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Summer CSA & Fried Sage

May 17, 2011

Csa basket july

photo from the Beaverdam Creek Farm website

Our Summer CSA has begun, even before our Winter CSA has ended. (Thanks, ice, snow & below freezing days in January!)

I have known the Beaverdam Creek family, the Lingos, for a number of years now. They are the sweetest folks & grow great veggies, herbs & flowers. And they have a Cairn Terrier, Gimli, not to mention Hoss, the Great Pyrenees not-a-puppy-anymore stock guard dog.

I am also very happy to add that their CSA shares for this season are sold out at each location. You can, however, still buy their wonderful wares at the Franklin Farmers Market on Saturday mornings starting at 8am. Stop by & say, “Hello!”

Fried Sage

#1 Son prepares this when he makes gnocchi & I make them just for nibbles!


  • 1 bunch of fresh Sage
  • Coconut Oil
  • Sea Salt


  1. Gently rinse, then dry the sage leaves after removing them from the stem.
  2. Melt coconut oil in iron skillet over medium-high heat.
  3. Place sage into hot oil & cook 15 – 30 seconds.
  4. Remove from the oil to a paper towel to drain.
  5. Sprinkle with salt.


They are remarkably delicate & melt in your mouth.

One Comment
  1. Pamalama permalink
    May 17, 2011 10:12 am

    Oh my, these are surprisingly good!!! (especially with wine) I was going to ask about an ion skillet, but I figured it out. Just a little slow on the uptake!!

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