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  • From: "Gary and Sarah Rowland" <hcf AT moment.net>
  • To: "market farming" <market-farming AT franklin.oit.unc.edu>
  • Subject: Re: Processing questions
  • Date: Wed, 10 Jan 2001 21:28:38 -0600


We freeze the pesto as soon as its made. Basil in particular will oxidise
and turn brown, and when the basil is the best its 100*f. And it it lasts
for at least six months.
Gary
----- Original Message -----
From: Hook Family <guldann AT ix.netcom.com>
To: market farming <market-farming AT franklin.oit.unc.edu>
Sent: Wednesday, January 10, 2001 12:04 PM
Subject: Re: Processing questions


> 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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