Wednesday, July 17, 2013

Foraged Salad

Lately I've been eating a lot of purslane. It's a common weed that grows nearly everywhere, and is packed with omega-3's, vitamin E, beta-carotene, vitamin C, magnesium, riboflavin, potassium, and phosphorus. I created a quick recipe to eat all the purslane I've been finding on the farm, so I thought I would share it will you:

3-5 medium sized purslane plants, washed with roots and first inch or two of stem cut off
5 carrots
olive oil
white wine vinegar (or other light vinegar)

chop up the purslane and carrots and throw into a bowl. Add salt, pepper, cumin, oil and vinegar to taste. I usually add enough oil to coat everything, and enough vinegar to give it a little bite.


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