How to store Sage: you can store it in a bag in the fridge, or dry it in a closet or low setting on a food dehydrator or gas oven with a pilot (the old fashioned kind of oven!)
**The flavor of fresh sage is delicate,
not as pungent as dried sage.
Sage Tea: For centuries, sage tea has been considered a valuable tonic, good to aid digestion and improve memory just pour a cup of boiling water over a handful of crushed or torn leaves in a teapot, let it steep for five to ten minutes, and strain to drink. A touch of honey helps to smooth the flavor.
Classic Thanksgiving Stuffing from Julia
stale sourdough or other high quality 'country' bread
chicken or vegetable broth, hot
S & P to taste
Italian parsley, fresh, chopped
sage, fresh, chopped
Break up or chop bread into bite-sized chunks. Or have a visiting relative do this task. Melt butter in largest frying pan available. Add onions & celery to melted butter: cook on low until translucent or just well cooked but not too browned. Add bread, sage and parsley and coat with the butter and cook up a bit, if you need more oil or butter, add more melted butter or some oil (olive or other mild cooking oil). Season with S & P. Transfer the entire thing to a Really Big Bowl. Add just enough broth to lightly dampen the stuffing: this will make the baked stuffing the perfect 'consistency' to go with the turkey, gravy and potatoes.
Classic Stuffing Recipe with ingredient amounts from Martha Stewart
Several Fancier Stuffing Recipes from MyRecipes.com
Tuscan Bean Salad
Kitchen Garden Magazine article by Ruth Lively
1 lb. dry cannellini (white kidney) beans
6 cups water
10 cloves garlic, halved
12 large fresh sage leaves
1 tsp. cracked black pepper
2 tsp. salt
For the dressing:
3/4 cup extra-virgin olive oil
1/3 cup sherry vinegar
1/2 tsp. salt
1/2 tsp. salt
1/2 tsp. cracked black pepper
12 fresh sage leaves, chopped
1 large clove garlic, minced
Sort through beans, discarding debris, then rinse. Put them in
a bowl, cover with 8 cups cold water, and let soak overnight.
Drain and rinse the beans. Put them in a large pot with 6 cups water, the garlic, sage, and pepper, but not the salt, which would toughen the beans if added at this point. Bring the pot to a boil, then lower heat and simmer gently, 50-55 min. About 40 min. into cooking, add the salt. When the beans are tender to the tooth, turn off the heat and let them sit while you make the dressing.
Combine the oil, vinegar, salt, pepper, sage, and garlic. Taste and correct the seasoning if necessary. It should be very flavorful.
Drain the beans in a colander, reserving the liquid for another purpose. Put the beans in a bowl and immediately dress them with enough of the vinaigrette to coat them thoroughly. Toss gently and let them sit for a least half an hour. Just before serving, toss again.
45 things to do with Fresh Sage from Chocolate and Zucchini
Roasted Califlower with Fresh Sage
When making the fabulous dish that is Roasted Cauliflower: Add fresh sage leaves to the cauliflower florets, oil & salt when tossing together, then spread it all out on a pan to roast in the oven at 325 until the florets are nicely browned.
Corn Bread Stuffing with Greens from Chez Panisse Vegetables
1 recipe corn bread (see below)
1 bunch greens (chard, kale, etc.)1/2 to 3/4 of a pound
1 small onion
2 cloves garlic
1/2 pound bacon or smoked sausage (vegetarians can substitute celery)
1 sprig thyme
a few sage leaves
a few sprigs parsley
1/4 cup milk
S & P
Crumble the corn bread into a large mixing bowl.
Wash and trim the greens, chip roughly, and cook until tender in a little olive oil. Peel and the dice the onion. Peel and chop the garlic. Dice the bacon (if using sausage or celery, cut it into chunks) and saute it in a tablespoon of olive oil. When it has begun to render its fat,add the onion and cook until softened, but not too brown, about 2 to 3 minutes. Add the garlic, stirring quickly to prevent it from burning. Remove from the heat and add to the corn bread. Finely chop the leaves of the thyme and sage; there should be about 1/2 teaspoon each.
Finely chop enough parsley to make about 2 teaspoons. Add the herbs; the cooked greens; the egg, lightly beaten; and the milk to the bowl with the corn bread. Mix well. Add more milk if the mixture looks too dry. Season with S & P. Makes 4 cups, enough for 2 chickens.
Alice's corn bread (you can use any recipe you have)
3/4 cup flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1 teaspoon salt
1 1/4 cup cornmeal
1/4 pound butter (1 stick) plus more, for greasing the pan
1 cup milk
Preheat the oven to 400 degrees. Place a 9 inch cast iron skillet
in the oven from the start of preheating.
In a large bowl, thoroughly combine the flower, baking powder, sugar, salt and cornmeal. Put the butter and milk in a small saucepan and heat until the butter is melted.
Break the egg into another bowl, beat lightly, and whisk in the milk and butter. Make a well in the flower mixture, pour in the liquid ingredients and stir until just smooth.
Take the skillet out of the oven, put in a lump of butter, and swirl it around to coat the pan. Pour in the batter. Bake for 25 minutes, or until a toothpick or skewer inserted in the corn bread comes out
Summer Corn Bread
from American Corn by Robbins
3 T butter
1 1/2 Cups milk
1/4 C vegetable oil
1 cup corn kernels
1 T fresh sage, finely minced
3 ts baking powder
1 T sugar
1 ts salt
3/4 cup yellow cornmeal
1/2 cup flour
Preheat oven to 400 degrees. Put butter in a heavy cast iron skillet and place skillet in the oven for at least 10 minutes.
In a bowl, whisk together the milk, eggs, and vegetable oil. Stir in corn kernels, sage, baking powder, sugar and salt. Stir in cornmeal and flour to make a batter. Remove the skillet from he oven and place on a padded surface. Swirl the melted butter to coat the sides of the skillet. Pour batter into hot skillet and bake for 30 to 35 minutes, until bread is golden an sides are crispy and pull away from the pan.
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