Who knew? I remember this stuff growing up on the farm in the Yuma Valley and it was a weed! It grew all over and annoyed my dad.
Our favorite stand at the Pima Crossing Saturday Farmer's Market is Guy Gillespie who owns On the Vine. We call Guy the "Sam Malone" of Scottsdale's Farmers Market because you can stop by and have a nice chat, buy awesome fresh produce AND get great ideas for cooking too! Check out On the Vine's Facebook page:
Guy introduced us to purslane and made believers out of us! It is a versatile little weed- you can use it in salad, on sandwiches, pestos, and here I've used it in a salsa.
Purslane is rich in omega-3 fatty acids and Vitamin A. It has a salty, tart, leafy taste. Here's a great website to learn more about purslane:
http://www.nutrition-and-you.com/purslane.html
Ingredients:
10 fresh tomatillos, peeled and halved
1 tbsp oil
1/2 medium onion
1/2 cup fresh cilantro
1 clove garlic
1 chopped poblano chili
1 cup purslane, larger stems removed
Juice from 2 limes
1 tsp honey
Salt/Pepper to taste
1 tsp Italian red pepper flakes
Directions:
Line cookie sheet with foil. Spread oil over the surface of the foil. Placed halved tomatillos, flat side down cookie sheet and broil for 5-7 minutes until skin begins to blacken. Add remaining ingredients to food processor or blender and puree until mixture is finely chopped.
Chill. Serve with chips, or top veggies, or do like me...stand over the sink and eat with a spoon. (( :
No comments:
Post a Comment