Sue's Seasonal Palate

August 6, 2019 Zucchini Pesto “Tots”

Tater tots are a mid twentieth century (1953) invention born out of the frugality of brothers F. Nephi and Golden Grigg. Co founders of Ore-Ida, they were looking for a way to use the potato pieces left over when making their french fries. The pieces were used as feed for the livestock on the family farm or just tossed in the trash. The brothers Grigg knew that there had to be a way to consume the discards.They chopped the potato pieces, added seasonings and salt, put them through an extruder where they got their tot shape then into the deep fryer.

Fast forward to the twentieth first century and Americans consume 70 million tots a year. They are loved by young and old alike, everyone from high end chefs like Daniel Boulud to mommy bloggers. Mommy bloggers have taken tots beyond the potato. To their delight they discovered that their little ones would eat veggies they wouldn’t touch before when they were presented in tot form. Broccoli, cauliflower, sweet potatoes, carrots, beets and zucchini have all been used to make tots.

So it was time for me to take on the tot. I chose two things we have in abundance, zucchini and basil. Basil is in season so why not make some pesto? Whatever vegetable you choose for your tots it is important to squeeze as much water out of the shredded vegetable as possible. A clean linen dishcloth is what I recommend. If time is short and you don’t have time to make the tot shape, divide the mixture evenly into well greased mini muffin pans. Make a double batch and freeze half for later. To eat, place frozen tots on a baking sheet and bake at 400°F 10-15 minutes, until heated through.Crispy on the outside and soft on the inside, zucchini pesto tots make a great snack or side dish.

Zucchini Pesto Tots

Ingredients

1¼ lb zucchini
2-3 T basil pesto
1 large egg, lightly beaten
½ c panko bread crumbs
½ c grated Parmesan cheese
Kosher salt and freshly ground black pepper

Directions

Preheat oven to 400° F. Line a large baking sheet with parchment paper.
Grate the zucchini with the large holes of a box grater.
Transfer the grated zucchini to a large dish towel and strain out as much liquid as possible.
Transfer the grated zucchini to a large bowl then add the pesto, egg, Parmesan and kosher salt and freshly ground pepper to taste. Mix together until well blended.
Spoon a generous tablespoon into your hand and roll it into a cylinder. Place on the prepared baking sheet. Repeat with remaining zucchini mixture.
Bake 18-20 minutes, rotating the baking sheet half way through, until golden brown. Serve with your favorite dipping sauce.

May 5, 2019 Garden Beginnings

Spring is in the air and as Joni said, “it’s time to get ourselves back to the garden.” Actually Joe has been preparing for this year’s garden for several months now. Summer favorites like tomatoes, eggplants and peppers are planted in seed starting trays and placed under grow lights.When large enough they are planted into individual larger pots. The plants will reside in the garden greenhouse to be hardened off before they are planted in the warmer soil of late May/early June. Other early spring vegetables are directly sown into beds inside cold frames. That includes salad greens, radishes, beets, baby turnips, chard and spinach. Edible pod peas, snow and sugar snap, are grown for both the peas and also the pea shoots.

Chervil is annual herb that prefers the cooler temperatures of spring and fall. It is in the same plant family as parsley and carrots with delicate curly leaves that resemble something between the two. Its flavor is delicate and reminiscent of mild anise or licorice. Mature chervil plants produce a white flower that is edible and looks pretty garnishing a salad.

Chervil is definitely an herb to grow yourself. It is sold dried (I personally wouldn’t bother) it is most fully appreciated when picked fresh. It is easy to grow and can be planted along with early season vegetables. Plant seeds in moist soil in an area that gets partial sun. It also does well in containers. Even though chervil is an annual (plants that complete their life cycle in a year) it self seeds easily. For years the chervil Joe planted came back in the garden until one year there was no sign of it. Much to our surprise it showed up on the other side of the house, a good distance away.

Sage has always been a part of our herb garden.Joe grows both culinary and ornamental sage in a wide range of colors. Common garden sage has a silvery green color and has the best flavor for cooking. Spring is the time to trim away any dead branches.

