Fried sage, your new favorite delicacy

sage plant

Do you like freshly-fried bacon crushed onto your salad? Honey roasted walnuts? Well, I have a new one for you. A delicious, crunchy topping for salads, soups and whatever else you like. It’s fried sage. Yes, those lovely silvery leaves in your garden. Go get some scissors, cut some and meet me in the kitchen…

  • A handful of sage without stems
  • Olive oil to coat the frying pan
  • Salt to taste

  1. In a frying pan or nonstick pan, heat olive oil to medium high heat.
  2. Toss in the sage.
  3. When sage is crispy, transfer to a plate that has been lined with a paper towel.

Use sometime today as a topping. 

Chives in my yogurt

Yogurt in a glass with fresh chives

Even better than clouds in my coffee,  are chives in my yogurt!

Years ago in France, I discovered the delicious combination of fromage blanc (a sort of liquid farmer’s cheese) with fresh herbs.  At home in New Mexico, I’ve recreated this delicious appetizer with yogurt or kefir (a more liquid yogurt, that you can drink out of a glass) and chives cut fresh from the garden. I add a little sea salt, and it’s just delicious.

3 easy ways to add fresh herbs to your dinners this week

Fresh herbs always announce the beginning of Spring for us here at Corrales Herb Farm. We have chives, oregano, and lemon balm all coming up out of the warming earth. Today we’d like to give you three easy ways to add fresh herbs to your dinner table this week.

  • Add a sprig of fresh rosemary to a simple cheese platter. Add French bread and dinner is ready! 
  • Chop some fresh chives into your yogurt for a refreshing snack.
  • Canned or boxed tomato soup becomes a gourmet appetizer with fresh chopped basil. TIP: Use scissors to easily chop leafy herbs like basil.