stone fruit. purslane. and korean watercress salad. lunch for one.

The other day as I walked around the green market I had a stone fruit story churning in my head. I wasn't sure what I was going to do but I knew I wanted to make a salad of plums or peaches. So, with that in mind I started to pick up beautiful bits of this and that and slowly a salad began to form.

Two plums or one peach and one plum

A handful of purselane

A handful of Korean watercress

Mexican gherkins

Fresh dill flower

1 garlic scape

Sea salt

Extra virgin olive oil

Juice half a lime

1 teaspoon of rose syrup

Or maple syrup

The main ingredient in this salad is plum; everything else is just there to add a little bit of flavor and to play off the flavor of the plums.

Nothing here is that exotic, I found it all easily at the farmer’s market here in NYC. You can substitute and play around if you can’t find these exact ingredients. Embrace a little whimsy!

Stone fruit. Purslane. and Korean Watercress Salad.

Cut three medium size plums into small slices. Discard the pit. Use any kind. I used Elephant Heart and Santa Rosa plums.

Arrange the plums loosely on a plate.

Add a few sprigs of purselane ( a lemony tasting wild green )

Add a few sprigs of Korean watercress, which looks nothing like regular watercress. You can substitute celery leaf or parsley if you can’t find the watercress.

Cut in half a handful of Mexican Gherkins and sprinkle on top of the plums, again if you can’t find these use some other tender early cuke.

Add a few sprigs of dill flower, substitute dill if you can’t find dill flower

Thinly slice about an inch of garlic scape, use a finely chopped shallot or chive if you can’t find scape.

Sprinkle with a pinch of good crunchy seas salt

Squeeze the juice of half a lime over the salad

Drizzle with a good extra virgin olive oil

Finish with a teaspoon of rose syrup (I made my own from rose petals) If you can’t find a rose syrup then add a teaspoon of maple syrup!

It is all about improvising and throwing together whatever is in season.

Have fun! Let me know if you come up with any interesting summer salads!


This salad is just about being inspired at the green market and then tossing it all together! Don’t be scared of combinations just be inspired by them. What is the worst thing that can happen?

More stone fruit recipes to come!!

where the wild things are . no 21. chilled wild watercress soup and welsh rarebit with wild ginger

I used the last of the wild watercress for this soup. It has now become leggy and has flowered so it is sort of done for the season but it was lovely while it lasted. This recipe is from Alice Waters but I used two kinds of Sorrel instead of one. A wood sorrel and a sorrel I picked up from the Greenmarket.

 Chilled Wild Watercress and Sorrel Soup and Welsh Rarebit With Wild Ginger

 Adapted from Alice Water's Watercress and Sorrel Soup 

2 tablespoons olive oil

1/2 cup minced onion

1/2 pound yellow Finn or red potatoes, peeled and quartered

3 1/2 cups vegetable stock, chicken stock or canned low-sodium

chicken broth

1 pound watercress, tough stems discarded

1/2 pound sorrel, stems discarded

Salt and freshly ground pepper

Heat the 2 tablespoons of oil in a large saucepan. Add the onion add cook over moderate heat, stirring, until softened, about 5 minutes. Add the potatoes and chicken stock and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about

Stir in the watercress and sorrel, cover and simmer over low heat until the greens are wilted, about 5 minutes. Working in batches, puree the soup in a blender. Return the soup to the saucepan and re-warm over moderately high heat; season with salt and pepper. Ladle the soup into bowls and garnish with the croutons.

NOTES Sorrel is a perennial herb with a sour flavor. It is shaped like spinach, but the color of the leaves ranges from pale to dark green. Look for sorrel with bright, crisp leaves. The stems should not be woody. While sorrel is available year-round, its peak season is the spring, when it's at its mildest.

 Welsh Rarebit With Wild Ginger

The key to good Welsh Rarebit is a really good cheddar cheese. I like one with a bit of a bite. Don't worry no rabbits were harmed in this process!! Welsh Rarebit is just another way to say fancy cheese toast and it does not in fact have anything to do with rabbit!!

3 tablespoons of unsalted butter

3 tablespoons of AP flour

1 1/2 teaspoon of Dijon Mustard

1 teaspoon of Worcestershire sauce

1/2-teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 cup of heavy cream

1/2 cup of any dark beer

2 cups of grated sharp Cheddar cheese

1 tablespoon grated wild ginger or fresh horseradish

pinch of crushed red pepper flakes

Toast 4-6 pieces of bread. I used a raisin nut loaf from Balthazar and the fruit in the bread was perfect with the bite of the Rarebit.

Grate the cheese

Grate the Wild Ginger or Horseradish

Melt the butter over LOW heat in a small sauce pan and whisk in the four stirring constantly and taking care not to burn the butter or the flour. Add the cream, mustard, Worcestershire sauce, wild ginger, salt, pepper and beer and combine until smooth.  Slowly begin to add the cheese stirring constantly for 5 minutes or so until the sauce is smooth. Pour over the toasted bread and pop under the broiler for a minute or two until the cheese is bubbly. It is often served without broiling but I like it better with a little crisp.



watercress, wood sorrel and sorrel

watercress, wood sorrel and sorrel

wild sorrel 

wild sorrel 

broiled rarebit

broiled rarebit


spring greens wild and otherwise.

Tonight we end our week long stint Upstate. In preparation, it is time to clean out the fridge of all the greens I have been harboring, wild and otherwise.

I made this giant spring salad to share with friends along with spring artichokes and butter, local cheeses and a mixed citrus and hibiscus sorbet.

The kids tore wildly through the yard with water balloons and giant squirt guns and although the weather was unpredictable with sleet this morning and temperatures in the seventies by the afternoon, their cries in the dusk as they plastered one another with cold water gave us hope that a barefoot and balmy summer is not far off.

In this salad I used wild watercress, wild blanched ramp greens, spring mint and chives (just barely poking through the ground) and from the green market; miners lettuce, mixed baby lettuces, broccoli rabe flowers chard micro greens and red amaranth micro greens.

Sources from The Union Square Greenmarket

Queens County Farm

Lucky Dog Farm

Two Guys From Woodbridge

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