My house has a longish rocky driveway and purslane grows like crazy along the edges. I also find it in my garden beds, so I eat it quite a lot. I love its slightly sour flavor raw in salads, and I occasionally cook with it. But it never occurred to me to make pickled purslane until I saw a recipe in Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving by Kevin West.
I am new to Kevin’s work (he also has a blog called Saving the Season) and I really enjoy his writing. I own many preserving books but have found Saving the Season to be particularly charming. I’ve loved everything from the book I’ve made so far this summer, including several types of jams and the Sunshine Pickles…Kevin’s recipes are truly inspiring and unique.
Purslane is an edible wild plant with an incredible nutritional profile. According to herbalist Susun Weed, purslane is an excellent source of beta-carotene, vitamins C and E, as well as the minerals calcium and magnesium. Purslane is also a source of the omega-3 fatty acid ALA (alpha linolenic acid). This recipe is easy to make except for one thing: you have to pluck the leaves from the purslane stems (and 1/4 pound is A LOT of purslane leaves!). This is a bit of a pain to be sure, but if you quiet your lazy bits and get meditative about it, you may actually enjoy it. I did.
So how do you eat pickled purslane? Kevin suggests serving it with sandwiches or charcuterie. I like it straight out of the jar…I’ve found it to be a welcome addition to scrambled eggs and enjoy it tossed into salads, too.
Thank you all so very much for your kind words after my dog died. We miss Jezebel tons but we are keeping busy (and showering her brother Jake with lots of extra attention)…we’re doing okay :)
For the past week and a half, my husband and I have been home while our kids are away at camp. It’s been a really wonderful “staycation”…the type of experience I recommend for all parents, if possible! My husband usually travels quite a bit for work and is only home on the weekends, which means we don’t get to spend that much time together. Having almost 2 straight weeks for just the two of us to hang out has been really, really amazing.
Earlier in the summer, we came to the realization that our house was in major need of deep cleaning, some painting, and a bunch of small fixes here and there. We also hatched a plan to redecorate our kids rooms. With the kiddos gone, we’ve been working steadily to accomplish these tasks (except for the painting…we hired someone to do that) and it feels really good. We rented a 10 yard dumpster and got rid of SO many things that were cluttering up our home; we’ve also donated lots of items and even sold some at a yard sale.
In addition to all the working (and multiple trips to Ikea), we’ve played a lot, too. We’ve gone on lots of walks and hikes, and watched a bunch of movies…Crazy, Stupid Love was my favorite! We’ve also been cooking a lot. Because our kids don’t really like fish or seafood, and we don’t eat it much when they are around, we’ve had it for a lot of our meals. We thought this Seared Scallops recipe was really terrific.
I adore scallops. They are a great source of protein and they are SO quick to make…seriously, this recipe only takes about 10 minutes. I adapted it slightly from my friend Lynda and it’s a keeper, for sure.
I love the idea of the Pea Purée on which Lynda served her scallops, but peas aren’t in season now so we enjoyed ours over chopped broccoli and yellow squash (from our garden) sautéed with garlic and olive oil instead. I think these scallops would also be great over rice (or any grain, really); pasta would work, too (but seriously…when does pasta NOT work?).
I LOVE the Alaskan Weathervane scallops from Vital Choice(< --affiliate link). They are pricey but delicious, and wild/sustainably harvested. I think they are worth the occasional indulgence, but otherwise just use the best quality scallops you can find. As for the gremolata, you can play with it, if you like: parsley and mint are more "traditional" gremolata ingredients, I believe. I like using preserved lemon rind because it's so flavorful (instead of "regular" lemon zest); if you do this omit the salt in the gremolata, since preserved lemons are already quite salty.
My dog Jezebel died last week. She wasn’t sick, so it was a shock…a hard thing for my family to go through. (Not that it’s any easier when your animal is ill and you have time to “prepare”: I have been through that scenario a number of times and it’s very hard, too.)
Jez was a leonberger: they are very beautiful, very big dogs (she was 125 pounds). She was a fun-loving gal, and loved to play (and often caused mischief) with her brother Jake.
The unfortunate reality is that leonbergers (and other giant breeds) don’t live as long as smaller dogs. But because Jez was such a puppy at heart (even long after she stopped being an actual puppy), we hadn’t really faced the fact that she was getting on in years for the breed. She was 8 1/2 when she died, which is sadly about average as far as the leonberger lifespan goes :(
Jez wasn’t just a big dog…she had a seriously big personality! So her passing has left a big hole in our family. For a couple of days after it happened, I couldn’t do much of anything because I was too upset. Accomplishing the simplest of tasks was like trying to cross a river filled with molasses. It was so hard…I just wanted to lay in bed and cry.
On the third morning, though, I woke up and reflected on how Jez died outside under a tree where she’d spent a good deal of time since we moved to this house 6 years ago. I am guessing she enjoyed that spot a lot, and I believe she was happy each time she lay down there, even the last time. I’ve been told that it is a blessing for one’s dog to pass on in their sleep at home, as they are near their family and the surroundings that make them comfortable. Thinking about things this way has helped me to feel better.
Rest in peace, sweet girl.
Working in my garden has also helped me to feel better. Thank goodness for that, because it’s kind of a mess…it’s like the weeds are on steroids or something this year. But my garden is also bursting with many different types of heirloom tomatoes, and for that I am so grateful. I’ve been using them in all sorts of ways and will be sharing a few different tomato recipes with you in the coming weeks, beginning with this Roasted Cherry Tomato Frittata.
This frittata may not be appropriate for those super hot summer days when you don’t want to turn the oven on, but our weather has been blissfully pleasant as of late. And now’s the time for the best tomatoes, so get ‘em while you can. I made this for my family last Sunday morning before we took my kids to sleep away camp and we all loved it; I hope your family loves it, too.