Stinging nettles are my favorite wild food. Easier to find than mushrooms, we pick several pounds every spring, blanch them to neutralize the sting, and freeze portions to use throughout the year. Most of the time I make fritters, but nettles work in any recipe where you might use spinach, and they’ll taste much better.
The first tender leaves of stinging nettles (Urtica dioica) mark the beginning of Spring here in the Pacific Northwest. Abundant and easy to harvest, they’ve got a hearty, umami-filled flavor that puts spinach to shame.
Take a break this Easter and pick up everything you need to make Sunday brunch a breeze. We’re offering a pre-order of spring quiche from Lauretta Jean’s (your choice of Asparagus + Caramelized Onion OR Asparagus + Caramelized Onion with Bacon) paired with a bottle of pink bubbles from our friends at Landmass (or some non-alc bubbs from TÖST), and, to top it all off, a festive bouquet from Fieldwork!
Everything will be ready for pick up at Wellspent Market on Saturday April 16th, so save your energy for the egg hunt and pre-order your Easter Brunch Bundle today!
