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September Garden

September is a crazy busy time around here. The summer vegetables are producing full force and need major picking every day. The amount of squash, zucchini, eggplant, raspberries an tomatoes that I harvest is overwhelming at times. Everything that is not sold right away needs to be preserved, so I work outside all day and then preserve late into the night. The freezer is overflowing with berries, the pantry is filling up with jars of glossy red tomatoes, the dehydrator is running full-time and even my oven is always stuffed with trays of something drying. On top of the steady harvesting, delivering and preserving, it is also time to get fall crops in. Beets, turnips, radishes, kale, collards, rutabagas, parsnips, salad greens, carrots, green onions, broccoli, cauliflower… the list goes on. I am starting flat after flat of seeds, setting out transplants and tilling new soil. Here is a look at some of the stuff going on right now.

cherry tomatoes

Cherry Tomatoes

 

blackberry hedge

Blackberry Hedge- it’s a full time job keeping this from taking over the garden.

 

Crookneck Squash

Crookneck Squash- a little taste of sunshine.

 

harvest

Harvest Time

 

kiwis

Kiwis

 

morning glories

Morning Glories On The Garden Fence

 

san marzano tomatoes

San Marzano Tomatoes- my favorite canning tomato

 

Squash

Bennings Green Tint Scallop Squash

 

sunchokes

Jerusalem Artichoke (Sunchoke) Wall

 

sunchokes 2

Inside The Sunchoke Forest

 

the farm crew

The Farm Crew

 

tilling

Tilling A Patch For Fall Planting

 
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Posted by on September 12, 2014 in Uncategorized

 

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Bountiful Berries

If there is one thing that I look forward to all year it is fresh berries. We are in the height of berry season right now and my hands are permanently stained, my arms are scratched, our freezer is overflowing with gallons of frozen berries and I couldn’t be happier. We eat berry pies, berry smoothies, make berry jam, fruit leather, muffins and sauces, and eat berries on cereal and pancakes. We have started opening our farm up for some u-pick berry opportunities and have such fun watching everyone pick their fill of berries.

raspberries and blackberries.

raspberries and blackberries.

15 pounds of fresh picked Kiowa blackberries.

15 pounds of freshly picked Kiowa blackberries.

 

blackberries, raspberries and strawberries.

blackberries, raspberries and strawberries.

earliglow strawberries

earliglow strawberries

 

 
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Posted by on August 6, 2014 in Uncategorized

 

This Is Farm To Table.

 

primevil-gardens.jpg

Great little write up about us by Pete’s Paleo. It’s been fun working with these guys. They are always game to cook up whatever I throw their way.

http://petespaleo.com/blog/farm-table/

 
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Posted by on July 28, 2014 in Uncategorized

 

The Elegant Eggplant

A lot of people really think they don’t like eggplant. They have either never had them cooked correctly, or are still harboring a grudge against them from childhood and as adults are unwilling to give them a chance. When you grow them, pick and cook them daily though it’s hard not to get swept off your feet by the eggplant. The sheer diversity of color, shape and size, the exotic names, satiny skin and versatility make the eggplant a true gem of a plant.

Listada de gandia and Bangladeshi long eggplant.

Listada de gandia and Bangladeshi long eggplant.

 

Eggplants come in so many shapes and sizes. Bangladeshi long, ping tung, casper, Ukranian Beauty, Listada de gandia, Japanese.

Eggplants come in so many shapes and sizes. Bangladeshi long, ping tung, casper, Ukranian Beauty, Listada de gandia, Japanese.

 

eggplant 3

Eggplant are very prolific and even a few plants can give you amazing yields.

 

eggplant harvest

despite the sharp spines many of them have, picking eggplant is one of my very favorite jobs.

