Purslane - is this super weed growing in your garden?

Purslane is a common weed found in most of our yards and gardens.  I call it a superweed, not because it is unmanageable, but because it is a nutritional powerhouse!

Check out these nutrition facts:

-purslane has more omega-3 fatty acids (in the form of ALA) than any other plant food.  100 grams of fresh purslane contains 350 mg of ALA.  Increasing our intake of omega-3's has been linked to better heart health and decreased systemic inflammation.

-it is a good source of many vitamins and minerals including vitamins C and E, riboflavin, beta carotene, iron, magnesium, manganese, potassium and calcium.

-purslane is also high in dietary fiber, contains antioxidants and is reported to contain compounds which help with depression.

Purslane growing among the thyme and rosemary.

In my garden, I practice selective weeding.  I'll pull other weeds and leave the purslane to grow.  It is actually beneficial to the surrounding plants as it provides a great edible ground cover which helps retain soil moisture and prevents other weeds from taking over.  It grows low to the ground so it doesn't impede my other plants from getting the sunlight they need - and it's such a cute and happy looking plant!

Purslane is an annual plant that reseeds itself each year.  The seedlings will appear when the soil warms to 76 degrees F.  The plant will grow in just about any soil conditions, even in the cracks of the sidewalk, and the seeds can remain viable in undisturbed soil for more than 30 years.  I will allow some of my purslane to flower and go to seed to ensure that I will have more purslane next year.

I think purslane is delicious.  It has a mildly tart lemony flavor. I eat purslane straight from the garden sometimes, but most of the time I'll add it to a salad along with other greens.  (Only harvest purslane in areas which you know have not been chemically treated.)  The leaves, tender stems and flowers are all edible.  Just pinch off the stems, or pull the entire plant and cut off the roots if you are trying to control the plant.  

I added olive oil, lemon juice, salt and pepper to the bowl of purslane in the photo at the top of this post and ate it all!  It can also be added to potato salad, soups, or anywhere you would use spinach or other greens.

In the case of purslane,  I'm happy to ask my kids, "have you eaten your weed today?"

Purslane as ground cover under my tomato plants.

Sources:

http://www.naturalhealth-solutions.net/healthy-eating/powerhouse-of-nutrition-purslane

http://www.nutrition-and-you.com/purslane.html

http://www.canadiangardening.com/plants/native-plants-and-wildflowers/purslane-an-edible-groundcover/a/31791

Take a peek at my garden!

I am in love with my garden.  It's miraculous and meditative and rewarding and beautiful.  Just look at the growth that has happened this Spring already!

Our garden on June 4th...

Our garden on June 19th...

And to think, just 4 years ago, the garden was just another bed of grass and pachysandra!  What a huge difference!  (We also put an addition on the house - those doorways don't exist anymore.)

Tomatoes and sunflowers June 4th...

The same bed on June 19th, only two weeks later!  The sunflowers in the middle of my tomato bed were volunteers leftover from our winter bird feeder.  When they are done blooming, I will have to pull them out so the tomatoes can get more sun.  This is a new staking system for me this year.  I'm hoping it will hold up to heavy tomatoes.

Here's the same general space four years ago...

This photo was taken on May 8th.  Kale, spinach, lettuce and chard.

The kale has been the winner!  Here it is on June 7th and still growing, even after picking every few days. 

My herb garden on May 8th...

 My herb garden today... parsley, cilantro, rosemary, thyme, lemon basil, basil, spearmint, peppermint, sage, chives, oregano, a little stevia, and a lot of lavender!

 I planted several things, many of which I've never grown before.  In this bed (photo below) there are peas, eggplant, green beans, carrots, radishes, lettuce, onions, spinach, chard, kale, and a watermelon!

 Like the sunflowers, there were other volunteers in the garden.  I think I pulled out about a thousand tiny tomato plants.  I let a few of them grow.  I think this is a cucumber plant that seeded itself from the compost pile.  I'll have certain identification when it blooms and fruits.  Maybe it will be a surprise!

We also have several flowers in this compact space to make everything beautiful.

Heliopsis...

Bee balm... the bees and hummingbirds love these...

and lilies are blooming right now.

 We bought two fig trees...new to us this year...

...and still have the old standbys...rhubarb (below) and an ever-growing raspberry patch on the other side of the garage.

Against the railing down below the garden is asparagus, corn, a few tomatoes, rhubarb and lilies and figs.

Is it any wonder that summer is my favorite season?!  Do you have any favorites growing in your garden this year??

Happy Mother's Day Rain Barrel

Flowers?  Spa Day?  Jewelry?  Nope... I asked for a rain barrel for Mother's Day!  I'm not sure why I get so excited about collecting rainwater but I do!  I found this rain barrel on Craig's list and Mark drove to Lawrenceville (a neighborhood in Pittsburgh) to pick it up the day before Mother's Day.  The person selling them converts plastic barrels previously used to transport food by placing a spigot near the bottom and drilling holes in the top.  We figured from the smell inside and the "Greece" imprint on the side that this barrel was used to hold olives.  I think that's pretty cool!  The barrel holds 55 gallons.