Chinese or garlic chives as the name indicates, have a mild onion-garlic flavor. Common chives are tube-shaped and bright green in color with pinkish lavender flower that appear in late spring. Garlic chives have dark green flat leaves and flowers that are white and star-shaped. I would suggest growing them in a pot, ours have become invasive. If you plant them directly in the soil, cut off the flower stalks as soon as they finish blooming.

“Raspberry Dressing” Rumex does double duty as an edible ornamental. Its bright green leaves with red veins add a pop of color to the garden. Smaller leaves can be added to a salad, larger leaves can be cooked like spinach.

January 30, 2019 Zhoug

Whether you spell it zhoug, zhug, zhoog, or schug, they all describe the fiery Middle Eastern answer to pesto that has become the favorite accompaniment to Israeli street food. Zhoug didn’t have its origins in Israel. It was a staple of Yemeni cuisine and first brought to the newly created state of Israel (1948) during operation “On Wings of Eagles” that airlifted 49,000 Yemeni Jews to Israel.

Traditionally zhoug is made in a mortar and pestle, but you can make it in a food processor in minutes. The word is zhoug is translated “ground” so use a light touch with the processor. The result should be a thick, slightly chunky paste. The basic ingredients are cilantro, garlic, hot peppers, green jalapeno or serrano, olive oil, salt and pepper. You can make it with half parsley half cilantro, or all parsley if you dislike cilantro. The addition of dried spices make the sauce unique, cumin, coriander, cloves and an unexpected one, cardamom.

As with all hot pepper preparations, wear gloves and keep your hands away from your face. Use as many peppers as your taste buds allow, it is a hot sauce and the flavors blend and mellow out after the sauce is refrigerated. Place all of the dry ingredients into a food processor. Pulse the mixture, scraping the sides down periodically until it resembles a pesto-like consistency. Taste a bit of the mixture and adjust seasonings accordingly.

Zhoug is good with so many things, grilled lamb chops, roasted potatoes, stirred into yogurt for a delicious sauce, in your pita with falafel, any time you want to add a spicy kick.

I used whole frozen jalapenos from last summer’s harvest and yes they are just as hot!!

Zhoug

Makes about a cup

Ingredients

2 ½ cups cilantro leaves
3-4 jalapeno peppers, stemmed, seeded
½ tsp cumin seeds
½ tsp cardamom seeds
½ tsp coriander seeds
¼ tsp salt
2 cloves garlic, peeled
½ c extra virgin olive oil
Fresh lemon juice to taste

Directions

Add cumin, cardamom and coriander seeds to a small dry skillet over medium heat. Toast the seeds, stirring frequently until they smell fragrant and toasty.
Grind spices either with a mortar and pestle or a mini processor/grinder.
Place the cilantro, jalapeno, garlic, toasted spices and salt into the food processor. Pulse the mixture, scraping the sides down as needed until a chunky texture is reached.
With the machine running, slowly pour in the olive oil and lemon. Taste and adjust with salt and lemon as desired. Store in fridge for a week.

Green zhoug is zhoug yarok, the red variety is zhoug adom.

January 12, 2019 Broccoli Salad with Sun Dried tomatoes and Feta

It’s the first full week of January so it’s time to put down those Christmas cookies and return to healthier eating habits. Quick and easy, this salad of crisp tender broccoli and sun-dried tomatoes is a good way to incorporate some great tasting vegetables into your dinner and diet. Broccoli is low in calories(30 calories in a cup) and high in fiber, potassium and iron. It is an excellent source of vitamin C and a good source of vitamins A and B6.

To blanch or not to blanch broccoli is a personal choice. I am not a fan of raw broccoli in a salad ( or anywhere for that matter) so I prefer the quickest blanching possible. I blanch broccoli for less than minute and immediately after draining, transfer to an ice bath to chill. The broccoli turns a bright green and will leave it crisp-tender without the harshness of raw broccoli. To prevent a soggy salad, dry the broccoli well, give the broccoli florets a spin in a salad spinner, then blot dry with a clean kitchen towel.

