I went for a nettles hunt and harvest at my friend's property on Vashon Island last week. I didn't have much time to harvest or to dry them because I was on my way out of town, but I will be back for more!
Warning... they don't call them stinging nettles for nothin! Wear gloves or enjoy the sting and the memory of the hunt up to a day later...
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| Nettles- get them while they are young! |
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| Nettles Harvest |
I made a hot infusion and used the cooked nettles in a potato soup. I ended up blending the mixture a little too much and the starches made it have a strange texture, but we had salmon for dinner and it was a delicious sauce for it. Here is a basic recipe to help you enjoy nettles as a sauce. You can make it as thick or thin as you like, and it freezes ok, too.
Nettles Sauce:
1 leek
1-2 Tbs butter, olive oil or coconut oil
about 10 (young) nettle tops
2 cloves of garlic
1-2 cups any combo of vegetable broth, almond milk, cream, sour cream, goat cheese or water
salt & pepper to taste
* cashews, pine nuts, sunflower seeds or pumpkin seeds would thicken it up nicely as well
Cut up the leek and saute in the butter or oil on medium heat until soft.
Bring the water or broth to a boil. Using tongs or a long fork, blanch the nettles in the liquid and then take out and put to the side. Keep the liquid for thinning the sauce and/or drink leftovers as a tea.
Put all of these ingredients into the blender and make a smooth sauce (or soup). I enjoy this kind of sauce as a topping for fish, but it would make a great substitute for pesto in any pasta dish.