Marjoram, the unappreciated herb!
Originating in the hot climates of North Africa, Turkey and southwest Asia, sweet marjoram is now also cultivated in the Mediterranean, Central and Eastern Europe. It belongs to the mint family with other more common herbs – basil, mint, oregano and sage and these are all easy to grow.
Every good cook should have some pots of them on their window sill or outside their kitchen door in a kitchen garden..
What is interesting is that all marjoram is oreganos, but not all oreganos are marjoram. This is perhaps why some people view the two herbs as interchangeable.
However, each imparts a distinctive flavor to foods.
The grassy, lemony taste of fresh marjoram goes well with white bean salads, fresh vegetables, delicate fish, and tomato sauce.
At Home Farm Herbery we use it to make pesto, we add to our famous Bouquet Garni
and we even mix in a compound butter. Why not let marjoram breathe new life into your standard roasted chicken and baby potatoes. It is so easy!
Although fresh herbs are given top billing on many menus, dried herbs have their place, too. We love the fact that marjoram dries particularly well, keeping its fragrance better than many other herbs.
So we dry lots of our organic marjoram at Home Farm Herbery. Many of our customers including ourselves use for hearty meals like venison ragout or stew with cabbage and potatoes. Dried marjoram is also used as a main ingredient in the Jordanian seasoning blend Za’atar
and in the German dried sausage herb called Wurstkraut.
The more you play around with marjoram, the more it will begin to haunt your taste buds and bug you to find new ways to use it. When you create a recipe send it to us with a good jpeg picture and we will make you our favorite chef of the month.
Applewood Smoked Sea Salt Pork Ribs
• Rack of pork ribs
• 2 Tablespoons Applewood smoked sea salt
Take the meat out and bring to room temperature before cooking. Rinse off the pork and place on a large tray. Blot with paper towels to dry the meat.
Sprinkle one tablespoon of the Applewood smoked sea salt
over each side of the meat.
Meanwhile, bring your grill up to high heat. Keep on high heat for 15 minutes.
Place the ribs on the grill and cook on high heat for 4 minutes on each side.
This creates a nice crust on the outside of the meat, adding flavor.
Once seared, move the meat to the top rack if possible. Cooking over indirect heat will make the ribs very tender. Bring to the heat down to the lowest setting. You may have to turn off one burner. The heat should be about 250 degrees.
Continue to slow cook the ribs until the meat reaches 165 degrees. It may take 45 minutes to 2 hours depending on your meat.
When the temperature is reached, remove from the grill and
cover with foil. Let the meat rest for an additional 15 minutes before serving. This helps to redistribute the juices throughout the meat, and finish the cooking.
Serves 3 to 4 adults.
Black Garlic Knots Recipe
Prized for its anti-oxidative qualities, black garlic is a sweeter, less pungent, fermented version of the young garlic that we use in everyday cooking. The following recipe is a twist on the classic garlic knot, found in pizzerias, using both young and fermented garlic cloves.
14 ounces store bought pizza dough
All-purpose flour (for dusting)
½ cup extra virgin olive oil+ extra for brushing
2 tbsp. Home Farm Herbery Dried Parsley
4 cloves garlic, finely grated or minced
3-4 cloves garlic, minced
¼ teaspoon fleur de sel salt
1 tsp. of Home Farm Herbery Black Garlic Powder.
¼ teaspoon freshly crushed black pepper
1. Pre-heat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. On a well floured surface, pat pizza dough into a 7x1 inch rectangle.
3. Cut dough, widthwise, into one inch strips.
4. Cut rectangle down the center, lengthwise.
5. Lightly stretch one section of dough until long enough to tie into a knot.
6. Tie strip of dough into a knot and pinch loose ends together on the underside of the knot.
7. Place each knot, pinched side down, on a parchment lined baking sheet.
8. Repeat previous 3 steps for each section of dough.
9. Brush tops of garlic knots with olive oil and bake on center rack of oven until lightly browned.
10. Meanwhile, in a medium sized bowl, whisk ½ cup extra virgin olive oil with chopped parsley, minced garlic, Home Farm Herbery Black Garlic Powder, fleur de sel and pepper.
11. Allow knots to cool on baking sheet for ten minutes, once removed from oven,
12. While knots are still warm, roll in garlic/ oil mixture, then enjoy!
P.S. These are soooooo good!
Posted by Arlene
@ 02:02 PM CDT