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Ganga Mar 27

By the same author, an excellent post on #Purslane and how to use it.

@sister_ratched It would have been a good article for that person who asked about purslane.

https://foragerchef.com/how-to-use-purslane/

#FromTheGarden #FromTheKitchen #food #Vegetarian

Verdolagas / Purslane

Known as verdolagas, pirpirim, purslane, and other names. Portulaca oleracea is a delicious edible garden weed eaten around the world you need to know if you're a forager.

Forager | Chef

Ganga Mar 27

I have found this too. My efforts to dry a lot of purslane have been vindicated 😄

This is from an interesting article about using garden greens including marshmallows and other mallows, hollyhocks and lots of others.

https://foragerchef.com/common-mallow-plants-cheeseweed

#FromTheKitchen #Purslane #Vegetarian #Food #FromTheGarden #GrowYourOwn

Ganga Mar 15

A 2-litre jar of #purslane, fermented with ginger, garlic and onion for 5 days, reduces to this - a much smaller jar of purslane and left-over brine for brine shots and soups etc.

I couldn't get the purslane to release enough brine to do a dry ferment, but it did release water over the 5 days. I suspected it would do this and adjusted salt levels to compensate.

It reduces as the stems soften a little and the purslane tangles around each other.

The purslane is still beautifully crunchy (I used grape vine leaves as a follower which may have helped).

Note for next time: Add some nori or kombu to the ferment.

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Ganga Mar 11

The air cooling guy has been and fixed that pipe that was gushing water. Hooray.

The fruit fly people have been and checked the garden for the third time - reporting no sightings of FF in the area.

I am soaking, snipping the tender parts, chopping in processor the purslane I picked this morning with onion and garlic, for the dehydrator.

There may be enough #purslane left over from this pic to also do a "dry" #ferment - massage the purslane with salt to get it to release its own juices to make the brine. I think it will work.

How is your day going?

#FromTheKitchen #Food

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Ganga Feb 5

The #purslane has been snipped into pieces and larger stems discarded, then whizzed in the high speed food processor* for 15 secs to make a nice slightly coarse paste to dehydrate. It took two completely full and compressed blenderings. I am having a cuppa before I spread onto sheets for the dehydrator.

I use a small stationery scissors at this stage - the stems of leaves are treated individually so I can remove juicy tops and side leaves very easily and discard anything too thick.

I had some ideas while making this paste. It would be AWESOME if I added onion and garlic as well and dehydrated the mix.

Also, the paste would ferment really well, I think, under its own liquid if I added salt.

So things to try for future purslane pickings.

*I often regret purchasing this large processor - it doesn't handle small jobs at all. But when you have a large chopping, slicing, grating, dough making etc job, it is so good. I just don't have them very often.

#Food #FromTheKitchen #WhatIAmCooking #Preserving #FoodPreservation #Vegetarian