Comments on: Grasping the Nettle http://honest-food.net/2010/01/28/grasping-the-nettle/ Finding the Forgotten Feast Thu, 09 Feb 2012 14:39:28 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: nate http://honest-food.net/2010/01/28/grasping-the-nettle/comment-page-1/#comment-18233 nate Fri, 03 Feb 2012 06:55:20 +0000 http://www.honest-food.net/?p=3524#comment-18233 I have those burning pests all over my yard. I was shopping for weed killer about the same time that I developed kidney problems. As I looked for a cure, I was surprised to find that those dang stingers are one of the highest recommended herbs. Not only that but I've been taking them as part of a multivitamin and never even knew it. So now I'm gonna cut those fiery bastards and eat 'em. I have those burning pests all over my yard. I was shopping for weed killer about the same time that I developed kidney problems. As I looked for a cure, I was surprised to find that those dang stingers are one of the highest recommended herbs. Not only that but I’ve been taking them as part of a multivitamin and never even knew it. So now I’m gonna cut those fiery bastards and eat ‘em.

]]> By: Stinging Nettle Gnocchi | Twice Cooked http://honest-food.net/2010/01/28/grasping-the-nettle/comment-page-1/#comment-16511 Stinging Nettle Gnocchi | Twice Cooked Sun, 31 Jul 2011 13:37:23 +0000 http://www.honest-food.net/?p=3524#comment-16511 [...] found this fabulous page about making stinging nettle pasta by Hank Shaw.  But I am a pasta novice, and I didn’t want to waste the entire plant on a project that [...] [...] found this fabulous page about making stinging nettle pasta by Hank Shaw.  But I am a pasta novice, and I didn’t want to waste the entire plant on a project that [...]

]]> By: Jason http://honest-food.net/2010/01/28/grasping-the-nettle/comment-page-1/#comment-16337 Jason Tue, 28 Jun 2011 14:59:12 +0000 http://www.honest-food.net/?p=3524#comment-16337 I just picked a bunch of nettles and wild leeks, in my backyard in the Catskills. I then brought them home, and sauteed them in a pan with some olive oil, garlic, and a touch of Bragg. Then I put it on a bed of steamed brown rice, and a little salt and pepper.....It was pretty good, and felt like the nettle was working on me internally. I won't be surprised if we find out later, that this plant does even more for us nutritionally and medicinally. I just picked a bunch of nettles and wild leeks, in my backyard in the Catskills. I then brought them home, and sauteed them in a pan with some olive oil, garlic, and a touch of Bragg. Then I put it on a bed of steamed brown rice, and a little salt and pepper…..It was pretty good, and felt like the nettle was working on me internally. I won’t be surprised if we find out later, that this plant does even more for us nutritionally and medicinally.

]]> By: » Blog Archive » Veggie Booty http://honest-food.net/2010/01/28/grasping-the-nettle/comment-page-1/#comment-16246 » Blog Archive » Veggie Booty Mon, 13 Jun 2011 21:01:37 +0000 http://www.honest-food.net/?p=3524#comment-16246 [...] us milk, eggs and butter every week. And we get our fruit, veggie, cheese and coffee farmshare (aka vegetable homework) every other [...] [...] us milk, eggs and butter every week. And we get our fruit, veggie, cheese and coffee farmshare (aka vegetable homework) every other [...]

]]> By: Mari http://honest-food.net/2010/01/28/grasping-the-nettle/comment-page-1/#comment-16017 Mari Sun, 15 May 2011 01:56:47 +0000 http://www.honest-food.net/?p=3524#comment-16017 We made the strettine tonight. Your recipe was great, worked perfectly. The only thing I could wish for would be a little more specificity in the rolling instructions and a little more in the drying/storage instructions. We're not pasta-making experts... Anyway we loved it. Served it with a butter sauce and yellow squash (wanted the color contrast badly) and some soysage coins. Awesome color! I have a picture here: https://picasaweb.google.com/lh/photo/keUcQ474FRnxcsVmkdpepTSpzlBFbzI-H_Bj19xefQY?feat=directlink We made the strettine tonight. Your recipe was great, worked perfectly. The only thing I could wish for would be a little more specificity in the rolling instructions and a little more in the drying/storage instructions. We’re not pasta-making experts…

Anyway we loved it. Served it with a butter sauce and yellow squash (wanted the color contrast badly) and some soysage coins. Awesome color!

I have a picture here:
https://picasaweb.google.com/lh/photo/keUcQ474FRnxcsVmkdpepTSpzlBFbzI-H_Bj19xefQY?feat=directlink

]]> By: sustainability… « Tinker Verve http://honest-food.net/2010/01/28/grasping-the-nettle/comment-page-1/#comment-15928 sustainability… « Tinker Verve Wed, 04 May 2011 13:29:24 +0000 http://www.honest-food.net/?p=3524#comment-15928 [...] Nettle just do a Google Search.  There is so much wonderful information!  I really enjoyed “THIS POST” that my brother sent to [...] [...] Nettle just do a Google Search.  There is so much wonderful information!  I really enjoyed “THIS POST” that my brother sent to [...]

]]> By: On Becoming a Nettle Eater | Culture Of Adventure http://honest-food.net/2010/01/28/grasping-the-nettle/comment-page-1/#comment-15918 On Becoming a Nettle Eater | Culture Of Adventure Tue, 03 May 2011 04:20:05 +0000 http://www.honest-food.net/?p=3524#comment-15918 [...] time of the prep and food part. Basically, I blanched them for thirty seconds to one minute as per Hank Shaw’s recommendation. The water from the blanching made incredible tea! I’m drinking a cup as I am writing. I made [...] [...] time of the prep and food part. Basically, I blanched them for thirty seconds to one minute as per Hank Shaw’s recommendation. The water from the blanching made incredible tea! I’m drinking a cup as I am writing. I made [...]

]]> By: Ashley at La Tavola Marche http://honest-food.net/2010/01/28/grasping-the-nettle/comment-page-1/#comment-15615 Ashley at La Tavola Marche Sun, 10 Apr 2011 10:17:47 +0000 http://www.honest-food.net/?p=3524#comment-15615 Great post! I just mentioned it with a link on my blog about Eating Wild: Nettle Ravioli with Butter & Sage. I'll have to check out more of your site - bravo! If you're in Italy come visit our organic farm, inn & cooking school in Le Marche - Ashley Here's the link to the mention:http://latavolamarche.blogspot.com/2011/04/tongue-tingling-pasta-stinging-nettle.html Great post! I just mentioned it with a link on my blog about Eating Wild: Nettle Ravioli with Butter & Sage. I’ll have to check out more of your site – bravo! If you’re in Italy come visit our organic farm, inn & cooking school in Le Marche – Ashley
Here’s the link to the mention:http://latavolamarche.blogspot.com/2011/04/tongue-tingling-pasta-stinging-nettle.html

]]> By: Cafe Liz » Winter’s bounty: Mallow leaves stuffed with nettle » the kosher vegetarian Israeli food blog http://honest-food.net/2010/01/28/grasping-the-nettle/comment-page-1/#comment-15276 Cafe Liz » Winter’s bounty: Mallow leaves stuffed with nettle » the kosher vegetarian Israeli food blog Wed, 09 Mar 2011 14:01:51 +0000 http://www.honest-food.net/?p=3524#comment-15276 [...] Hank Shaw on nettles. [...] [...] Hank Shaw on nettles. [...]

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