Cilantro: supposedly you either love it or hate it. Haters, it’s probably not your fault. A cilantro aversion is genetic and affects around 10% of the world’s population. The good news: crushing the leaves before using might make it more palatable. Even better news: there’s hope for the anti-cilantro crowd! A positive cilantro experience can produce a psychological change, turning the averse into enthusiasts.
If you’re Team Cilantro like us, you’ll love the new twist on a classic cocktail we’re sharing below. For the other camp… Well, enjoying this drink with your nearest and dearest might just change how you feel about this herb. Muddle away, and bottoms up – salud!
This week’s CSA share also includes broccoli. Really, the best way to enjoy our broccoli is to keep it simple. Each floret is packed with full-bodied flavor, and we want you to savor each bite with the same love in which it was grown. Did you know that you can eat the leaves too? Check out our very own farm slaw recipe below to learn how to enjoy every part of the veggie.
This week members will enjoy:
Frog Song Organics
Red Sweet Kale
Red Leaf Lettuce
Bonita Sweet Potatoes
Green Bell Peppers
Spicy Cilantro Margarita
- 1 jalapeño
- 1/4 cup lightly packed cilantro
- 1/4 cup lightly packed mint
- One 750-milliliter bottle silver tequila
- 2 cups fresh lime juice
- 1 cup light agave nectar (you can also substitute with Frog Song cane syrup!)
- 1/2 cup fresh orange juice
- Ice, lime wedges and kosher salt, for serving
Muddle the jalapeño, cilantro, and mint. Add the tequila, lime juice, agave and orange juice and stir well. Refrigerate until well chilled, about 1 hour. Using a fine-mesh sieve, remove and discard the solids from the mixture. Serve ice and lime wedges alongside, as well as salt for rimming glasses.
Ají Verde (Peruvian-Style Green Sauce) – adapted from foodandwine.com
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice (from 2 small limes)
- 1 large bunch fresh cilantro, trimmed, leaves and stems coarsely chopped (about 2 packed cups)
- 1 medium garlic clove, coarsely chopped
- 5 scallions, coarsely chopped
- 1/4 cup chopped fresh mint
- 1 tablespoon seeded and coarsely chopped serrano or jalapeño chile
- 1/4 teaspoon kosher salt
Place all ingredients in a blender. Process on low, gradually increasing speed, until smooth, about 1 minute. Cover and chill sauce at least 1 hour before serving. This allows flavors to meld and mellow out.
Sauce can be stored in an airtight container in the refrigerator for up to 3 days. It’s delicious with our organic chicken or roasted vegetables. It can also be thinned with lemon juice and olive oil for a creamy salad dressing.
Caramelized Ginger Turmeric Snow Peas – adapted from overlindulgence.com
- Snow peas
- Fresh ginger root (to taste)
- Fresh turmeric (to taste)
- Splash of heavy cream
- 1 tbsp. butter or olive oil
- Wash peas and trim stems.
- Heat butter or oil in a pan, and melted, add peas.
- Sauté on medium/low for about 10 minutes or until the peas start to caramelize. Stir intermittently.
- Grate ginger and turmeric into pan. Sauté an additional 5-8 minutes.
- At the very end, turn the heat to low, and add a little splash of cream. Stir to quickly combine.
- Plate, devour, and enjoy!
Frog Song’s Farm Slaw
- Napa cabbage
- Radish mix
- Broccoli leaves
- Lemon juice
- Olive oil
- Frog Song cane syrup
- Sea salt
- Finely chop or shred cabbage, radishes, and broccoli leaves using a food processor or knife
- Add veggies to a large bowl. Dress with a splash of lemon juice, olive oil, cane syrup, and sea salt in a large bowl.
- Mix well and and enjoy!