Nettles and breakfast
Gabriola nettles are up. Not all of them, but enough for a plentiful harvest nonetheless. I used to think nettles were only a spring thing, but here you can find a limited amount of nettle shoots through most of the winter, if you know where to look.
What do you do with nettles? The ones I picked yesterday became this morning’s Nettle and Cambozola soufflé. Yum.
Filed in food,Gabriola Island 18 Comments so far
18 Responses to “Nettles and breakfast”
Arlene on 21 Feb 2012 at 4:13 pm #
The nettle dish looks wonderful ! Did you precook the nettles ? Steamed and then chopped them, perhaps ? Definitely worth trying this sort of recipe using nettles.. might add some finely diced organic red onion.. Plus organic grated cheddar from Spud. I will check my property for some nettle shoots.. Thanks!
Laurie on 21 Feb 2012 at 6:18 pm #
Thanks for the reminder – I will look to see if our nettles are up yet. I use them each spring in soup and a few other ways, but hadn’t thought of combining them with cambazola (yum!) in a souffle – sounds delicious!
Gabriolan on 21 Feb 2012 at 8:11 pm #
Arlene – I boiled some water, and put the nettles in that for a minute or so, just until they went limp. Apparently that’s enough to take the sting out of them. Then I drained them, threw them in with the egg yolks and cheese, and whirred that up with an immersion blender. (Then did the usual soufflé thing with the egg whites.)
Nettles, cheddar and onion would make a yummy soufflé, too!
Gabriolan on 21 Feb 2012 at 8:14 pm #
Laurie – nettles in warmer places are up. What things do you do with nettles beside soup?
I am pleased with how the soufflé turned out, especially since I made it up as I went along. :-)
Arlene on 21 Feb 2012 at 9:42 pm #
Thanks! (Gabriolan) Your nettle suggestion inspired me to trek into forest behind my house this aft. in search of nettles. I also researched online, via wild edibles web site for recipes. * The head chef at Oak Bay Marina restaurant, lists his recipe for Nettle Pistou (islandchef.ca ) .. Looks interesting. I am planning to head over to Nanaimo , near end of this week.. To check out the Danforth Deli & Grill , on Commercial street. Looks like their selection of cheeses, is impressive. They also promote local,organic and eco as their mandate.. Which I respect. I might buy a piece of the cambozola . This is a new cheese for me. I found a recipe online for a cambozola cream sauce.. served with asparagus. (I ordered the asparagus from Spud for Wed.delivery) . I could not tell for sure if I have found nettles as yet.. I disturbed a resting Doe in nearby thickets.. We were both startled! There seems to be high number of Does around my location this year..& few Bucks. I have to look again, soon, for the nettles. I will blanch them, just as you advise. Thanks again!
rick on 22 Feb 2012 at 8:56 am #
My simple nettle omlette (steamed nettles and grated white cheddar) is a spring stand-by for me. I also like nettle tea as a great way to get the goodness out of the prickly little buggers. I am glad there is nobody around when I am out early in the morning with rubber gloves, a paper bag and scissors.
elen on 22 Feb 2012 at 11:11 am #
Nettle quiche is great … and anything else you’d do with spinach. We’re still using radish greens from last fall’s planting as greens in just about anything.
Gabriolan on 22 Feb 2012 at 11:11 am #
Thanks, rick. Perhaps I’ll try a nettle omelette next! And hmmm, nettle tea – hadn’t thought of that.
Gabriolan on 22 Feb 2012 at 11:19 am #
elen – radish greens are edible? I had no idea. Nettle quiche added to to-make list!
Gabriolan on 22 Feb 2012 at 11:27 am #
Arlene – I found the Nettle pistou recipe; thanks. I’ve got to try that one. I’ll look for the Danforth Deli & Grill when next in Nanaimo. (Have you found the little cafe next to the library? It’s Mon Petit Choux. They make fantastic espresso and have fine croissants and other tasty things.)
Arlene on 22 Feb 2012 at 1:05 pm #
Hi Gabriolan.. Yes , have tried the MPC corner shop for delish offerings. Had a nice lunch there, awhile back. They seem to be doing a roaring trade! Just discovered another newish shop near Bodhi organic bakery , on the Rutherford Boardwalk . Called Markt Artisan Deli . They are online for further info.. High praise from customers.. They have the Cowichan Bay fresh pasta and so much more. Danforth deli & grill is on facebook for more info ! Lots of organic baked goods .. Made in house and so on. Their Mac and Cheese is raved about on YELP. I have not made it up to Markt as yet.. But very sure it will be fantastic. The shop turns into a restaurant in the eves! Loving this blue sky day on Gabriola!!
Arlene on 22 Feb 2012 at 1:25 pm #
Hi again Gabriolan, * FYI .. A couple of newish businesses in Old City, Nanaimo.. That I plan to check out. Old City Organics and Wee Cupcakery . They both offer vegetarian / vegan options , apparently. Plus gluten free for those preferring that option. Both are on facebook for more info.
Sheila M on 22 Feb 2012 at 11:14 pm #
here’s my favourite: Japanese Goma-ae
> 1 bunch of spinach ( or a bag of nettles!)
> 1/3 C white sesame seeds toasted (or 4 tbsp sesame paste neri-goma)
> 1 tbsp soy sauce
> 1/2 tsp sugar
> 1 tbsp sake
> 1/3 C dashi ( japanese fish stock)
reserve 1 tsp sesame seeds for garnish if not using neri-goma
heat heavy frying pan until water skitters across surface
toast seeds in pan stirring without oil til seeds puff up and can smell aroma, 3-4 min, keep shaking pan
blend, or mortar and pestle toasted sesame seeds til smooth using empty container with screw-top
combine ground seeds, sugar, sake, and dashi together shake well until sugar dissolves
wash spinach well, rinse if stem thick cut an x through bottom
bring large saucepan filled with water to boil
add pinch of salt
boil spinach standing up 1 min, push down roots to soften, drain immediately
rinse under cold water to stop cooking process
wrap spinach in bamboo mat, roll firm, gently squeeze out excess water
cut in 3 cm length pieces and arrange on serving platter
just before serving pour dressing over spinach
sprinkle with reserved seeds
elen on 22 Feb 2012 at 11:51 pm #
With all this “nettle publicity” we’ll all have to stake out our Nettle Patches with guard dogs! And yes, radish greens are very edible; a bit peppery for added zest to all your salads, soups, caseroles, etc…. (I sound like a commercial !)
Gabriolan on 23 Feb 2012 at 10:06 am #
Oooh! Thanks, Sheila M! I must try that.
Gabriolan on 23 Feb 2012 at 10:08 am #
elen – nettle patches seem to guard themselves quite well, what with all the stinging hairs they’ve got!
Mats on 24 Feb 2012 at 11:21 am #
I will second the anything you can do with spinach you can do with nettle. And more. That’s the easiest way to think about it.
Oh, and of course the tea is great, and it’s great for putting into homemade bread, cheese etc.
Gabriolan on 29 Feb 2012 at 7:09 pm #
Mats – it is, though my own mental summary is green, leafy, and better than spinach! Of course, I’d probably like spinach more if I’d bothered to fry it in butter and bacon grease, which is what I’ve been doing with nettles lately. :-)