Purslane Perfection
One thing that leapt out of the haul that is my CSA share this week is the bunch of purslane. The tasty weed that Michael Pollan praises as one of the healthiest foods on the planet. It is packed with vitamins, minerals, and antioxidants. It also has the highest Omega-3 fatty acid of any plant. At the MN Governor's Residence, the chef has asked me to leave the purslane growing when I'm pulling weeds in the vegetable garden. During public tours I've started handing out tidbits of this lemony green to good reviews. It's mild tart flavor is a great addition to salads.
What to do with it now?
-Pull the leaves off the bigger stems, leave the clusters on the end together. Toss with olive oil, lemon juice and a pinch of salt.
-Add it to your everyday salad
-Blend it into a pesto with olive oil, garlic, lemon, parmesan and sunflower seeds.
-add to a grilled cheese sandwich or panini.
-add it to chicken salad
-saute with garlic briefly and add to a taco (don't forget the guacamole)
-add a handful of it to a jar of refrigerator pickles
-toss it into soups like you would spinach
-make chilled cucumber purslane yogurt soup (RECIPE IS BELOW) Seriously, make it.
Chilled Cucumber Purslane Soup
prep time:10 minutes
ready in: 10 minutes
2 cups cucumber chunks
1 cup purslane leaves and tender stems
1 large green onion, roughly chopped
3/4 cup hold milk yogurt
1 slice bread (preferably stale), crust removed
2 Tbsp. fennel fronds or fresh dill weed
1 garlic clove
1/2 jalapeño chile
2 tsp. apple cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
Place all ingredients in the jar of a blender and pulse until smooth. Serve chilled garnished with additional yogurt and fennel fronds if desired.
Makes 3 cups
Chilled Cucumber Purslane Soup
