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December 2017

The Power of Purslane!

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Now in – Purslane!!

Sometimes also referred to as “Pigweed” (or Verdolagas in Mexico where it’s a very popular ingredient), Purslane is an old world annual originally indigenous to the Tropics/Sub-Tropics, but most commonly found in India and Iran, and now Mexico (in many parts of the world today it is referred to as a succulent or even a weed). Whether or not you consider it a garden border plant, a weed, or a wild gem of a plant, there’s no doubt about its nutrient punch and its bright light flavor!

This leafy vegetable is entirely edible from its muted green oval shaped leaves, to its reddish hued stems and flowers. Succulent and juicy, Purslane has a slightly sour and salty flavoring with mild lemony undertones. Purslanes bright flavor and succulent texture make it a unique edition to both green salads, as well as a great chopped addition to fruit salads, salsa or ceviche. It can also be sautéed in with other vegetables, or steamed and added to soups and stews (see below for recipe ideas).

Purslane Nutrition: In terms of nutritional content it’s definitely a “Power Green Veggie” – with the highest percentage of Omega-3’s than any other green vegetable. It’s also high in Vitamin’s A and C along with moderate amounts of Potassium, Magnesium, and Calcium.

Ideas for Cooking with Purslane:

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Some of our favorite recipes gathered from the web that feature Purslane (clockwise from upper left):

Purslane Salad (Food 52):

https://food52.com/recipes/3347-purslane-salad

Tomato, Cucumber, Purslane Salad (Simply Recipes):

http://www.simplyrecipes.com/recipes/tomato_cucumber_purslane_salad/

Purslane Quesadilla Recipe (Food Network):

http://www.foodnetwork.com/recipes/food-network-kitchen/purslane-quesadillas-3362313?soc=socialsharingpinterest

Chicken with Purslane Greens and Salsa Verde (Spicie Foodie):

http://www.spiciefoodie.com/2016/03/14/chicken-with-purslane-greens-and-salsa-verde-pollo-en-salsa-verde-con-verdolagas/

Plus take a look at pickling your Purslane for later use:

Pickled Purslane (Homespun Seasonal Living):

https://homespunseasonalliving.com/pickled-purslane/

Now In – Erbette Chard – The Softer Side of Chard

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Erbette Chard – The Softer Side of Chard

Erbette Chard, an Italian Heirloom varietal (also known as perpetual spinach), is a refined and delicious leafbeet type Chard with the same earthy flavor but less bitterness than its other Chard relatives – its known for its tender and mild Spinach like flavoring and texture.  Erbette features narrower leaves and midribs than traditional Chard which help give it that texture more akin to Spinach (especially when harvested young) and makes those leaves perfect for raw eating in salads.

In addition to fresh eating (especially the younger leaves), Erbette Chard is great steamed with other greens or in the place of Spinach (like Spinach its leaves also cook fast) – think about adding it to a Quiche or Lasagna for a savory addition – or try it the traditional Italian way: lightly braised and tossed with fresh garlic and a bit of aged goat cheese.

 

*Freshly foraged from The Farm at Malibu

Just In – Cardoons!

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Cardoons (Cardones)

Cardoons, also commonly referred to by their Italian name, Cardones (car-doan-ee), resemble celery stalks but are actually a cousin of the artichoke. Popular in Italian and French cuisine they are starting to gain popularity in the States as Chef’s get hooked them. Despite their resemblance Cardones are not crisp like Celery and should not be eaten raw, instead they have a heavy and moist with an almost suede like texture. When cooked they have a bittersweet flavor, they are great grilled, roasted or fried. To reduce their bitterness soak in water with sea salt one hour prior to cooking.

Here’s a couple of our favorite online recipes using Cardoons:

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Cardoon in Marcona Almond Sauce from Saffron and Sun (Pictured Upper Left)

http://saffronandsun.blogspot.com/2015/03/cardoon-in-marcona-almond-sauce.html?spref=pi

 

Persian Yogurt and Cardoon Dip from Tumeric & Saffron (Pictured Upper Right)

https://turmericsaffron.blogspot.com/2011/05/borani-kangar-persian-yogurt-and.html

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