As local as local can get, this recipe uses the native herb purslane, which can be cooked up like the spinach it somewhat resembles in taste.
5 large cucumbers, peeled, seeded and cut into quarter-round slices
1/4 pound winter purslane, large stems removed, washed and drained well
2 tablespoons each, freshly chopped mint, cilantro and chervil
4 cups whole milk yogurt
1/4 cup extra virgin olive oil
3 cloves garlic, finely minced
2 teaspoons ground coriander
Kosher salt and freshly ground black pepper, to taste
1. Place the cucumbers, purslane and herbs in a large bowl.
2. In another bowl, stir together the yogurt, olive oil, garlic and coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper.
3. Taste the dressed salad and adjust seasonings. Serve chilled.
Recipe courtesy of the Community Food Security Center, winner of the 2007 Glynwood Harvest Awards that celebrates those who are helping to ensure that small and mid-size farmers -- and fresh healthy food -- remain a part of our future.
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