 
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Posted by on July 28, 2014 in Uncategorized

 

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Violet de Provence Artichokes

 

Violet de Provence artichoke

 

For the first time this year we are growing the beautiful French heirloom artichoke, Violet de Provence. The plants are large and very thorny, making picking these beauties quite a challenge. The artichokes themselves are pretty small, and have a lovely taste, but are best when picked very young. The color can range from solid deep purple to mostly green with purple tips. They have ferocious thorns on the tips of each leaf, so it’s best to trim the tips with a pair of scissors before cooking to make eating them more enjoyable. They are fun to grow and worth eating, but the beautiful plants can also be let go to flower for a stunning display in your garden.

 

Violet de Provence artichokes

 
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Posted by on April 19, 2014 in Uncategorized

 

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Composting With Chickens: Putting Your Chickens To Work

Why everyone doesn’t have chickens, I don’t know. Chickens are some of the easiest animal to keep and they are incredibly useful. Besides supplying eggs, they eat a ton of bugs, provide valuable fertilizer for your garden, make great pets and are fun to have around. You can also always eat them if you are so inclined.

I recently put our chickens to work for us in another way. We do a lot of composting around here, the old plants and leaves that come out of the garden typically go straight to the compost pile. We have old hay and straw from the horses,  grass and weeds from mowing, chicken and horse manure and all our kitchen scraps. Normally a good compost pile requires a lot of turning and time to make sure temperatures get hot enough and everything breaks down evenly. Not long ago I decided to build a simple cage from 1/4″ hardware cloth inside our chicken pen with some steps for them to get in and out easily and began filling it, in hopes that the chickens could save me some work.  My base layer came from cleaning the chicken coop itself. Old hay and chicken manure is some of the best composting material you can get your hands on. Plus it gave me a great excuse to give the coop an extra thorough cleaning. I then added leaves and plant scraps from the garden, some oak leaves I raked up and the clippings from the lawn mower. I thoroughly wetted everything down and let the chickens go to work. They are busy creatures and scratch constantly, so they do an excellent job of turning the compost themselves. Every day I add our kitchen scraps and some greens from the garden and they quickly devour what they like and scratch the rest right into the compost. This has the added bonus of giving caged chickens something to do so they don’t get bored and some extra nutritious feed, cutting down on our feed bill. The hardware cloth contains the compost while allowing it to get enough air circulation and is easily assembled and disassembled. I put the whole thing together in about 15 minutes with materials left over from other projects. If you purchase all the material new you should be able to build this for under $50 and it will last for ever.

composting with chickens

 

After two weeks things are starting to look pretty good.

chicken compost 3

I do turn the pile by hand several times, just to make sure everything is cooking and looks good, but I have found that this is a much easier and quicker way to compost than other methods I have used. Plus it is very entertaining for the chickens and helps cut down on the feed bill.

chicken compost 2

Simple DIY Chicken Compost Pile

Things you will need:

  1. 20 Feet of 1/4 inch hardware cloth (3 ft tall)
  2. (4) 3 foot T-posts
  3. Wire for tying ends
  4. 6-8 cinder blocks or something else for steps

Pound your four T-posts into the ground in a 5×5 foot square. Attach 20 feet of 1/4 inch hardware cloth to posts with wire or twine. Leave one side that is easy to open for turning compost and removal. Stack blocks or whatever you decide to use for steps. Add compost material and let your chickens go to work!

 
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Posted by on April 13, 2014 in Uncategorized

 

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The Beautiful But Under-Rated Root Vegetable

Rutabagas, Carrots and Turnips

Rutabagas, Carrots and Turnips

turnips, beets, rutabagas

Root vegetables are among the most easily grown, beautiful, and delicious vegetables there are, and yet they are often very misunderstood. It doesn’t help that the ones I see at the grocery store typically look like they have been stored for 100 years, leathery, wrinkly and pale, instead of bright and crisp. They are however an amazing source of food that most of us don’t use nearly enough. With the common go-to veggies being potatoes, carrots and sweet potatoes, other root vegetables are often overlooked. Potatoes and carrots are great in their own way, in fact I believe carrots are a very underrated vegetable, but there are so many more and even better root veggies that everyone should be adding to their meals.

