May 10, 2018 - This Week's Box Contents, Featuring Nettles

Cooking With This Week’s Box: 

This Week’s Summary of Recipes & the Vegetables They Utilize:

Nettles: Nettle & Mushroom Pizza with Ramp Cream, Chicken & Chickpea Curry with Nettles 
Ramps:  Spring Confetti Salad,  Ramp Chimichurri  Nettle & Mushroom Pizza with Ramp Cream
Overwintered Parsnips:  Parsnip Soup with Toasted Almonds, Parsnips with Brown Butter, Pecans & Maple
Overwintered Sunchokes:  Sunchoke Chive Soup, Chicken & Chickpea Curry with Nettles 
Overwintered Spinach:  Korean Spinach Salad  
Black Spanish Radishes:  Spring Confetti Salad, Chicken & Chickpea Curry with Nettles, Roasted Black Radishes with Brown Butter, Chives & Rice or Black Radish Pickles
Chives:  Sunchoke Chive Soup, Chicken & Chickpea Curry with Nettles, Roasted Black Radishes with Brown Butter, Chives & Rice 
Asparagus:  Roasted Asparagus with Bread Crumbs & Herbs

We have a few new items in this week’s box including one of our spring favorites, Nettles!  Don’t be intimidated by nettles, it’s just another vegetable that requires a bit of careful handling.  The benefits you’ll reap from them far outweigh the little bit of time you’ll invest in preparing them.  I’m excited to share two delicious nettle recipes with you this week.  The Nettle & Mushroom Pizza with Ramp Cream and Chicken & Chickpea Curry with Nettles  recipes are adaptations of recipes shared by members in our Facebook Group.  Both recipes have several components, but neither recipe is complicated and once you have the different parts prepared the final product comes together pretty quickly.  The pizza recipe is a bit on the rich side, so it would pair well with a simple, light spinach salad on the side.  The Chicken & Chickpea Curry with Nettles is a great dish to prepare in advance and stick in the refrigerator.  It reheats well, so gives you a good, quick option for dinner on a busy night.

We’re fortunate to have a late spring which means we get to enjoy ramps again this week!  I am going to make a batch of Ramp Chimichurri this week.  This is great to have in the refrigerator as it has many uses.  I like to eat this with grilled flank steak and then use the leftovers in scrambled eggs or as a sandwich spread.  With the remaining bunch of ramps, I am going to make Chef Bri’s Spring Confetti Salad. This is a very light, simple salad that gets its flavor from ramps.  It also includes black Spanish radishes and you could add a little carrot as well.  This is a nice light salad to serve as a side dish or add some beans to it and turn it into a main dish.

I often overlook black Spanish radishes, but with limited vegetables to choose from this spring I’ve been challenged to find more ways to use them.  In last week’s newsletter we featured a recipe for Roasted Black Radishes with Brown Butter, Chives & Rice. This is a pretty easy recipe to prepare and makes great leftovers.  If you’re making the Chicken & Chickpea Curry with Nettles recipe this week, prepare some extra rice and you can use it to make this recipe.  I also came across this recipe for Black Radish Pickles  I think these would be a great condiment to eat alongside sandwiches or added to spring salads over the next few weeks. 

This week I have my eye on a new recipe for Parsnip Soup with Toasted Almonds.  This is a simple, creamy soup that will make for a simple dinner and will reheat well for lunch the next day.  I also want to make one of my favorite parsnip recipes, Parsnips with Brown Butter, Pecans & Maple.  I like to serve this as a side with sautéed pork chops.

This week I’m going to use a small amount of sunchokes in the featured curry dish with nettles, but the remainder will be used to make Sunchoke Chive Soup, a recipe I developed when I was cooking for the crew my first year at the farm!  If you are one of those individuals who does better with smaller portions of sunchokes, you’ll want to enjoy this soup in small quantities.  I’m going to serve it with a Korean Spinach Salad that has hard-boiled eggs, bacon (optional) and a tangy, slightly sweet dressing.  This is a salad my mother used to make when I was a kid. 

