An abundant harvest + wild purslane for Week 3!

CSA Menu

Cilantro & scallions

Yellow & green summer squash

Genovese basil

Rainbow swiss chard

Cucumbers

Tomatoes

(Free item – wild purslane)

(Optional item – giant zucchini’s)

 

Whether reading the RACIST onslaught captured in our top headlines terrifies you or you are out there resisting on the front-line, or whether you and your loved ones are directly at-risk of state violence, I’m hoping that there is at least one part of your day where you just focus on what sustains you!!

This week things are in abundance, and I do not have any other outlets and I’d rather they not go to waste.   So this week it’s seven items, a free item, and optional giant zucchinni’s which will be available first come first serve at your pick up location.   Perfect for making zucchini bread or zucchini noodles (zoodles!)

I hope you enjoy!  And keep the pictures coming!

 

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Severe farmer’s tan and help from Sarath and friends during this hot and humid week!

 

RECIPE IDEAS

pickle

Quick Pickled Squash from A Farm Girls Dabble

pasta

Cilantro Basil Pesto Pasta from Vegan Family Recipes

mozarella.png

Fresh Mozzarella with Swiss Chard, pine nuts, and pickled chard stems from Not Eating Out in NYC

 

zoodles

How to make Zoodles – 5 methods from Downshiftolodgy

I made Zaru Soba – cold soba noodles that are a must during the hot humid days in Tokyo – and it worked perfectly, the zucchini noodles adding a tender hydrating crunch!

 

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Gluten-free zucchini almond cake.  I made this for Martha Yager (Happy Birthday Martha!) , and I have to admit, the other Martha (Ms. Stewart) hit this one on the nail!  It was delicious.   Here’s the recipe!

PURSLANE RECIPES

free item of the week

One of the best sources of omega 3 fatty acids, anywhere – called Verdolaga in Spanish, P’thee Thma in Khmer, mǎ chǐ xiàn in Mandarin.  

Wild Purslane, P’thee Thma, Stir Fry

Recipe by Bunyath and Sophy
Ingredients:
1. Purslane (“P’thee Thma” in Khmer)
2. Vegetable oil
3. Garlic
4. Chicken bouillon (2 cubes)
5. Sugar
6. Optional protein – chicken, pork, or tofu
7. black pepper
8. Rice
Instructions:
0. Make sure your (jasmine) rice is cooking in your rice cooker or stovetop
1. Cut purslane into 1.5 – 2 inch pieces and wash thoroughly
2. Mince 3 gloves of garlic or onion
3. Over medium high heat, brown garlic and chicken boullion in 2 to 3 tablespoons of oil until light brown
4. Add 1 teaspoon to 1 tablespoon of sugar
5. Add chicken, pork or tofu and cook until browned (cut pork or chicken into thin slices that will cook fast)
6. Add purslane, keep folding purslane and stirring until soft (about 3 minutes)
7. Add black pepper to taste
8. Serve over rice and enjoy!

My image

Purslane Pesto from Lost Recipes Found

Mexican

Three Mexican Recipes with Purslane from Mexican Food Memories

chinese.jpg

Cold Tossed Purslane Sichuan Style from Madame Huang’s Kitchen

soup

Chilled Zuchinni Soup with Purslane from Flavor’s of the Sun

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