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  • From: "Hook Family" <guldann AT ix.netcom.com>
  • To: "market farming" <market-farming AT franklin.oit.unc.edu>
  • Subject: Re: Processing questions
  • Date: Wed, 10 Jan 2001 13:04:27 -0500


I think you can freeze cilantro, when you are in the mood to surf there are
herb web pages, think that is where I read it. Can you not grow cilantro
because its too hot? What about under shade cloth? Beth
----- Original Message -----
From: Joan Vibert <joan AT windwalker-farm.com>
To: market farming <market-farming AT franklin.oit.unc.edu>
Sent: Wednesday, January 10, 2001 1:11 PM
Subject: Processing questions


> Since many of you are processing various products for market perhaps you
can
> answer two questions in regard to our salsa project.
>
> One - I asked the other day about peeling garlic and someone answered by
> suggesting a garlic press - which seems almost as slow when given one
clove
> at a time and we are doing 15 pounds BUT does anyone know of a commercial
> size garlic press? Something that would take several bulbs at a time
broken
> up into cloves. I think that would work.
>
> Two - we can cover all of our produce for the salsa except for cilantro
> which, of course, doesn't grow in Kansas in the summer when we have
> tomatoes, peppers, etc. Right now we buy organic cilantro from our
natural
> food store. But cilantro grows like a weed in spring - in fact it's
> downright invasive - most of what I sell at market comes from the paths -
> seems to be the biggest. Anyway - has anyone ever tried freezing cilantro
> and using it later for salsa? We could certainly put away enough for
later
> if this would work okay. When I make our chimichurri sauce (cilantro
pesto)
> I freeze what doesn't sell and we eat it ourselves with no apparent
> deterioration of flavor. The cilantro may need something like lemon juice
> or such in the freezing process, I don't know. I made a pesto base right
> before the frost took the rest of the basil and all I did was process the
> basil leaves with lemon juice and garlic in a concentrated proportion.
Then
> when I wanted it for the winter market I defrosted it and mix in the olive
> oil, walnuts and parmesan. Voilla - basil pesto in December and it was
very
> good!
>
> Joan
> Windwalker Farm
> Ottawa, Kansas
>
>
>
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