So, it is girl week in our house. That means a few things. It means that pajama time starts at approximately 5:15. Our Netflix queue has a decidedly juvenile female vibe, and I’m crocheting like mad on this NDSU themed afghan for an upcoming charity event.
AND, most importantly, the menu at our house has taken a rather (ahem), low-key turn. And sometimes it takes a low-key AND experimental turn.
I’m going to preface this by admitting that I am NOT a gardener. At all. I dream of one day waking up to someone standing at my door offering to take over the yard–for free. I’m kind of an accidental gardener, in that I *think* I have a stalk of corn growing in my front garden patch. I did not plant it. One year we had accidental pumpkins. I ALWAYS have accidental purslane. Recently I learned that purslane is a trendy, healthy, vegetable.
So, I decided to harvest some of my garden treasure.
The verdict? The purslane has a nice, fresh flavor. The downside is that the very same property that makes purslane a great additive to soups and stews for its thickening properties also gives it a slightly slimy mouth-feel, similar to that of okra. For me, that is a game changer. (It could be that nothing can compete with a perfectly cooked steak). I think I may add some to my Italian Wedding Soup, or just serve the leaves in my next salad. I can’t beat the Omega 3s or the price!
Chime in! Have you harvested any surprises from your garden lately? Share in the comments!
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