thymesage

From the Farm: Rosy Smit, Culinary Gardener

We grow many different herbs in the Camp Korey garden.  Among the favorites are thyme and sage. Both can be harvested almost year round and are used in the camper food system as well as in camper programming regularly.  They are always part of the camper sensory tour, wherein the campers rub the leaves between their fingers to release the aromas. Lemon thyme is always a favorite, smelling like lemon drop candy and sage has a pungent savory smell. Both are beneficial to pollinators when left to flower and both are very easy to cultivate, growing well in the field or in planter boxes and pots. We also regularly give away little starter plants to guests at our summer farm to table dinners because…well…everyone could use a little more thyme right?

Thyme, native to Asia, and Southern Europe, has been used since ancient times for its culinary and medicinal properties.  Associated with courage and bravery, soldiers all the way back to ancient times, would carry thyme in their pockets or attach to their armor as a badge of honor. Interestingly, one of the chemical compounds in thyme (known as thymol) is a powerful antiseptic and is widely used in sanitizers, mouthwashes and topical applications. Thyme also contains manganese and various flavonoids, which increase thymes antioxidant capacity as a food.

Sage, belonging to the mint family, is also native to Southern Europe and has been consumed for thousands of years.  Sage also contains a variety of flavonoids and is highly prized for its many healing properties.

finishedsausage

To the Table: Executive Chef Kim Aue

It can be tempting to stick with the familiar and easy option of picking up pre made breakfast sausage, but try this homemade recipe instead; the results just might amaze you. Fresh, totally customizable to your family’s taste, and completely recognizable, too, this sausage comes together so quickly you will become a convert.

Homemade Breakfast Sausage Patties

2 Bay leafs, broken
1/4  tsp Aleppo pepper (red chile flakes)
3 tbsp Sage leaves, fresh, chopped
2 tsp Thyme leaves, fresh, chopped
2 tsp Dry mustard
1/8 tsp nutmeg
1 lb Turkey, ground
2 tsp Salt
1 1/2 tsp Black pepper freshly ground
2 tbsp Oil for frying
spices

  1. Using a spice grinder, grind the bay leaf and red pepper flakes to a fine powder. Add the sage, thyme, dry mustard, and nutmeg and pulse twice to combine.
  2. Combine the spice mixture with the ground pork or turkey in a large bowl along with the salt and pepper and mix with your hands until the spices are evenly dispersed throughout the meat. Cover and refrigerate for at least 1 hour and up to 12 hours to allow the flavors to meld.
  3. To cook the sausage, form the mixture into patties. Make a small depression in the center of each patty with your thumb and forefinger. (This will help keep the patties flat as they cook.)
  4. Heat the oil in a cast iron skillet (this is best but not necessary) over medium high heat until it begins to shimmer. Cook the patties until golden brown on each side3 and just cooked through, about 5 minutes per side. Remove to a plate line with paper towels to drain. Serve hot.

makingpatties

Servings: 8
Degree of Difficulty: Easy
Recipe Type: Breakfast, Breakfast Foods, Brunch, Dairy Free, Gluten Free, Meat, Poultry, Side Dish, Soy Free

 

Source:

Author: Bobby Flay Adapted by Kim Aue

Source: Brunch @ Bobby’s

Copyright: Copyright (c) 2015 by Boy Meets Grill, Inc