By Kelsey
Stinging nettles were my gateway herb. I first learned about nettles (Urtica dioica) in 2015, when I had my first farm job at Greenstring. I recall wild nettles growing throughout the lettuce patch, no attempts made to weed them out for easier harvest of the lettuce because, as it was explained to me then, nettles have the ability to pull minerals up from deep in the soil, making the minerals available to plants growing near them. This was so fascinating to me, I was inspired to learn more about the pokey plant. It seemed like every new indication I read about for their use in medicine was something I needed, whether that be more iron & B vitamins in my diet (taking nettles is almost like taking a multivitamin, except better IMO), help with clearing my skin issues, kidney/urinary support, or a boost for my general lack of energy/vitality. Whatever health issue I was experiencing, nettle had something to offer me. Later, in herb school, I would learn that this is because they act as an alterative in the body, meaning that they help the body's pathways of elimination in clearing out toxins. They also have a trophorestorative action, specifically on the kidneys, meaning that they work to deeply nourish the tissue of that organ. I'd also learn that many, many people agree with me on feeling like nettles can help with almost anything! One of my teachers, herbalist David Hoffmann, even has a quote: "When in doubt, use nettles."
Sarah is also a nettle-lover. She and I tried for several years to get a good patch established here-first in the perennial garden, then along the drainages (nettles tend to prefer some shade & dampness). But we struggled to get a good stand! Finally, last year we opened up a new field for the asparagus and decided to plant a few other native & medicinal perennials in the 2 beds on the end of the field, including nettles. They have totally taken off, even to the point of crowding out some of the trees and shrubs we planted! It was been so exciting to watch them growing in such abundance, knowing that we will finally have enough to dry and store to add to the winter tea blends.
In addition to tea, nettles can also be eaten as a spring green. They will be offered as such in the barn this week. Blanching them will neutralize the sting! Take care and use tongs when placing them into your pot of salted water, but don't panic if you do get stung. It hurts, but the sting is safe (flogging with nettles, aka urtication, is an old therapy for rheumatism!).
Upcoming Farm Events: Farm Potluck Friday June 9th at 5:30 pm
CSA barn hours:
Summer hours: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
This week and next week, the list is very slim. We hope to have lettuce mix and basil next week, although the amounts may be limited. Mideast peace cucumbers and strawberries are coming as well, but mostly small tastes to start. After next week, it should start increasing, although I cannot predict how much and how fast.
Eggs
Cortland Yellow Onions
Joan Rutabaga
Fresh garlic
Regiment Spinach
Stinging Nettles
Sonora wheat flour and wheat berries
Herbal Tea (Blends are done until the fall)
Whole Dried Chile peppers (Please bring your own jars!)
Pick your own flowers and herbs
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread: Fresh bread on Tuesday and Friday (Frozen bread available.)
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Sauteed Stinging Nettles (https://www.thespruceeats.com/sauteed-stinging-nettles-2217561)
1 pound stinging nettles
2 tablespoons olive oil, or any other cooking fat
Salt, to taste
To clean the nettles you have 2 options. Wear gloves and swish them around in a large sink or basin filled with cool water. Lift the nettles out, leaving any grit behind, and drain them. Reserve.
Alternatively, bring a pot of salted water to a boil and blanch the nettles for 4 minutes. Cool them quickly in a bowl of ice water. Squeeze the nettles as dry as possible before sautéing them. (I recommend this option as these nettles can sting through gloves!)
Once your nettles are cleaned or blanched, heat up a large pan over high heat—the wideness of the pan or skillet will help any liquid cook off quickly so the nettles sauté instead of steam. Add the oil or preferred cooking fat.
Add the nettles and cook, stirring frequently, until the greens are tender—about 2 minutes for blanched nettles and 5 to 8 for raw nettles. If sautéing raw nettles, make sure to keep the heat high so the liquid they throw off as they cook evaporates quickly.
Sprinkle the nettles with salt to taste and serve immediately.
Enjoy!
Nettle Pesto (https://honest-food.net/nettle-pesto/)
3 garlic cloves, roughly chopped
2 heaping tablespoons toasted pine nuts
2 tablespoons grated cheese (any hard cheese will do)
1/2 to 2/3 cup blanched, chopped nettles
Salt
Olive oil (use the good stuff)
Pesto is best made with a mortar and pestle, thus the name, which means "pound." You can make this in a food processor, but it will not be the same. First add the toasted pine nuts and crush lightly -- as they are roundish, they will jump out of your mortar if you get too vigorous. If you are using a processor, pulse a couple times.
Add the garlic to the mortar, then pound it all enough so that the pieces don't fly around.
Add the salt, cheese and the nettles and commence pounding. Mash everything together, stirring with the pestle and mashing well so it is all fairly uniform. With a food processor, run the machine so everything combines, but isn't a smooth paste. You want it with some texture.
Start adding olive oil. How much? Depends on how you are using your pesto. If you are making a spread, maybe 2 tablespoons. If a pasta sauce, double that or more. Either way, you add 1 tablespoon at a time, pounding and stirring to incorporate it. If you are using the processor, drizzle it in a little at a time. Serve as a spread on bread, as an additive to a minestrone (like this one), as a pasta sauce or as a dollop on fish or poultry.