In NYC, I am most captivated by the beauty of this city and the people in it. The Green Market at Union Square is one of those places: the surrounding architecture, farm stands with piles of produce, flowers, fresh fish, and a sky framing the buildings; New Yorkers walk at a slower pace than usual here.
Jason & I go often to shop for work or home. On a recent trip, we found wasong. I love succulents, and when he pointed it out to me, I immediately took to the alien-esque plant. The sign describing it stated: strong anti-cancer, anti-inflammatory, immune-enhancing activities and effective in the prevention of skin aging. All things we'd like to get from our foods.
The plant was a great conversation starter. Multiple people stopped to talk to us about it and look at it. We knew just about as much as they did, but it was something to connect over. So much so, that a woman actually took some off the plant and fed it to me... I didn't really know how to respond, but if a food was creating so much attention, there was something powerful about it.
The plant tastes very bright and lemony when eaten raw, similar to purslane. When lightly sauteed, the tartness mellows and it becomes more savory. This has been my favorite way of preparing it. Here are a couple meals to try with it:
soft scrambled eggs, sauteed turnips & wasong, cilantro
beluga lentils, sauteed kale & wasong, chile
I've noticed a spike in my energy levels since incorporating it into my diet. I wake up much easier and with more energy than usual. My skin has brightened, and even some of my wrinkles have filled.
Why am I just learning about wasong now? Maybe someone just learned how to grow it in the States, as it's usually found in Korea, Japan, and parts of China. If you can find it, do so quickly, as it just blooms in September & October.