Fresh herbs are finally starting to appear at the farm. This past week on the farm, I had the opportunity to spend time in the herb fields weeding and bundling them up for the market and the weekly share baskets.
Herbs are fragrant and add flavor to many dishes. For this week’s farm to table recipe, I wanted to take you back to my Cypriot roots and share with you one of our family recipes. Growing up, fresh and dried oregano was a staple in my mother’s kitchen. She would add it to just about everything, from salad dressings, stews, soups and of course in her souvlaki marinades.
This recipe features this robust and peppery herb paired with lamb in true Mediterranean style!