purslane found at the farmers’ market
Five times out of every ten visits I make to the farmers’ markets around town, a complete stranger (usually the sweetest middle-aged woman in the entire place) approaches me with a question about the produce we are both picking through. I love it and am massively flattered when this happens. Some questions I can answer (“Do these sugar snap peas need to be cooked? Are they low in fat?”, “What’s the difference between red onions and shallots?”) and some I cannot (“Is this the only apple seller here today that doesn’t spray?”).
Why do they pick me? In a setting where my amateur knowledge of food is dwarfed by that of the growers themselves and the culinary professionals who are busily shopping alongside, I think it comes down to my palpable enthusiasm for fruits and vegetables. I’m told that I look genuinely excited when I am shopping for food, and I guess that makes me an easy and approachable target, whether or not I really know what I’m doing. It’s an uncommon thing to be recognized for, but it’s better than being a cat lady right?
My other favorite thing about the farmers’ market is picking up pretty things I’ve heard of but have never prepared myself. Most recently, it was a $1 bunch of purslane (verdolagas in Spanish), a fancy weed that is high in omega-3 fatty acids. Purslane is commonly found in Middle Eastern fattoush (a salad made with pita bread and vegetables), Mexican soups and stews, and mixed into salads. As I picked out a bunch, someone asked me if I knew what the stuff tastes like, and how to prepare it. I gave them my honest answer: I had no idea but would soon find out. Turns out purslane is a little herbal and generally leafy tasting, kind of like parsley or spinach. I added some to a bread salad with tomatoes, onions, and pomegranate molasses, then to some garlic and rosemary roasted potatoes, with the juice and zest of a California lemon from the Mikulas’ backyard.
Update: Ari the Turk absolutely loves purslane, and tells me that it’s delicious with yogurt, olive oil, and garlic.
