Cilantro: A Super Herb

Welcome back to another wonderful week. As August is drawing to its imminent close we’re beginning to feel the changing of seasons. Despite all these new changes, the Bronx CSA still promises to offer the same quality produce! Check out this week’s vegetable share and the recipe of the week that is sure to cool you down.

  • Beets
  • Cilantro
  • Green Leaf Lettuce
  • Yellow Onions
  • Corn
  • Carrots
  • Zucchini
  • Radish
  • Green Peppers
  • Romaine Lettuce

More to Cilantro Than Meets the Eye

This herb isn’t just a commonly-used leaf and seed ingredient found in many tasty
and exotic recipes, it’s also a powerful natural cleansing agent.

Cilantro is a popular Mediterranean herb recognized in Asia as a coriander. It is widely used in savory dishes in all many cultures and all sorts of cuisines.

 

Health Benefits

Cilantro has a multitude of health benefits. Cilantro contains essential oils, anti-oxidants, minerals, and vitamins. Benefits of Cilantro include maintaining cholesterol, boosting the immune system, reduces nausea, and many more.

 

Storing

Once at home, wash in clean water, discard roots, old or any bruised leaves. Fresh cilantro (coriander) should be stored in the refrigerator in a zip pouch or wrapped in a slightly damp paper towel. Use as early as possible since it loses flavor and nutrients quickly if kept for longer periods.

Cilantro Lime Ice Cream

Cool down with this tangy, sweet Cilantro Lime Ice Cream that’s a perfect end to a spicy evening!

1 packet unflavored gelatin

¾ cup lime juice

¾ cup sugar

½ cup cilantro

1 egg

1 cup heavy whipping cream

½ cup milk

Pour the gelatin into the lime juice and allow to sit for five minutes. Combine the lime juice mixture and sugar into a small sauce pan. Bring to a boil and stir until the sugar dissolves. Remove from heat and add cilantro. Allow to seep for 15 minutes. Strain out the cilantro. Cool the cilantro lime mixture completely.

In a stand mixer combine the egg and cilantro syrup. Beat for 1 minute. Stir in milk and cream. Do not whip.

Transfer the mixture to an ice cream maker or blender. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.

(Recipe from:  Cherry Tea Cakes)

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