Where can I find purslane?
I grew up with the stuff; my mom prepared it for us to eat.” A: Though commonly used in many countries around the world, purslane (Portulaca Oleracea) has yet to really catch on here in this country. Also called pigweed or hogweed, this succulent leaf is excellent in stews and soups, yet also goes well with fresh cheeses like mozzarella or cottage cheese due to its salty, sour, zesty flavor. And it’s a tasty complement to pork and fish. I personally was introduced to purslane by cucumber man, Mr. Atallah, at Ferry Plaza farmers market. Mr. Atallah has THE most delicious cucumbers. He and his wife, Jane, sell mediterranean (my favorite) and Japanese cukes starting around April. The cukes are seedless, burpless and have a thin, sweet skin so there’s no need to peel. I wait with bated breath for those first cukes of the season. Atallah is not certified organic but he cares a lot about producing a safe product. He does not allow any pesticides — organic or conventional — to be used on hi
