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Cuatro Caminos Collective

*Meaningful Work *Wholesome Local Food *Appropriate

Technology *Intergenerational/Cross Cultural Dialogue
and Cooperation

CSA Week # 1 May 19, 2010

Purslane Portulaca oleracea (from wikipedia)
Purslane can be used fresh as a salad, stir-fried, or cooked like spinach, and
because of its mucilaginous quality it is also suitable for soups and stews.
Australian Aborigines used to use the seeds to make seedcakes.
Purslane contains more Omega-3 fatty acids (alpha-linolenic acid in particular than
any other leafy vegetable plant. Simopoulos states that Purslane has .01 mg/g of
Eicosapentaenoic acid (EPA). This is an extraordinary amount of EPA for land based
vegetable sources. EPA is an Omega-3 fatty acid normally found mostly in fish,
some algae and flax seeds. [5] It also contains vitamins (mainly vitamin A, vitamin
C, and some vitamin B and carotenoids), as well as dietary minerals, such as
magnesium, calcium, potassium and iron. Also present are two types of betalain
alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems)
and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish
cast of the leaves). Both of these pigment types are potent antioxidants and have
been found to have antimutagenic properties in laboratory studies.[6]

What's In the Bag:
Browned Butter Pasta with Tatsoi
 Purslane
Serves 2
 Baby Beets from
 Baby Chard Your pasta of choice, preferably curved or with ridges
 Bok Choi 1/2 stick unsalted butter
Salt and pepper
 Tatsoi Leaves of 2 to 3 bunches of tatsoi, rinsed
 Salad Mix 1/2 cup chopped sage
 Spinach
Freshly grated parmesan
Lemon wedges, optional
Cook pasta to al dente in salted water.
When pasta almost done done, melt butter in a skillet. Swirl the butter in the
pan as it foams. (At this point, remove pasta from the heat and drain well in
a colander.) When butter begins to brown, toss in pasta and mix to coat with
butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly
wilted, about 1 to 2 minutes. Plate and serve immediately with grated
parmesan and lemon wedges on the side.