Delivery 7

WEEK 7
July 12, 2011 and July 15, 2011

This week you will find in your boxes:

Potatoes
Tomatoes
Cucumbers
Onions
Garlic
Hot Peppers
Purslane
Basil
Cilantro
Oregano


Hope all is well and you are enjoying the heat! Now, this is more like Southern Illinois in July. Have a great week.

All about Purslane

History:
Think of it as a weed, and you'll be missing out on one of the most nutritious greens on the planet. Purslane has more beta-carotene than spinach*, as well as high levels of magnesium and potassium. Historically it has been used as a remedy for arthritis and inflammation by European cultures. Chinese herbalists found similar benefits, using it in respiratory and circulatory function. Recently, it's been found that purslane has alpha linolenic acid, a type of omega-3 fatty acid. Researchers see evidence that these substances lower blood pressure and cholesterol levels as well as make the blood less likely to form clots. And, purslane has only 15 calories per 100 g portion.

World wide there are approximately 19 genera and approximately 500 species of purslane. The U.S. is home to 9 genera alone. It is most commonly found in the warm temperate regions of the northern hemisphere. Purslane exhibits the most species diversity in Western North America and South Africa, where it is likely to have originated. Part of the reason for its evolutionary success is that a single plant can produce up to 52,300 seeds. What's more, purslane seeds can survive for up to 30 years in undisturbed soil. Several ancient cultures have included purslane as a part of their cuisine, including those of Greece and Central America. Russians dry and can it for the winter. In Mexico it is called verdolaga and is a favorite comfort food. There, it is eaten in omelets, as a side dish, rolled in tortillas, or dropped by handfuls into soups and stews.

* Thomas M. Zennie and C. Dwayne Ogzewalla (1977) Ascorbic Acid and Vitamin A Content of Edible Wild Plants of Ohio and Kentucky Journal Economic Botany 31:76-79.

Storage:
Best if used fresh. But, if you must store it, wrap purslane in a moist paper towel and store in a plastic bag in the vegetable bin of your refrigerator.

Preparation:
Wash. Remove larger stems. Some recipes use leaves only. Purslane can be substituted for spinach or wild greens in lasagnas, filled pastas, and Greek-style tarts.

Recipes

Cucumber-purslane-yogurt salad

• 3 large Cucumber, peeled, seeded and cut into quarter-round slices
  
  
• 1/4 pound Purslane, large stems removed, washed and drained well
  
  
• 2 tablespoons each, Fresh chopped mint, cilantro and chervil
  
  
• 3 cups Whole milk yogurt
  
  
• 1/4 cup Virgin olive oil
  
  
• 3 cloves Garlic, puréed with the blade of a knife
  
  
• 2 teaspoon ground Coriander
  
  
• kosher Salt and ground Black Pepper
  



• Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more
  

Potato Purslane Salad

Here's one fine way to use purslane: in a potato salad. Don't use all the salad dressing at first--pour a little on and see how much you'll need. Any that's left over will be good on pasta or tossed salad.

6 small to medium redskin potatoes, scrubbed and unpeeled
2 cups washed purslane leaves
2 Onions sliced thin

Dressing:

1/2 cup olive oil
2 T. lemon juice (or more, to taste)
2 T. red wine vinegar (or more,to taste)
garlic clove, crushed
1 tsp. dry mustard
1/2 tsp. dry tarragon
1/2 to 1 tsp. salt, or to taste
freshly ground black pepper to taste

Cook the potatoes with their skins on until just tender. Drain and plunge into cold water. Let cool. Peel and cut into slices, chunks, or dice, as you prefer.

Chop purslane coarsely. Add purslane and onions to potatoes.

Mix dressing ingredients until emulsified (I like to shake them in a jar). Pour over salad until it looks and tastes right. Chill. If the salad sits around in the fridge for a while before serving, you may need to add a little more dressing just at serving time so it's moist enough.