Lastly, we are super-excited to be able to include asparagus in this week’s box!  I really enjoy this simple recipe for Roasted Asparagus with Bread Crumbs & Herbs.  We’ll enjoy this with over-easy eggs and a few pieces of bacon for Sunday morning brunch.

That brings us to the end of another CSA box.  I always enjoy seeing pictures and learning about the different recipes you’re preparing in your own homes.  Please feel free to shoot me an email with your latest creations or share them in our Facebook Group!

Featured Vegetable: Nettles (yes, the stinging kind...please read this feature for more information) 

We look forward to nettles every spring as they are one of our “Wisconsin Super Foods!” They are one of the most nutrient-dense spring greens we have available early in the season.  Please be forewarned that these nettles are the “stinging nettles” many might consider a weed.  They have little fibers on the stems that contain formic acid which will give you a “stinging” sensation if you brush up against them before they’ve been washed or try to harvest them with bare hands.  Washing the nettles will remove most of the stinging fibers and there is no sting remaining after they are cooked.  We have vigorously washed the nettles in your box and put them in a bag to make handling easier for you.  Even though we’ve washed them, I would still recommend you handle them carefully and avoid touching them with your bare hands prior to cooking them.  With a flavor similar to spinach, they contain a whole host of nutrients including protein, calcium, magnesium, potassium, boron, carotenoids and iron.  They are also reported to relieve eczema and seasonal allergies. 

Nettle leaves are perishable, so it is best to cook them shortly after you receive them.  Even if you don’t want to eat them right away, it is better to store them in their cooked form for a few days until you are ready to use them.  The cooking water actually makes a beautiful tea, so don’t discard it.  You can drink the tea either hot or cold and mixed with honey and lemon.  It’s delicious and makes the cooking process dual purpose.  Nettles actually originated in Europe and Asia, so are a familiar vegetable in many of the cuisines from these regions.  They are often used to make soups, but you can also use the nettles in a pesto, to top off a pizza, or incorporated into a risotto or pasta dishes.  Nettle puree may be used in pasta or gnocchi dough to make a stunning appearance, or the nettles can be used in a ravioli filling.  Nettles pair well with cheese, cream, mushrooms and other spring greens.

Please refer to the handling instructions and tips that follow before you open your bag and use the nettles.  These guidelines will help you find success with your nettles!  If you do get a little sting while handling nettles, it generally subsides within an hour.  If the sting does persist you may find it soothing to apply a little aloe vera or make a paste with baking soda and water and put it on the affected area.

Please note, while most people eat nettles cooked, you can eat them raw as well.  If you choose to eat them raw, we would advise you to do so in a form that requires them to be chopped finely either with a knife or in a food processor, such as nettle pesto.  Some individuals may be sensitive to eating raw nettles, so if you have any hesitancy we’d recommend just blanching or thoroughly cooking the nettles before you eat them. Below we have outlined two methods for handling and blanching nettles.  Choose whichever method you prefer and don’t let a little extra handling deter you from eating this wonderful spring vegetable!

Method #1:  Blanch nettles whole with the leaves still attached to the main stem

Step 1:  Wash the nettles
Use the bag the bunch of nettles is in as a barrier between your hand and the nettles.  Hold the bunch of nettles with your hand on the outside of the bag.  Pull the bag back and over your hand to expose the nettles.  Carefully remove the twist tie and put the bunch of nettles in a sink of cold water.  You can use your bag-covered hand to swish the nettles around in the water.  Alternatively, you can use kitchen tongs or gloves to wash the nettles as well.  While we have washed the nettles at the farm, it is good to do so again after removing the twist tie.

Step 2:  Blanch the nettles
Blanching is a cooking process where a food, usually a vegetable, is cooked briefly in boiling water, then removed and immediately placed into iced water or placed under cold running water to stop the cooking process.  In the case of nettles, blanching is important to remove the sting from the nettles so they are easier to work with.

