Valley Bounty: Sage

Our Thanksgiving centerpiece, a cornucopia of local fruits and vegetables, always includes a few sprigs of sage.  Its flavor infuses the meal, as well, in roasted or mashed potatoes and stuffing for the turkey.  Some years we’ve rubbed the bird before roasting with melted butter and minced sage, shallots, and garlic.  If you’re branching out from the traditional—or already tired of reading about Thanksgiving food—find links to local farmers’ recipes for sage and potato pizza and butternut squash and sage ravioli at buylocalfood.org.

By Margaret Christie.

Web extras:

Winter farmers’ markets are up and running and are a great source of all kinds of produce for Thanksgiving and every day.

Recipes:

Local farms often have great recipes making good use of seasonal ingredients on their websites.  Here is  a recipe for Potato, Sage, and Rosemary Pizza from Mountain View Farm in Easthampton, and one for Butternut Squash Ravioli with Butter and Sage from the Kitchen Garden Farm (scroll down) in Sunderland.