DAYS TO HARVEST
USES & COOKING SUGGESTIONS
Cilantro is essential for so many dishes, here are some of our most-beloved uses:
Soak and cook and allow to cool about 1 cup of Black Turtle beans. Chop 2 large slicing tomatoes, such as Ruth’s Perfect, German Green, Persimmon, or Black Krim, into small cubes. Chop 1 bell pepper and 1-2 jalapeno peppers (according to your heat preference–or you can use none at all if you like things very mild), one small to medium red onion, a large handful of cilantro and 2 large oranges. Mix everything together and season with lemon or lime juice and salt to taste. Add this to salads, quesadillas, rice, eggs, or just eat it by itself.
Chop 2 onions and fry in a little oil with 8 whole cloves, 5 crushed cardamon pods, some crushed black pepper, 2 tablespoons of cumin seed, 1 tablespoon of black mustard seed, (you can use the seed from mustard that has bolted, and still save some for sowing next year), 2 tablespoons of coriander seed, 2 tablespoons of grated ginger and 5 crushed cloves of garlic. When the onions are transparent, add about 2 lbs of the meat of your choice, we like chicken or lamb for this. Allow the meat to brown slightly. Chop and add 3-4 large tomatoes (or about 2 cups of canned tomatoes if you are making this in the winter) and add 2 cups of whole milk yogurt. Simmer very gently for several hours, stirring to make sure that it does not burn. A simmer-mat or heat-defuser on your stove will be an asset in this. Just before serving, add salt to taste, and garnish with a large handful of chopped cilantro. Serve over rice.