The bounty of a summer garden is impressive enough, but this past share brought with it a bonus of a wild green edible that you probably pass all the time (invading your garden, growing in the cracks of sidewalks...). In this week's share we were gifted with a big bunch of purslane (blending it with all of the other green in this photo). It is often considered a weed, and I see a lot of people pulling it out of their gardens and discarding it like any other agricultural nuisance. However, I also see this green for sale at the Union Square Green Market and it tends to go pretty quickly. Purslane is a super healthy, dark leafy green, with small thick leaves that spread out flat covering the ground. It also is an amazing source of Omega-3 fatty acids, and is tasty to boot.
I decided to put some of my purslane to use in this potato salad. I'm not exactly sure what kind of potatoes we received this week, but they were a nice waxy red skinned variety. I cut them in half and boiled them up until they were soft. After draining them, I tossed with extra virgin olive oil, the purslane leaves, some chopped chives and a little lemon juice. I seasoned with salt and pepper, and it was ready to go.
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