This week’s box contains many ordinary and familiar vegetables and one funky one. Purslane. The first time I was made aware of purslane was when I was farming in Quebec. The owner of the farm, Catherine showed me a small transplantable block of soil with a succulent looking plant poking out. I tasted one of the leaves. “Lemony” I said. We had a hard time growing it in Quebec, the transplants lasted for about a month, then perished. Since then, I have discovered it growing in all kinds of places. Here, it grows readily. Like dandelion greens, some people plant it for food, some farmers pull it out as a weed. Purslane is delicious. My sister in law loves it with minced garlic, a squeeze of lemon juice and thick, creamy, greek yogurt. As it turns out, this recipe is a classic starter in the Turkish culture. If you are curious, look up purslane on google and a whole bunch of Turkish recipes will turn up. Try one and enjoy!
In this week’s box: