Hello - Where can I find some good fresh sage for not ridiculously expensive in the Seattle area? I know it grows in Eastern Washington, but is that the variety that one would use in pasta, for example? Would it be at Pike Place for a reasonable price?
Also, I've never really used it before - are there any warnings I should know about? Can you overcook it?... can you undercook it? I'm using it in pasta with prosciuto and criminis and did a trial run tonight, but the sage came out weak. It was excellent when I got a big bite, but I'd like its flavor to be ubiquitous in the dish - does this mean using it harder or using it smarter?