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SAGE
Sage is a wonderfully aromatic herb and it is great to grow because it is very maintenance free. It comes back
faithfully each year and it's one of the first herbs ready in the spring as well as one of the last still available
in the fall. Sage is traditionally one of the principle herbs in stuffing. You can chop it up and add it liberally to the boxed
or bagged pre-seasoned stuffing mixes to add a fresh flavor. Though the smell is strong, sage loses a fair
amount of it's power when you cook it, so don't be afraid to use a lot of it. It is also great for marinading meat and adding to
tomato sauce.
FAVORITE RECIPES: Pan-Fried Potatoes with Rosemary, and Sage 3 to 4 tablespoons virgin olive oil 2 pounds potatoes Salt 1/4 teaspoon black pepper, or more to taste dash of water (a few tablespoons) 6 fresh sage leaves, roughly chopped 2 teaspoons roughly chopped fresh rosemary Heat the oil in a wide skillet. When it's hot, lower the heat to medium and add the potatoes, salt and pepper. Let them sit for several minutes until they begin to form a crust on the bottom; then add a dash of water to soften the potatoes all the way through, stir the pan and cover for 5 minutes to steam them. Uncover and continue to stir/cook until they are well browned and tender. Add the herbs and stir for another minute or two. Serve it hot! Lemon Sage Marinade for Chicken 3-4 large garlic cloves 2 lemons 1/2 cup chopped fresh sage leaves 1-1/4 cups olive oil 1/2 tablespoon salt 1/2 tablespoon freshly cracked black pepper 6 to 9 (8-ounce) chicken breasts Remove lemon zest with a peeler. Puree garlic, lemon zest, and sage leaves in food processor (add olive oil to make it puree nicely). Add remaining oil, salt and pepper and mix briefly in the food processor. Place in plastic bag with chicken breasts and make sure chicken is thoroughly coated. This marinade is also great for "bone-in" chicken cuts as well as fish. Allow to marinate at least 4 hours-- but overnight is best. Grill chicken and serve with your favorite side dishes. |