Tag Archives: cilantro
The following is a guest post from OneSeedChicago.com. If you are a Chicago gardener please vote, everyone else, take notes, perhaps you’ll be inspired to start a similar program in your city.
NeighborSpace’s One Seed Chicago project lets Chicago gardeners vote on their favorite seed then distributes the winning seed for free to encourage urban farming, healthy eating habits, and sitting down for meals with family and friends.
CHICAGO – Gardeners across Chicago started the New Year by voting for their favorite herb seed for One Seed Chicago and the winning seed will be mailed to them for free. This year’s candidates are basil, chamomile, and cilantro. As in previous years, One Seed Chicago will teach Chicagoans how to grow the winning seed in their garden. Local chefs and foodies are encouraged to submit original recipes for the community featuring any of this year’s candidates to demonstrate how easy it is to go from garden to plate.
“For the fifth year One Seed Chicago is uniting Chicago gardeners,” said Ben Helphand, NeighborSpace Executive Director. “By planting a common seed, backyards, windowsills, community gardens and balconies across the City will be linked together in a season-long celebration of urban gardening and local eating.”
The three candidates were selected at the annual GreenNet Potluck. Community gardeners from across the city took part in a One Seed Chicago primary election which narrowed the race to the three herb candidates. In addtion, this year One Seed Chicago is expanding voting even further, offering schools, offices, garden clubs and wherever gardeners gather the opportunity to host a polling station.
“This being an election year, we thought we’d celebrate our democracy by growing new voters along with seeds,” explains Helphand. “Gardeners who want to host a polling station can download a ballot, poster and Teacher’s activity guides from the One Seed Chicago website.”
Voting began on Sunday, January 1, 2012 and continues until April 1, 2012. The winning seed will be unveiled at GreenNet’s annual Green and Growing Fair at the Garfield Park Conservatory. To vote simply log onto www.OneSeedChicago.com.
Origins of One Seed Chicago
One Seed Chicago is a project of NeighborSpace, Chicago’s land trust for community gardens. Entering its fourth year One Seed Chicago aims to introduce more Chicagoans to the joys and benefits of gardening. Previous winners: Sunflower 2008. Blue Lake Pole bean 2009. Beebalm 2010. Swiss chard 2011. Since 2008 One Seed Chicago has distributed over one million seeds to Chicago residents.
NeighborSpace is a nonprofit urban land trust dedicated to preserving and sustaining community managed open spaces in Chicago. Their growing network of gardens provide thousands of people the opportunity to grow fruits, vegetables and flowers; to restore habitats; and create unique gathering places in their own neighborhoods. NeighborSpace’s partners in the community can rest assured that the land will remain dedicated to conservation and their efforts will never be displaced. For more information, please visit www.neighbor-space.org.
May not be many students around over the summer, but that hasn’t stopped our school gardens from performing. Corn is high, tomatoes are plump, cucumbers are fat, peppers are turning color, pole beans are still producing, and zucchinis are abundant.
Two recipes to utilize all this goodness are included below.
1) Black Bean and Quinoa Salad is courtesy of the Los Angeles County Nutrition Program. Be sure to check out their healthy recipes/cookbooks page and their onsite cookbook of healthy, low-fat, easy to prepare, ethnically inspired recipes (in both spanish and english.)
½ cup quinoa
1 cup water
1 cup corn
2 scallions chopped
½ cup tomatoes
½ cup green peppers (or red)
1 can black beans drained and rinsed
2 Tbs olive oil
2 Tbs lemon juice
1 clove garlic
2 Tbs cilantro chopped
salt and pepper to taste
1 cup chopped zucchini
Grilled Shrimp chopped
Grilled Chicken chopped
Soak quinoa for five minutes then drain. Bring water to boil and add quinoa. Lower flame to barely simmer, cover, and cook until all of the water is absorbed (20-30 minutes). Let cool. Mix the remaining ingredients in a bowl and mix well. (Note: bulgar can easily be substituted for quinoa).
2) California Tabboulleh is a variation on traditional tabbouleh.
1/2 cup bulgar (medium size)
1 cup stock or boiling water
1 lb tomatoes
1/2 cup green onion
1 can black beans
1 cup corn
2-3 cups cilantro
2 jalapeno peppers diced (rib and seeds removed)
1/8 teaspoon cayenne pepper
1/2 tsp. salt if using water
1/2 teaspoon pepper
1/4 cup citrus (lemon, lime and orange combination)
1/4 cup olive oil
Queso Fresco or mild Feta Cheese
1 cup chopped cucumber
1 cup chopped red pepper
Pour 1 cup boiling water over bulgar and allow bulgar to soften while you prepare the other ingredients. Chop tomatoes and leave in a colander to drain. Chop onion, cilantro and pepper. Rinse black beans. Drain and discard excess liquid from bulgar.
Toss bulgar, tomatoes, onion, cilantro, corn and beans. Dress with citrus juice and olive oil. Season to taste. It’s best prepared a couple of hours or more ahead of serving to allow flavors to develop. (Note: quinoa can easily be substituted for bulgar).
Feel free to alter ingredients and measures according to taste and harvest.
Its called cilantro when we harvest its leaves, and coriander when we use its seeds.
Being an annual, it’s one of those plants we get to witness a complete life cycle.
It was originally planted in the fall, bolted in winter, flowered, went to seed and now ready for the seeds to be harvested.
Collect the seeds for the following September and we’ll never again have to worry about buying cilantro seeds.
Bolting is the term used when a vegetable crop runs to seed. It is triggered either by a cold spell, a hot spell, or changes in day-length (photoperiod). Annual crops will bolt in the first year, biennials in the second year. Some vegetables (lettuce, mizuna, arugula, etc.) become unusable (bitter) once they bolt.
A tell-tale sign that a vegetable has bolted is the formation of a central stalk. Once you see this you know that the vegetative stage is over and the flowering stage has begun.
I recommend allowing one or two plants to bolt (lettuce and cilantro are good choices). This will not only give students an opportunity to view the complete life cycle of a plant, it will also enable the formation of seeds of which we can save for the following season.
We are thankful for our harvest of tasty greens and radishes. They will be great additions to our Thanksgiving meal. Anyone who wanted got to take home bagfuls of: lettuce, spinach, arugula, beets greens, swiss chard, mizuna, tatsoi, mustard, pak choi, cilantro and radishes.