Since the herb Purslane is so nutrient packed, we’ve played around with different ways to serve it and here’s a farm favorite. Similar to how broccoli is often served with a dipping sauce, arrange your Purslane branches around a dip of your choice and serve chilled. Easy and fun enough for kids and veggie-haters alike to enjoy! As soon as the nights get a little cooler, we won’t have anymore in the gardens…Purslane is definitely a summer herb.
Ingredients:
2 avocados
2 cup of steamed rice, chilled.
Juice of one lime
1 cup of baby spinach leaves
Sea salt to taste
Purslane sprigs
Halve two avocados and set aside.
Dice spinach leaves into one inch squares, combine with broken bits of Purslane, set aside.
Combine all other ingredients and then gently blend with the leafy green mix above.
Scoop the finished rice mix into your avocado halves and serve immediately.
Purslane and avocados just beg to be combined! The rich creaminess of our Haas avocado is the perfect compliment to the crunchiness of Purslane.
Ingredients:
Purslane
Mashed Avocado
Sea Salt
Garlic
Mustard/horseradish mix (no yellow dye!)
Rye bread
This little bite appetizer uses Purslane in place of a lettuce or sprout filler.
Combine crushed garlic, avocado, sea salt and mash with a potato masher. Don’t use a Cuisinart because it will become too smooth. Coat each piece of bread with the mustard/horseradish mix. Spatula bread with avocado mixture, and top with fresh Purslane. Cut into fours and hold in place with a decorative tooth pick.
We’re enjoying perfect purslane weather here in North San Diego and our CSA boxes reflect the bounty.
Ingredients:
Purslane
Flour
Ground bread crumbs
Beaten eggs
Salt
Cold pressed coconut or olive oil
Combine a half cup of flour with a teaspoon of sea salt.
Rinse your Purslane to remove any sand and then roll them in your flour/salt mixture.
Now dip in the beaten eggs.
Cover each stalk piece with bread crumbs
Fry or sauté each stalk until golden brown, and serve with a simple dipping sauce:
Ingredients:
16 oz. of unflavored yogurt
3 cloves of fresh garlic
1/2 teaspoon of salt
dash of tabasco
cup of chopped cilantro
Combine cilantro, salt, tabasco, and crushed garlic in a Cuisinart and pulse until smooth. Add yogurt and pulse until combined. Refrigerate until serving.
