Duayne Friesen sent us a photo of Purslane Porto Grande ORANGE Bloom - the leaves are the ingredient in the recipe that Chris Sumner shared with us earlier this week.He also sent a picture of Portulaca Happy Hour Fuscia Bloom... showing a much less appetizing leaf. And Duayne confirmed with us that yes... we can use "purslane" or "fatta hahn" or "portulaca" - there's just more to know than that and he wanted to make sure we had the different varieties figured out.

Now, if you don't have it already and would like to try the recipe we were talking about this morning? You'll find it just below. Thank you Duayne for your input - make sure you listen in on the Lawn and Garden Journal, every Saturday morning at 9:15...

Grilled Zucchini Salad with Purslane and Tomato.

1 teaspoon finely grated fresh lemon zest

3 tablespoons fresh lemon juice

1 tablespoon finely chopped shallot

1/4 teaspoon Dijon mustard

1/2 teaspoon salt

1/3 cup extra-virgin olive oil plus additional for brushing zucchini

1/4 teaspoon black pepper

3 tablespoons chopped fresh flat-leaf parsley

4 zucchini (1 3/4 to 2 lb total), halved lengthwise

12 oz purslane, thick stems removed (4 cups)

10 oz cherry tomatoes, halved lengthwise

Make dressing by whisking together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.

Grill the zuchinni, and toss with purslane, tomatoes, and dressing in a large bowl. Serve immediately.