Mariquita Farm


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Marjoram: it's related to oregano but smell some fresh marjoram and you'll notice the difference. Marjoram has a great spicy aroma that's unlike any other herb.

Marjoram thoughts from chef Andrew Cohen:

Marjoram is a great accompaniment to lamb. Chop 1 bunch of marjoram, 2-3 cloves of garlic, add S&P, some red wine(1/2C or less) or vinegar, and olive oil. Use this to slather onto a leg of lamb or chops. Grill after meat has marinated a few hours.

Marjoram is a nice flavor in dried beans such as white beans. A little garlic, some onion sauteed, add in the beans and whole marjoram. Some mild sausage cooked in would be good, and you could also add in kale. Stem and rip up the kale, and toss into boiling water to soften. Drain and add into the beans and simmer for at least one half hour. Remove the stalks of marjoram before service and toss in a few pinches of just chopped herb. Some red wine would be a nice addition to the pot(I frequently cook kale in last night's wine). This could be cooked ahead of time, then re-heated in the oven with a coating of bread crumbs that have been tossed with olive oil and fresh chopped marjoram. I like to add a little of the dominant herb or the mixture freshly cut just before serving.

Marinate black olives in marjoram, garlic, and olive oil.

When tomatoes hit, I seed and dice tomatoes and shallot, and toss with S&P and tiny marjoram leaves. Add a little light vinegar(rose or champagne), and toss with olive oil. Toss occasionally and use to top a sturdy fish such as sturgeon(I use this with seared sturgeon with white truffle oil).

Thin crusted pizza with prosciutto, mozzarella and a scattering marjoram leaves.


Marjoram Lemon Roasted Chicken instructions from Kerstin Goldsmith:

lemon, marjoram chicken - cut a lemon in half, stick both halves inside the chicken, having squeezed some of the juice inside and around chicken. stick in lots of fresh marjoram, and use leftovers to garnish when serving. s&p chicken, and roast per normal instructions - a totally delicious dish.

from Pat Lerman: one of my uses of mediterrean herbs is to place a chunk of sheep feta (I like French) in a glass or ceramic lidded container and pour over it a marinade of 3 smashed fresh garlic cloves, 1/4 cup good olive oil, a tablespoon of sherry vinegar, cracked black pepper and 1 1/2 tsp. fresh marjoram leaves (or oregano or thyme). Seal the container and refrigerate, tossing once a day.

Any time after 2 days of marinating, serve the feta as a starter with crackers or sliced baguette croutons.


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