Wake Up Your Body With Nettles

The nettle patch is gorgeous right now, and we've been delighted to sell some to our favorite Italian restaurant in Ojai. They are served with homemade pastas. Think of delicate ravioli with porcini mushrooms, pancetta, and a cream sauce.

Though nettles are essentially a weed abundant in the fields, they have become a novelty food found in fancy places. They have a taste similar to spinach. They are a healthy green to eat but only eaten cooked or dried. This plant is for the daring since it's a tricky food to prepare. Take care when handling, you will want to wear rubber gloves since they will sting. Dry or steam to shed the sting.

Sauteed Nettles with Green Garlic & Olive Oil

1 1⁄4 # Nettles, Cleaned
3 tbsp. Green Garlic (Chopped)
1/2 cup Olive Oil
Salt & Pepper (To Taste)

1. First preheat a large sauté pan on medium high heat, (one large enough to accommodate the nettles—you can use a large pot as well).

2. Pour 1⁄4 cup of the olive oil into the preheated pan. Then put all of the green garlic into the pan sauté briefly for about 30 seconds, just enough time for the green garlic to release its essential oils, being sure not to brown or burn the green garlic. Place the nettles into the pan and give it a good stir, let sit for just a second and then continue the stirring process.

3. Once the nettles are completely wilted place them on a plate, drizzle with the rest of the olive oil and place a couple of lemon wedges for garnish.

Note: Nettles do not have the water content of spinach or other similar greens so it helps to put a couple tablespoons of water into the pan after the nettles have started cooking, just to hurry the cooking process. Some people don't add the water, because they like the crispy texture and nutty flavor of the nettles when you sauté them.

or

Nettle Frittata

1/2# Cleaned Nettle Tops
4 tbsp. Extra Virgin Olive Oil
1 Garlic Clove, Chopped
6 Large Organic Eggs
1/4 cup Heavy Cream
Salt & Pepper to Taste

1. Preheat oven to 300º Cook one-third of the nettles in one tablespoon of the olive oil in a non-stick pan. Cook until tender adding a small amount of water if needed. Repeat this 2 more times adding the garlic on the third batch.

2. Place all of the cooked nettles on a cutting board and chop finely. Place the nettles in a bowl of a food processor with the eggs, salt, pepper and process until the nettles are incorporated into the eggs. Add the cream and process for 10 seconds.

3. Heat the non-stick pan on medium with the remaining tablespoon of oil. Add the nettle mixture and with a rubber spatula move the eggs around to get the entire mixture warm. Place into the oven and cook for about 12 minutes. Let cool for 3 minutes then turn the frittata out onto a plate and cut

or

Nettle Tisane

YOU NEED: 1 pyrex measuring cup, Boiling Water, and Nettles to loosely fill 1/3 to 1/2 of the measuring cup, including stems

1. Soak the nettles in cool/cold water for a few minutes.

2. Boil the water.

3. Rinse nettles, using tongs or dishwashing gloves to not sting your hands.

4. Place cleaned nettles in measuring cup or teapot or glass bowl, pour water over to fill cup, and steep the ‘tisane’ (a tea made with fresh herb) for 5 or so minutes. Enjoy.

Recipes from Mariquita Farm

Some more about Nettles found on Wikipedia

http://en.wikipedia.org/wiki/Nettle

Myths about health and wealth

Handmade soap with the extract of stinging nettle

Nettles in a pocket will keep a person safe from lightning and bestow courage.

Nettles kept in a room will protect anyone inside. (This may have arisen from common knowledge of the tremendous amount of nutrientsnettles offer, making them a powerful plant in that sense.)

Arthritic joints were sometimes treated by whipping the joint with a branch of stinging nettles. The theory was that it stimulated the adrenalsand thus reduced swelling and pain in the joint. A controlled study in the year 2000 supports the effectiveness of this treatment.^[7]

Nettles are reputed to enhance fertility in men, and fever could be dispelled by plucking a nettle up by its roots while reciting the names of the sick man and his family.

Thanksgiving Feast

Maple Roasted Winter Squash with Kale and Blue Cheese

3 cups peeled and cubed squash

5 Tbsp olive oil

2 Tbsp maple syrup

Pinch of Cayenne

Blue Cheese

salt

Directions:

Preheat oven to 400

Drizzle oil the cookie sheets

Peel and cube the winter squash (1 inch squares)

De-rib and cut kale into bite size pieces

Put the squash on one cookie sheet, drizzle with maple syrup, sprinkle with salt and a pinch of cayenne. Bake until golden brown, 30-40 minutes

Spread the kale on the other remaining cookie sheet, sprinkle with salt, bake for 10 minutes until roasted but not crunchy

Combine in a bowl and add crumbled blue cheese. Serve warm or cold.

Here are more of our favorite Thanksgiving ideas from CSA members in 2011.

