Last weekend, Suburban Foargers led a wild edible walk at Cropsey Community Farm. Lisa Caccamise, Suburban Forager and chef/ owner of Simple Earth Cuisine demonstrated how to use purslane in a delicious recipe that was devoured by those in attendance.
Over the past few years, purslane has made the transition from a succulent-looking weed to Union Square Greenmarket staple. It is incredibly rich in antioxidants and other nutrients. This article, from the NY Times archives, is a great introduction to purslane:
Lisa’s recipe from last weekend appears below. And don’t forget to check out the recipes submitted by CSA members, too, which can be found listed in the menu bar on the right side of this page!
Broccoli, Carrot and Radish Salad with Purslane
Serves 2 as a main and 4 as a side dish
Walnut oil or Olive oil
2 cloves garlic, minced or sliced thin
2 cups broccoli florets
3 carrots, sliced diagonally
3 medium sized radishes, sliced into half moons
1 burdock root, chopped (optional)
sea salt to taste
1/2 to 1 teaspoon 21 Salute Seasoning Blend (Trader Joe’s) – onion powder, black pepper, celery seed, cayenne, parsley, basil, majoram, bay leaves, savory, rosemary, cumin, mustard, coriander, garlic powder, dried carrot, dried tomato, oil of lemon)
Vegetable Poaching liquid – if necessary
1 cup or more of purslane leaves and tiny florets
1. Heat a medium pot full of salted water and bring to a boil.
2. Meanwhile, prepare all the vegetables.
3. Blanch the carrots in the liquid for 3-5 minutes depending on thickness. Add the broccoli florets for the last 2 minutes of cooking.
4. Drain vegetables and set aside – SAVE THE COOKING LIQUID.
5. Heat a saute pan over high heat and, when hot, add oil, swirling to coat the bottom of the pan.
6. Add the garlic and cook 20-30 seconds.
7. Add radishes and burdock root, if using, and toss to coat in the oil.
8. Add carrots, broccoli, sea salt, pepper and 21 salute seasoning blend.
9. Add about 3 T to 1/4 cup of the poaching liquid to deglaze the pan and cook another 1 minute or so until most of the liquid is cooked off – draining if necessary.
10. Transfer vegetables to a serving bowl and add purslane leaves.
11. Toss well and serve hot, room temperature or even chilled maybe with a dollop of fresh strained yogurt as garnish.