It’s finally Friday! This week our CSA was complete with: loads of kale, purple orach, lamb’s quarters, purslane (love the wild edibles!), fresh and dried herbs and teas, cabbage and cauliflower. (Note that the Lamb’s Quarters can be prepared in the same fashion as the Purple Orach-they are close relatives).

Here is a little information about the unfamiliar, yet beloved purslane.

Here’s one recipe:

Cucumber-purslane-yogurt salad

5 large Cucumber, peeled, seeded and cut into quarter-round slices

1/4 pound Purslane, large stems removed, washed and drained well

2 tablespoons each, Fresh chopped mint, cilantro and chervil

4 cups (Whole milk, or non-dairy) yogurt

1/4 cup Virgin olive oil

3 cloves Garlic, puréed with the blade of a knife

2 teaspoon ground Coriander

kosher Salt and ground Black Pepper

Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.

This one sounds tasty!

Savory Purslane and Feta (or vegan cheese/tofu!) Pies

6 oz. purslane with tender stems, well washed and torn into 1-2 inch bits
1 medium red onion, finely diced
3/4 cup feta (or vegan cheese/tofu)
1/4 cup pine nuts or chopped almonds, toasted
3 T. olive oil
6 sprigs of thyme (or lemon thyme)
Juice of half a lemon
1 t. salt
freshly ground pepper
2 pie crusts

Mix all ingredients in a bowl. Roll out pie crusts and cut each one in half. Pile filling on one side of each half and fold over to seal (makes four pies). Bake at 450F for 15-20 minutes, until the crust is nicely browned.


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