I stopped by the Greenmarket on Saturday to visit the first people who ever employed me in New York, the Paffenroths of Paffenroth Gardens. They're some of my favorite folks on the planet, and Alex is one of the most adventurous farmers at the market. This week, they sent me home with a bunch of Delfino cilantro, a prize winning herb that used to be thought of as a kind of ground cover. Deanne, the Paffenroths' daughter, tells me that the restaurants have been buying it up, so don't be surprised if you find it on your next fancy plate.
Frilly Delfino cilantro tastes a bit like cilantro crossed with carrot tops -- a bit more grassy and a bit less soapy than regular cilantro. I love the assertiveness of cilantro, so Delfino doesn't qualify as a replacement for cilantro for me. But it is lovely when you want a more subtle accent. I made this easy warm side dish to go with a curried pork loin roast. I didn't put in the chopped heirloom tomatoes, but I think they'd be nice if you've got some on hand. These are the best few weeks of Greenmarketing, when new winter squash, greens and apples meet corn, peaches, tomatoes and berries. Take advantage of the bounty before the first frost sets in.
Spaghetti Squash with Delfino cilantro and heirloom tomato
1 small to medium spaghetti squash
1 small heirloom tomato, chopped
2 tbsp. butter
salt & pepper
2 tbsp. minced Delfino cilantro
1. Poke fork holes all over your spaghetti squash. Throw it on the bare rack in a 400 degree oven for an hour, flipping it once or twice (or not -- mine always winds up with a burnt bottom because I always forget to flip it, but it doesn't really make that much of a difference).
2. Squeeze the spaghetti squash to check for doneness -- it should give a little. Set it aside to cool for 15 minutes or til you can deal with it.
3. Slice the squash in half lengthwise, scooping out the seeds. Using a fork, fluff the spaghetti squash into strands. Scoop the strands out of the shell and place in a large bowl.
4. Add butter, tomato and Delfino cilantro. Salt and pepper to taste. Serve warm.
Delfino cilantro ($1/bunch), spaghetti squash (I believe 75 cents a pound), and heirloom tomatoes (an unbeatable $1/pound) are available at the Paffenroth Gardens stand at the Union Square Greenmarket, Wednesdays and Saturdays.
This Delfino stuff sure is pretty, perhaps I'll swing by and buy some tomorrow. But I don't need my cilantro to be more subtle, and I certainly don't understand what people mean when they say cilantro tastes like soap.