We Want Mo' Cilantro!
The distinctive fragrance of fresh cilantro fills the air around Valdivia, Vang’s, Maciel, and Gilbert Quintos’ farm stands at the Little Italy Mercato. You’ve probably used cilantro in salsa made with tomatoes from JR Organics or in guacamole with avocado and limes from Heritage or Paradise Valley Ranch, but it’s also delicious in summer fruit salsas; try it with nectarines from Lone Oak, cantaloupe from Kawano or pluots from Smit Orchards. You’ll want to grab a big bunch if you’re making ceviche from Poppa’s Fresh Fish.
Cilantro is native to Europe and was popular in medieval cooking, but fell out of fashion there in the 1600’s. It’s now most closely associated with Asian and Latin American cuisine, but it was once key in Italian cooking, and cilantro pesto actually predates the basil version that we know today. Pick up some chandler walnuts from Terra Bella Ranch and parmesan-reggiano from Taste cheese and try it out for yourself, tucked into quesadillas or tossed with Assenti's pasta.