>Summer Week 7: Cucumbers and Purslane

>

THIS WEEK’S SUBSCRIBER MENU:

• Cucumbers
• 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!
COMING SOON:
New Potatoes
Green Beans
Dill
Basil
Peaches


Advertisements

One response to “>Summer Week 7: Cucumbers and Purslane

  1. >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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s