Brussel Sprouts with Bacon & Thyme

Ingredients:

- 2 lb. brussels sprouts

- 5 oz. bacon, diced

- 4 shallots, finely chopped

- 2 tsp. finely chopped fresh thyme

- 1 1/4 to 1 1/3 cups chicken or turkey stock

- 2 Tbs. unsalted butter

- 3 Tbs. olive oil

- 3 tsp. salt

- 5 oz. bacon, free of nitrates and preservatives

Preparation:

1. Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.



2. Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard. 

Although I leave a little.

3. Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.

4. 

Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock. Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more. Add the bacon mixture and any remaining stock and stir to incorporate.

5. Transfer to a warmed serving bowl and serve immediately.

Yield: Serves 8 to 10.

Time: About an hour

Sauteed Winter Greens

Ingredients:

- Any winter greens you have - Collards, Kale, Escarole, etc.. .Any, or preferably all.

- Garlic, minced

- 1 large lemon

- good salt and pepper

- 4 to 8 tablespoons of olive oil

Preparation:

1. Wash and separate the greens from their stems. Break into the size you like to eat and place in a bowl. Add 1/2 the oil on top for about 15 minutes.

2. When you are about ready to serve dinner, heat the remaining oil on med. high to high in a good saute or cast iron pan. Add the garlic and flash sear for under a minute (don't let the garlic brown).

3. Begin to add the greens by their thickness Collards first, because they are the heartiest, then the kale, then the rest. Saute each batch for just a bit. You want to wilt them slightly.

4. When you are almost done, add squeeze of lemon (optional) [ginger and a touch of soy is nice too], salt and pepper and cook for about 30 more seconds. Don't over cook, remember they greens will continue to cook once the heat is off. Transfer to a serving dish and serve immediately.

Yield: approximately 2 per head of greens

Time: 15 minutes

Roasted Winter Root Vegetables

Ingredients:

• - 8 Tbs. (1 stick) unsalted butter, melted
• - 2 large sweet potatoes or yams, scrubbed,
  peeled and cut into rounds 1/2 inch thick
• - 4 large carrots, peeled and thickly sliced on the diagonal or 8-12 smaller carrots left whole
• - 4 large parsnips, peeled and cut into rounds 1/2 inch thick
• - 3 Tbs. wildflower honey
• - Salt and freshly ground pepper, to taste
• - 3 Tbs. fresh lemon juice
• - 1/2 cup golden raisins
• (I sometimes add squash such as butternut, peeled and cubed)

Directions:

1. Preheat an oven to 425ºF. Using 2 Tbs. of the melted butter, grease a roasting pan just large enough to hold the vegetables comfortably.

2. Arrange the sweet potatoes, carrots and parsnips in the prepared pan. Toss the vegetables with the remaining 6 Tbs. melted butter, then drizzle with the honey. Season with salt and pepper, and sprinkle with the lemon juice and raisins.

3. Roast the vegetables, turning twice (or as often as needed so as not to burn the top), until tender, about 1 hour.

4. Using 2 large spoons, gently transfer the vegetables to a warmed platter. Serve hot.

Yield: 8+

Time: 1 hour 15 minutes

Serving Tip: If desired, before serving the roasted vegetables, stir them with a wooden spoon to break them up and mash them together for a homey, comforting side dish.

Apple Pie with Thyme and Wild Honey

Ingredients:

• - 3 Golden Delicious, Gala or Fuji apples (or a combination), peeled and cored (about 1¼ pounds)
• - 3 to 4 Granny Smith apples, peeled and cored (about 1½ pounds)
• - ½ cup wild honey
• - 12 thyme branches
• - ¼ cup unsalted butter (½ stick), cut into small pieces
• - 2 tablespoons instant tapioca
• - 1/3 cup brown sugar
• - ½ teaspoon ground ginger
• - ¼ teaspoon salt
• - Flour, for dusting
• - Dough for 2 9-inch pie crusts
• 
  
• Directions:
• 1. Preheat oven to 425 degrees. Slice Golden Delicious apples and 3 Granny Smith apples into sixths.
• 2. In a large skillet over medium-high heat, bring ¼ cup honey to a boil. Let simmer about 2 minutes, until honey is caramelized. Add 3 thyme branches, preferably tied up. Arrange half the apples in a single layer in skillet. Sprinkle 2 tablespoons butter over apples. Cook apples, turning, until well caramelized on all sides (but not cooked through), about 8 minutes. Scrape apples and honey mixture into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining honey, thyme, butter and sliced apples. Add second batch of apples to bowl; combine. Discard all thyme branches.
• 3. Thinly slice remaining Granny Smith apple and add it to bowl. Stir in sugar, ginger and salt.
• 4. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape apple filling into crust and top with remaining crust. Pinch edges to seal. With a knife, slice 4 vents in top of crust. Or you can use cookie cutters to make a decorative lattice. I use butterflies.
• 5. Place pie on a foil-lined, rimmed baking sheet.Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and apples are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.

Yield: One 9-inch pie, 8 servings.

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Daryl Peveto

L U C E O I M A G E S

West Coast / California

+1 267 882 8378

darylpeveto@luceoimages.com