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Mike Collins
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PostSun Mar 07, 2021 3:37 pm 
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Harvested the nettles yesterday and made the delicious soup this morning. Chicken broth, 1 lb Yukon gold potatoes, 3/4 lb nettles, minced garlic, one sautéed onion, fresh ground peppers, and a pinch of thyme. The nettle shoots are young so the picking time is now and the next two weeks.
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neek
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PostSun Mar 07, 2021 4:21 pm 
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already, wow.  just finished the ones from last year!
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Anne Elk
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PostTue Mar 09, 2021 1:57 am 
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OK,  I must admit - I'm a total noob when it comes to nettles.  What do they taste like?  Or is it hard to describe, like morels?

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"There are yahoos out there.  It’s why we can’t have nice things."  - Tom Mahood
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Mike Collins
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PostTue Mar 09, 2021 10:04 am 
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Mostly like spinach. But the garlic and onion make it savory. Sometimes I will sauteed a leek instead of an onion to add into the soup.
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mosey
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PostMon Mar 15, 2021 12:21 pm 
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Mike Collins wrote:
Mostly like spinach. But the garlic and onion make it savory. Sometimes I will sauteed a leek instead of an onion to add into the soup.

Exactly. Just imagine them like spinach you don't touch until it's blanched. It's a strong but not unpleasant or unfamiliar taste. I'll have to get some for pesto or spinach dip, they are best when they're just popping up.

I've tried the nettle beer route. There are much better tasting things to ferment, I think it was one of those medieval holdovers for keeping water clean and preventing microbes.
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Brockton
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PostMon Mar 22, 2021 9:43 pm 
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Picked a couple of bags of nettles on Camano Island last weekend.  Made some delicious nettle pesto with Langdon Cook's recipe (http://fat-of-the-land.blogspot.com/2009/03/stinging-nettle-pesto.html).  I have a bunch more steamed and frozen to try something else later.
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