Ending with Oregano
Anyone who knows Ryan and I personally will attest to the fact that we expect a lot out of ourselves.
After all, we became farmers with the intent to do better at producing ecologically-sound, nutritious and delicious foods.
While growing nutritious and delicious food seems to happen naturally, environmentally sound food production isn't as easy to obtain.
But there are ways, and it includes using perennials as much as possible. Hence the lovage last week, and the oregano coming in your last spring share this week.
Over the years oregano has become synonymous with spaghetti sauce, but it can be so much more!
As with pretty much any herb, you can turn oregano into pesto. The main benefit to this preparation is that by omitting the parmesan, you can keep fresh herbs in your freezer for the entire year. We sometimes freeze our pesto in ice trays, giving us portion-specific cubes of goodness ready to plop into soups, sauces, chili, or as a spread.
Looking for a reason to get the BBQ fired up? Oregano also happens to pair incredibly well with potatoes, as in this grilled potato salad. Worried about anchovies? I've omitted with splendid results.
But my most favourite way to consume fresh oregano is prepared by my grand-maman Comeau, who bakes said oregano into mouth-watering baguettes, sometimes bringing it over while it is still hot.
Yes, I am lucky.