Thursday, August 1, 2013

Week 13 Share

Blueberries, 1 pt ($2.50)
Corn, 9 ears ($3.60)
Kale, 1 lb ($0.99)
Scallions, 2 bunch ($1.00)
Cucumber, 2 ($1.66)
Peaches, 2 lbs ($3.98)
Bell peppers, 10 oz ($1.86)
Eggplant, 3 lb 4 oz ($4.25)
Purslane, 13 oz ($6.00)
Basil, 1 bunch ($1.99)
Yellow squash, 2 lb 12 oz ($7.47)

Total share value = $35.30!! Not bad!

Its been a few weeks, but here we finally have another item that I have never cooked with (or even eaten) before. Purslane is commonly considered a weed, but what is a weed really? Something growing where we don't want it to. So while some say "weed", others say "premium salad green".  Not sure about your farmer's market, but I've seen bunches of dandelion greens going for up to $9...kind of crazy. 

Anyway, purslane is a succulent plant with leaves that are slightly fleshy. It has a tangy, peppery taste somewhat along the lines as watercress. It also has very high levels of omega 3 fatty acids, more so than most other leafy greens. From the little bit of research I've done already, is seems that purslane can be good in both raw and cooked preparations and it can often be found in Mexican cuisine. Not sure what I'll do with it yet, but I am excited to try something new!

Oh, and with 9 ears of corn to use, its time to get creative...thinking corn ice cream.  Stay tuned!

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