Fresh local, organically grown purslane, a succulent green with plump, fleshy leaves and reddish stems that stay crisp and juicy no matter the heat, since the plant is built to store water in its own tissue. That succulence comes with a bright, slightly sour and salty tang, closer to a cross between spinach and watercress than a typical leafy green, and a crunch that holds up well even after dressing. It's one of the few vegetables that thrives in the height of summer heat rather than wilting under it, and it's earned attention for containing more omega-3 fatty acids than almost any other vegetable, along with high levels of vitamin A. Use it raw for its crisp texture and tang, tossed into a salad with tomato and cucumber, or sauté it briefly like spinach, since it also works as a thickener in soups and stews. Pairs well with tomato, cucumber, feta, and lemon.
Berks County, Pennsylvania
Taproot Farm is a family-owned, Certified Organic farm spanning 200 acres in Berks County, Pennsylvania. Co-owners George Brittenburg and Ola Creston started the farm in 2009 as first-generation farmers, working five rented acres with a single employee, a small tractor, and 27 CSA members. In 2014, with the original land going up for sale, they took a leap and bought it, eventually expanding to the 200 acres they steward today.
The farm grows over 150 varieties of vegetables and berries using regenerative organic practices: cover cropping for soil fertility and carbon sequestration, untreated seed, and pest control that favors beneficial insects and plant immunity over broad-spectrum sprays. The same crew of farmers returns year after year, many of them now closer to extended family than coworkers, with a peak-season team of around 20 people working the fields alongside George and Ola.
Taproot's produce reaches customers through the Chestnut Hill Farmers' Market, a long-running CSA, and wholesale partners who value heirloom varieties and culinary-forward growing. Everything is picked at peak freshness and moved quickly, so the flavor and nutrition of the season comes through on the plate.