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From Serious Eats

Would You Eat Stinging Nettle?

It's pretty tasty -- and shouldn't be gritty if it's young and you cook it properly. I found some at the local farmers market around here last year, and posted a recipe for a pasta dish I made with it here. You do need to be careful with prep, though -- throw them in a salad spinner for a wash, and then dump them directly in your cooking pot.

threeForks at 8:10PM on 04/22/09

From Serious Eats

Michael Ruhlman on Butchering a Whole Pig

If I weren't living in an apartment without any space whatsoever for an industrial-sized freezer, I'd do it in a second. I had a friend ask about sharing a pig from a local farm this summer, and I seriously considered it ... It just wasn't practical at this stage. Someday, I'll have the space....

threeForks at 10:29PM on 12/11/08

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

Pumpkin. Pie. Brûlée.

How can I go wrong with a dessert requiring two of my personal favorites (the butane torch and the pumpkin, for the record)?

threeForks at 10:08PM on 11/14/08

From Talk

SE users: please introduce yourselves.

Hi, I'm threeForks. threeForks is a play on "three quarks for muster mark" from Finnegan's Wake, which my dad suggested would be a good name for my food blog. See, I'm a 25-year-old physics grad student who happens to be slightly obsessed with food, so I got a secret (nerdy) kick out of the indirect reference to quarks. These days, I dropped the muster mark bit, but threeForks stuck, and seems to work well enough.

I live in Connecticut, and am anxiously waiting for the farmer's market to open. In the meantime, I shop at a zillion different places for as much locally-produced stuff as I can find and afford on a grad student's budget, and spend entirely too much time coming up with new and exciting recipes to try. I travel a lot, and my partner's Australian, so I'm essentially up for experimenting with any cuisine possible. SE is a great source of inspiration, and I really appreciate the all the work that goes into it!

threeForks at 5:58PM on 04/27/08

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From Serious Eats

Would You Eat Stinging Nettle?

It's pretty tasty -- and shouldn't be gritty if it's young and you cook it properly. I found some at the local farmers market around here last year, and posted a recipe for a pasta dish I made with it here. You do need to be careful with prep, though -- throw them in a salad spinner for a wash, and then dump them directly in your cooking pot.

threeForks at 8:10PM on 04/22/09

From Serious Eats

Michael Ruhlman on Butchering a Whole Pig

If I weren't living in an apartment without any space whatsoever for an industrial-sized freezer, I'd do it in a second. I had a friend ask about sharing a pig from a local farm this summer, and I seriously considered it ... It just wasn't practical at this stage. Someday, I'll have the space....

threeForks at 10:29PM on 12/11/08

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

Pumpkin. Pie. Brûlée.

How can I go wrong with a dessert requiring two of my personal favorites (the butane torch and the pumpkin, for the record)?

threeForks at 10:08PM on 11/14/08

From Talk

SE users: please introduce yourselves.

Hi, I'm threeForks. threeForks is a play on "three quarks for muster mark" from Finnegan's Wake, which my dad suggested would be a good name for my food blog. See, I'm a 25-year-old physics grad student who happens to be slightly obsessed with food, so I got a secret (nerdy) kick out of the indirect reference to quarks. These days, I dropped the muster mark bit, but threeForks stuck, and seems to work well enough.

I live in Connecticut, and am anxiously waiting for the farmer's market to open. In the meantime, I shop at a zillion different places for as much locally-produced stuff as I can find and afford on a grad student's budget, and spend entirely too much time coming up with new and exciting recipes to try. I travel a lot, and my partner's Australian, so I'm essentially up for experimenting with any cuisine possible. SE is a great source of inspiration, and I really appreciate the all the work that goes into it!

threeForks at 5:58PM on 04/27/08

From Recipes

Eating for Two: How Do You Love Sardines, Tell Me All the Ways

I love them in a pasta dish I make with canned sardines, raisins, pine nuts, fresh or sun-dried tomatoes, sauteed garlic, onions, and spinach. It's quick, simple, and really, really good.

threeForks at 11:51PM on 03/18/08

From Recipes

Essentials: Roasted Brussels Sprouts

This is, hands down, probably one of my favorite ways of cooking brussels sprouts. I occasionally throw the end results into some kind of simple pasta with sausage, peppers, and asiago, or just eat them straight from the pan. Yum.

threeForks at 1:21PM on 02/29/08

From Recipes

Kale: The Leafy Green Monster

Colcannon (an Irish dish that combines mashed potatoes with kale or cabbage) is a pretty good option. I have a recipe here that's pretty simple. I'm thinking the kale version will be prettier than the one I made, though! http://threeforks.wordpress.com/2008/02/15/simplest-thing-in-the-world/

threeForks at 4:22PM on 02/26/08

From Serious Eats

Weekend Book Giveaway: 'Trail of Crumbs'