Beets, rutabagas, parsnips and turnips can all be cooked similarly to a potato or carrot, but they add a nice variety of flavors and colors to liven up your dishes. They each have high levels of vitamins and beets especially are packed full of antioxidants. Their bright colors make them fun to cook with and they each have their own unique and wonderful flavor.

Beets can add the most beautiful shades of reds and golds to your dishes. Some are even candy-striped and with their sweet and mellow flavor and incredibly high levels of antioxidants and vitamins they are one of the healthiest foods you can eat.

Rutabagas, a cross between a turnip and cabbage, are larger than turnips and can easily replace potatoes. They are lower in starch than potatoes, have a lovely golden color when cooked and a rich, buttery flavor.

Turnips with their bright white bottoms and colorful purple tops are both pretty and tasty. They have a bit more of a peppery flavor than a rutabaga and don’t grow quite as large.

Parsnips are similar in appearance to a large, white carrot, but slightly woodier and less sweet when eaten raw. Their sweet, nutty flavor really shines when cooked though.

Each of these vegetables deserve so much more recognition than they ever get and really should be a staple in everyone’s diet. The next time you are at the grocery store or farmers market, grab a big bundle of rutabagas or parsnips. Look for ones that appear fresh and are not leathery or dry-looking. If the greens are still attached and not wilted that is the best indicator of freshness. I promise you wont be disappointed.

 
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Posted by on March 17, 2014 in Uncategorized

 

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Rhubarb, Vanilla and Blood Orange Jam

Two things have revolutionized canning for me recently. The first is the addition of my new steam canner. It takes a lot less water, heating times are faster and it is MUCH easier to deal with.

The second is pectin free jam. I make a lot of marmalade since citrus is everywhere around here and marmalade typically doesn’t call for pectin. Since I like the effect of pectin free marmalade, I did some research and realized that there really is no need for pectin in any kind of jam. The trick is simply to cook your fruit and sugar down to a thick enough consistency that it will set on its own. This takes a bit more cooking time, but you get a much richer flavor and you have a lot of freedom to play with the amount of sugar and ingredients in your recipe. For example, the original recipe I found for a rhubarb jam called for the same amount of rhubarb, but also SIX CUPS of sugar! I reduced the sugar down to 1 1/2 cups and it is perfect. Fruit is naturally acidic and a bit of citrus juice will ensure acidity is at a safe level. Just be sure to sterilize your jars and lids well and start getting creative.

This time of year I am always overwhelmed with blood oranges. It’s a good problem to have, I know, but it makes me think long and hard about just what to do with these beauties. They are a bit sour for eating more than a few, the juice is lovely, but again tart. I have made TONS of blood orange marmalade and after discovering that I like the taste of lime marmalade better, I tossed my recipe and started searching for something new. Since it has been so warm this winter that our rhubarb has yet to freeze back, I started thinking that rhubarb and blood oranges might make the perfect pairing. The combination is amazingly flavorful and the subtle sweetness of the vanilla bean adds just the right touch to make it one of the very best jams I have ever made. Add the stunning ruby color and this is a truly magnificent jam.

rhubarb vanilla blood orange jam 2

Rhubarb, Vanilla and Blood Orange Jam

(makes 4 half-pint jars)

6 Cups Rhubarb (diced)

1 Cup Blood Orange Juice (about 4-5 oranges) regular oranges can be substituted if you can’t find blood oranges.

Zest of 1 Blood Orange

1 1/2 Cups Sugar

1 Vanilla Bean

This makes an amazing fresh or freezer jam. It is also wonderful canned. If you are going to can it get canning pot, jars and lids sterilized and ready. (directions at bottom).

1. Dice rhubarb.

2. Zest the peel from one blood orange. (I like to do this with a knife, carefully slicing the peel off and leaving the pith behind. Then chop peel into very small slices.)

