Once the monsoon season kicks into high gear in Tucson, my backyard overflows with weeds. It can be hard to know what to get rid of and what is edible. I've learned over the years that the purslane that is so abundant in my yard this time of year is delicious and versatile. Also called verdogalas or pigweed, its little succulent leaves pack a nutritious punch. Let's take a closer look and see what we can do with this weed that is more than just a weed.
In Tucson, when the temperatures are well over 100 degrees on a daily basis, everything slows down. This town becomes a quiet, sleepy ghost town. Everyone that can get out of town does - University students have all gone home, snow birds have retreated north, and anyone who can take a vacation to get out of the heat does.
Getting anything done in this kind of heat is a struggle, even keeping up with writing a blog. I haven't been very active here or anywhere. Like most people, I got out of town for a little while, spending a week at the beach in New Jersey with my family. Aside from that week, I can attribute my lack of posts to the weather, and I also the fact that I've gone back to school to complete the hours necessary to become a licensed massage therapist. I've been so jazzed about my classes that I neglected my creative outlet, food.
But there's something that comes around for a very short time each year that excites me more than anything else that could possibly happen in these few short weeks - the saguaros begin their fruiting season.
Food lover, organic enthusiast, amateur gardener, cook, veg-evangelist.
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