Though it may look and smell a bit like the more familiar oregano, the herb in this week's boxes is actually marjoram. Indigenous to Cypress and southern Turkey, marjoram has a sweet pine and citrus flavor, with hints of thyme and basil. Use marjoram wherever you would use oregano, its close relative. Marjoram pairs especially well with seafood, tomatoes, beans and eggs.
For the Romans, marjoram was a symbol of youth and romantic love, and it was used in formulating love spells in Medieval Europe. If you've got a crush on Dustin Pedroia or just want Mookie Bets to look your way, wave your bundle of marjoram around the TV, or keep some in your pocket if you're headed to Fenway yourself to help attract the attention of your favorite player. If that doesn' work, there are plenty of other uses for the savory herb. Console yourself with this delicious recipe for Flat Summer Squash Omelets. When made with zucchini, these green monsters make a satisfying brunch or dinner.
Onions on Deck
While you're belting out "Sweet Caroline," we're humming "Sweet Onion Time!" As we move away from New England storage onions, different varieties are becoming more readily available. The mild flavor of sweet onions is due in part to low levels of sulfur in the soil where they are grown, as well as a high water content in the onions themselves. The pungent flavor of most onion varieties is due to the presence of pyruvic acid, the same naturally occurring chemical compound that causes you to tear up when slicing into these tasty bulbs. As this year's baseball season gets underway, we're hoping there will be little reason to cry anything but tears of joy. So sit back, relax, and reach for a delicious Sweet Onion Tart. The tender homemade pastry forms a perfect vehicle for savory caramelized onions in this delicious appetizer.
Combining parsnips and apples may seem like an idea out of left field, but blending the two in Parsnip Apple Mash yields a beautiful double-play. The earthy sweetness of spring-dug parsnips complements flavorful local apples for a hearty celebration of the region's produce. Root, root, root for the home team!
Red Bartlett pears can also be found in this week's boxes. Pears ripen best after they've been harvested. Leave them at room temperature for best flavor. Apply gentle pressure to the neck of the pear to test for ripeness. If it yields, the pear is ripe! Eat pears raw, or bake up a Gingersnap Pear Cheesecake. This delicious, slightly spicy cheesecake is sure to have you stealing seconds.
See the table below for a complete list of this week's local produce.
This Week's Local Produce
Dwight Miller and Son Orchards
Winter Moon Farm
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that's both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It's the easiest way to eat like a locavore!