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Savory Sage

November 13th, 2014

All summer and fall you’ll find various herbs drying on my sunny back porch or in my oven. Right now I have an oven full of sage leaves drying for Thanksgiving and delicious winter soups.
drying sage
Throughout the summer I eat the young tender leaves fried in butter. Not only do I get a delicious snack, but then I have sage brown butter to drizzle over pasta or soup.
fried sage leaves
Sage is probably one of my favorite herbs, particularly in winter. It pairs so well with winter squash, pork, and other poultry. And who can resist savory sage stuffing at Thanksgiving with lots of onions and celery?

What’s your favorite winter herb?

Friday Favorite: Sage

February 24th, 2012

When it comes to herbs my favorite has to be sage. I don’t know what it is exactly, but I love it’s wonderfully complex flavor.

Maybe it’s the fact that stuffing is my favorite Thanksgiving side dish (as long as it’s got a good amount of sage). Maybe it’s how it tastes perfect with poultry or sausage. Or perhaps it’s how it perfectly flavors a big pot of bean soup. To me sage tastes like pure comfort.

As a result of my love of sage, I have an abundance of it in the gardens of Chiot’s Run. I have a few different varieties and I plan on adding as many of the varieties that Richter’s carries that I can (at least of the edible kinds). Coming in second to sage has to be thyme as my next favorite culinary herb.

What’s your favorite herb and which is your favorite dish to make with it?

Planning Ahead

July 10th, 2010

Many of your have probably heard about the Slow Food Movement. This movement was started: to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Growing your own food is a great way to learn to be more mindful of what you eat. Sometimes I wonder how a grocery store can sell a tomato for only 99 cents a pound when I know what goes into growing them.

I was thinking about slow food earlier this week, when I planted some sage in the garden. My main reason for planting sage was to season our Thanksgiving meal in late November, four and a half months from now. Sure I could buy some sage at the grocery store to season my stuffing and turkey, but I know this will be much tastier. I’ll certainly enjoy the sage in the stuffing more, knowing that I started it from tiny seeds, nurtured the plant, harvested and dried it, all well before Thanksgiving. Not to mention the celery and onions used in the stuffing will be homegrown, the bread with be homemade, and the turkey will be pastured on a local farm! A Slow Food Thanksgiving will be enjoyed with my family!

Has growing food helped you become more mindful of food?
Do you appreciate food more knowing what goes into it?

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About

This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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