Harvesting organic purslane.
At the South Duke Street today we feature more of the organic purslane (“one of the most nutritious plants in the world, along with lambsquarters”) that was immensely popular at our stand at Eastern Market this past Saturday. You can find the quick and easy recipe that I love at:
http://cityroom.blogs.nytimes.com/2010/07/10/urban-forager-from-sidewalk-cracks-a-side-dish/
“As I was running up the outdoor steps to my doctor’s office on Staten Island recently, I saw the succulent trailing tendrils of purslane growing nearby. As far as I could see across the dry, scorched lawn, purslane was the only plant thriving in the brutal summer heat.
Purslane sprawls low to the ground on thick red stems that radiate out from its center, resembling a wee jade plant. When I first started reading about this amazingly tenacious edible…”