sage Recipes


Availability: Occasional, often available in Pick Your Own gardens for CSA members

Storage tips: Store fresh sage in a plastic bag in fridge for 1 week.  

How to eat: Strip fresh sage leaves off of stalk and discard the stalk.  Chop sage leaves according to recipe.  Great with meats, poultry, and often used in sausages.  Try also with dairy products such as a soft cheese in a spread.  It is also a classic in stuffing for your Thanksgiving turkey.

How to preserve:  DRIED:  Hang a bundle of sage on the stalk to dry until leaves are crispy.  Then crumble leaves off of stalk and discard stalk.  Store in an air tight jar as you would store other herbs.

  • Buttercup squash, peeled, seeded and cut into ½”-3/4” wide matchsticks
  • 3 TBLS olive oil
  • Salt, to taste
  • 2 tsp cornmeal
  • 1 raw egg yolk, at room temp.
  • 1 tsp lemon juice
  • 1 tsp vinegar
  • ½ tsp Dijon mustard
  • ¼ tsp salt
  • 2/3 cup olive oil
  • 2 cloves garlic, minced
  • 6-8 fresh sage leaves, minced

Preheat oven to 450. Toss squash pieces with 3 TBLS olive oil, salt, and cornmeal. Lay fries in single layer on parchment paper-lined baking sheet. Bake 15 min, flip over, and bake 10-15 more min. Meanwhile, whisk mustard, lemon juice, vinegar, salt, and egg yolk. Pour in olive oil extremely slowly, while continuously whisking. Whisk in garlic and sage. Serve as a dip for the fries.