3. Squeeze the juice from 4-5 blood oranges until you have 1 cup of juice.

4. Add rhubarb, juice, zest and sugar to a shallow stainless pan and begin cooking over medium heat.

5. Cut the vanilla bean in half lengthwise and scrape seeds into fruit mixture. Put the remaining bean in the pot too.

6. Cook over medium heat stirring regularly until the jam begins to thicken and most of the liquid evaporates.

7. Pour into containers for freezing or refrigerator storage, or if canning fill hot sterilized jars with jam leaving 1/4 inch head space. Process in water bath or steam canner for 10 minutes.

Canning Instructions: 

Wash 4  (half pint) canning jars well with hot soapy water. Place in a water bath canner or steam canner and bring water to a boil for at least 10 minutes to sterilize the jars. Turn burner off and allow the jars to sit in hot water while you prepare the jam.

Place rings and lids for jars in a separate pan and bring water to a simmer. Allow rings and lids to simmer gently while you prepare fruit.

When the jam is ready remove the hot jars from the water with a jar lifter and fill, leaving 1/4 inch head space.

Wipe jar rims with a damp cloth or paper towel and place sterilized lids and rings on jars.

Place the jars back into canning pot and return the water to a boil. Once the water is boiling rapidly start a timer for 10 minutes. When 10 minutes is up turn the burner off and allow the jars to rest in the canner for several more minutes.

Remove the jars and allow to cool. You will hear the lids pop as the temperature drops. This is the sound of the jars sealing. Test the seal after they are cool by pushing down on the center of the lid. If it pops up and down the lid has not properly sealed. Place any unsealed jars in the refrigerator. (the most common cause of jars not sealing is forgetting to wipe the rims after jam is placed in jars.)

 
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Posted by on February 3, 2014 in Uncategorized

 

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Of Wild Mushrooms And Wild Pigs

hericium erinaceus  (Lions Mane Mushroom)

Hericium erinaceus (Lions Mane mushroom)

December is one of my favorite months here along the Mexican border. The parched land starts to soften and green with the nourishment of some much-needed rain, the dust settles and things begin to grow. While most of the country hunkers down for a long cold winter, we begin to feel the sweet taste of spring. And with the rains and cooling temperatures come the mushrooms, one of the amazing foods nature sees fit to provide us even here in the desert chaparral. Every year we check the trees we have established as reliable providers, and keep our eyes open for new mushroom bearing trees. The “Lion’s Mane” or Hericium erinaceus mushroom pictured above weighed almost 8 pounds and tasted like a dream. These Honey mushrooms, pictured below, are a bit past their prime, but can grow in huge clumps weighing over 30 pounds per group. They often sprout from the base of dead or dying oak trees. Remember, always use extreme caution when harvesting wild mushrooms. There are poisonous varieties that can look very similar to the edible ones. When in doubt err on the side of caution and leave them be.

honey mushroom

Honey Mushroom- Armillaria mellea

And with the rains comes lots of rooting by the wild pigs that have been making a strong presence in the back-country of San Diego county. They are softening up the hard packed ground and fattening up on acorns. They are very elusive and mostly stick to the canyons, but it’s easy to spot where they have passed through.

wild pig rooting

Field heavily tilled by wild pigs.

photo 4

Wild pig droppings

photo 5

Wild pig tracks

Wild pig rooting

Wild pig rooting

 
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Posted by on December 9, 2013 in Uncategorized

 

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Autumn Raspberrys

raspberries

Last spring we planted Heritage raspberries. I didn’t expect much out of them the first season, but even after planting them late and cutting them back they are surprising us with a nice quantity of these amazing berries. There is something about the sun-kissed flavor of a raspberry picked straight off the cane that you will never experience with a berry out of one of those little plastic containers from the store.

raspberries 1

 
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Posted by on November 4, 2013 in Uncategorized

 

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Rainy Day Horse

amora

Amora- one of our Kiger mustangs.

 
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Posted by on October 29, 2013 in Uncategorized

 

Tiny Farm Hands

sunchoke 3Our farm hands are just the right height for filling buckets with Jerusalem Artichokes. No bending required.

