Times are tough here on the farm.
While Tiffany is dining at Tony de Luca's fab restaurants, attending Farm to Table events, and scarfing down some hoity toity pizza , I have been getting hungry.
City folk and country folk just don't live the same at all.
As I weeded the garden after the great rain we had on Friday, I spied it.
Purslane is a sign of a good, rich soil, but it also is a great edible... dare I say it... weed! You can buy seed for cultivated Purslanes, which I have grown.
There is a lovely golden one and the more standard green. The cultivated varieties do have larger leaves, but in reality, have nothing at all on the regular "weed."
Purslane is a succulent, full of the important Omega-3 fatty acid alpha linolenic. It is terrifically good for you. Also very easy to find. You certainly don't have to forage far.
Tree and Twig, for example, has a good supply.
Here is a recipe to enhance your find:
1 small onion, chopped. Soak in salt water.
2 cups chopped purslane
1 large chopped tomato
Drain onions and mix all ingredients together.
Dress with 1 tablespoon of oil, 2 tsp vinegar.
(recipe is from the fabulous book"Simply in Season," which is commissioned by the Mennonite Central Committee. I found my copy at Ten Thousand Villages.)