In the bag this week
R&G Cheesemakers, Cohoes, NY
Last night I made a delicious sourdough pizza featuring this mozzarella cheese.
Samascott Orchards, Kinderhook, NY
Braising Mix: Kale, Chard, Spinach, Bok Choy, Mustard, Turnip & Beet Greens
Markristo Farm, Hillsdale, NY
Sugar Snap Peas
Migliorelli Farm, Tivoli, NY
Whistledown Farm (Claverack, NY) or Migliorelli Farm (Tivoli, NY)
Rexcroft Farm, Athens, NY
Purslane is a succulent with thick round leaves, which are high in omega-3 (alpha-linolenic) fatty acids, even more so than fish oil. 100 grams of fresh purslane leaves provide about 350 mg of alpha-linolenic acid. Omega-3s are important for heart health by possibly reducing the risk for heart disease and stroke.
Purslane is also rich in fiber, vitamins and minerals. It is high in Vitamin A: 100 g provides about 44% of the RDA. Vitamin A is an antioxidant, it also plays an important role in eye and skin health. Purslane is also a great source of vitamin C; B-complex vitamins like riboflavin, niacin, pyridoxine; and carotenoids. It is also a good source of the important minerals iron, magnesium, calcium, potassium, and manganese.
Purslane leaves can be eaten raw, in salads, sautéed or used in soups or stews.