RANDI: re: the white beans & sage & olive oil...

L

luisa_calif

Well-known member
Okay, I didn't have the white beans so I used garbanzos (2 cans) , I didn't have enough fresh sage (would have killed my little struggling plant) so I used fresh oregano, I used 2 cloves of garlic, I wanted to lower the EVOO because Earl is on WW, so I used only a swoosh with a swoosh of already opened chardonnay for additional moisture, chopped fresh tomatoes from my garden at the end with Kosher salt & ground black pepper. I left it at room temp for about an hour. It was a bit disappointing. HOWEVER, today at lunch it was quite killer!

I know this wasn't "quite" the same recipe (alright sorta far away) , but it sure was good!

It's on my list to buy another sage plant & plant it in a better location and cook up some white beans...

 
maybe not the same recipe but who cares when it's good! most markets carry fresh...

sage and other herbs these days. you can preserve the fresh leaves by putting some koshar salt in a container, a layer of leaves (don't let them touch each other) cover with salt and continue layering and end with salt. this will give you "fresh" sage leaves for months.

my plants are doing fine but still young so i don't like to snip at them either right now. the rosemary needs some serious snipping. I'm going to have find friends who need some.

 
Don't forget youi can use the rosemary springs for skewers

when BBQ ing. Earl & I have been walking 2 miles every (almost) day. We passed a house that had sage in abundance in their front yard right on the street....I was (am sorely tempted)..can't remember what street or there would be a crime and someone would be calling Neighborhood Watch on me!

 
Luisa, a lot of people don't even know what plants they have....

and most are more than happy to let you "pick"... never hurts to ask!
I have even left notes on people's doors asking them if they mind my taking a bit, with my phone number, and you'd be surprised what a great response you get. If you have something in your yard, you can even offer to swap.

 
nope, it's a very, very old Italian way of keeping sage fresh through the winter smileys/smile.gif

 
You are too right. That's what I will probably do. I have a

fig tree that overhangs in the park next door and I certainly don't mind anyone taking some.

 
Sigh...unless you live in Florida, then it means trying to keep it through the summer. All my herbs

are gone except the sweet and thai basil's, chives, Mexican tarragon and thyme...the thyme is fading fast.

 
re: preserving sage leaves through the winter.

Innocent question: why are you west coasters worrying about preserving a sage plant through the winter? LOL My sage bushes have lived outside through Ohio blizzards for 6 years now. I pick it in the snow. It's very hardy. Or at least the kind I have is (it's the kind in the seed packs at the garden store every year, can't remember the variety). They totally take over and I am continually chopping it back and throwing it on the grill to help flavor.

 
I used the salting method back east. you're right about wintering well. our winter...

temps average 40 - 55, summers, 50 -65 and we have stuff blooming all winter. I've got two sage bushes going now. do they grow better when cut back?

just trimmed off a bag full of rosemary this morning for a friend. they are in need of pruning.

Luisa, should have read your post more carefully, I got fixated on my rosemary '-))

 
Hey Randi: I just today bought two more sage plants, both bigger than the one in my

garden (2 years old). One is plain sage & the other is golden sage, has yellow edges. I will be planting them in sunnier spots!

 
try moving the one you have to a sunny place too, they like full sun. sounds like you won't run ...

out again smileys/smile.gif good luck with them.

 
I'm not sure. why don't you try it with a little bit of this and that, check it in a...

month and see if worked. sounds like a fun project. I might try it with thyme and rosemary and see what happens.

I get big bunches of parsely, throw the leaves in the food processor and chop. I put the chopped parsely into a plastic container and freeze, just like that. it's easy to get a tsp or tbl or what ever you need from the freezer.

 
if you are careful digging it up, it should be fine and much happier in a ...

sunny spot. I would wait til the fall to move it, when it's not in growth time.

 
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