I have grand ideas of painting this one with colorful designs, but we'll see.  I'll keep you posted as we get it all hooked up and collecting fresh rainwater!

Here are some of the benefits of collecting rainwater:

Rainwater is not chlorinated, so it's better for watering plants.
Rainwater is soft and I've heard great for washing your hair (or rinsing gardening dirt off your feet)
Collecting rainwater reduces run-off, especially if you have a larger system.
It's a free source of water!
It conserves water, a limited natural resource.
It avoids the chemical and mechanical processes that your water must go through to be potable.  (Washing the car and watering plants does not require potable water.)

Think about getting a rain barrel for yourself...  it's strangely satisfying to collect rain for the garden!

Lentil and Eggplant Stew

This past summer, I grew eggplant successfully for the first time.  Maybe it was the new raised beds we made with fresh dirt and compost that did the trick.

  

Or maybe it was the ample rain we got throughout the season. (We barely had to water the plants all summer!)

In years past, my eggplant just didn't produce, but in the summer of 2013 we had the nicest crop of tomatoes, peppers, and eggplant that I've ever seen.  I didn't do anything differently, and I don't ever use fertilizers or pesticides.  I'm always amazed at how many tomatoes can grow on just one plant without any fussing at all.  Tying up the tomatoes was the only thing I made sure to do.

 Since I'd never been able to grow eggplant in any quantity before, I was at a loss of what to do with them.

Then I found a recipe for Turkish Lentil and Eggplant Stew at Simply Recipes.  The recipe is similar to another favorite of mine - Lively Yourself Up Lentil Soup.   I made a few changes to Elise's recipe and the result is a new favorite meatless lentil soup!  I recommend doubling the recipe and freezing to enjoy the goodness all winter long.

Eggplant and Lentil Stew
Serves 4-6

1 1/2 pounds eggplant, cut into cubes (Can substitute butternut squash or sweet potato)
1/2 cup brown or green lentils
1/4 cup extra virgin olive oil, plus more for roasting eggplant
1 medium onion, diced
2 large cloves garlic, minced
1 tablespoon tomato paste
1 quart whole tomatoes, undrained (or 4 large fresh tomatoes, seeded, peeled and chopped)
1 jalapeño pepper, some or all of the seeds removed for desired heat, minced
2 sprigs fresh oregano, or 1/2 tsp dried
pinch of crushed red pepper flakes, or to taste
1 tsp salt
1/2 tsp pepper
2 tablespoons parsley, chopped
Two big handfuls of hearty greens such as kale or swiss chard, stems removed and leaves chopped (optional)
2 tablespoons fresh cilantro for garnish, chopped (optional)

1.  Preheat the oven to 400 degrees F.  Place the eggplant cubes in a colander and sprinkle with salt.  Let sit in the sink for 1/2 hour while the oven is preheating.  Spread the eggplant out onto a baking sheet and drizzle with ample amount of olive oil.  Bake until eggplant is soft and beginning to caramelize.

2.  Check that the lentils do not contain any small rocks or dirt.  Place the lentils in a saucepan add enough water so that the lentils are covered by an inch of water.  Bring the lentils to a boil, then reduce heat and simmer until just tender, about 15-20 minutes. Drain.

3.  Heat 1/4 cup olive oil in a pot over medium heat.  Add the onions and jalapeño and cook until soft.  Add the garlic and cook for one minute.  Add the tomato paste and cook until heated through.  Add the tomatoes, cooked lentils, oregano, crushed red pepper, salt and pepper and parsley and simmer for 30 minutes.  Add water to obtain the desired thickness of the stew.   Add eggplant and greens, if using, and continue to cook until greens are wilted and tender, about 10 minutes.  Adjust seasonings to taste.  Remove from heat, pull out oregano stems and stir in the fresh cilantro, or garnish each bowl with cilantro and a drizzle of olive oil to taste. (I add extra cilantro to my bowl!)

Tomatoes, from Seedling to Fruit

It's time for tomatoes!

You might remember last Mother's Day, when all I asked for was a garden. I never dreamed this little plot of land could produce such bounty.

May 8, 2011

The seedlings went in shortly after and the mushroom compost was spread around to keep the weeds in control and nourish the plants. (The mushroom compost is the only fertilizer we used.) I bought so many plants, I had to give some away, but I packed as many in the garden as I could.

May 23, 2011

A little more than 3 weeks later on June 15th - I think that rate of growth could break a record - in my garden anyway. It's so green and lush. They look happy.

June 15, 2011

Here they are, another three weeks later on July 5th, the day before we left on a 2-week vacation to the other side of the country. Are you kidding me? I was stunned at how well the garden was doing. The plants were loaded with green tomatoes. I hated to leave it.

