CILANTRO

Cilantro is hit or miss with folks. Some people think it tastes like soap, others love it. We garnish our stir fries, slaws, salsas, tacos, slow roasted beef, and butternut squash soups with cilantro. It prefers cool weather to the summer heat. Its seed is called coriander, which is commonly used in dishes with cilantro.

STORAGE: Store in a closed container or in a plastic bag in the fridge. Alternatively, fill a jar with water, take off the twist tie, and put the stems in the jar in the fridge. Will last 1-2 weeks.

PRESERVATION: To extend the harvest, either chop and freeze, or make chimichurri and freeze in glass jars.

RECIPES:

Chimichurri

Chimichurri is used in many South American cuisines and its recipe differs depending on who you talk to. This is our Wisconsin farm version and the ingredients interchange with the seasons.

• 1 bunch of cilantro (chopped small, but not minced - this is more of a sauce then a paste)

• 1 bunch parsley (sometimes we use kale 2-3 kale leaves, destemmed and chopped like the cilantro)

• 2 T fresh orgeano (minced)

• 2-4 cloves garlic (minced)

• 1 T fresh chili peppers (minced) or 1 t dried

• 1/4 c red onion or shallot (minced a little bigger than garlic)

• 1/4 red wine vinegar or lemon juice

• 3/4 c olive oil

• Salt to taste

This is more of a sauce than a paste. This works in a food processor but make sure to pulse it to keep things from getting to small. Pre chop or add to processor: cilantro, parsley, oregano, garlic, onions, and pepper. Pulse until the leaves are small but still have some texture (add some of the red wine vinegar if its too dry to pulse). Transfer the herb mixture into a prep bowl and add the red wine vinegar and olive oil. Stir and salt to taste. Drizzle it on steak, chicken, rice, stir fries, tacos, or dip bread in it.