Mmmm - nettles. These greens continue to wow me. Here's the best fit we've discovered so far, that has the neighbourhood kids abuzz:
Toss into a spaghetti sauce:
As you would toss in spinach, add pre-steamed nettles and lemon juice. With the tomato-y sauce, it's a great fit. Ours is vegan, and somehow the lemon and nettles make it taste cheesy and really delish!
I was just reading your newsletter and you mentioned emailing you with a Nettle recipe.
I wanted to share this one as it’s simple, quick and delish!
I just googled Nettle soup and this beauty came up. We LOVE LOVE LOVE it so I thought I’d share.
I can't take credit for this recipe, someone gave it to me…but it is yummy. This is the only way we eat nettles. Our kids love this soup. We've used veggie broth and beef broth or the chicken as listed, all yummy.
1 pound stinging nettles
2 teaspoons salt
1 tablespoon extra virgin olive oil
1 white onion, diced
1/4 cup basmati rice
4 cups chicken broth
salt and pepper to taste
Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.
Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.
For the 4 years now that we have been offering a CSA model of connectedness between us (the farm and you), I have longed in some odd sort of way to have a CSA farmer myself. I wanted what our members had, a relationship with a farm, outside of my own world. This year, I joined our own CSA. I feel it is bizarre to say such a thing, but for real I wanted to treat my kitchen and my life the way I have envisioned some of yours to be. You go to work, you have to remember to get your box, you have three hungry kids calling at you, you start supper, you start to unpack your CSA box, you have homework to remember to get people to do, oh and then someone really needed a bath two days ago, so you are trying to make that happen, while trying to finish cooking supper, having everyone eat and then have everyone to bed by 7:30. Phew. And then on top of that, you start to unload your CSA box and bam, you have too many potatoes and wonder what the heck am I going to do with all of those potatoes. Then you notice that one apple as a bruise and an onion is starting to sprout and one potato is softer than you feel comfortable with.....and then what goes through your mind.....
We get a staple box, a meat share and an entre size veggie box. I can honestly say that I love all three. Are they perfect all the time? NO way! For the past four years I have been running down to the cooler or out to the garden to grab what I need to cook a meal. I thought I was experiencing something similar to you but I wasn't and I knew it and now I really know it. Now I experience it. Two weeks ago I was all out of food by Sunday and I still had to get to Wednesday. Now this week I have nettle and potatoes left from the past few weeks and then today I get my staples and entre box and guess what, I have a lot of potatoes.
My thoughts on this....(from my three separate view points)
As a mother and cooker and overall life management perspective - too many potatoes is hard and a few that are maybe on the verge of compost is something I internalize as I put them away, maybe I will need to make comment about it.
As a CSA farmer and concerned business owner - what we have right now are potatoes in storage. Their quality is not the best, but they are still good to eat. If we don't give out the potatoes then they will just be composted and then we have lost the value placed in them and also we will need to source something else to put into the CSA boxes from some place else and that will be harder on cash flow. Also, it can be hard to notice one off potato when handling them and it takes an experienced hand to ensure that we don't put in 'rotten apples' - this time of year with storage crops is extra hard. And this spring has been wet and dark and not ideal for large volumes of early crops.
As a CSA member - i didn't expect perfection and i don't get perfection all the time. i want good value and I want to experience and feel connected to what is real about the farm, the vegetables, about the people and I want to know without a doubt that what I am doing is a) is good for me , b) is making a difference, and c) is honest.
There we have it. I have more potatoes in my fridge than I would otherwise have. We will eat them all. Potato scallop tomorrow - my favourite. Mashed potatoes for a couple of days, all of our favourite. The apple with the bruise, that will be cut off and the apple will be eaten. The potato that is soft will hit the compost and in my case i will know it is feeding a pig, in everyone else case you can know that it is going back into the earth in some way. No need to call Teri on a rotten apple, for me this week is more about where we are right now in the season.
Maybe some of the imperfection and challenge is what makes our experience with the CSA real and connected to seasonality, locality and generally overall, food? And, then again, maybe not. I try hard to not have a bias, but I obviously am. What do you think?
I hate nettles! But they're really good for your hair (or so I've been told). So I boil the nettles, let them steep for a while, toss out the nettles and keep the water. I use the water to make shampoo bars, but for those who aren't soap makers, I'm sure you could make a hair rinse from them. No nettles are wasted and nobody has to eat them.
For a limited time (until the end of June) receive the fixin's for a local breakfast for your Oct - April stay!
Get out of town. Come to the farm!