My experimentation with CSA veggie and herbs continues! Over the past eight weeks, I've received several types of herbs, some of which I am familiar with (basil, oregano) and others that are either completely new to me, or just herbs that I haven't cooking with (lemon balm — who knew?, mint, peppermint). One herb that seems to fall in the middle of these two categories is sage — an herb I've used in the past, but maybe only once or twice at most.
As I approached using fresh sage when it arrived in my weekly delivery, I really had no idea what to do. I consulted a few cookbooks, but could only find recipes that would require me to buy several new ingredients, instead of use what I have at home. I then (shockingly!) turned to the Internet, and found this Sage Shortbread recipe on Epicurious, which would require me to only use what I have in the house.
I ended up halving the amount of fresh, sliced sage used both because some of the sage had gone bad by the time I used it and some of the recipe reviewers recommended using a smaller amount of sage. I also ended up cutting the baking time in half per some of the reviewers, but even that amount of time led to some "well-done" shortbread.
The result though was incredible — both sweet and salty, with a really tasty sage flavor. I would HIGHLY recommend this recipe, and look forward to making the cookies again as soon as I get more sage!
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