Plant Some Sage TomorrowPosted: May 22, 2020
At last a beautiful sunny day. We got over four inches of rain the four previous days. I was worried my garden might float away, but it survived. This morning I got up and weeded and planted the new yellow squash, cantaloupe and zucchini plants I purchased on a Tuesday. I also transplanted four germaniums into bigger pots and out them on our side terrace.
As I was feeling very happy with my terrace I decided to do the dirtiest job of cleaning the lip of the table under the glass top. I am not going to describe it to you, but trust me it is not a fun job. After doing that and cleaning the glass top Russ and I enjoyed our dinner there tonight.
It was perfect with no humidity and no bugs which I found amazing after so much rain.
If you haven’t planted anything in your garden or pots this year I am going to suggest starting a sage plant. Sage is a perennial so once you get it started you will have it for years to come. It is an easy plant to grow and there is nothing like fresh sage.
Tonight I made a butternut squash risotto and the star of it was the fried sage leaves. The risotto was an oven method which is so much easier than regular stove top risotto. The butternut squash cooked in the oven at the same time as the risotto and is added after you finish cooking the rice for five minutes on the stove top where you add the wine and the last bit of stock and the Parmesan cheese.
To fry sage leave just put a touch of oil in a small fry pan and get it very hot. I cut the sage leaves with a scissor right into the hot oil and let it cook until they are crispy in less than a minute. Drain it on paper towel and sprinkle in into your risotto.
Once you have had fried fresh sage you are going to want it all the time. Try it on your soft scrambled eggs in the morning or on a little crostini of Pâté. Hurry, go plant one and let me know ho would use it.