click on pic to see the baby jujubes |
Fatima constructing a fortress to keep out lizards |
We are enjoying an unexpected benefit. Volunteer purslane has popped up and is thriving in the shade and water I give to the sunflowers. And the netting keeps the lizards from eating it! If you've followed my blog for a while, you may be aware of how obsessed I am with purslane. It is definitely my favorite green. This morning I harvested some for a quick scramble. Popped some in my mouth too. Citrusy deliciousness! I even called over our neighbors to try it.
I removed the wooden shish kabob skewers and rocks holding the netting to the ground. |
I hold the stems while I cut off the yummy top branches and leaves. See, if you leave the stems and roots in the ground they will grow back in a day or two.
I pull out a few blades of grass that are getting in the way...
I wash the purslane over a bowl to catch the little black seeds. Then I pour the seeds under a plant I already water to grow more purslane for the lizards. lol
Purslane has a unique flavor when cooked. I wanted to make sure I could taste it this morning, so I left off the usual pesto and added some fresh tomatoes to compliment it. I quickly sautéed them with 3 eggs. Next time I'll pick a little more purslane, since it tends to shrink when cooked. But today I wanted to have plenty left for one of my favorite dishes: potato and cucumber salad.
CHEERS! |