 
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Posted by on October 25, 2013 in Uncategorized

 

Prickly Pear Cactus Fruit

yellow platanera prickly pear

I love foraging. As a kid I was always in the woods, bringing home baskets of wild mushrooms, edible plants and berries. I read field guides and edible wild plant books the way other young girls were gobbling up Nancy Drew and Misty of Chincoteague stories. There was something very alluring to me about being able to walk out into the wild and know that you would be okay. That there was an invariable grocery store of wild foods all around you. I was always drying, steeping, shelling or peeling some form of wild plant. Sometimes I was pleasantly surprised by the flavors, other times I was left retching over the awfulness.

Here in the southern California chaparral, wild foods are harder to come by. It is too dry for much to flourish, and what there is gets eaten quickly by the hungry wildlife. One thing that we do have in abundance though are prickly pear cactus. The paddles (nopales) are plentiful and decent tasting. They can be grilled, sautéed, or eaten raw and are very reminiscent of bell peppers. It is the fruits of these cactus that are the real treat though. There are several varieties, some smaller and dark red, with a slightly sour flavor,  while others are large and yellow/orange with a soft tropical flavor much like a seedy banana or papaya. The thorns can be quickly singed off or scrubbed off with a brush, and the fruits peeled or sliced in half and eaten with a spoon. Each cactus plant can produce several hundred fruit and edible paddles, making them a wonderful source of wild food.

yellow platanera prickly pear

yellow platanera prickly pear

 
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Posted by on September 20, 2013 in Uncategorized

 

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The Many Faces Of An Eggplant

eggplant basket

Eggplants are something that I have spent the majority of my life convinced I didn’t like. several years ago I finally realized that I had been foolish, and I had been missing out on something quite wonderful for too many years. Now they are one of my top crops. There are so many types of eggplant, hailing from so many different countries that it all becomes a bit confusing. With names like Syrian stuffing eggplant, Turkish Orange, Cambodian Green Giant, Kazakhstan eggplant, Korean Red, Ukrainian Beauty, Malaysian Dark Red, Bangladeshi Long, Loa White, Red China, Thai Long Purple, and Japanese White Egg, it is easy to see just how diverse these plants are. In my humble opinion they are some of the most beautiful vegetables you can grow in a garden.

This year we are growing six varieties. Below is a quick identification guide for the varieties found in our garden..

 listada de gandia

listada de gandia eggplant

Listada de Gandia is my all time favorite for sheer beauty. They are a medium-sized to large eggplant with stunning purple and white stripes. Hard to beat for beauty and overall usefulness.

ping tung eggplant

ping tung eggplant

Ping Tung is a standard favorite. Long and shiny, they are so dark purple they are almost black. Plants are heavy producers.

ukranian beauty eggplant

ukranian beauty eggplant

Ukranian Beauty has knocked my socks off this year. I took a chance on a somewhat plain-looking eggplant from the pictures in the seed catalogs, and have come to realize why this beauty was so aptly named. These softball-sized, round eggplants have a satin feel to the skin unlike any eggplant I have felt. They are perfectly round and while at first glance are not as eye-catching as some of the others, I am drawn to them over all the others again and again.

black beauty eggplant

black beauty eggplant

Black Beauty is a large, classic shaped eggplant. They are a shiny purplish black and are great for dishes that require a larger sized eggplant. The plants are less productive than some of the others, but a very good all-round eggplant.

little finger eggplant

little finger eggplant

Little Finger eggplants are small and abundant. the plants are covered in these 3-5 inch long cuties. They resemble a smaller sized Ping Tung, with slightly more color variation.

casper eggplant

casper eggplant

Casper adds a nice contrast to the more popular purple eggplants. Medium sized and white, they are a fairly good producer.

