Signs of Spring

The farmer’s market is open! I’m looking forward to Round 2 tomorrow, and the weather promises to be far better than last week’s perpetual drizzle.
It was worth braving the cold though, to see the enthusiasm of the crowd, and to get a glimpse of what spring has to offer-
There was green in every direction. To start, swiss chard, broccoli rabe, brightly colored rhubarb. Also, old and new leeks, and lots of fresh eggs, of various colors and sizes.

The most intriguing item for most people were the nettles. I’ve worked with them before and enjoy the unusual, peppery taste. The plant has small, tender leaves. When working with nettles, wear thick rubber gloves and cut off the tender tips and small leaves.
To prepare nettles, they should be blanched in boiling salted water; this will remove the toxic sting, yielding a product similar to blanched spinach. Nettles must be cooked or used dried- don’t eat them raw.
Interestingly, vegetable rennet for making cheese can be extracted from green nettles, and the boiled leaves make a green fabric dye.

At a restaurant in Napa last year, I ordered a first course of Nettle Ravioli with Ricotta; it was a good way to use the nettles. A simpler, lighter use is Nettle Pasta with Buerre Noisette. The herbaceous pasta pairs wells with a quick sauce of nutty brown butter. It would be the perfect end to an early spring day.

-Josie

Nettle Pasta with Buerre Noisette