Purslane
I know a great deal about foraging at this point in my gardening “career.” But there’s always more to discover. A few weeks back, I learned of a new edible from my friend Melissa Draugsvold. We were at the Beach 91st Community Garden watering our adjacent plots. She pointed out the purslane that popped up between her lettuce crop.
Purslane (also known as little hogweed, pigweed, pusley) is an annual in our garden zone 7. This succulent can grow in sandy soil and resists drought. You’ll see it everywhere if you look closely – even sprouting out of cracks in the sidewalk. One plant will produce an exorbitant amount of seeds and so, it is here to stay. Purslane has been cultivated since Roman times as a rich food source. But today, due to its vigor, purslane is dumped into the sad category of weeds. But the trend may be changing. My friend Kristi said she saw purslane at a farmers market in Brooklyn selling for 7 bucks a bundle! I guess these folks don’t realize they should just look down to find it for free.
I asked Melissa if I could harvest some of her purslane. Yes, of course, I could! Melissa explained that all parts of purslane are edible – stems, succulent leaves, and yellow flowers. I gave it a taste right there in the garden. It’s tart, salty and juicy. The texture is crunchy!
I went home with my crop and read about this new food find. Purslane is an herb best used fresh but can also be cooked like spinach. Purslane is 93% water. It contains rich amounts of vitamins E and C. It has seven times more beta carotene than carrots! It contains minerals and is a robust source of omega-3 and is low calorie.
Use it like a leafy green. It works well in salads, in lieu of lettuce on a sandwich, atop a taco or layered dip, in smoothies, etc.
An interesting point on harvesting: The plant converts malic acid into sugar as the day progresses. Malic acid is responsible for tartness. If you prefer a more mild flavor, harvest purslane in the early evening. If you like bitterness (bitter is not bad), harvest in the morning. With any foraged food, be mindful of where you’re gathering. Be aware of pesticides, exhaust, dogs, etc.
I decided to make a purslane herb spread to use on Italian bread with goat cheese and ripe tomatoes. I added other herbs from my garden for a robust, rich flavor.
Purslane Herb Spread Over Goat Cheese and Tomatoes
Ingredients for the dressing:
1 1/2 cup extra virgin olive oil
1/2 squeezed lemon
1/2 cup purslane, more for garnish
3 sprigs fresh oregano
4 sprigs fresh parsley
10-15 basil leaves
1-2 ounces of chives
1 clove garlic
Fresh ground pepper, red pepper flakes, and salt to taste
Additional:
Sliced ripe tomatoes
Goat cheese
Italian bread
Directions: Rinse the foraged purslane. Combine all the herbs and the garlic in a food processor with the oil, spices, and lemon. Pulse for 30 seconds. Let the mixture sit for at least one hour before using.
Also, try the purslane herb spread on meats or fish for the grill. It can also be used like pesto on pasta. Enjoy!
The U.S. Department of Agriculture’s Natural Resources Conservation Service has said “Mulching is one of the simplest and most beneficial practices you can use in the garden.” Knowing this, why did I skip mulching this spring? I’m regretting it now. The weeds are a constant in any garden but without mulch, it becomes unmanageable. Every few days it seems the weeds reappear. A 2-3 inch layer of mulch will prevent seeds from planting in the soil. For the relentless roots of weeds, (ahem, morning glories) mulch blocks out sunlight which halts growth.
Another benefit to mulch – water retention. Mulching retains about 80% of the water in your soil. It prevents evaporation, and runoff and stabilizes ground temperature in the heat of the summer and the cold of the winter. With this, gardens that are mulched produce more fruits/vegetables and ornamentals grow bigger and healthier.
I came across an interesting article in the NY Times – Why Your Garden Needs Mulch (Assuming You Do It Right). It discusses the concept of “passive composting.” Unlike composting as we know (adding greens, browns, turning, etc.), using mulch mirrors the natural process of soil enrichment on forest floors. And it’s easier. Passive composting happens when saprophytes organisms such as fungi, bacteria, protozoa, nematodes, and earthworms digest and break down mulch.
