Ivy on August 13th, 2014

  I’ve written about purslane (portulaca oleracea) in many other posts. Purslane contains more Omega-3 fatty acids than any other leafy vegetable plant. The stems, the leaves and the flowers are all edible.   Ms. Simopoulos states that Purslane has .01 mg/g of EPA. This is an extraordinary amount of EPA for land based vegetable sources. EPA is an Omega-3 […]


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Glyka tou Koutaliou, which translates as “spoon sweets” are fruit preserves, served in a spoon (occasionally with a small fork) as a gesture of hospitality. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are even spoon sweets made from vegetables such as carrots, eggplants, tomatoes etc. […]


Continue reading about Glyko Karpouzi – Watermelon Rind Preserve (spoon sweet)

When preserving fruit or vegetables it is best to store them in glass jars.  We get lots of products sold in jars, so if you like preserving fruit or vegetables you can recycle them by using them over and over. Before doing so, you must make sure to sterilize the jars, so as to destroy any […]


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