I chose an easy lemon tahini dressing for the salad. Tahini is a paste made from sesame seeds and oil. In the jar they separate, leaving a very thick paste on the bottom and the oil rises to the top. Use a small whisk or a spoon to recombine the paste and oil.Now you can combine all the ingredients for the dressing. The mixture will thicken, don’t worry about this. Add the water, a tablespoon at a time and whisking well after each addition until desired consistency. Drizzle dressing over the ingredients, and toss to coat. Salad will be best if allowed to rest for at least an hour. Store leftovers in fridge.

Broccoli Salad with Sun Dried Tomatoes and Feta

Serves four

Ingredients for Salad

6-8 cups of broccoli florets raw or blanched, cut into bite-sized pieces
½c chopped sun-dried tomatoes
½c crumbled feta cheese
¼c toasted pine nuts (can substitute walnuts)
Tahini dressing (recipe follows)

Tahini Dressing

Ingredients for dressing

¼ c tahini
2 T to ¼ c water (to thin out dressing)
2 T fresh lemon juice
1 T honey
¼ t smoked paprika (more if desired)
½ t cumin
Kosher salt and freshly ground pepper to taste

Directions for the tahini dressing and salad assembly

Add tahini to a medium bowl along with lemon juice, honey, smoked paprika and cumin. Whisk together until combined. Taste and add salt and pepper. Thin the dressing out to a pouring consistency.
In a medium bowl combine the broccoli, sun-dried tomatoes, feta and pine nuts. Drizzle dressing over the salad and toss well.
Let the salad rest for an hour to combine flavors. Store leftovers in the fridge.

December 2, 2018 Roasted Grape and Butternut Squash Salad with Maple Balsamic Dressing

Fall is just flying by. Especially for me. I have spent the last few months off my feet recuperating from a fractured pelvis. I missed the last steps coming down from the bedroom while holding on to my coffee mug. Sad to say the mug didn’t fare well either. Now that I am back on my feet, it’s time to get back in the kitchen.

First on the agenda, a seasonal salad for Thanksgiving dinner. Most autumns we are enjoying green salads to the end of September, kale even later in the season. Too much rain this summer put an end to garden salads much too early.

Joe doesn’t like raw kale in salads so I chose a combination of spinach and arugula as the base to the salad. The next ingredient came from the garden, butternut squash. I peel the squash and cube it into 1 ½”inch pieces. Toss with olive oil, salt and pepper and place on a baking sheet. Roast for about 20 minutes, tossing the squash halfway through the cooking time and rotating the baking sheet. The amount of squash may seem like a lot but roasting condenses their size and concentrates their flavor.

Speaking of concentrated flavor, if you have never tried roasted grapes you will be in for a real treat. Like roasted vegetables, roasted grapes have a deeper richer flavor. Roasted grapes can be added to a cheese tray, salads or to chicken and pork dishes. Just rinse and pat dry, removing any damaged grapes. Toss grapes with a little olive oil, kosher salt and freshly ground pepper. Roast on a sheet pan at 425° F for about 30 minutes. Shake the pan halfway through to ensure even baking.

If you are going to roast butternut squash, why not save the seeds? Peel the squash, cut in half lengthwise and scoop out the seeds. I use a grapefruit spoon with its serrated edges to help the process along. I put all the seeds in a bowl of water, they aren’t as slippery and it’s easier to separate the seeds from the membrane. Drain the seeds in a colander, then lay out on paper towels cover with another towel. If you have the time, lay them out overnight to make them as dry as possible. Place seeds on a baking sheet and roast until they begin to pop and turn a light brown in color. Having a second larger baking sheet on the bottom shelf catches most of the ones that pop off the baking sheet. Alternately, use raw pumpkin seeds and follow the same procedure.

I dressed my salad with an easy to make maple balsamic dressing. A sprinkling of cheese is always nice, feta or blue works well here. For Thanksgiving I used cubed cheddar for something a little different. Different components of the salad, roasted grapes,the dressing, butternut squash cubes and roasted seeds can be made several days in advance. Add grilled chicken or shrimp for a nice lunch or light supper.

