Thursday, June 30, 2011

Purslane stir fry....dig in!

Tonite was a special foraged meal....because it proves just how much we've learned during this whole gardening thing. 

We used to bust our backs weeding for hours and hours.  (I'm strange though....I LOVE weeding)  The point being we discovered (by way of Brigitte Mars, master herbalist) that what we thought were weeds, were actually purslane!  At the end of last season, we left some of the stranger looking weeds to grow.  The purslane flowered these cute little yellow flowers here and there.  That's what helped me identify them officially.  The are chubby stalks with meaty leaves.  The stalks are green or red depending on the type of purslane it is.  It turns out we have an obsene amount of sea purslane in our garden and its all edible.

Our radish row that has more purslane than radish.

We created you may find yourself doing the more you garden.

Purslane stir fry
 It started with simmering 1/2 a cup of diced white onions in veg oil until clear.

Then we added diced orange peppers and diced ham (we had to eat our ham up tonite...but next time I would use almonds instead!).  Approx. 1/2 cup of each.

I dumped in a cup and a bit of pre cooked wild 5 grain rice from the bulk barn.  It added a wonderful nutty taste to the fry up.  Simmer on med for about 5 min.  I splashed in a lid and a half of lemon juice.  A couple of grind from our coriander grinder (grown 2 years ago and getting low!) and a dash of red pepper flakes.  S & P to taste.  Then we added a generous handful of washed, rinsed and spun purslane.

How much for that purslane in the window?
The purslane is already quite peppery so I could have left out the black pepper.  The salt made the purslane taste almost like edamame (steamed salted soya beans)!  We already tried it cold in a previous post.  When raw it tastes like spinach and pepper's lovechild.  It tastes even more healthy in salads than spinach (and I am a hardcore spinach fan). When cooked, purslane tastes like spinach crossed with a legume.

All in all, I'm considering taking purslane to the farmer's market and setting up a stand...samples daily.  Its so versatile and we've only just begun to figure out the possibilities.

Please, send me you purslane recipes...if you have any.  Or if you choose to experiment with this years weeds, let me know what you come up with.  We're up for anything!

Check out my facebook page too...there are bi-weekly picture updates of our garden this year.  The occassional tip or trick.  Sometimes additional recipe pictures too!  You never know what you're gonna find.  My facebook community has been a source of information as well as support.  Thanks guys and dolls!      

1 comment:

  1. Great article!Not sure if I'd recognize purslane if I saw it, so I'm going to have to look up a close up.
    You might enjoy reading some of our local herbalist's musings from Franklin Farm.