I’m having a little love affair with sage these days. A few days ago, there was that misty morning that made the berggarten sage glow with silver moisture. Then, yesterday, the garden sage burst into bloom:
I really can’t get enough of it, and have decided the only solution is to plant MORE sage. But, here’s the thing, I rarely cook with sage, and the whole point of this rule-breaking garden is to grow some (most?) of my own herbs and veggies. So, if I’m going to be growing more sage, I need to be cooking with it more.
Seems like a fair compromise, yes?
I’ll be digging through my own too-large cookbook collection. But, I’m wondering if y’all have some favorite cookin’-with-sage recipes to share?
Grow your own sweet potatoes 
Your sweet potato questions: Answered! 
What do you want to know about sweet potatoes? 
Sweet potatoes!! 
Sunchokes from store-bought tubers? Hopefully! 
10 rules for growing vegetables in the front yard 
6 vegetables that are super easy to hide from the HOA 
It’s time to harvest sweet potatoes!! 
Weekly garden stroll #11 
Garden stroll #12: Midsummer doldrums 
Earth Day, monarchs and the little things 
Garden stroll #16: More snow!!?? Good grief. 
Garden stroll #15: Snow!? 
E-books and experiments 
Here comes spring! 
2013 Warrenton Seed Swap 
It’s time to plant some … birdhouses!? 
Home-grown vs. store-bought: sweet potatoes! 
2013 seeds: ordered! 
{ 7 comments… read them below or add one }
http://www.nytimes.com/2012/03/14/dining/pasta-with-caramelized-cabbage-and-anchovies-recipe.html?_r=3
Not sure what you could put in for the breadcrumbs…maybe just skip them.
I have sage growing in my herb garden, 1 plant. I don’t usually let my herbs bloom, because it changes the flavor of some of them (especially basil) and because it seems they grow more leaves better, if I nip them in the bud. Your sage looks lovely
Since sage is such a strong herb, I always dry it before using it. I use it in most chicken dishes – especially roasting chicken. Poultry and sage are like peanut butter and jelly for me. My favorite recipe I make with it is sage bread. I make a big, braided loaf of it for thanksgiving every year that looks impressive on the table, and it makes for awesome turkey sandwiches afterwards.
I don’t know if you have any garlic chives, but they have beautiful white star-shaped flowers – I usually let those flower because they don’t bloom until Sept, and it’s getting to the end anyway – the trick is to be sure to cut off the heads before they make seeds, otherwise you’ll have garlic chives coming up everywhere. (like I do now)
Something I’ve been wanting to try, but haven’t yet is using sage in holiday wreaths or flower arrangements in the fall. I’ve seen it in mags & on sites and I like the way it looks (and smells)
Ok, that’s enough from me… I like sage – can you tell?
It goes well with butternut squash, tossed with olive oil, a bit of salt and pepper, and roasted.
Hello! I love sage too, so here is one of my autumn favorites…first, make your favorite savory pumpkin soup. Then, and this is the important part…..melt some (at least a half stick) butter over low heat (must be butter, nothing else will do). When butter is melted, gently and quickly add a sage leaf or two. They will brown very quickly, so turn with a fork, brown the second side, drain on a paper towel. Do a bunch. A whole bunch. When the leaves are all done, cut the crusts off about four slices of whole wheat bread. Cut the crustless slices into triangles, four to a slice. Saute the triangles in the butter, which now has a lovely sage flavor. Heavenly yumminess. Put soup in your favorite bowls, crush the sage in your fingers and sprinkle on top, serve with the sage and buttered flavored croutons….life is good on a beautiful fall day. Just sayin’.
Cristina, love your website. I will be trying your method for sweet potatoes next year!
Wow, that sounds delicious! Thank you for sharing!
{ 2 trackbacks }