It’s in my spice cabinet — dried — but the fuzzy fresh leaves that came in my Sandhill share had me surfing for recipes.
I didn’t get to this recipe for Sage and Honey Skillet Cornbread before the leaves started to brown. So I improvised and threw the best leaves into a little butter, sauteed them for a couple minutes, then covered them up with a batch of cornbread batter.
Besides making my house smell delicious, the sage-infused cornbread tasted great. It was a perfect compliment to the goulash Sim made (using up our last Ball jar of last-season tomatoes from The Farm).
Virtual Farmgirl 