Fresh Picks (July 18th)

This week I received Sweet Corn, Cauliflower, Fresh bunched Carrots, Bunched Spring Knob Onions, Collard Greens, Cilantro, Purslane and a vine ripened Tomato.

I was very excited to see the Purslane. I remember Dr. Oz talking about it as a superfood on Oprah, but I never found it in any stores. Perhaps because I didn’t know what to look for? Online I found out that the leaves contain more Omega-3 fatty acids than any other leafy vegetable plant. They are also an excellent source of Vitamin A, one of the highest among green leafy vegetables. It is rich in vitamin C and some B-complex vitamins. Also contains potent anti-oxidants. Why aren’t they on every shelf of the supermarket?!

We put them in our salads last week Thursday and Friday for lunch. They had a sweet flavor to them. Absolutely delicious and added great texture. Kristen said it was almost like eating a clover. My salad skills are improving with Kristen around. I’ve found plenty of thing I can throw into them every day to change them around. This time the purslane was added to romaine, the vine ripened tomato we received, hearts of palm, shredded carrots, some left of quinoa, red onion, cucumber, and some feta.

I’m making so many different salads I may have to have a separate blog about them!

One of those days we cooked up the corn as a side dish. It was so sweet. I love eating corn here in the summer.

The cilantro had avocados waiting for them at the house. I put a chunk into homemade guacamole. I still have some left, and am searching for a use for it.

The cauliflower will be braised with garlic and tomatoes, hopefully this weekend if I get around to it.

The collards are destine for my favorite Hottie Black Eyed Peas dish. Mmmmm.

I wasn’t sure what to do with the knob onions.¬†Kristen suggested grilling them and after checking the internet I think that is the thing to do. I grilled them with a steak for Adam. I don’t think I grilled it long enough, some layers were nice and sweet, but others crunchy and pungent. I think the key is to grill them until they are charred.

The carrots look so lovely I just wanted to eat them raw. In the end I decided to cut one up raw and dip it in hummus, the others steamed then tossed in a little brown sugar and butter for a side dish for the kids.

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