Idea for a boat load of sage

Reporting back that I got a bunch of sage in the CSA this week so I made sage pesto - and yes, it's absolutely lovely!

There was a contest for Your Best Walnuts and Sage: winner, runner up and all the entries are
here: https://food52.com/contests/267_your_best_walnuts_sage, and the Community Picks are here: https://food52.com/blog/2872-community-picks-walnuts-sage

see also the current thread about using up leftover pumpkin - maybe useful to you for the sage...

not sure how this would be but i have an old oregano plant that i will often throw some twigs and flowers when it bolts onto barbecue coals. it sends out lots of smoke into the weber.

Yes to ideas so far like freezing (works a treat) and the deep frying for a snack with drinks or as edible garnish. Also suggest in combination with hazelnuts (filbert) and Gruyère or emmenthal cheeses.
For even more (16 more) ideas see this post in 2014 from Lindsay-Jean Hard
https://food52.com/blog/11666-fresh-sage-and-16-ways-to-use-it-that-don-t-involve-poultry-or-stuffing

If you plan to roast potatoes, or any vegetable, just strew a dozen sage leaves on top when you put them in the oven. It's lovely!

Frying sage leaves very simply until crispy is a good way to some up: http://cooking.nytimes.com/recipes/7512-fried-sage-leaves They can be a garnish, e.g., for pasta or soup, but they're also great as they are with drinks, almost like potato chips - easy for a group to go through quite a few.

Sage pesto is delicious. Or make a thin batter, like a tempura batter, dip the leaves in, and immediately deep fry. You can always dry the leaves, too.

Oh, good to know! So the sage is raw?

Yes, you can make a sage pesto, same recipe as a basil pesto. It's not as intense as it might seem.

Although as I think about it, I'm not sure I ever use sage raw...maybe blanch it first if you do that?

To answer your last question, sage pesto sounds a little intense to me, but I could see maybe putting a little in a "mixed herb" pesto. Might be nice in a dish with butternut squash.

I adore this chicken. It calls for quite a bit of sage. It's not the prettiest pony in the paddock, but it is delicious.
https://food52.com/recipes/32983-jamie-oliver-s-chicken-in-milk

Been there, done that. Cut bunches and tie them with string at the cut ends. Hang them upside down in a dark, cool place. Like your laundry room. The space will be incredibly aromatic, the sage will dry, and you can use it all winter. Especially around Thanksgiving and Christmas.

Saltimbocca with veal or chicken. Need at least a fresh sage leaf for each one. Sage drys well for use later this year for soups, stews and dressings.