Roasted Grape and Butternut Squash Salad with Maple Balsamic Dressing

Serves four

Ingredients for the roasted grapes

3-4 cups of either red or black seedless grapes
Extra virgin olive oil
Kosher salt

Directions for the roasted grapes

Preheat oven to 425°. Destem the grapes, wash and pat dry.
Place the grapes in a bowl. sprinkle lightly with olive oil and kosher salt.
Transfer grapes to a baking sheet and roast for 30 minutes. Shake pan and move front to back halfway through the baking process. Store in an airtight container if not using right away.

Ingredients for roasted squash

1 medium butternut squash 3-4 lb
Olive oil
Kosher salt
Fresh ground pepper

Directions for roasted squash

Peel, halve and seed the squash, cut it into 1 inch cubes. In a large bowl toss the squash with olive oil and season with salt and pepper. Place evenly on the prepared baking sheet. Roast until golden brown, about 20 minutes, at the halfway point carefully move the cubes around on the sheet to ensure even browning. Set cubes aside to cool. You will have enough for several days worth of salads.

Ingredients for toasted squash seeds

Peeled and halved butternut squash from the previous step.

Directions for roasted squash seeds

Preheat oven to 350°F.
Use a spoon ( a grapefruit spoon works well) to remove the seeds and pulp. Use your fingers to separate the seeds from the pulp. Put the seeds in a small bowl of water. I find this makes it easier to separate any stubborn pulp from the seeds. Transfer the seeds to a colander and rinse.
Put squash seeds on a layer of paper towels and pat them as dry as possible.
Toss seeds with a little olive oil, salt and pepper. Place seeds on a dry baking sheet in a single layer.
Roast for about 15-20 minutes, stirring a few times, . Keep a close eye on them as they can burn easily.
Cool before using, 5 to 10 minutes, the seeds will become crisper as they cool.
Store in an airtight container.

Ingredients for Maple Balsamic Dressing

1 T pure maple syrup
½ c mayonnaise or Greek yogurt
¼ c balsamic vinegar (I used pomegranate balsamic)
½ t fresh lemon juice
Kosher salt
Freshly ground pepper

Directions for Maple Balsamic Dressing

Combine all ingredients in a small bowl . Whisk until smooth.

Ingredients for Salad Assembly

Baby spinach and arugula
Roasted grapes
Roasted butternut squash
Roasted squash seeds
Crumbled feta
Maple balsamic dressing

Directions for Salad Assembly

Place greens in a large salad bowl, toss lightly with dressing. Add grapes, butternut squash seeds and feta, toss again. Using tongs, transfer salad to individual salad plates. Pass freshly ground pepper and additional dressing.

October 23, 2018 Roasted Eggplant Salad

When the invitation says the party is a potluck, it’s time to pull out your favorite crowd pleasing dishes. Joe is most likely to bring his delicious baby back ribs or his mouth-watering prime rib roast. Sometimes both! As for me, I’m the designated salad queen. My end of summer salads usually include juicy ripe tomatoes and salad greens. Not this year, an exceptionally rainy and hot summer brought an early end to the tomatoes. Joe usually plants a nice variety of lettuces and greens at the end of August, for the same reason that didn’t happen either.

Not giving up on making a salad, I chose a vegetable that we did have in abundance, eggplant. Joe grows a wide variety; every color, from pure white to dark purple, globe shaped, plump Italian, long slender Asian varieties. The salad can be made with any variety of eggplant. Peel the eggplant, leaving strips of skin and cut into 1″ cubes and place into a large bowl. Sprinkle eggplant lightly with kosher salt, this helps bring out excess moisture.

Set the eggplant aside while you make the vinaigrette. Whisk together oil and vinegar, honey, smoked paprika and cumin. Blot the water off the eggplant and toss with the vinaigrette.

If you don’t already have it, smoked paprika is a great addition to your spice rack Smoked paprika can be made with either sweet or hot peppers that are dried and smoked over an oak fire. When purchasing smoked paprika, if the label doesn’t specifically say it’s hot, it is sweet, with a deep rich smoky flavor. Cumin is one my favorite spices, it adds a warm, nutty flavor and aroma to this dish.

Preheat oven to 375°F with the rack in the middle position Spread the eggplant cubes evenly over a large parchment lined baking sheet. Roast until eggplant is softened and browned. Every fifteen minutes stir the cubes during the baking process to ensure even browning. The entire cooking process takes about 35-40 minutes.

