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    The Farmer Diaries

    North Texas farmer loses cilantro right when he needs it most

    Marshall Hinsley
    Jul 14, 2013 | 6:00 am

    I was annoyed and slightly embarrassed as I stood in the produce section of Whole Foods Market on Park Lane. This week's menu at home called for Tex-Mex, to make good use of the pinto beans, tomatoes, onions and garlic I've harvested from my modest farming operation.

     

    But I was missing cilantro. Without cilantro, Mexican food just isn't worth the trouble it takes to prepare it. I pushed my basket to the checkout line with avocados, lemons and a handful of other items that don't grow in my part of Texas, closer than ever in my aspiration to declare food independence and opt out of industrial agriculture.

     

    Yet, among the items working their way along the conveyor belt was cilantro — an herb so plentiful in my garden last April that I could have wholesaled it to the store myself.

     
     

      I've never seen cilantro disturbed by any pests — not even grasshoppers — so I usually forget that it's even growing in my garden until I need it.

     
     

     Taken for granted
    The reason for my feast-to-famine scarcity of cilantro was that I simply failed to make successive plantings of it. Cilantro is an herb that grows fast, sprouting into a small plant full of broad, tender young leaves that we consider the good stuff. However, these leaves are replaced in a matter of weeks by tougher, airy strands of leaves that are edible but much less desirable.

     

    Soon after the adult leaves appear, cilantro grows about knee-high and blooms, or "bolts," as the farmers say. That's the last step before the plant dies and dries out into a sort of tumbleweed with hundreds of seeds on top — seeds that can be harvested as coriander or replanted for another round of cilantro.

     

    It only takes a few weeks for cilantro to progress from sprouting to bolting; summer heat hastens the process. So it's among the handful of garden plants we have to plant successively to keep our harvest going.

     

    In fact, to keep cilantro available for whenever the urge to make pico de gallo strikes, we have to plant new spots every two weeks, either in the garden or in containers. Both methods work the same, so even the loft-dwelling urbanite with a sunny window sill can enjoy fresh cilantro.

     

     Low-maintenance herb
    Cilantro is easy to grow. I plant it in a 4-by-4-foot area, or half of one of my 4-by-8 beds, preferably one that's shaded from the afternoon sun. I make a basin by moving the soil away from the center of the planting area toward the sides of the bed. The basin helps to pool water toward the roots of the plants. Then I scatter about 30 seeds in the basin and cover them with a half inch of soil.

     

    Crowding such a short-lived herb is not a problem, as the dense growth shades the soil and helps conserve moisture. Later, I can pull up all but two or three plants and let them bolt to produce even more seed. Allowing cilantro to bolt is also good for inviting pollinators into the garden; there are several species of native bees that can only harvest nectar from flowers as tiny as those of cilantro.

     

    Before I plant the seeds, I sometimes soak them overnight in water; I've read that soaking speeds up germination. Usually, though, I forget this step and plant them dry, and I haven't noticed a difference.

     

    Once cilantro sprouts, it's good to let the plant grow to about 4 inches high before picking the outermost leaves to use in the kitchen. In a salsa emergency, though, cilantro can be picked from the moment it sprouts.

     

    Letting the soil dry out is the fastest way to spur cilantro to bolt; keeping the soil moist lengthens the time that young leaves are available. I've never seen cilantro disturbed by any pests — not even grasshoppers — so I usually forget that it's even growing in my garden until I need it.
     
    In the last few years, my stand of cilantro has reseeded itself so much from bolted plants that I've often overlooked planting it. In the fall, it sprouts as late as December; the plants grow all winter and endure freezing temperatures well under a frost blanket.

     

    This year-round access to cilantro is what caused me to forget about it and overlook the fact that it was gone. Usually, if I look around, I can find a sprig growing by a tomato plant or Swiss chard — wherever bed I keep well watered. But not this week.

     

    Once its absence was noticed, it left a huge, gaping hole in my satisfaction in becoming more food independent.

    Cilantro in full bolt attracts native pollinators to its tiny flowers.

      
    Photo by Marshall Hinsley
    Cilantro in full bolt attracts native pollinators to its tiny flowers.
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    news/restaurants-bars

    Meatball News

    Italian restaurant Sicilian Butcher preps meatballs for North Dallas

    Teresa Gubbins
    Jul 8, 2025 | 4:01 pm
    Sicilian Butcher
    Sicilian Butcher
    Sicilian Butcher

    The meatballs are about to land: The Sicilian Butcher, the modern-casual restaurant known for meatballs, house-made pastas, and butchery-inspired Italian fare, has circled a date for the opening of its Addison-adjacent location in North Dallas at 5225 Belt Line Rd. #240, and the date is: August 7.

    This marks their second Texas restaurant following the smashing debut of its Fort Worth location in July 2024.

    The Sicilian Butcher was founded in Arizona in 2017 by award-winning Chef Joey Maggiore, and is popular for its build-your-own meal experience featuring gourmet meatballs and Sicilian-style bruschetta boards — alongside The Sicilian Baker, an Italian bakery attached to each Butcher location, which has its own innovative build-your-own cannoli bar experience.

    It's part of the Maggiore Group, an Italian family-owned hospitality company that also includes concepts such as Hash Kitchen, The Mexicano, and The Italiano, which partnered with the Savory Fund in 2021 to expand the brand into neighboring states.

    The North Dallas location will feature signature offerings including Chef Joey’s dishes, build-your-own pastas, Sicilian family platters, bruschetta boards, and more.

    Other enticing menu items include

    • char-grilled artichokes
    • Neapolitan-style pizza
    • piadina — sandwiches, including chicken parm and eggplant parm, served on a thin, rustic Italian bread

    They have all kinds of meatballs — Sicilian, sausage, eggplant — which you can order solo or in a variety, served on a meatball "wheel."

    Salads include a Caesar, chopped, and a "Sicilian wedge" with iceberg, pickled fennel, tomato, crispy prosciutto, with creamy dolce gorgonzola and smoked bacon dressing. Pastas include pappardelle, tagliatelle, spaghetti, rigatoni, and gnocchi.

    Like their other locations including Fort Worth, the restaurant will also house a location of The Sicilian Baker, which features a build-your-own cannoli bar, authentic Sicilian cannoli, rotating gelato flavors, and Italian pastry classics such as lobster tails and sfogliatelle, and espresso.

    “We are so excited to bring a taste of Sicily to Dallas,” Maggiore says in a statement. “From our amazing house-made pastas and signature craft meatballs to our Build Your Own Cannoli Bar, we can’t wait to welcome guests into our kitchen and show them what true Sicilian hospitality is all about.”

    North Dallas will be the fifth location across the Southwest, with a third Texas location set to open in San Antonio later this year. Hash Kitchen is also flourishing, with 10 locations across the Southwest, including Fort Worth and Pearland, both of which opened in 2024.

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