i just made a delicious pain de campagne with white and rye flours and a bunch of oregano from my CSA. a bit time consuming, since you have to wait for it to rise, but delicious nonetheless.

haven't had a chance to blog about it yet, but recipe will be up soon/eventually!

http://thekosherfoodies.com

Make lemon oregano chicken!

1 cup fresh oregano, chopped
juice and zest from two lemons
1/4 cup olive oil
salt & pepper (lots of pepper!!!)

Combine all of the above and let it sit for about 20 minutes. Rub it all over either a whole chicken for roasting, or cut up chicken pieces. Pour an extra into the chicken's cavity or just over the chicken in a baking dish.

Roast pieces at 400F for 20 minutes, flip and bake about 20 minutes more. Roast a whole chicken at 400F for about an hour, or until it's done.

Serve with whatever sides you like. We did mashed potatoes and a green salad.

It's OH SO GOOD!

I'd recommend looking online for instructions on making oregano oil to keep in the medicine cabinet. Here's a link on some of the uses: http://tiny.cc/unylp

I just made a few batches of herb butters this weekend. I used lemon thyme and oregano in one batch. Just let butter come to room temp, at chopped herbs, salt and pepper and mix. I wrap it as a log in plastic wrap and again with freezer paper. It freezes great and is awesome to use in the winter (on chicken, fish, roasted potatoes and veggies, etc).

These are some fantastic ideas! I don't eat meat or dairy, but I bet the lemon/oregano chicken recipe would work well with baked or grilled tofu, or even cauliflower.

Baking it into bread or using it to flavor oils are also ideas I hadn't thought of. Thanks!

-Rachele-

I like this Jamie's recipe: http://www.jamieoliver.com/recipes/fish-recipes/chargrilled-tuna-with-oregano-oil-and-be

It uses a bunch of oregano like a pesto sauce, and it's delicious. :)

If you have a "Backyard Bounty Exchange" type program in your community, you could always take a bundle of your fresh oregano to swap for other vegetables, herbs and fruit from other gardeners who have too much of one thing. :)

Make a batch of ensalada guanjuato, which calls for 2 Tbs of fresh oregano. And then pass along the recipe and some of the herb to your neighbors and friends!

http://gabrielaskitchen.com/2009/08/11/ensalada-guanajuato/

Why not give it away in bunches to colleagues and friends? I'm sure many of them have never used fresh herbs before.

I haven't tried it yet, but this looks tantalizing:
Fresh oregano ice cream
http://honest-food.net/veggie-recipes/sweets-and-syrups/greek-oregano-ice-cream-recipe/

I made this little neck clam and chorizo dish last night that uses a good amount of fresh oregano.
http://www.atthefarmersmarket.com/2010/07/spaghetti-with-little-neck-clams.html

I put it in homemade salad dressing with olive oil, lemon juice and/or red wine vinegar, salt & pepper. You can throw in any herbs, but fresh oregano is the best.

I would consider moving the oregano out of the garden and into a different bed so it can be a ground cover. It spreads like clover.

First, remember, that you have to use twice as much fresh oregano as dried in a recipe. That should start to help!

Then, start substituting it for basil in common recipes:
Caprese Salad - but with fresh oregano.
Tomato Sauce - Southern Italians prefer Oregano, instead of basil.
On pizza and focaccia!

And I agree with sarah9876: share the love! But... keep some to dry and get you thru winter.

I'm very jealous of everyone's garden space! Living in a city apartment, I've found that the way I get my greens fix is through CSA's. Since it's pretty hard for my roommate and I to eat all ten pounds of our share each week, I chop up my fresh herbs, spread them out in ice cube trays, and then cover with olive oil and freeze. That way I have fresh herbs year round!

Becca

Hi Rachele!

I have a delicious italian recipe with fresh oregano!
When I do it, the flavor of the oregano and garlic invade the kitchen!
The recipe is 'Penne all'arrabbiata'.
In italy you can find many versions of this recipe…

Ingredients (x4):

penne (x4)
1 little bunch of fresh chopped oregano (leaves chopped)
2 garlic cloves (thinly chopped)
good extra virgin olive oli (to taste)
1 cup of ripe chopped tomatoes
sea salt to taste
chili pepper (to taste)
1 bunch of fresh parsley chopped (to be added before serving)

Bring water to boil in a large pot and add salt.
Meanwhile, in a little pot, prepare the sauce:

combine extra virgin oli, chopped oregano, minced garlic and turn on the stove at low heat. Cook for a minute (do not burn the garlic!) and add tomatoes. Stir all the ingredients and, finally, add the chili pepper.
Cook for 10 minutes. Turn off the stove and add fresh chopped parsley. Stir again until the ingredients are well mixed. Add salt to taste.

Drop the pasta in to the boiling water and cook until just 'al dente'.
Drain the pasta and put it in a large bowl, add the tomato sauce, stir and toss until it is well coated. If you want, add more fresh chopped parsley. Serve immediately.

Buon appetito!
Daniela