Nettles, Nettles everywhere. What's a girl to do?

Pick 'em of course. My fingertips are still buzzing, from what happens to be the first true sign of spring to me in the Pacific Northwest. At first, I see them along ditches and moist roadways. A few weeks later, they start to pop up in damp forests...by the hundreds.

Stinging Nettle (Urtica dioica) are quite nutritious and cleansing--perfect for a spring tonic after the roots, sweets, and bready delights of winter. They cleanse the kidneys, provide allergy relief, enrich the blood with iron and other nutrients, and thicken the hair. They help reduce blood sugar levels, reduce high blood pressure and treat anemia.

Guess what? They are tasty too!

To deactivate the "stinging quality", they can be dried, blanched, or pureed.

This weekend we had friends over for pizza night. Guess what made it onto the pies?

NETTLE PESTO.

3 cups of nettle leaves
3/4 cup of nuts (almonds, pecans, pine nuts, walnuts...)
2-3 cloves of garlic
3/4 cup of olive oil
1 TBS of lemon juice
1/4 to 1/2 cup Parmesan cheese (optional)
salt and pepper

Puree it all in a food processor. Add additional oil to thin it to your desired consistency. Add more nuts or cheese to balance the nettle flavor to your liking. You can also add a handful of basil, cilantro, or parsley if the nettle taste is too strong for you. Enjoy.

SPRING NETTLE SOUP

3-4 cups of fresh nettles
2 leeks (chopped)
2 cloves of garlic (chopped)
2-3 roots (potatoes, carrots, parsnips) chopped
1-2 TBS butter or oil
4 cups of veggie or chicken stock
4 cups of water
1 cup of quinoa
2 TBS miso paste
cayenne, salt, and pepper

Saute leeks and garlic in butter. Add chopped roots and stock. Simmer for 5 minutes. Add quinoa and water. Bring to a rolling boil until quinoa is cooked. Season to taste with salt, pepper, and cayenne.
Turn off heat. Add nettles and miso. Serve and enjoy.

Weekend Recap in Photos

There was a root beer float explosion.
Okay, maybe not. We went to Rialto Beach and the Pacific Ocean was frothy frothy.

We found some amazing wood. The power of the Pacific has a way of transforming majestic giant trees into totally different, yet equally breathtaking, creations of life.

We are so small.

Back home, we have begun to let Scott explore the outdoors. He really enjoyed climbing this VERY tall Douglas fir.
However, he could not fathom how to climb back down.

Good thing Justin is a fearless and amazing tree climber. Turns out, that's been one of his gifts since before he could walk. The tough part was convincing Scott to ride down on his back. I think Justin may have actually clenched Scott's scruff in his teeth on the trip down--but i couldn't see very well.

The End of Cabbage is Near!

With spring springing in both subtle and noisy ways, I would like to take a moment to appreciate one vegetable that had stood by us throughout the chill and darkness of winter.

Dear Cabbage,

Thank you. You are beautiful in your greens, purples, crinkly leaves, and smooth dense heads. You are a looker. You are so versatile; crunchy in soups, soft, sweet and resembling a perfectly wrapped gift in cabbage rolls, reminiscent of summer salads in your slaw-state. You are also SO STINKY; but I forgive you, because that scent is a constant reminder of your richness of spirit and flavor.

Although absence will certainly make the heart grow fonder, I look forward to seeing you young and re-freshed in just a few months.

XOXO

jill

Adventures in Kraut Making

What makes me feel more rooted and loved than a heart-shaped potato?

Getting to pick my parents up from the airport this time next week!

YIPEE!

Farmer-Chef Connection

An old factory is now a gathering place for people and ideas.

Last week, I went to Seattle with some of the Nash's Farm Crew for the FARMER-FISHER-CHEF CONNECTION CONFERENCE. The focus was to connect local food producers (farmers, fishers, ranchers, wine makers, cheese makers, chocolatiers, wild food foragers....) to local chefs. Can you imagine such a powerful gathering of folks that love food? Me neither.

We began the day exploring various education booths over a continental breakfast. You're probably imagining overly-sweet sticky buns, lame coffee, and non-dairy creamer. Not here. The whole day was a locavore's delight: Cafe Vita coffee, raw cream from Fresh Breeze Farm, local bagels, jams from Rockport Orchards, Seattle-made nut butters, little quiches made from Nash's flour and root veggies, and freshly made salmon lox. Yeesh.

The most striking part of the day-- aside from the copious culinary delights and food-centric company of folks--was the keynote speaker. Poppy Tooker is a New Orleans-based chef that also serves on the Slow Foods Ark of Taste Board. What is the Ark of Taste?

The US Ark of Taste is a catalog of over 200 delicious foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates.

She said something like, "The taste buds on our tongues are the strings that connect to our hearts and our cultural histories." Food and flavors are such a huge part of our histories. When these flavors are forgotten, so are some of our pasts.

She told the story of "Cala". "Cala" is the traditional West African word for sweet fried rice cakes. Cala became popular in the French Quarter in New Orleans because African women who were slaves in the region, spent each Sunday (their one day off) selling these hot rice cakes in the streets. They exclaimed, "Belle Cala! Tout Chaud!" as hungry churchgoers exited the Sunday services. With the money these women made by selling Cala, they were able to buy their freedom from their masters. What a powerful food! Imagine, if this food were forgotten, what a history could be lost.

My dad's parents have a big old pecan tree that produces the sweetest nuts you could ever taste. That flavor and the work that my grandparents continue to put into harvesting, shelling, and drying these pecans is a huge part of our family's story.

What food is part of YOUR story?

The rest of the day was equally inspiring. I heard Nash talk about seed saving and had the chance to sample some truly amazing flavor explosions. It was clear that each sip or bite I took, it had been prepared with love, care, and its own unique story.

The Nash Crew put together centerpieces for the spectacular lunch.

Some of the Nash Farm Store Crew (Cheryl, Ellen, and Myla)

What are YOU growing this spring?

Yesterday, I started seed for our this year's garden. Dreams of herbs, salsa fixins, fresh celery....oh, my.

Earlier this week, I got to visit with my lovely lovely friend Dana. She's growing something extra special this Spring...something she and her husband Brian will enjoy for many years to come...for the rest of their lives. I am so excited for them and to be part of their life.

Almost ripe!



Fertile soil.

things that are lovely....

My mom offers good advice. I was telling her how bummed I was about my ticket and she suggested making a list of 10 things that make me happy.
Beginning with some photos of the day...

1. Harvesting lovely spring leeks.





2. Bear, the farm puppy.




3. Bumper stickers on wheel barrels.



4. The family that I come home to each day.


5. Knowing I will see my parents in less than 1 months; Meghan in less than 1 month; and Dana, Brian and bump in a few days.

6. Receiving letters from some lovely ladies.

7. Drawing up plans for our garden and worm bin due to inspiration from all the sunshine.

8. Having time to finish a craft project for the previously mentioned bump.

9. An afternoon latte.

10. Rutabagas:

Mashed Rutabagas!
(inspired by alisa)

1. Roast rutabagas in the oven until soft.

2. Mash soft rutabagas like potatoes.
3. Add butter, salt, pepper, and love.
4. EAT 'EM UP!