July 5, 2011

When we returned home, the tomatoes were just beginning to ripen. The beefsteak tomatoes were so big that after a heavy rain, the plants and stakes just couldn't support them anymore. They toppled over and have taken over our sidewalk. We'll just walk around for now. There's just no moving them, or the stems would break. The tomatoes from these plants are huge. Some have been eaten by chipmunks, but there are so many tomatoes, I don't even mind sharing.

August 12, 2011

There have been multiple days of harvesting, but here's what I picked on just one of those days...

The beefsteaks:

The plums:

Tomorrow, I'll show you a delicious tomato tart you can make with the bounty from your garden or farmer's market.

But guess what I'm doing today.

Canning, of course! And thinking of how nice it will be to have jars full of tomatoes for making wintertime soups and sauces.

I'd love to hear how your garden is doing!

My Garden Plan for 2011

{You're in the right place - I just spruced up my header, added some color and cleaned up the place a little. Spring cleaning my little blog is a lot easier than Spring cleaning my house, so I started here!}

Spring has finally arrived here in Pittsburgh. It has been so dreary up until now -- gray skies and very wet. On Mother's Day, the clouds decided to go elsewhere for a few days and it's been absolutely beautiful. The break from the cold weather gets me itching to start the garden and get things growing again.

Even the cat is enjoying the sun - and the fact that the mower is in the shop. She's channeling a lion in the safari I think.

I asked for one thing for Mother's Day and my husband and kids came through - love you guys! Here's a picture of my present...

No, I didn't ask for dirt - well, maybe I did... I asked for them to prepare a spot in the garden to grow my vegetables. I got some prime real estate next to the house outside the kitchen - sunny and perfect! I know my tomatoes are going to love it there.

On Friday, I took a drive up to Prospect, PA to a family-    run greenhouse called Jesteadt's. They have at least 6 greenhouses and even more large cold frames full of veggies and herbs, annuals and perennials - and the prices can't be beat. Where else can you find a pack of 12 healthy tomato seedlings for $1.95? Oh, the tomato sauces and pizza sauces and soups I'll be making come September!

I don't grow a large variety of vegetables - I leave that to
Kretschmann Farm which does a great job of growing organic produce. They have delivery drop-off locations all over Pittsburgh. In a few weeks, I'll be going every Thursday to pick up my CSA box and see what surprises it holds.

The vegetables I'll be growing this year are:

Roma Tomatoes

Italian Plum Tomatoes

Beefsteak Tomatoes

One Early Girl Tomato

Jalapeno Peppers

Bell Peppers

Eggplant

Zucchini

To me, there is nothing more gratifying than having a pantry full of home grown canned tomatoes and a freezer full of soups to get through the winter.

My garden herbs in 2011:

Thyme

Lemon Basil

Sweet Basil

Rosemary

Oregano

Sage

Dill

Cilantro

Italian Parsley

Chives

Lavender

Mint

I love to have fresh herbs right outside the kitchen door to harvest whenever I need them. The herbs bring a bright freshness to summer meals and makes it easy to make a great meal with just a few fresh ingredients.

Even if you don't use herbs in cooking, they produce some of the most beautiful flowers in the garden, and the bees and butterflies just love them.

Here are some of my favorite recipes using fresh herbs:

Grilled Chicken with Lemon-Basil Marinade (lemon basil)

Roasted Rosemary Potatoes (rosemary)

Favorite Marinade for Steak (rosemary, thyme)

Sauteed Mushrooms (thyme)

Ree's Lemon and Basil Pasta with Chicken (basil)

Fettuccini with Shrimp in Basil Cream Sauce (basil)

Linguine with Shrimp Scampi (parsley)

Butternut Squash Soup (thyme, chives)

Chicken Tortilla Soup (cilantro)

Pecan Chicken Salad (basil)

Greek Salad (oregano)

Basil Pesto (basil)

Tomato Salsa (cilantro)

Olive and Thyme Bread (thyme)

Lemon Thyme Tea Cookies (thyme)

I would love to hear what are you planning to grow in your garden this year. Do you have a favorite recipe using fresh herbs? Please share!

We Have Babies!

We finally have babies! Aren't they cute? Just open wide...and they will come to feed you.

Here's daddy flycatcher. He waited nervously for about two weeks on this trellis adjacent to our back patio where he built the nest. I mean he barely moved from this spot for two weeks! Waiting, waiting, waiting for his work to begin while mommy flycatcher sat on the eggs.

Fortunately she didn't get all that spooked when curious people with large cameras came near.

Congratulations flycatchers! I'm glad you chose our patio to have your babies. And thanks for reducing our bug population too!

The Resilient Tomato

Can anyone explain how in the world this tomato looks so perfect even after all the below-freezing temperatures we've had in western Pennsylvania? I've been watching this tomato for months now (it's right outside our powder room window so I see it a few times every day). I'm simply amazed by its resilience. It has refused to let winter get the best of it! All of these photos were taken on the same day....



Brrrrr!



Perhaps this little tomato is a small reminder of when the garden was lush and green and the tomatoes were bountiful. Just when summer seems so long ago and Spring seems so far away, this tiny tomato gives me a little happiness and hope that Spring will come again.