While you are waiting for the eggplant to cook, whisk together the lemon juice and soy sauce. Return the cooked eggplant to the large bowl and toss with the soy-lemon mixture. Stir in chopped parsley, nuts and most of the crumbled goat cheese. Top salad with remaining cheese and chopped scallions.

Late summer harvest of eggplants.

Roasted Eggplant Salad

Serves 4

Ingredients

2 lbs eggplant
Kosher salt
1/3c olive oil
2T apple cider vinegar
1T honey
1T smoked paprika
½t cumin
4 garlic cloves, chopped
2 T fresh lemon juice
1 T soy sauce
1 c roughly chopped parsley
½ c roughly chopped smoked almonds
2 oz goat cheese crumbled
¼ c finely chopped scallions

Directions .

Preheat oven to 375° Cut the eggplant into 1″cubes and place in a large bowl. Sprinkle lightly with kosher salt and set aside.
Whisk together olive oil, vinegar, honey, smoked paprika and cumin. Blot excess liquid from the eggplant, toss with the vinaigrette. Stir in the chopped garlic.
Spread the eggplant out on a large parchment lined baking sheet and place on the middle rack of the oven. Roast until softened and lightly browned, stirring every 15 minutes, eggplant should be done in 35-40 minutes.
Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley, almonds and most of the goat cheese, reserving a little.
Place the finished salad in a serving bowl and sprinkle scallions and reserved goat cheese on top

September 6, 2018 Zucchini Crisps

Fellow vegetable gardeners, we’ve all done it. You diligently pick small to medium-sized zucchini, sometimes even with the blossom still in tact. Then it happens, you get busy doing other things, it rains for several days or you just forget. The once compact little fruits now resemble a major league baseball bat. If you are running out of ideas, zucchini chips are a quick and easy way to use up “the ones that got away”.

This recipe works best with medium to large zucchini because the chips shrink as they bake. Slice into 1/8 inch rounds, a mandolin works best here for uniform slices. Place the slices on paper towels and top with another layer of paper towels. Press down lightly to remove excess liquid. Move the slices to parchment lined baking sheets that have been lightly coated with olive oil or olive oil spray. I used half sheet pan (18×13) sized trays. Brush rounds lightly with extra virgin olive oil and season lightly with salt or your favorite seasoning blend. Bake in a 235°F oven for about 1 ½ hours, rotating trays at the half way point. If some of the chips are not ready, remove the crisp chips and put the damp chips back in the oven to finish baking. Let the chips cool a bit before devouring. Enjoy warm or at room temperature. Chips can be stored in zip-lock bags, that is, if any are left over.

A mandolin is perfect for achieving even slices.

Line zucchini slices on paper towels to blot excess moisture.

Zucchini Crisps

Makes about 80 crisps

Ingredients

2 or 3 medium to large zucchini
Extra virgin olive oil
Kosher Salt and any spice mix

Directions

Preheat an oven to 235°F (convection is best). Cover two large baking sheets with parchment and lightly coat with olive oil or olive oil spray.
Wash and dry off the zucchini and cut off the stem end. Thinly slice (1/8 inch) the zucchini, a mandolin makes this easy.
Lay the slices out on paper towels and cover the slices with a second layer of paper towels.
Press down lightly on the paper towels to blot up excess moisture.
Place the sliced zucchini on the baking sheets, being careful not to overlap.
Brush the slices lightly with extra virgin oil and sprinkle with salt.
Bake until crisp and golden, 1½ to 2 hours, At the halfway point, switch the pans around to ensure even baking.

August 28, 2018 Roasted Green Beans with Parmesan

Rain happens. And when it does day after day I am less likely to make my way out to the garden. Unfortunately that doesn’t stop the veggies from growing. A prime example of this is the bush and pole beans Back in the early spring it’s easy to dream of vines loaded down with beautiful slim beans. Haricot Verts, as the French call them, only need a quick steaming, finished with butter, garlic, thyme and squeeze of lemon.

