Greens Water

One of the best things about the Farmer’s Market is experimenting with new foods. Admittedly, the market has been thin this year due to a rough winter, but there’s still July and August produce roll-outs. Market secret: bring cash for certain discounts. Pictured here : Purslane: Purslane had its fine-dining moment some years ago. Since it was available at the market, I decided to give it a try this time around. I’ll be using yet another cookin’ Jamie’s recipe: Jamie Oliver’s Purslane Pesto. We’ll post how it goes. Spring Garlic: While it resembles spring onion—which I use a lot—it needs a bit more work. Internet directions said to simply chop it. Not so. It has an outer husk that needed to be removed. One of the garlic bulbs had already developed into cloves, so I had to treat it like regular garlic. That’s real prep for you. Next time, check for cloves, check for husk.   The taste of spring onion adds a new dimension to what you’re cooking—subtler, fresher, more mild a...