingredients. With a wooden spoon, stir to combine, and taste for salt. Makes enough for two or three as a side dish.
This recipe from Florida’s Incredible Wild Edibles by Dick Deuerling and Peggy S. Lantz
Purslane leaves and stems may be boiled well with just enough water to cover the herbs then discard the first water and pour a smaller amount of hot water over the greens and again boil them. Reduce heat and simmer until tender. Finely chop the herbs and add salt, pepper, vinegar, cinnamon or nutmeg. You can add oil, butter, or bacon fat, and mix with diced hard boiled eggs and put them in a casserole with cheese and bread crumb topping, then bake until cheese melts. Pickled Purslane
1 quart purslane stems and leaves
3 garlic cloves, sliced
1 quart apple cider vinegar
Clean the purslane stems and leaves by rinsing with fresh water. Cut into 1″ pieces and place in clean jars with lids. Add the spices and pour the vinegar over the purslane. Keep this in the refrigerator and wait at least two weeks before using. Serve as a side dish with omelets and sandwiches. You can pickle the purslane raw or blanche it for two minutes in boiling water first, but cool off quickly in ice water.
More about Purslane and other wonderful, edible weeds can be found here: http://www.eattheweeds.com/purslane-omega-3-fatty-weed/
COMING SOON! Save the date for a series of “Farmer and the Chef” dinners w. great veg and goods from our gardens! First one being scheduled/organized now for August 18th at the Black Market in TC. Info on the dinner and to register will be posted soon!