The beans I picked that first day without rain were well beyond their haricot verts stage but still usable. Since we love just about every other vegetable roasted, why not green beans? Using the method I use for other vegetables, I was certain they would turn out great.

Start with about a pound of beans, we have green, yellow and purple beans this year. Purple beans are pretty on the vine but when you cook them they do not stay purple, they become a very dark green color.

After you have rinsed the beans lay them out on paper towels and pat them dry as possible. This will allow for the beans to be thoroughly coated with the olive oil. Place the beans in a bowl large enough to toss them in. Add a few tablespoons of olive oil and toss the beans well.Then add kosher salt and fresh ground pepper and toss again. Place the beans on a lined baking sheet spread out as evenly as possible.

Roasting time is a function of how old your beans are. Slimmer beans may only ten to fifteen minutes, larger ones fifteen or more. When I made the first batch I timed them for ten minutes and rotated the pan, then every five minutes so they wouldn’t burn. As soon as the beans are close to being done, take them out the oven and sprinkle with cheese. Return the pan to the oven to melt the cheese. Serve warm.

Joe is growing both bush and pole beans.

Roasted Green Beans with Parmesan

Ingredients

1 lb green beans, medium to large in size
Extra virgin olive oil
Kosher salt and fresh ground pepper to taste
½ c freshly grated Parmesan cheese

Directions

Preheat oven to 425°F
Rinse beans in a colander with cool water. Removing all stems and blemishes, then blot with paper towels to remove off excess moisture.
Transfer beans to a bowl large enough to toss them in. Use enough oil to lightly coat all the beans. Sprinkle with kosher salt and freshly ground pepper and toss them again to coat.
Put beans on a parchment lined baking sheet. Spread the beans evenly on the sheet.
Roast for ten minutes, then pull out the oven and toss the beans in the pan again.
Return the beans to the baking sheet and continue to roast until the beans are browned in spots.
Remove pan from the oven and immediately sprinkle with Parmesan as evenly as possible. Return pan to the oven for a few minutes to melt the cheese. Serve warm.

August 8, 2018 Spicy Cucumber Avocado Soup

Nothing is more refreshing to start a meal on a hot and humid summer day than a chilled soup. It’s even better when those ingredients can go right into the blender, no need to spend time cooking over a hot stove. This recipe combines crisp juicy cucumbers and creamy avocado with tangy lime and garlic chives.

All the “green” in the recipe is courtesy of the garden, except the avocado and possibly in the future we will have those as well. Our wonderful and very thoughtful sister-in-law Jody, gave Joe an Avoseedo, an ingenious seed starting device that helps you sprout an avocado pit. With minimal attention, changing the water every 1-2 weeks, in a few months you will have an avocado plant. He’s planted two in pots so far. Certainly beats the old toothpick over a glass of water method. Be sure to use a ripe avocado for a smooth puree.

This is primetime for cucumbers in our garden, just wish they didn’t come in all at once. Since our cukes were more mature they were a bit seedy and the skins thicker, I peeled and seeded them for this recipe. First trim the ends, peel, then cut in half. I found a melon baller (small side) to be the best way to scoop out the seeds. Cut the sections into half-inch chunks. I used three cups of peeled and seeded chunks.

The jalapeno and other hot peppers are making an earlier than usual appearance in the garden. That’s good but there is a rabbit that is taking a bite out of quite a few of our peppers before we can harvest them. Time to put up the chicken wire. Half of a jalapeno added to the soup was the right amount for our taste. Peppers can vary in heat so taste a small piece of the pepper first and add accordingly. Our Persian lime tree is producing the most fragrant and juicy fruit, about two dozen on the tree at last count. Fresh lime juice adds the right acidity and brightness to the soup.

Garlic chives, also known as Chinese chives are the perfect herbal accent for this soup. If you are not familiar with them, common chives are tube-shaped and bright green while Chinese chives are a darker green and flat. Common chives have pinkish-purple globe like flowers that appear in the spring while Chinese chives have white star-shaped blossoms that are only starting to appear now. The flavor as the name indicates, is garlicky, but milder than a garlic clove.