Bring a pot of water to a vigorous boil.  Using a pair of tongs, remove the nettles from the sink of water and transfer them to the boiling water.  Submerge the nettles completely in the water and boil for about 2-3 minutes.  The nettles will wilt and turn bright emerald green.  Remove the nettles from the water and put them into a colander.  Run cold water over them or plunge them into a bowl with iced water. 

Step 3:  Prepare the leaves for use
Now that the nettles are cooked, you can handle them with your bare hands.  Remove them from the cold water and squeeze out all the excess water.  Using a paring knife or kitchen shears, cut the leaves and any small stems off the main stem.  Discard the main stem and the leaves are now ready to use!

Method #2:  Remove the leaves from the main stem before blanching

Step 1:  Wash the nettles
Use the bag the bunch of nettles is in as a barrier between your hand and the bunch of nettles.  Hold the bunch of nettles with your hand on the outside of the bag.  Pull the bag back and over your hand to expose the nettles.  Carefully remove the twist tie and put the bunch of nettles in a sink of cold water.  You can use your bag-covered hand to swish the nettles around in the water.  Alternatively, you can use kitchen tongs or gloves to wash the nettles as well.  While we have washed the nettles at the farm, it is good to do so again after removing the twist tie.

Step 2:  Cut the nettle leaves from the main stem
Use the bag as a glove so you can pick the stems up individually.  Using kitchen shears, cut the leaves and small stems away from the main stem.  Collect the leaves in a bowl and discard the main stem. 

Step 3:  Blanch the nettles
Blanching is a cooking process where a food, usually a vegetable, is cooked briefly in boiling water, then removed and immediately placed into iced water or placed under cold running water to stop the cooking process.  In the case of nettles, blanching is important to remove the sting from the nettles so they are easier to work with.

Bring a pot of water to a vigorous boil.  Using a pair of tongs, dump the nettle leaves into the boiling water and use the tongs to make sure they are fully submerged.  Boil for about 2-3 minutes.  The nettles will wilt and turn bright emerald green.  Remove the nettles from the water using tongs or a slotted spoon and put them into a colander.  Run cold water over them or plunge them into a bowl with iced water. 

Step 4:  Prepare the leaves for use
Now that the nettles are cooked, you can handle them with your bare hands.  Remove them from the cold water and squeeze out all the excess water.  The leaves are now ready to use!

Nettle & Mushroom Pizza with Ramp Cream 

Yield:  One 12-14 inch pizza


½ bu ramps*
2 Tbsp unsalted butter
1 Tbsp dry white wine
½ cup heavy cream
Pizza dough for one 12-14 inch pizza
1 bunch nettles
2 Tbsp olive oil, divided
4 oz fresh mushrooms, thinly sliced
Salt, to taste
Freshly ground black pepper, to taste
5 oz mozzarella, shredded or thinly sliced
Parmesan cheese, for serving


*If ramps are not available, substitute 2-4 stalks of green garlic or 2-4 spring scallions

1. Preheat oven to 400°F.  
2. Clean ramps and separate the greens from the white bulbs.  Thinly slice the leaves and set aside.  Finely mince the bulbs.  
3. In a small saucepan over medium heat, melt butter.  Add the minced ramp bulbs and cook for 3-4 minutes.  Add the white wine and cook for another 2 minutes.  Add the heavy cream and ⅛ tsp salt and freshly ground black pepper.  Simmer over low heat until the mixture is reduced to about half the volume and has thickened.  The sauce should coat the back of a spoon.  Remove the cream mixture from the heat and stir in the ramp greens.  You should have about ½ cup of cream sauce.  Set aside.
4. Prepare the nettles by first washing them in a sink of cold water.  Then, using a kitchen shears, trim the leaves from the stems and collect them in a bowl.  Discard the stems.
5. In a medium saute pan, heat 1 Tbsp olive oil over medium heat.  Add the mushrooms and sautè just until softened.  Add an additional ½ to 1 full tablespoon of oil to the pan and then add the nettle leaves.  Season lightly with salt and pepper and stir to combine.  Reduce the heat to low and cover the pan for 2-3 minutes or just until the nettle leaves are wilted.  Remove from the heat.
6. Prepare the pizza dough.  Roll or press the dough into a 12-14 inch circle and place on a pizza stone or baking sheet dusted with cornmeal or semolina to keep it from sticking.  Prebake the pizza crust for 10 minutes, then remove from the oven.  Spread the ramp cream evenly on the crust, being sure to take it all the way to the edges.  Next, spread the mozzarella cheese on top of the cream.  Evenly spread the nettle and mushroom mixture on top of the cheese.  
7. Put the pizza back in the oven and bake for an additional 15-20 minutes or until the crust is golden brown, the cheese is melted and the cream is bubbling.  
8. Remove the pizza from the oven and grate Parmesan cheese over the top.  Cut and serve.

