Dinner prep is a routine. It varies but today it was a stop at local farmer’s market. There is an outdoor farmer’s market setup in different parts of town almost every day of the week. I purchased ribeye and New York steaks, antibiotic free, grass-fed beef from Chris the local rancher and it’s easy to determine what’s fresh and in season in my area because I can just talk to the farmers. I wash and then put the asparagus and sage in water lest it wilts. The sourdough baguette is leftover but it’s also from a local baker.
About Sage, this is something I’ve grown up around we have native white sage all around my area. I see it frequently both hiking and planted in gardens. White sage is the most medicinal but it’s a bit too astringent for cooking. Also never use tinctures or essential oils when it comes to sages they are toxic in that form. Fresh is best.
The three types of sage are white which I just spoke of, black sage which is excellent in a foot soak to relieve pain in your entire body, and purple sage.
Culinary sage which you see here is the third type of sage called purple sage even though this sample doesn’t look purple. All sages are useful and have roughly the same properties they are antiseptic, anti anxiety, and can also be used as a decongestant.