The soup couldn’t be simpler to make, put all the ingredients in the blender and puree until the soup is smooth. Add yogurt to your liking, anywhere from a half to a full cup. Season with salt and pepper to taste. Place in a bowl and refrigerate for 4-6 hours to allow the flavors to blend. Before serving you may need to thin the soup out with a little water or milk. Garnish with chopped garlic chives and flowers. Makes a delicious first course or light lunch.

Garlic chives are flat with white flowers.

The heat in the jalapeno comes from the white ribs.

I used the smaller end of the melon baller to scoop out the cucumber seeds.

Spicy Cucumber Avocado Soup

Serves 3-4

Ingredients

3 cups cucumbers, peeled and seeded, cut into ½-inch chunks
1 medium ripe avocado
½-1 c Greek style low-fat plain yogurt
2 t fresh lime juice
½ chopped jalapeno (or to taste)
2 T chopped garlic chives
kosher salt and pepper to taste

Directions

Peel and pit the avocado. Cut into chunks.
Place all the ingredients in a blender and blend until smooth, about 1 minute. Taste for seasoning and add more salt if desired. Thin the soup out with a little cold water if necessary.
Refrigerate the soup for several hours to blend the flavors. Serve garnished with chopped garlic chives and flowers.

July 18, 2018 Purslane Salad

The next time you are weeding, take a second look, you may be unintentionally pulling out the most nutritious green in your garden. Purslane, also known as duckweed, fat weed, little hogweed and pursley, is the only weed that can claim “superfood” status. Purslane is a rare plant source of omega 3 fatty acids, found in fish and flax seeds. It is also a good source of vitamins A, C and B, magnesium, potassium, calcium and iron. Did I mention it’s low in calories and a good source of fiber? Not bad for a plant that is an uninvited guest everywhere from fertile garden soil to the cracks in your driveway.

Purslane looks a bit like a miniature jade plant with small oval-shaped fleshy leaves that grow on thick succulent stems. Early season purslane leaves and stems are tender and edible, snip branchlets from heavier stems. The plant produces yellow flowers that will eventually produce tiny black seeds. Later in the summer separate larger leaves from mature stems. Most important, be sure you are harvesting purslane from areas that are not treated with herbicides. When in doubt, don’t pick!

Purslane is native to India and Persia and is widely used in both cuisines. In Mexico purslane is known as verdolagas where it is combined with pork to make a classic stew. Purslane’s succulent-like leaves have a refreshingly crisp texture with a slightly tart finish. You can use it raw in salads or cooked as a side dish.

Purslane is abundant in our garden this year. I am using it as a “transitional green” between the greens we harvested for salads in the spring and the new crop that will be ready to pick soon. I harvest it daily but it can be kept in the refrigerator for several days. Since purslane grows so close to the ground it should be rinsed very well in several changes of water. I fill a sink with cold water and submerge the purslane and swish it around to loosen the dirt that may be attached to it. The purslane floats and the dirt (most of it) sinks to the bottom. At this point you can remove any bruised or damaged leaves. Then I lift it out and give it a second quick soak it in the salad spinner. now it is ready to spin.

In this salad, purslane is combined with a little flat leaf parsley, baby arugula (ours will be ready soon) and cucumbers and sweet Sungold tomatoes from our garden. Walnuts add a little crunch, garnish with edible nasturtium blossoms for additional color.

Purslane has popped up next to the cucumbers.

Up close and personal for better identification.

Purslane Salad

Serves two

Ingredients

2 c purslane leaves and tender stems
½ c Italian parsley leaves
2 c baby arugula
1 medium cucumber, peeled, quartered lengthwise, seeds removed, cut into 1″ pieces
1 dozen small tomatoes like Sungold, cut in half
1/3 c chopped walnuts
lemon juice or a light vinegar
Extra virgin olive oil
Kosher salt and freshly ground pepper to taste
Nasturtium blossoms for garnish.

Directions

Combine greens, cucumber, tomatoes and walnuts in a large bowl. Sprinkle with some kosher salt and toss.
Add a splash of lemon juice or vinegar and a tablespoon or so of olive oil and toss. Taste a leaf and correct seasoning as needed.
Divide on two plates and season with fresh ground pepper. Garnish with nasturtium blossoms and serve.