Note from Chef Andrea:  This is my adaptation of a recipe entitled “Pizza with Garlic Cream and Nettles” which may be found at foodandwine.com.  My version has more cream sauce and toppings than the original recipe and is rich, but balanced.  If you prefer a drier, lighter pizza, refer to the original recipe.

Coconut Chicken & Chickpea Curry with Nettles 

Yield:  4 servings

1 pound boneless, skinless chicken breasts or thighs

2 ½ tsp mild curry powder

1 tsp salt, plus more to taste

¼ tsp freshly ground black pepper, plus more to taste

1 can (14 oz) coconut milk

1 (2 ½ inch) piece ginger, peeled

4 garlic cloves or 2-3 pieces green garlic, ramps or scallions, lower white portion only

2 Tbsp plus 2 tsp coconut or vegetable oil, divided

½ cup sunchokes, small dice*

½ cup black Spanish radish, small dice*

1 can (15 oz) chickpeas, drained and rinsed

1 bunch nettles

¼ cup raw cashews, chopped

1 ½ tsp yellow and/or black mustard seeds

1 cup finely minced chives

Cooked rice, for serving

*You may substitute other root vegetables (such as carrots or parsnips) if sunchokes and black Spanish radishes are not available. 

1. Slice chicken into 1-inch pieces and place in a medium bowl.  Add curry powder, 1 tsp salt and ¼ tsp black pepper.  Mix the spices with the chicken and set aside.
2. Place coconut milk, ginger and garlic (or green garlic, ramps or scallions if using) in a blender and process until the mixture is very smooth.  Set aside.
3. In a large skillet, heat 2 Tbsp oil over medium-high heat.  Add the sunchokes and radishes and cook, stirring periodically, until the vegetables are tender and starting to brown.  Add the chicken and cook for 3-4 minutes or just until the chicken starts to brown just a bit.  Add the chickpeas and the coconut milk mixture to the pan and bring it to a simmer.  Simmer for 7-10 minutes or until the chicken is cooked through and the sauce has thickened.  
4. While the curry is simmering, prepare the nettles.  First wash the nettles in a sink of cold water.  Then, using a kitchen shears, trim the leaves off the stem and collect them in a bowl.  Discard the stems.  Once the sauce is thickened, add the nettles to the pan and cover just until the leaves have wilted.  Remove the lid from the pan and stir to combine.  Taste the sauce and season to your liking with salt and pepper as needed.
5. Lastly, heat 2 tsp oil in a small sautè pan over medium heat.  Add the chopped cashews and mustard seeds. Cook, stirring, until the mixture is fragrant and lightly browned, 2 to 3 minutes.  Immediately transfer mixture to a small bowl.
6. Serve the curry mixture over rice and garnish each portion with some of the cashew & mustard seed mixture as well as 3-4 tablespoons of minced chives.

Note from Chef Andrea:  This spring curry recipe was adapted from a recipe entitled “Coconut Chicken Curry in a Hurry” which may be found at epicurious.com.  While there are several components to this recipe, it actually comes together pretty quickly.  This is a good recipe to make in advance and then refrigerate the components individually.  When you are ready to eat, simply reheat the rice and curry mixture and add the garnishes before serving.  The fresh chives and the cashew/mustard seed garnish are a nice touch on the final dish.