Welcome, Weekend Herb Blogging readers!
I noticed that my cilantro has gone wild out in the garden, and it was starting to shade out the young broccoli plants sharing a garden bed with it. Clipping it back would give me a real pile of cilantro. No problem! Avocados are ripe now in California, so it sounds like time to make burritos.
I got a nice bunch of cilantro snipped out of the garden. Because I had a little time, and I like it better this way, I pulled the leaves off the cilantro instead of chopping it whole with the stems. This gives all the goodness of the cilantro without the annoying texture of the stems. Best way to freeze cilantro, too.
I have to say that the colors inside an avocado are my favorite greens. Beautiful! This avocado is one of the types that you can usually only get at the farmer's market, and unfortunately I forgot the name. I'll ask the folks I got it from tomorrow when I go. Did you know there are 7 types of avocados grown here in California? Me neither! I've only seen 2 or 3 in the stores.
Of course we can't do without our delicious winter lettuces, growing here in hydroponic solution in ordinary planters. I could leave it whole, but chose to just tear it up into pieces for the burrito. Make sure it's dry, of course, lest the tortilla suddenly sog away and drop filling on one's lap!
Ta-dah! With some ordinary grilled chicken in Trader Joe's yummy mole sauce (cut with a little mango juice for a nicer finish), some low-fat sour cream, everything comes together for a nice burrito. If I'd found low-carb tortillas, it wouldn't be bad as Atkins or South Beach, either.