Purslane!

We got purslane with the CSA, and I absolutely chowed down on it right then and there. Mmm. Love that stuff. (And like a fool, I waited for the CSA. We have it growing all over this part of the Island, though a different variety. Of course, I'm a little reluctant to take from the sidewalk... but then, it's not like plants I buy in the market are grown in hermetically sealed environments. That's what sinks are for, right?)

I mostly toss that stuff in salads, but I'm looking into ways to cook it. Apparently it cooks somewhat like okra. I'm thinking... gumbo? Toss some purslane in gumbo? Or maybe cook it with lentils? I'm finding some nice Indian recipes for purslane and lentils. Purslane is a very sour, lemony plant. Maybe it'd go well with potatoes? (Think about it.) Or maybe I can go weird and mix it with some sort of fruit? I also had blueberries (THOSE didn't even make it HOME), and believe it or not, munching on first a blueberry and then a bit of purslane, that didn't taste half bad. Maybe purslane mixed in a light fruit salad - some blueberries, some strawberries, some raspberries, just what's in season? I'm making honey chicken this week, maybe I can make something with purslane as a side? (Truth is, much though I adore that stuff, I got a bit too much to just gnaw on. Help me out here!)