Teresa Farrell understands the benefits of mulching.
What exactly is mulch? We mostly associate mulch with wood chips. In actuality, it is defined as – covering your soil with a protective layer. Mulch can be brown paper bags, newspapers, twigs, bark, leaves, straw, and tall grasses.
The article points out that most of us (and our landscaping services) mulch the wrong way – for aesthetic purposes. Hey, I get that but we can find a balance. Try collecting garden debris throughout the year for the most natural form of mulch. Come fall, leave expended organic material under your trees/shrubs throughout the winter. If possible, keep this material as your mulch in the spring. If you do remove it for aesthetics, wait until the middle of May. Not only will it grow soil, but this natural layer is also home to many important insects that benefit your garden.
Learning about the rewarding benefits of mulch is a step in understanding your garden and its natural functions. Mimicking the inherent process, think “forest floor” is best for your garden and the ecosystem it supports. Remember, your garden is an interconnected natural organism that knows what it needs to do. Your job is simply to finesse it along.
If you don’t have homegrown mulch at this point in the season, visit our local garden center for bagged mulch. (Lisena Garden Center, 12-5 Cross Bay Blvd,). If you need to cover ground, contact tree pruning services. They will most times give and deliver mulch material for free as it costs them money to dispose of it. In fact, Sovereign Surf & Coffee (111-30 Beach Channel Dr.) did just that a few weeks ago. Terence McNicholas, co-owner of the bayside surf cafe, had a 25 cubic yard truck load delivered to use at the outdoor cafe for weed prevention. And it looks fantastic! He had a mound leftover so on Instagram (@sovereign_surf), Terence announced a community mulch giveaway. My friend Teresa reached out. It was perfect timing. I’m helping her build a brand new garden at her home and the mulch from Sovereign Surf was hugely helpful.
However you get your hands on mulch, it’s not too late to lay it down this season. Your garden will thank you with abundance and beauty.
For the day-to-day follow Me in Rockaway on Instagram – @theglorifiedtomato.
Every summer I end up snacking on my serviceberry trees while I’m doing garden work. This year, I wanted to use the fruit in a proper way. I got out the ladder and harvested as many as I could. I left the berries on the very high branches. Partly for the birds and partly out of laziness. I gathered 9 cups! And there are still more on my tree in the front garden.
Use a scissor to clip the berry clusters
I decided to make juice. I muddled the berries and added water, ice, lemon, and mint from the garden. I gave the jar a good shake and let it sit in the fridge for a few hours.The taste of the serviceberry is similar to blueberries but sourer. It’s nice to harvest a variety – very ripe dark purple ones and the brighter reds. This combination gives both a rich, sweet flavor and a bold tartness.
The drink is so refreshing, perfect for a hot summer day. The lemon and mint complemented each other very well. I may try adding ginger next time. Feel free to experiment, that’s the fun part. Here’s my recipe:
Serviceberry Cooler With Lemon And Mint
Ingredients:
1 cup serviceberries
1 lemon squeezed, plus a few slices for ornamental appeal
¼ cup mint leaves
(1 tablespoon sugar, optional)
3 cups water
1-2 cups ice
Directions: Remove the stems and rinse the berries. Muddle the berries and mint. Fill a pitcher or jar with water and ice. Combine the berries, mint, juice of one lemon, and lemon slices into the pitcher. Let the mixture sit in the refrigerator for at least one hour before serving.
Alternatively, for a thicker consistency, combine all the above ingredients in a blender. Store refrigerated for 1 week.
I still had berries left over so I used some in banana bread. I gave one to my friend Anna and another loaf to my friend Juan. It got rave reviews – both said it was delicious!
