Last year, my friend took me to a swanky localvore joint just North of the meatpacking district in Manhattan called The Cook Shop (http://www.cookshopny.com) and we had a purslane, goat cheese, and blueberry salad. When the waiter put the plate in front of me, I recognized the greens: I had pulled up and disposed of every single one of them from my balcony garden in Brooklyn because I wrote them off as weeds. I vowed to bring them back and cultivate them this year, and it's working. Just the other day, I was able to harvest a handful and toss them in our salad. Delicious. Check out the nutrition benefits of purslane:
This experience definitely made me rethink an article that a friend wrote when we were in college called: Why is a Weed a Weed? I can't wait to have enough purslane on the porch to make my own blueberry and goat cheese salad. I'll be sure to post a photo.