We moved out to the country from the city 12 years ago and I was excited to establish my own herb garden. Among the herbs I chose, sage was a small plant that I tucked away in a corner. Within a few years, this grew into a bush! There were several considerations as to how to use this herb. It was used in varied home recipes, dried and given away as Christmas gifts and mostly just maintained its bush status in the garden. In an attempt to improve my grilling skills, I found a way to use this abundant herb with different meats on the grill. Chicken thighs turned out the best. As the summer passed and sweet potatoes came out along with the slow growing large onions, I added these to make a kebab dinner. It turned out great and I hope you can imagine this as a celebration of the wonderful harvest we enjoy!
Kenmore Greatest Generation of Grilling Cook-Off entry by Ruth Ealy, Ohio State Fair
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