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!


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.


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.


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


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.


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

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