06.21.23

Around The Farm

Purslane; An Edible Weed Packed With Nutrition

By Althea Ericksen, Senior, Environmental Studies, UW Farm Intern and Communications Coordinator

Hi all!

It’s Althea, the newsletter editor, writing to you again, this week looking at the edible weed purslane.

Historically the origin of purslane isn't known, but was reportedly common in the Roman empire. Based on its plant structure with thick succulent like leaves it likely came from desert regions, but grows on most continents. 

Present day we encounter purslane on the UW Farm in the spring, summer, and fall. With highest prevalence during shoulder seasons in the spring and fall when it's wet and the sun is out.

It's interesting to consider the nutritional value of weeds, and how crops not intentionally planted are often looked over or removed. Looking into the future crops that need low irrigation like purslane, will be increasingly important.

Purslane is high in omega-3 fatty acids and antioxidants, notably higher in omega-3 than spinach. This plant is highly nutritious and prevalent around Seattle, below we list a tzatziki recipe, but I would encourage those interested to look up the many preparation methods for purslane.

Scroll down to see a purslane semizotu recipe!
 

The Veggie Key:

Recipe of the Week:

Purslane with Strained Yogurt & Garlic – 'Yoğurtlu Semizotu'
 

Photo courtesy of Elizabeth Taviloglu

In this simple recipe, fresh purslane leaves, or in Turkish, 'semizotu' (sem-EEZ' oh-TOO'), surrounded by a whip of thick, creamy strained yogurt, or Greek yogurt, and crushed garlic. The tangy crispness of the fresh purslane goes perfectly with the yogurt and the garlic adds extra punch.

This dish is wonderful served as an appetizer or side salad. It's great spread on toasted bread, with pita bead, crackers or eaten straight up by the forkful.

It's also very quick and easy to prepare with only a few ingredients. You can find fresh purslane in farmers markets and specialty greengrocers. Sometimes, you can even find wild purslane growing in your own backyard.

A note from Perry Acworth, UW Farm Manager: I highly recommend adding one of the optional toppings, dill or mint. Pick one incorporate by mixing together then let the sauce sit for a few minutes before serving or dipping. I love this as a mayonnaise substitute in sandwiches, as a salad or burger topping, with fish, you name it!
 

Ingredients

• 4 cups purslane leaves, or cucumber or mix 50/50 using both ingredients

• 3 cups plain Greek yogurt

• 4 garlic scapes, minced

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1 tablespoon dill OR Mint leaves, chopped, optional toppings

Steps to Make It

1. First cut off any roots from the purslane. Wash and drain it twice to make sure there is no soil or grit left on the leaves.

2. Separate the leaves from the stems. You can save the stems for use in other recipes if you wish. Spin the leaves in a salad spinner to remove any extra moisture.

3. In a separate bowl, whip together the other ingredients using a wire whisk until smooth and creamy. Adjust the amount of salt and pepper to your taste.

4. Add the purslane leaves and mix together well. Make sure all the leaves are covered with the yogurt mixture.

5. Serve immediately, or cover and chill it for several hours or overnight. The flavor actually gets better if the salad rests for a while. Gently stir it again before serving.

Source: https://www.thespruceeats.com/purslane-with-strained-yogurt-and-garlic-3274314

Nutrition Corner:

News and Noteworthy:

UW Farm Summer and Fall Internship Opportunities

Farm Education Internship – OPEN for Summer and Fall 2023

Food Safety Internship – Open for Summer 2023

General Farm Internship, CSA Program Focus – OPEN FOR Summer and Fall 2023

Food Security Internship – OPEN FOR SUMMER and Fall 2023

Nutrition Analysis Internship

Nutrition Education Internship – OPEN FOR SUMMER 2023

More available paid and unpaid opportunities to check out on our website.

SER-UW Native Plant Nursery Nursery Internship and Student Nursery Assistant Positions Available

See details about each position, more information at sites.uw.edu/seruwnursery/get-involved/ 

Nursery Internship – Summer/Fall 2023
-Up to 20 hrs a week in Summer, 10 hrs a week in Fall 
-Start Date: June 26th 2023 | End Date: December 15th 2023

Student Assistant 
-Up to 10 hrs a week 
-Start Date: June 26th 2023 | End Date: June 9th 2024

Career Opportunities in Agriculture & Food Systems:

• Kirsop Farm – Hiring Multiple Positions
• EarthCorps – Hiring Multiple Positions
• Red Dog Farms – Multiple Positions Available
• Tilth Alliance – Multiple Positions Available
• Seed Savers Exchange – Multiple Positions Available
• Kitsap Conservation District Harvest VISTA Summer Associate – Americorps Position
• Superstar Farmer's Market Staff
• Farm Steward – Vashon-Maury Island Land Trust
• Community Agriculture Specialist – King Conservation District

Food Access Resources

The UW Farm donates regularly to the UW Food Pantry. During peak season we also donate to nearby food banks. The links below are resources to help you or someone you know with food access.  

• UW Food Pantry: The UW Food Pantry | Any Hungry Husky (washington.edu)
• Northwest Harvest Food Donation sites: Public Drop Sites – Northwest Harvest
• University District Food Bank: Donate Food and Items – University District Food Bank (udistrictfoodbank.org)
• Food Lifeline: Volunteer – Food Lifeline

Help The Farm Grow!

Every year, we have the capacity to grow more food and increase our educational and research program at the UW, but not without your support. Every contribution goes to work immediately, helping us better serve students. Your support can sustain our momentum and help seed new opportunities for student internships, academic work, and future growth. Please consider making a gift to the Farm online

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