Now’s the time to put on a pair of protective gardening gloves and go foraging for tender wild nettles (currently about 6-8 inches tall/no flowers). Take some scissors and a colander and snip only the top 4 inches off each plant. Nettles are actually quite tasty and the sting completely disappears with cooking. You can use them anyway that you would spinach. In this recipe, Heidi has decided to add them to a delicious easy quiche.
Heidi had to walk as far as her neighbor’s ravine to find her nettles – I promise, in the country they are not far away. She advises staying away from busy roads. If sliding down ravines in the rain is not your cup of tea, we also sell nettles at the store harvested by Center Valley residents, Hans Barr and his wife, Deanna, who designed the beautiful labels. I was skeptical, but the prickers on the nettle leaves, still visible with cooking, turn gelatinous and are undetectable in the mouth.
Our brunch was rounded out with Pane d’Amore’s Fig Anise bread topped with Mt Townsend’s Fromage Blanc, Knudsen’s “Just Cranberry” juice, and some cappuccinos made with Seattle’s Lighthouse Coffee. Mmmmmm, mmmhh!