Farm-fresh Produce and Eggs – Since 1999
Aaron Swan’s Purslane Pesto
1 bunch purslane
1/2 of a lemon’s juice
1/4 cup macadamia nuts
1/2 clove garlic
1/4 c or less olive oil added slowly until it reaches desired consistency
salt and pepper to taste
Blend up in food processor and enjoy!
Serves two. Excellent over salmon, and a medley of roasted onion, new potato, sweet carrots, and cutting celery greens. So delicious!
Here is a link to more information about purslane.
The season for eating our delicious Gourmet Salad Mix has begun!
Here are some of the plants it includes this time of year (early June):
Lettuce (a dozen varieties)
Arugula
Mizuna (regular, purple and ruby streaks, and golden frills)
Tatsoi
Minutina
Tres fin endive
Shungiku
Parsley
Chervil
Lambs quarters
Orach
Beet Greens
Chickweed
Spinach
pansies
Johnny jump ups
Jane Jewell’s Strada
Ingredients
16 slices bread cut in 1” cubes
½ pound sharp cheese, shredded
2-3 cups cubed ham, sausage, or salmon
9 extra large eggs
2c milk
1t salt
½ cup melted butter
Place ½ the bread in bottom of a 9 x13 greased dish; cover with ½ the cheese and ½ the ham, repeat layers. Combine milk, eggs, and salt. Beat thoroughly Pour over ham/bread/cheese mixture. Drizzle melted butter over top. Refrigerate 12-24 hours. Cover loosely with foil. Place in pan containing ¾” of hot water. Bake at 400° for 50 minutes or until knife in center is clean. No foil last 15 minutes