6/4 In The Cracks
Photo By: S. Duquet
This past week we received a “mystery ingredient” in our CSA (Community Supported Agriculture) share from Living Stones Farm. We recognized it as a very prevalent plant, but seldom one that is consumed. It was Purslane, a leggy-looking sprout with small leaves. Most of us consider it a weed, because it grows out of the cracks in our sidewalks, but it also grows wild in many yards and farms. Evidently, this little sprout is a super food and is quickly making a name for itself in the culinary circuit.
Photo By: S. Duquet
Purslane is native to India and has been a familiar food in countries in the Mediterranean and Eastern Europe, but is just now gaining edible recognition in the U.S. Purslane is now much easier to find at your local Farmer’s Markets and in unique restaurants. The craziest thing about this plant is that it grows wild and free in all of our yards and sidewalks and has the greatest amount of natural Omega 3 fatty acids of any other plant. It easily rivals salmon in brain powering Omega 3s but without the added fat and damaging cholesterol or without taking the life of a fish to do so. Pull out the purslane, wash it off and toss it in a salad or sandwich, instead of putting it in your yard waste. It could be the new, super, free food that you can enjoy this summer.
Photo By: S. Duquet
Purslane Chopped Salad
By: S. Duquet
Makes 2 hearty servings
1 1/2 C Purslane (Remove the leaves like you are de-leafing a sprig of Thyme. The small sprouts are also tender)
1/2 C chopped basil leaves
1/2 C diced cucumber
10 pitted Kalamata olives rough chopped
Juice of 1 lemon
1/8 tsp granulated garlic
1/8 tsp lemon pepper or black pepper
Make It Happen
Put lemon juice, lemon pepper and garlic in a bowl and whisk thoroughly. Add all remaining ingredients and toss to coat.
Serve immediately
Purslane is nutty and soft yet slightly gamey and wild. It is like arugula mixed with Broccollini. It is direct yet somehow soft spoken. The lemon juice and Basil add a freshness and taste bright as Summer itself. Free, abundantly healthy food is all around us. We just need to know where to look. How fun.
Have a delicious day.
Tags: 30 day challenge, compassionate eating, cooking with purslane, dairy free, Meatless Monday, Meatless Monday recipe, plant based diet, purslane, purslane salad, trying vegan, vegan challenge, vegan experience, vegan recipe, vegan side dish, vegan wannabe
June 4th, 2012 at 7:30 pm
Hi Sherry
At last! I am on the blog! It is now marked as a “favorite.” This entry on purslane is certainly interesting.
Would I have the courage to pull it from a crack, rinse and eat? That is the question! Thanks for telling us about it! It sounds like a superfood.
June 7th, 2012 at 9:37 pm
I got this in the share last year and I could NOT bring myself to eat it! I just couldn’t do it. Maybe if someone else prepared it FOR me . . .
June 12th, 2012 at 8:58 pm
Marian,
So happy you found the blog. Thank you for reading. You may also find Purslane at your local farmers market, in your own yard and in more sandy areas if the sidewalk crack is too off-putting. Try it once though and I swear you will love it.
June 12th, 2012 at 9:01 pm
Amanda you are so funny. I would have never known what it was unless our neighbor hadn’t pulled it out of our sidewalk crack and told us all about it. You can purchase it relatively clean and ready to go from farmers markets this time of year if you would like to try again. It is bountiful in Omegas, tasty and perhaps worth a second look.