If you have been to farmers market the past couple of weeks, or are a summer share member and received your share last week, you will know that we have been introducing a new veggie: purslane (Portulaca oleracea)! This wonderful plant, generally considered a weed in the US, is used in cuisine all over the world. It is particularly popular in Greek, Middle Eastern and Mexican cooking. It contains more omega-3 fatty acids than any other vegetable and is high in other nutrients such as calcium, magnesium, potassium and iron. The taste of purslane has been described as tangy with a hint of saltiness.
As far as cooking this wonderful green, purslane can be used in a diverse array of dishes. It is equally delicious raw as it is cooked. We have been putting it into our salad mixes for the past few weeks. It can be cooked just like spinach after trimming off the larger stems (smaller stems are fine to eat). Check out our Recipes page for a multitude of ways to use purslane. Next time you see it in your garden or yard (which you probably will), rather than pulling it out and throwing it away, give it a taste in the kitchen. We hope that soon everyone will be enjoying purslane!
- Shannon
