This week I express my gratitude for pico de gallo and one of its chief constituents: cilantro.
The cilantro I used yesterday to make it came from my garden. I haven't planted said plant in two seasons.
I may never have to plant it again.
When I grew it in 2011 I let it go to seed, as one does when one wants coriander.
I took the leaves fresh throughout the summer and harvested the seeds in the fall.
I had more than enough.
They're feisty things. Many seeds fall to the ground during harvest. It is pointless to pick them up so I let them stay knowing I could always take the new growth out when they sprouted in the spring.
When the inevitable happened I could not bring myself to rip them from the ground. They smell good, they taste good, and I love the fresh, clean taste of the leaves.
That said, I had no need of the leaves. I have two large freezer bags of them from two years ago
So they grew and I harvested the coriander I didn't need. I'm still using the seeds from a crop Mike grew 10 years ago.
More seeds fell last fall. I have a few random plants in with the chard and I cannot bring myself to rip them out.
They smell good, they taste good, and I love the fresh, clean smell of the leaves this year as much as any other year.
To put them to good use I made a batch of the aforementioned pico de gallo. It's easy to put together, tastes great, and gives me an excuse to chop veggies.
I find it relaxing and even as I concentrate on what I am doing it frees a part of my mind to think of other things.
I am grateful for that, too.
Here's a pic of the pico.
I served it with gluten-free steak and bean enchilada casserole
And I put more cilantro in the casserole.
If you're curious, I got the recipe from Pioneer Woman's site here.
View From a Hotel Window, 3/22/17: Raleigh!
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