THIS WEEK’S SUBSCRIBER MENU:
• Carrots or Beets
• Salad Mix or Italian Parsley
• Swiss Chard or Spinach
• Sweet Onions or Green Onions
• “Chesnok Red” Garlic
FRUIT: We may get cherries next week. If not, peaches are on their way soon.
U-PICK: Make sure you snip some flowers when you’re here–there are plenty for everyone!
>kelly said…Gonna give this a try to use several of the ingredients this weekPurslane Cucumber SaladPurslane and cucumbers are a match made in heaven. Don't hesitate to add purslane to any good cucumber recipe.6 medium sized cucumbers, sliced2 cups Purslane leaves1 cup yogurt1 Tbsp olive oil2 tsp red wine vinegar (or try one of your herbal vinegars)2 Tbsp chopped mint1/2 tsp coarse black pepper1. Slice cucumbers and mix together with Purslane in a salad bowl.2. In a blender, mix together the rest of the ingredients for your dressing.3. Coat the cucumber-purslane mixture well with the dressing. Serve chilled.Note: It's best to put the dressing on just before serving. The salad becomes watery if prepared too much in advance. Makes about 8 servings.July 28, 2009 4:41 PM