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Purslane Potato Salad

6 medium red potatoes, cooked and cubed
3 cups purslane, washed and chopped
4 scallions, sliced
2 celery stalks, sliced
4 tbsp. homemade mayo, blended nut based cream or simply any cold pressed oil
2 tbsp. dijon mustard
sea salt and pepper to taste

Wash and chop all ingredients. Mix together in a bowl with mayo, cream or oil of choice. Add in seasonings to desired taste. Chill until ready to be served- (can garnish with fresh dill sprigs.)







In your shares this week you may have something that is new to all of us:  “Purslane.”  This plant has been known as a weed, so it is easy to grow.  It is also known as a succulent herb and it is a member of the Portulaca family.  It is a part of edible landscape and now it is becoming of interest to the US Department of Agriculture.  Purslane contains alpha-linolenic acid, which is one of the most highly sought-after Omega-3 fatty acids. Purslane can either be used raw in salads or sautéed as a side dish. In addition to the crispy texture you would expect from a succulent, Purslane also has an interesting peppery flavor.

Tomato Cucumber and Purslane Salad

  • 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
  • 1 medium tomato, chopped
  • 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
  • 1 minced seeded jalapeno chile pepper
  • 2-3 Tbsp fresh squeezed lemon juice
  • Salt to taste

Combine all ingredients in a serving bowl.  Salt to taste.

From: simply recipes

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