Cilantro

It's been a hot week a the farm, and we're thankful for the rain we received yesterday. However, the tomatoes seem to be loving the warm temperatures we had - we've got some little tomatoes started already. Good think we staked them this week! (Tomatoes plants like a support system, so we pounded posts into the ground and ran a first layer of string along them to help support the plants.) We're excited to watch them grow, as well as the peppers and tomatillos. The chinese cabbage is ready now and we're planning to include that in next week's share. We took lots of pictures of the farm progress yesterday and we'll post them very soon.

This week's post is about cilantro. I know lots of people love it, and there are some that don't. It has a surprising amount of healthy benefits, and might be worth trying to sneak into your food, even if its not your favorite. Cilantro is packed with antioxidants that have anti-aging properties and help protect your body from free radicals that cause disease like cancer and heart disease. It has natural antibacterial properties that fight salmonella and anti-viral properties that help kill virus and cold germs. It helps regulate blood sugar, reduce inflammation, balance cholesterol and helps detox by removing heavy metals from the body.

A few suggestions for using your cilantro:

• make fresh salsa, or add it to canned salsa
• use it in tacos, fajitas, quesadillas, or guacamole
• add it to scrambled eggs, with tomato, red onion, and red peppers
• make tortilla soup
• make a salad dish with corn, black beans, and tomatoes
• add it to a panini
• make cilantro pesto (with lime juice, oil and salt) and add that to pasta
• add it to a green smoothie

This recipe is from an amazing and fun site of illustrated recipes - They Draw & Cook

We've found that cilantro is hard to keep fresh. You can freeze it in an ice cube tray, pop the cubes into a bag and keep them in the freezer until you're ready to use it. For more specific directions, visit this site.  

Right now, we're planning to alternate weeks for cilantro between Grand Rapids and Byron Center. We'll also try to start adding a list of what to expect for your weekly share on Mondays. We know it can make life and meal planning much easier to have the information ahead of time. Sometimes we have to wait until pick-up day to see if an item is ready - sometimes a plant is right on the edge and weather can play a big factor too. 

Anyway, my suggestion is perhaps planning a way to use your cilantro on pick-up day or the following day to ensure it stays fresh and doesn't get slimy. I also think that after washing cilantro in cold water, drying it throughly, and then putting in the fridge, it has the best chance of survival. :) It can feel like a game to find the best way to keep all of the produce fresh. We don't have a salad spinner, but I hear they are a wonderful investment to dry your lettuce after washing it. 

Have a great weekend!