One of my favorite things about our CSA is the unusual vegetables in each share. I like to think it forces us out of our cooking comfort zone a little, and we get to try foods we might otherwise pass by. This past week’s share had a few of those little gems.
Purslane has a tart, citrusy flavor and has higher Omega-3 levels than any other leafy green. You can add raw stems and leaves to greens, pasta or grain salads, or you can lightly saute them.
Marigold petals and leaves can (and should!) be eaten. Add them to salads, tea, creamy desserts, or shortbread. (Is anyone else seeing roots already on the marigolds? Looks like zombie hyssop has company.)
I made a quick use-up-stuff salad with my purslane, cucumber and one of the marigolds from last week’s share. It’s pretty much a bowl of herbs, so it’s very flavorful. I actually just finished a serving of this with some mesclun mix.
Just a few more things to use up before getting Saturday’s shiny new share.
What are you doing with your purslane, marigolds, hyssop, and other unusual plants? — Moriah Simmons
Purslane, Cucumber, and Marigold Salad
- 1 bunch purslane, in 1-inch sections, thick stems removed
- 1 small cucumber, cut into matchsticks
- 2 Tbs purple basil, chopped (or any other herb you have on hand)
- 2 Tbs summer savory, chopped (or any other herb you have on hand)
- 1 large marigold
- ¼ cup chopped leek (the light green part)
- Juice of ½ lemon or lime
- 3 Tbs olive oil
- Salt and pepper to taste
Put the cucumber in a strainer over a bowl and sprinkle with about a teaspoon of salt. Let it drain while you get the rest of your ingredients ready, and the cucumbers will lose some water and stay crunchy. Rinse the cucumbers and drain again.
In a medium bowl, combine purslane, cucumber, basil, savory, and leeks. Use scissors to snip the marigold petals into the bowl. Add the olive oil and lemon juice and stir, then taste and season. Serves 2 as a side dish.