Serviceberries work great in baked breads or pies
I also froze a cup of serviceberries for use as ice cubes. You can do this with any small or chopped fruit. I add the berries to seltzer and create my own sparkling flavored drink. Who needs La Croix…
The serviceberry tree, also called a Juneberry, for its early June fruit, is native to North America. It’s in my top five favorite tree list (Yes, I have one). Why is this tree amazing? Because it displays all season long beginning in the spring with beautiful white flowers. Then it bears delicious berries in June. And in its final performance of splendor, the leaves turn shades of golden yellow in October. Keep your eyes open for this tree in Rockaway and forage it! They do well in sandy, light soil and it tolerates salt and drought. Gardeners in the know, plant them here on the peninsula for all their beauty, bounty, and easy care.
Follow me for the day-to-day on IG – @theglorifiedtomato.
My sister was out of town and I was watching her children. I wanted to make the most of my time and while the kids were in school, I took my friend Fernanda, who is visiting from Colombia, to the most important historical landmark on Long Island – The Big Duck.
The beautiful structure came into view as we were driving on the narrow country road. I was a little worried The Big Duck wouldn’t be open. The architectural marvel is also a quirky museum and gift shop. We hurried to the door. It was open and we excitedly entered!
Fernanda and I were greeted by Suffolk County Park Ranger Mr. T., a charismatic duck enthusiast and an encyclopedia on Big Duck’s fascinating history.
I was overwhelmed by the articles and photos that lined the walls. My eye immediately was drawn to the illustration of The Big Duck on the cover of The New Yorker, dated May 11, 1987. Mr. T. wasted no time and began speaking to us about Big Duck’s rich history.
Fernanda and I learned the structure dates back to 1931. At this time, there were Pekin duck farms everywhere in Suffolk County. It is said the ducks came via ship from China in 1870 and since this animal couldn’t fly, and its meat was delicious, the farming of Pekin developed quickly into a lucrative business. But competition was fierce. And so a savvy Riverhead duck farmer, Martin Maurer, and his wife Jeule had an idea to set their duck ranch apart from the competitors. The concept came about in California when the couple was on vacation. There, they passed by a roadside coffee shop that was shaped like a coffee pot. Here The Big Duck was conceived.
In 1988, a mysterious egg was found in the basement of The Big Duck
Maurer hired local carpenter George Reeves and two set designers, brothers William and Samuel Collins to erect the duck. A live duck served as a model. And the architects studied a carcass of a cooked chicken to create a plan for the frame. The duck is built of wood, wire, and mesh. The eyes are notably made from two Model-T tail lights. To this day, they glow red at night. The Big Duck is 30 feet from its beak to its tail. The beloved fowl stands a proud 20 feet high.
With the success of his business, Maurer purchased land and moved his ranch and the gigantic duck from West Main Street to its current location on Route 24 in Flanders, Long Island in 1936.
Duck farming declined in the 1960s when it became clear that the pollutants from this production were adversely affecting Suffolk county’s ecosystem.
In 1987, the big duck’s fate was threatened as the land it grazed was set for development. The community was outraged and organized to save the duck. They contacted local newspapers, created t-shirts, and even got the attention of Christie Brinkley, who advocated on public access television to save the duck. The efforts were a success and in 1987, instead of demolition, The Big Duck was delicately transferred to a nearby county park. At this time The Big Duck was generously gifted by the owners, the Eshgis to Suffolk County.
Myself and Mr. T
I found this amazing … yet again, in 2007, The Duck migrated. The development plans fell through and The Big Duck was moved back to its former site in Flanders, to the delight of the community. In 2008, Big Duck earned its rightful designation and was placed on the National Register of Historic Places.
The Big Duck is so iconic that a school of architecture was named after it. Duck Architecture is the official term for highly sculptural forms that represent products or services available within. Architect Robert Venturi and Denise Scott Brown introduced the terminology in 1968.
There’s so much more I’d like to share about the eccentric side of The Big Duck, like its mysterious egg, the country song, and my obsessive thoughts on the vintage “Save The Big Duck” t-shirt but that will have to wait for part two.
Visit The Big Duck when you find yourself unexpectedly out of Rockaway this summer – 1012 Flanders Rd., Flanders NY. And follow The Big Duck is on Instagram too!! – @thebigduckli.
