Nut Sedge, top left, and purslane.

This is purslane, it’s the only thing growing in my garden(other than nutsedge, always, forever). It seems the old seeds I bought are not going to germinate, but my compost probably came with these residue seeds.  Purslane is a tasty nutritious succulent.

Breakfast!

In Mexico, it’s known as verdalagas. Here’s a traditional recipe from Morelos.   Above are the makings of my breakfast. Huevo y Verdalaga Tosada.

1 egg

1 Tbls chopped chili

1 Tbls chopped onion

1/2 cup roughly chopped purslane

1/8 avocado

1 Tostada

I sauteed the veggies, broke an egg on top, and covered the pan.  While the egg egg white firmed up a bit I smashed the avocado on the tostada. I topped the avocado’d tostada with the scramble and swirled on a ribbon of sour cream.

It took about 3 minutes, I ate it, standing in the garden.

Purslane grows pretty much everywhere. If you know they haven’t been sprayed with pesticides try them. They’re also good raw and will make a tasty addition to the dandelion salad you may already be harvesting from your lawn!

Probecho!