On this week’s installment of the Foraging Fairy (uhhh..) I’m running with my pasta making video debut and adding wild nettles for a robust, textural and, of course, healthy green pasta dish that can be accompanied with cheese and various other garden/ foraged treats.
Stinging nettles grow in the wild starting in early spring into the summer. (When you cook them the skin-irritating stingers dissipate so there’s no need to worry of indigestion). Although nettles aren’t as flavorful as ramps or asparagus they offer a lovely green color and texture similar to baby spinach or chard.
We do an internal culture Friday news email because we’re scattered to the 4 winds. We tell what’s on our minds. This week I included a NYTimes article about OpenTable