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
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.