NETTLES ~ this may solve a lot of different problems...............!!!

[Hattie the Hen]

Hi Steve!

Ah do you mean the top 3 inches or more or just before the leaves uncurl ?????. I can see that next year none of my vegetable plants are going to have their tops -- I already eat the pea & broad bean growing points -- now the squash.....! I CAN'T WAIT...........BRING ON THE SPRING!

:rose Hattie :rose

 

[digitS']

I'm not much of an cooking expert but . . . I found a recipe row!!

Pasta con Cucuzza e Fave

I have eaten the growing tips of edible Asian gourds also and I guess that "tittaroni" or "tenerumi" is the Mediterranean version. I have to grow the edible gourds in my plastic tunnel but winter squash tips are about the same thing and those veggies are easier for me to grow in the open garden. What I especially like about the tips of winter squash is that they taste like winter squash rather than like zucchini.

Of course, we know that squash blossoms are tasty but using the entire 6 or 8 inches of the vine tips is another way to enjoy them. Many gardeners cut off the ends of the vines late in the growing season anyway. Don't throw those in the compost !

Steve

 

[Hattie the Hen]

Steve,

Many, many thanks for the information & especially the recipe -- I am a great fan of Italian cooking (as you must have gathered by now )! You always come up with great new info sites. & :bouquet

:rose Hattie :rose

 

[PunkinPeep]

Hattie,

In regard to lamb, no, it's not readily available in the grocery store or most restaurants. I can think of one grocery store in my 30 miles radius that i'm sure sells it, but there its very sparse and prohibitively expensive.

I expect if i am going to eat much lamb, i will have to raise it myself.

 

[Mackay]

In regard to eating nettles and using them in recipes, how do you handle them? Do you wear gloves?

I assume the stinging part breaks down when you cook them.

My friend from Poland says that they use nettles for all kinds of ailments and it cures what ails ya.

Does anyone have that recipe for the springtime nettle soup?

I have used this plant in homeopathic preparation several times for allergic skin reactions. It cures in just minutes. Uritica Urens 30c

 

[Hattie the Hen]

I wash the young nettle tops thoroughly to get rid of dust & insects etc, strip the leaves off the stem (wearing gloves, of course) then pour a strong chicken or vegetable stock over the leaves, add seasoning to taste (plenty of ground black pepper). Bring to the boil & cook for a few minutes till nettles are soft, then I puree the nettles into the stock with a stick-blender. I sometimes add the green part of spring onions or garlic (uncooked) at this point. It's now ready to eat. You can add freshly fried croutons of you like.

If you want a thick soup cook up potatoes in the stock before adding the nettle leaves. You can add cream or a swirl of yogurt/creme fraiche at the end.

The important thing to remember about both of these soups is to make them just before eating as it should look bright Springtime green. If made too early the mixture goes a bit brownish.

Hope this helps!


:rose Hattie :rose

 

[Mackay]

Thanks... sounds good!

 

[hoodat]

Hi Steve

I too love nettles as a green vegetable but your remark about squash leaves came as a huge surprise -- I've never thought (or read) of them being eaten...!! That is exciting, thank you for that. Any tips on cooking? Or do you treat them like other 'greens'. I tend to steam mine these days & then naughtily drop a large lump of butter on them........Mmmmm!! Maybe with a squueze of lemon juice.

I love TEG -- I learn something new nearly every day!

:rose Hattie :rose

Many old recipes for minestrone call for summer squash leaves as an ingredient. They also top the bowl with a male squash blossom as a garnish when they serve it. Male squash blossoms can also be dipped in batter and deep fried, then sprinkled with confectioners sugar and served as a dessert.