purslane and ground cherries

August 16, 2013 § 49 Comments

Seems like every time I visit a farmer’s market I become acquainted with something new.  Todays post is not so much a recipe but rather a display or an exhibit of two very interesting finds.  I brought these two items home more out of curiosity and I must say they are surprisingly good.  Although not something you would find in your regular market, one of these two oddities grow rampant all over the world as a ordinary weed.  Purslane.  If you are really curious read this wiki article.   You may have it growing  in your yard!

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Purslane is one of the most nutritious greens on the planet. Evidently, 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.

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I n g r e d i e n t s

  • 1 bunch of purslane, washed and patted dry
  • 3 tablespoons olive oil
  • 1/2 onion of your choice, diced
  • 2 garlic cloves, finely chopped
  • small wedge of feta, crumbled
  • salt and pepper

A quick sauté of all ingredients in a large skillet.

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G r o u n d    c h e r r i e s    # @ ! ?

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These originated in South America.  They grow in a husk just like tomatillos but are sweet and tart at the same time — the crunchiness of a tomato with the sweetness of a cherry.  We ate these raw and are delicious added to a salad.

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Ground cherries taste like a combination of pineapple and vanilla.  They are excellent for pies, jams and preserves.

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