Tips for eating nettles and this week's vegbag

An interesting selection this week with a British classic: stinging nettles!

Despite their notoriety as a pesky weed, the tender tips of nettles are full of goodness and have been traditionall harvested in Spring to make soup or tea. When blanched for a couple of minutes, the acid contained in the stings is neutralized; however, it can be eaten raw, as in nettle pesto, since breaking the stings in a food processor has the same effect. A super food, nettles are rich in vitamins A and C, iron, calcium and protein. Recipes below!

We also have some more sea kale, sustainably foraged off the coast in Hastings by Joel from Calabaza.

Please remember to return or donate, if you have spares, all your plastic and paper bags, large and small, to your pick-up point so we can reuse them and minimise our carbon footprint and contribution to landfils.

What's in the bags this week

Small:
• Potatoes baker (Langridge, Lincs)
• Annual spinach (Ripple Farm, Kent)
• Jerusalem artichokes (Langridge, Sussex)
• Chestnut mushrooms (Langridge, Suffolk)
• Mixed salad (Calthorpe Project, King's Cross)
• Sea kale florets (Calabaza, Hastings)

Small No Potatoes:
• Annual spinach (Ripple Farm, Kent)
• Jerusalem artichokes (Langridge, Sussex)
• Chestnut mushrooms (Langridge, Suffolk)
• Mixed salad (Calthorpe Project, King's Cross)
• Sea kale florets (Calabaza, Hastings)
• Nettle tips (Calabaza, Sutton)

Medium:
• Potatoes baker (Langridge, Lincs)
• Red beetroot (Langridge, Devon)
• Annual spinach (Ripple Farm. Kent)
• Jerusalem artichokes (Langridge, Sussex)
• Chestnut mushrooms (Langridge, Suffolk)
• Mixed salad (Calthorpe Project, King's Cross)
• Sea kale florets (Calabaza, Hastings)
• Nettle tips (Calabaza, Sutton)

Medium No Potatoes:

• Red beetroot (Langridge, Devon)
• Annual spinach (Ripple Farm, Kent)
• Jerusalem artichokes (Langridge, Sussex)
• Chestnut mushrooms (Langridge, Suffolk)
• Mixed salad (Calthorpe Project, King's Cross)
• Sea kale florets (Calabaza, Hastings)
• Nettle tips (Calabaza, Sutton)
• Red and green spring greens (Calabaza, Sutton)

Recipes

Nettle Pesto (by Smarter Fitter)

Nettle Soup with Hazelnuts (from Demuths blog)

Marinated Beets With Pistachios And Tarragon (from Bon Appétit)

Oven Roasted Jerusalem artichokes chips (from Angela at Angel Greens)
Ingredients:

  • 150g Jerusalem artichokes
  • salt
  • pepper
  • olive oil
  • handful of seeds, such as sesame or roasted pumpkin seeds

Method:

  1. Preheat oven to 180'C
  2. Rather than peel the artichokes, wash them thoroughly, using a potato brush if you have one, to remove the dirt and preserve the skin
  3. Slice them super thin, about 2-3mm.
  4. Place them in a bowl with salt, pepper and some olive oil and toss to marinate
  5. Spread in a lined oven tray, springle some seeds on top
  6. Roast for 20 minutes or so, until cooked and crispy