 
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Posted by on September 9, 2013 in Uncategorized

 

Too Many Cucumbers? Is It Possible?

lemon cucumbers

Lemon cucumbers

armenian cucs

Armenian cucumbers

Every year I plant cucumbers. Occasionally I get a few, most years the young plants are gobbled up by critters long before they ever get a chance to set cucumbers. Every year I over-plant, long rows that, if they all grew, would drown us in cucumbers. They never do though, so over-planting means that possibly a few plants will survive from the vast numbers of seeds I put in the ground. Something strange happened this year though. The cucumber grew. They grew and grew. Nothing ate them. They rambunctiously climbed the trellises, sprawled into the walkways and piled up on themselves. Suddenly I was faced with a cucumber problem of a different sort. Every other day I pick. I pick for at least 30 minutes and end up with at least 40 pounds of cucumbers. I am averaging 150 pounds of cucumbers a week. That’s a lot for our small CSA farm. My CSA members who for the first several weeks were excited, are now starting to groan when they see more bags of cucumbers. It turns out there are only so many things you can do with cucumbers. Sure, you can make pickles, but most people don’t. Cucumber salad sounds amazing the first few times you eat it, but looses its flair after the 10th time you’ve had it in the last 14 days. Even our pig and tortoise hardly glance up any more when I dump buckets of cucumbers into their pens. But soon they will be gone, and as the winter months start to set in the taste of those cucumbers will be missed by all.

 
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Posted by on September 3, 2013 in Uncategorized

 

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Indigo Rose- A Truely Purple Tomato

indigo rose tomato

indigo rose

Indigo rose tomatoes

indigo rose

The breeding program for the “Indigo Rose” tomato started back in the 1960’s when several breeders, one from Bulgaria and the other from the United States, first started crossing cultivated tomatoes with wild tomatoes from Chile and the Galapagos Islands in an attempt to increase the levels of anthocyanins in their fruit. Anthocyanins are a powerful antioxidant and are thought to be highly beneficial to human health.

We now have the Indigo Rose, a new variety that is open pollinated and non GMO. They are a small-sized tomato, slightly larger than a cherry tomato, on average weighing 1 to 1.5 ounces each. Before they ripen fully areas exposed to the sun are a deep purple, nearly black. Areas that have been shaded by leaves remain green. As they ripen, the bottoms will become red. They are quite a novelty, adding a beautiful array of colors to any tomato patch, along with a pretty decent tomato flavor and the exceptional health benefits of the added anthocyanins.

The plants are a compact indeterminate, and bear fruit heavily, making them a great patio or container tomato. This is our first year growing the Indigo Rose, and I’m sure it will be a regular for us.

Seeds are available at High Mowing Seeds and Johnny’s Seeds.

 
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Posted by on September 2, 2013 in Uncategorized

 

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Pruning Tomato Plants

pruning tomatoes

tomato plants

Pruning tomato plants is something I have always had a hard time doing. I let them get monstrous, over-grown and wild, hoping that the bigger the plant, the more tomatoes I will get. By the end of tomato season the garden has been overrun by seven-foot walls of green that must be navigated through with a machete. I am a slow learner sometimes, and it has taken me a long time to realize that with tomato plants bigger is not always better. When the plants put all their energy into growing rambunctious vines they put a lot less energy towards producing tomatoes. The foliage gets too thick and dense, and the tomatoes that set towards the center of the plants get very little sun. They ripen slowly and set fewer blossoms. So I finally broke down and pruned my tomato plants. It hurts me to do this when they are still small and I am not already swimming in tomatoes. I always fear that I am going to be wiping out the entire crop. I usually wait too long and have to cut back much more than I would if I had just been doing the pruning right from the start. I get sticky and itchy, and the plants leave a green resin on my hands and arms that takes some seriously hard scrubbing to get off. This year I have sworn to stay on top of pruning. We’ll see.

