Maysie's Farm Blog

Just 5 months ago, we remember looking outside and being able to see nothing but stretches of white snow piled 3 feet high. Now, we look outside and see a brown lawn longing for some moisture. Let's hope that this intense hot and dry weather will not persist for the next two months!
All of the farm workers are working diligently to keep all of our crops watered, particularly the tender ones that have just been planted (like our blueberry bushes).
The cucumbers and zucchini continue to take off! This week, we will be harvesting purslane for you. If you are not familiar with purslane, it is a wild edible plant. Sure, some may call it a "weed". Call it what you will, but this little wonder is one of the most nutritious greens you can find! It is loaded with magnesium, potassium and beta carotene and is the one of the best plant based sources of Omega 3 fatty acids!! Below you will find a recipe for a cucumber- purslane salad, but be creative and saute with it, use it raw or slightly wilted in salads, or use it to make a creamy dressing! Read what Wildman Steve Brill has to say about it here: http://www.wildmanstevebrill.com/Plants.Folder/Purslane.html

Please share with us here how you have used your purslane!!


Don't forget about our Herb Workshop being offered this Saturday July 10th from 10-12:30.
Cindy Koser will be showing us medicinal uses for some of the common herbs on the farm, as well as how to make delicious teas using some of our lesser known, but very prolific herbs!
Register by signing up in the barn or call or email us here at the farm! Price is $10 per person with proceeds going to Maysie's Farm Conservation Center.

RECIPE:
Cucumber Purslane Yogurt Salad http://www.starchefs.com/
5 cucumbers
1/4 pound purslane, leaves removed from stems and washed
2 tablespoons each fresh mint, cilantro and chervil
4 cups whole milk yogurt
3/4 cup extra virgin olive oil
3 garlic cloves, minced
2 teaspoons ground coriander
sea salt and black pepper to taste

Slice cucumbers and place in bowl with purslane and herbs. In a separate bowl, mix yogurt, oil, garlic, coriander, salt and pepper. Add yogurt mixture to the vegetables. Stir to combine and season to taste. Serve chilled.