Autumn is coming. Which could possibly mean winter is coming where I live -- it honestly could be any time, it's happened this early before. The garden is never more alluring than now, is it?
Sage, Salvia officinalis, has taken over me. I want to smell it, eat it, and drink it. I want to dump it over my head. I was thinking a couple of nights ago over our dinner of roasted squash and sage butter that this was one of the things I would choose for my last meal, if I get to choose.
About mid-summer I began to notice how stocky and gorgeous the sage plants were this year. I started picking sage bouquets for the vase on the kitchen table and have been doing so ever since. Then I started cooking with it more. Today a sage pesto was made. Not a pesto that you'd eat gobbed onto bread like basil pesto, this is one for roasted squash or potatoes or chicken or soup. It is potent and powerfully good. Eight tablespoon-size mounds went into the freezer and the ninth is for the half butternut squash left in the fridge.
I was taught by one of my herbal teachers that the plants that thrive in our gardens through the ups and downs of the growing season are the ones that can act as adaptogens for us as we move into autumn and winter. That is, they have a normalizing effect and can help us adapt to change. Sage seems to be an adaptogen for me this year.
What adaptogen plants are in your garden?
3/4 cup fresh sage leaves
1/4 cup fresh parsley leaves
1 garlic clove
1 t. white wine or champagne vinegar
1/2 t. salt
1/4 t. freshly-ground black pepper
1/4 cup toasted walnuts
1/3 cup olive oil
1/2 cup grated Parmesan cheese
Thanks for coming by and happy autumn (or spring) weekending. xo
Also posted over on Food Renegade.