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OREGANO
Oregano is a favorite seasoning for tomato dishes and adds great flavor to italian cooking. You can also try
it in vinaigrettes (see thyme page and substitute oregano for thyme), seasoning meats and we
like to use it to season rice and beans. We also add chopped fresh oregano to lasagna/manicotti filling and as a savory
topping to homemade pizza.
FAVORITE RECIPES: Spaghetti Sauce 1 tablespoon olive oil 1/4 cup chopped onions 2 cloves garlic, minced 4-6 large tomatoes, chopped 18 oz. tomato paste 2 teaspoons salt 1/2 teaspoon pepper 1 tablespoon minced fresh oregano 1 tablespoon minced fresh basil 1 bay leaf 2 teaspoons sugar In large saucepan, sautee onions and garlic in olive oil until they begin to brown. Add chopped tomatoes and sautee until they begin to soften and turn watery. You can substitute canned tomatoes for the chopped fresh tomatoes. Add all other ingredients and stir until smooth. You may need to add a little water to make the sauce the right consistency. Simmer 2-3 hrs on low heat, stirring occasionally. To make x-tra chunky sauce, you can add peppers, summer squash, mushrooms, chopped greens (chard/kale/asian greens/spinach), and eggplant. Just add them when sauteeing the onions. Honey and Herb Roasted Chicken 3 tablespoons honey 4-1/2 tablespoons olive oil 2 tablespoons freshly squeezed lemon juice 3/4 teaspoon Worcestershire sauce 2-3 tablespoons vinegar 1 tablespoon minced fresh thyme 1 tablespoon minced fresh oregano 1/4 teaspoon ground mace 4-1/2 tablespoons pine nuts, chopped (optional) Salt and freshly ground pepper 6 split chicken breasts on the bone, about 3/4 lb each Rinse chicken, and pat dry. In a small bowl combine salt, honey, vinegar, spices, olive oil and optional nuts. Coat chicken evenly with seasoning mix, rubbing the rest into skin. You can substitute ground allspice, cinnamon, ginger, nutmeg or cloves, for the mace. Refrigerate chicken overnight to absorb seasonings. Heat oven to 500 F. In a small roasting pan, place chicken breast side down on a rack. After 15 minutes, reduce heat to 450 F, turn breast side up, and roast 15 min more. Reduce heat to 425 F, baste chicken with released juices, and cook 30 minutes more, or until temperature at leg reads 160 F. |