French (or garden) sorrel is a super hardy perennial potherb with a bright pleasant tartness. It grows in my unheated hoop house even in the harshest winters providing refreshingly tart leaves for our winter salads. It is one of the first vegetables I harvest outside: […]
As it turns out, when pickles are good, we eat lots of them. If they are too acid or too sweet, they languish in the pantry. I’ve tried many vegetables and many styles over the years and have concluded that we really only eat a few: “cornichons”, tiny tart cucumber pickles that are a staple of French picnic along with saucisson, baguette, butter, and a pot of “moutarde extra forte”; and bread-and-butter pickles… but only if they aren’t too sweet.
The pickling cucumber plantings are doing fairly well this year. Not well enough to make a lot of cornichons, but well enough to make bread and butters. So bread-and-butters we’ve been making, not too sweet, just right. We eat them with or piled in sandwiches, potato salad, sandwich between fried eggplants, with cold chicken or cold meat … you name it!
Happy to share my recipe below.
Blackberry time is here. The canes in the garden have started to produce, and should all go well, continue to produce for another 4 weeks. Which is good, because blackberries (and eggplants) are one of the consolations of a typical Virginia summer, especially the kinds […]
It took me a long time to accept the idea of fruit in my salads. Too gimmicky, if you had asked me! As a properly raised French child, the only acceptable fruit that was not dessert was an appetizer of charentais melon with port (or maybe Jambon de Bayonne, the French Basque version of Prosciutto). But now? Now… I toss blueberries in massaged kale salad; I mix cantaloupes, canaries, and honeydews with purslane, shallots & jalapenos; I love peaches everywhere, including in salsa, or sliced thinly on a goat cheese open sandwich with black pepper & a drizzle of honey… and when it comes to watermelon, there is almost no limit.
Not only is this particular salad pretty, you can prepare all the ingredients ahead, keep them refrigerated in separate containers, and assemble at the last minute.. which makes it perfect for entertaining or even for potluck. Imagine the exclamations! Edible flowers bring a nice touch to the dish – in fact they are part of the WOW factor, something we can all relish occasionally. (more…)
As one who loves beets, I have yet to find something made with beets that I don’t like. Raw beet salad, roasted beet and goat cheese sandwich, borscht, pickled beets (a favorite), beet ice-cream, savory beet tart, sweet beet tart (see Bar Tartine, by Courtney […]
When my neighbor went to Turkey a few years ago, she was fortunate to spend time with a Turkish family, and taste true Turkish cuisine prepared at home. She also had a grand time at the Istanbul Bazaar and came back with amazingly fragrant spices, some of which she gifted me. She really enjoyed many vegetable dishes and was particularly intrigued by a vegetable she never had before… and had I ever heard of it? such a funny name: purslane?
I burst out laughing, and told her I’d bring her a big basket the following morning, wanted to harvest it when it was cool. Which I did. Fair is fair: a basket of “weeds” for a basket of spice.
Because, as you know, many Americans consider purslane (Portulaca oleracea) a weed. In fact, many don’t even know it’s edible. It’s a cousin of the ornamental moss rose (Portulaca grandiflora), sometime also called purslane. Don’t confuse the two when buying seeds (you are unlikely to find Portulaca oleracea plants for sale)
Yet – it is. It’s also nutritious, mild (vaguely lemony) & crunchy – and for me it grows when lettuce does not. In the garden, it’s an annual succulent. It self-sows (and how!) but does not germinates until it is quite warm. In poor soil, it can look “weedy” indeed. But in good garden soil, it becomes a handsome plant that hugs the ground. Pick often to delay flowering and to encourage more leaves.
Leaves, stalks, buds, flowers and seeds are all edible. But the younger, firmer, leaves are preferable – so pinch out shoots to harvest (and encourage branching at the same time). I dislike the texture of the tiny seeds, so I swish my harvest in a large bowl of cold water to dislodge the seeds that sink to the bottom of the bowl.
A cultivated “improved” version of purslane exists. The pale-golden green leaves are fleshier than the ones growing wild in my garden, but also more fragile and the plant is not as robust. I prefer the unimproved version.
So how do you eat purslane? (more…)
I am not a professional forager, but I do harvest wild plants for eating. The easy ones are summer berries, autumn berries, and pawpaws; the more glamorous ones, morels & chanterelles (although to be truthful, my husband does most of the mushroom hunting); the prettier ones […]