We made it through the heat wave last week just fine. We started work early(6:30) a few days, so that we could leave early and miss the afternoon heat. Normally we work from 7:30 to 3:30, about eight of us harvesting and weeding and planting together. Tuesday is all CSA harvest all day long, including a night shift of bagging. Todays night shift of bagging was accompanied by the barn swallow show. I thought that once the babies flew the nest the show would be over, but it’s not! All the babies did start to fly last week, both from the nest in the packing shed, and the other nests in both barns. Tonight what I thought I was seeing was two babies getting back into the nest and opening their mouths to be fed, with mom and dad bird alternately bringing the insects and putting them in the mouths, and then sitting nearby encouraging them to go get their own. I am no bird expert by any means, and it could be that some other thing entirely was happening there, but that is how it seemed to me. I truly enjoy the company. I enjoy the company of the swallows and the company of my friend Cindy who likes to help me bag on Tuesdays. Thanks, Cindy!

I wanted to give you all purple potatoes this week, but they were just too tiny, and we only planted one row, so all together I was worried that there wouldn’t be enough. I think that if we wait for them to swell and grow a month or more, then we can get a lot more pounds out of that one row, and hopefully have enough for all the shares. The Yukon Gold potato, on the other hand continues to be shockingly large and prolific. A quick dig by hand. The shell peas, too, are really pumping now, actually everything on the farm is bursting with muchness. A little sun and heat go a long way to improve the harvest.

Cilantro is native to a vast area ranging from southern Europe through the near east, all the way to India. Cilantro is a pungent herb with a unique flavor. People tend to respond to cilantro with either delight or disdain. Rarely does it elicit a wishy washy response. (Arugula seems this way to me, also) People either love it or hate it. These plants must be powerful in some way, nutritionally or energetically, or medicinally, maybe if your body type needs what it’s got, you love it, and if not you don’t. Who knows. Quien sabe. If you are unfamiliar with cilantro, nibble a fresh leaf, then try using the herb in a variety of ways to discover your own attitudes about it.
The girls from Washington, Indiana, and Massachusetts thought that the cilantro was maybe a little past prime, moving from the leafy stage into the flowering stage. The girls from Michoacan, Guerrero, and Veracruz thought it was perfectly delicious, and had we decided not to sell it, would have taken it home by the armload.

Nancy’s Cilantro Sauce – Seeds of Change Catalog
1 bunch cilantro, stemmed 1 Tbsp tamari
1 bunch parsley, stemmed 1 Tbsp honey, or rice syrup
4 cloves garlic basil or ginger to taste, optional
1/4 cup vinegar, or lemon juice 1/4 cup to 1/2 cup tahini
Blend all ingredients except tahini in blender on medium speed 1 minute. Empty into a bowl. Vigorously stir in tahini to desired thickness. Chill. Serve as a salad dressing, over steamed veggies, or as a dip. Also delicious as a sauce for brown rice. Makes 1 1/2 cups.

Cilantro Lime Vinaigrette- Madison Herb Society Cookbook, K Milanich
2/3 cup lime juice
3 Tbsp minced garlic
1/4 cup apple cider vinegar
pinch salt
2/3 cup packed cilantro leaves
2-4 dashes Tabasco sauce
1 Tbsp cumin
1/4 cup canola oil
Place all ingredients except the oil in a blender. Turn on blender and slowly add oil. Add oil very slowly to the hole in the middle . Use a little water if you lose the hole, but just enough t keep the little hole so the oil will get blended. Makes about 1 1/4 cups.

Coriander Pesto Cream – E.C.K. Read and Z. Hanle, Bon Appetit, June 1991
1 cup pine nuts
8 oz. Cream cheese, cut into pieces, room temperature
1 large, fresh cilantro bunch, stemmed
1 large fresh parsley bunch, stemmed
1/2 cup freshly grated parmesan cheese
1/4 cup fresh lime juice
1/4 cup vegetable oil
1 tsp pepper 1/4 tsp cayenne pepper
1/4 cup whipping cream
Toast pine nuts in dry skillet or hot oven several minutes, tossing occasionally; cool. Combine with all ingredients except whipping cream and salt in blender or food processor. Process until smooth. Transfer to medium bowl. Whisk in cream. Season to taste with salt. Bring sauce to room temperature or heat in heavy medium saucepan over low heat before serving with fresh pasta, grilled chicken, or poached seafood. Makes about 2 1/2 cups.