Organic Rosemary

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. The flowers are variable in colour, being white, pink, purple, or blue.

The name rosemary has nothing to do with the rose or the name Mary, but derives from the Latin name rosmarinus, which is presumed to mean "dew of the sea", though some think this too may be derived from an earlier name.

Rosemary is often commonly associated with memory and/or remembrance of the past.

The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as a herb; a tisane can also be made from them. They are extensively used in cooking, and when burned gives off a distinct mustard smell.

ROSEMARY OMELETTE
Serves 1

3 Eggs
1/3 cup Grated cheddar cheese
1/3 cup Grated Swiss cheese
1 heaping tsp chopped rosemary
Salt and pepper
1 TBL olive oil and 1 TBL butter

Mix eggs with spoon, add cheeses, rosemary and salt and pepper to taste. Heat up oil and butter in pan and add egg mixture. Cook over low heat flipping once. Enjoy!!

BAKED OLIVES WITH ROSEMARY
A delightful hors d’oeuvre from the Mediterranean region.

2 cups plump green (or black) olives
½ cup dry white wine
2 tablespoons extra-virgin olive oil
2 garlic cloves, finely minced
Few sprigs fresh rosemary
¼ teaspoon red pepper flakes
Freshly ground black pepper
3 tablespoons sherry vinegar

Preheat oven to 375ºF. Put olives in a baking dish. Add the wine, ½ the garlic, the rosemary and ½ the olive oil. Bake 40 minutes, or until the olives begin to swell. In the meantime, mix together the remaining garlic, oil, pepper flakes, and vinegar. When the olives come out of the oven, add the garlic mixture. Serve at room temperature.

Organic Rosemary Grown and Packaged at Osage Farms Colorado Organic Farm

FETTUCCINE WITH ROQUEFORT, LEMON ZEST AND ROSEMARY
A quick and delectable pasta dish.

Serves 4-6
3 tablespoons each softened unsalted butter, Roquefort cheese (room temp) and sea salt
1 lb. dried fettuccine
1+ cups pasta cooking water
Freshly grated nutmeg to taste
Zest of one lemon, finely minced
1 tablespoon minced fresh rosemary
Freshly ground black pepper to taste

In a small bowl, mash butter and Roquefort with a fork until soft and well blended. Cook fettuccine until done to your liking. Drain, but reserve some of the pasta water. Place the pasta in a warm bowl and add the butter mixture. Slowly add the cooking water until the pasta is evenly coated with sauce. Season generously with nutmeg and toss with lemon zest and rosemary. Serve.

Preheat oven to 425º F. Dry chicken inside and out. Rub under the breast skin and all over with softened butter, which has been mixed with 1 tablespoon orange juice, 1 teaspoon finely minced orange zest, and 1 teaspoon chopped fresh rosemary. Place several sprigs of rosemary and the remainder of the orange inside the cavity of the chicken. Roast on a rack 20 minutes. Reduce oven temperature to 350º F and continue to roast until chicken registers 160º F on an instant read thermometer. Let rest at least 20 minutes before carving.

ROSEMARY GARLIC RUB
A fantastic marinade for lamb or chicken.

4 cloves garlic, peeled
4 tablespoons rosemary, finely minced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Combine all ingredients in blender or food processor. Rub on meat, and marinate several hours. Proceed to roast or grill.