 
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Posted by on August 5, 2013 in Uncategorized

 

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The Tortoise And His Kids

Thor riding Doppy- 13 months old

Storm & Doppy

While some kids ride around in strollers and toy cars, our kids find tortoise riding more to their tastes. Doppy, our 19 year-old male Sulcata tortoise has endless patience and moves at just the right speed for some wild toddler rides. I imagine riding a tortoise is somewhat like driving a tractor. Slow and steady, a bit bumpy and plows through anything. He is fueled by cucumbers and zucchini, and seems to enjoy the company as much as the kids enjoy the ride.

 
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Posted by on July 31, 2013 in Uncategorized

 

July Garden

July is flying by and the garden is in full swing. We were lucky enough to get a good rain a few days ago, and everything is growing at double speed. It is such a relief to finally have all the beds done in block and everything mulched in. Weeds are almost a thing of the past these days. I thought the day would never come, but I have finally fully eradicated the crabgrass from the garden and the mulch keeps most other weeds at bay.

I am so used to gardens being an unkempt mess with vegetables randomly peeking out from between weeds and flowers, that it seems very odd to have things so orderly and well-kept. Part of me loves it, and part of me misses the wildness of an unrestrained garden. But since this garden feeds a lot of people, I am trying to maximize the output, and everything being orderly and having its place certainly helps.

tomatoes, asparagus & onions

tomatoes, asparagus & onions

cucumbers and blackberries

cucumbers and blackberries

July garden scene

July garden scene

concord grapes

concord grapes

rhubarb, squash, carrots and strawberries

rhubarb, squash, and strawberries

eggplants, zucchini and strawberries

eggplants, zucchini and tomatillos

basil and asparagus

basil and asparagus

carrot washer

carrot washer

thai peppers

thai peppers

Breakfast Spot

Breakfast Spot

Summer Squash

Summer Squash

Limes after the rain

Limes after the rain

 
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Posted by on July 24, 2013 in Uncategorized

 

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Purslane- Weed Or Super-Food?

purslane 2 Those of you getting vegetables from us will have noticed a new green showing up in your bags the last few weeks. I would like to take a moment to talk about Purslane, and why you should learn to love it. It is a common garden weed, native to India and parts of Asia, but regularly seen in North America growing in flower beds, in-between cement walkways, and amongst garden plants. It can be a bit of a nightmare weed, spreading rabidly and refusing to die even after being pulled up. It is however, one of the healthiest plants that you can eat.

Purslane has the highest amount of heart-healthy omega-3 fats of any edible plant, according to researchers at the University of Texas at San Antonio. The scientists also report that this herb has 10 to 20 times more melatonin—an antioxidant that may inhibit cancer growth—than any other fruit or vegetable tested. Eating Purslane may reduce you risk of coronary heart disease, stroke, cancer, Alzheimer’s disease, and help prevent the development of ADHD, autism, and other developmental differences in children. It also has one of the highest levels of vitamin A among green leafy vegetables, which may help prevent lung and oral cancers, and is essential to your  vision.

Purslane provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus.

It is a succulent sort of plant, with leaves reminiscent of tiny Jade plant leaves. The entire plant, leaves and stems are crisp, juicy and have a subtle lemony, cucumber flavor. It can be eaten raw in salads, on sandwiches, tossed with olive oil, tomatoes, salt and pepper and eaten on crusty bread, cooked in lasagna, eaten in tacos and quesadillas, blended into smoothies and made into pesto. Your imagination is the only thing limiting you on what you can do with this versatile green.

I encourage you to give this super-veggie a chance, and am almost certain that you will be pleasantly surprised.

             Purslane Pesto

  • 2 cups Purslane (leaves & upper stems)
  • 1/2 cup basil leaves
  • 1/4 cup fresh herbs……..parsley, dill etc (optional)
  • 1 clove garlic chopped
  • 4 Tb walnuts or pine nuts toasted
  • 1/2 cup feta or Parmesan
  • 6 Tb olive oil
  • 1 lemon, juice and zest
  • salt and pepper to taste
  • place all in food processor and blend

Great on crackers, pasta, etc.

 
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Posted by on June 26, 2013 in Uncategorized

 
 
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