DAYS TO HARVEST
USES & COOKING SUGGESTIONS
Sage is essential for so many dishes. Here are a few of our favorites: 1) Soak Drabo soup beans overnight with a little whey or lemon juice in the water. Add 4-6 cloves of garlic per 1 cup of soaked beans, and cook until tender. Add 4 sprigs of fresh sage per soaked cup of beans and cook for another few minutes. Add salt to taste. If there is a lot of excess liquid, you can drain some off and use it in your next vegetable soup. 2) Stuffing! we can’t get enough, and always make loads extra during the Holidays. In a fairly large pot, melt 1 stick of butter (or 8 tablespoons if you make your own) Add: 2 finely chopped onions, 4 chopped celery stalks, 6-8 chopped button or crimini mushrooms, 3 tablespoons of dried, rubbed sage, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, and 3 dried bay leaves. Saute until the onions are transparent and the mushrooms are cooked. While this is cooking, chop 6 slices of bread into cubes, and then add the veggie, butter and herb mixture to the bread and mix thoroughly. You can use this to stuff a chicken or turkey, or just bake it on its own in a deep baking pan. To bake it on its own, add either vegetable or chicken stock to moisten, and cover so that it won’t dry out. 3) Sage-mint tea–we like to mix dried sage with strong dried mints like mountain mint, spearmint and/or peppermint for tea. You can play around with different mint-to-sage ratios to see what you like best, but half and half seems to work fairly well.