Today was the day that we harvested the sage that sits in the herb garden behind our barn.  The frosty green leaves ripe for the harvest!  I figured there is no better way to enjoy the sweet smell of sage then to make myself a wreath as a keepsake of the summer past.  I usually keep one of these wreaths hanging in the kitchen, an easy way to have dried sage close at hand for cooking.  The beautiful deep green frosty leaves dry nicely and can be pinched off little by little to add to winter cooking.

A great recipe to try!  Oh Yummy!

Creamy Sage Butter Sauce

"A rich and creamy white sauce, served best over angel hair pasta."
INGREDIENTS:

1 stick unsalted butter
10 fresh sage leaves (chopped)
1 cup heavy cream
1/2 cup chicken broth
1 pinch salt and ground black pepper to taste


DIRECTIONS
Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.  Pour over angel hair pasta and garnish with sage leaves.