This week we harvested stinging nettle from our pasture, which should be handled with gloves when raw. Stinging nettle is very high in nutrients, so it’s a good thing to eat as a spring tonic. Cooking will eliminate the sting- steam, saute or blanch them. The flavor is similar to spinach.
In your share this week, you’ll find the following:
• Lettuce ‘Black Seeded Simpson’ and ‘New Red Fire’
• Dill
• Bok Choi ‘Shuko’
• Stinging Nettles
• Mild Mustard ‘Vibrant Joy’
• Arugula
• Scallions
Radishes not quite ready Recipes are on reverse. Thanks for your support!
Your farmers, Aaron, Zack, and Annie
Nettle Omelette with sharp Cheddar
4 oz stinging nettle leaves
1/4 tsp salt
3 eggs
2 tbsp cream or milk
1 tbsp butter
1 tbsp chives
1 oz sharp cheddar, thinly sliced
Drop nettle leaves into a small pot, sprinkle with salt and a few tablespoons water. Set over medium-low heat and cover. Allow nettles to wilt until they release their juices, about 5 minutes. Strain off juices, set aside. Beat eggs and cream until loosely combined. Warm butter in a skillet over medium high heat. Once hot, add eggs, swirl to get an even layer and cook until edges begin to set. Turn heat down and cover for 30 seconds until eggs set. Fill with nettles, chives and cheese, fold and cook covered another 30 seconds.
Lemon Garlic Bok Choi
1 lb bok choi
1 1/2 tbsp olive oil
3 garlic cloves, minced
pinch red pepper flakes
salt
half a lemon, cut into wedges
Rinse bok choi, trim ends then slice in half lengthwise, or if large cut into quarters. Pat dry. Combine oil, garlic and pepper in a wide cold skillet. Place over medium heat until it just starts to bubble. Add choi in a single layer. Sprinkle with salt and cook without stirring until the bottom is starting to brown, about 2 minutes. Flip and cook 2 minutes until wilted. Squeeze lemon juice over just before serving.