Chocolate. Always chocolate.

threeForks at 11:02PM on 02/22/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

My father taught me to cook, though he didn't set out to do so. I'd watch him play with different flavors and textures in the kitchen and turn them into all sorts of fantastic dishes, and I find myself doing the same thing now.

threeForks at 4:46PM on 02/20/08

From Recipes

Eating for Two: How Do You Love Sardines, Tell Me All the Ways

Well, it has been a year, but I got one more. I bet even Marvin from Burnt Lumpia doesn't know about this. When I get my hands on some green (unripe) mango (traditional craving for pregnant Filipinas), we get some which start to get soft but still green. We (our family) scrapes it with a fork/chops it very fine and serves it with sardines and tomato sauce and rice. Sometimes we saute it a bit, but mostly we don't bother.

cocoy0 at 4:22AM on 09/11/09

From Serious Eats

Would You Eat Stinging Nettle?

My mom used to send me out to our backyard to pick the young leaves to make delicious soup with it. If you pick the leaves at the base near the stem you don't get stung.

Chocolatesa at 3:18PM on 04/28/09

From Serious Eats

Would You Eat Stinging Nettle?

when i lived in Genoa, Italy, there was this great fresh pasta that was stuffed with young cooked stinging nettle mixed with cheese and then served with butter and burnt sage..it was fantastic!

pestoprincess at 8:08AM on 04/27/09

From Serious Eats

Would You Eat Stinging Nettle?

You bet I would! Been there, done that @ Scarista House (http://www.scaristahouse.com/) a precursor to the Alice Waters philosophy of sustenance.

beano at 10:52AM on 04/24/09

From Serious Eats

Would You Eat Stinging Nettle?

here it is!: http://www.khdejong.nl/Nederlands/353.html

mgnnn at 1:36AM on 04/24/09

From Serious Eats

Would You Eat Stinging Nettle?

I had some nettle cheese, Gouda I think, in Holland. It was really nice, a little spicy in a very nice way.

mgnnn at 1:35AM on 04/24/09

From Serious Eats

Would You Eat Stinging Nettle?

I'm from an island in the Puget Sound, and nettles are everywhere, all the time. To set the record straight, if and when you get stung when prepping nettle, which is easily avoided, there is a slight sting and a mild itchy irritation that quickly dissipates. Poison oak or ivy is much worse in comparison. It's no big deal.
I'm thinking of making some nettle-ramp pesto soon. How spring is that?

sailordave at 10:14PM on 04/23/09

From Serious Eats

Would You Eat Stinging Nettle?

If your nettles are gritty then they've been picked too late. Just waiting for the flood waters to subside to go foraging for my spring fix-up. I often run into older Chinese women out foraging for nettles in season with all the shopping bags full that they can possibly carry. I only eat them as a green, but I will try some of the ideas I've read about here. Handle carefully and there is nothing to fear except the long wait till next spring.

porchetta at 1:00PM on 04/23/09

From Serious Eats

Would You Eat Stinging Nettle?

We've been eating nettles for many weeks now. Some basic dishes have been fresh nettle ravioli stuffed with potato, shallot and nettle. Into the frittata, a nettle pesto dolloped on steamed new potatoes. Of course the leek, potato and nettle soup. Lentils and nettles. Daily nettle tea. Cardboard boxes of the stuff put away in the attic to dry, for future tea sips. A stuffing of nettles, anchovies, pine nuts and currants inside a boneless leg of lamb. Pizza topping. Next up is the pesto atop focaccia. And the best thing? Nettles are free!

rosiemoo at 11:35AM on 04/23/09

From Serious Eats

Would You Eat Stinging Nettle?

Nettles=great! I was afraid of trying them for the first time by cooking them myself. If anyone else feels the same way, and happens to live in LA, Mozza uses them in one of their pizzas and it's REAL good.

jas126 at 11:22AM on 04/23/09

From Serious Eats

Would You Eat Stinging Nettle?

Don't forget the garlic mustard!

http://teaandfood.blogspot.com/2009/04/kill-and-eat-garlic-mustard.html

Aaron Kagan at 11:00AM on 04/23/09

From Serious Eats

Would You Eat Stinging Nettle?

I think exploring these leaves is up there with the guy who cooked and ate the first artichoke. "Hmmmm, points that will make me bleed, hard leaves and fuzz...Dinner!"

My X used to call it "stinging metal." Dolt.

therealchiffonade at 9:24AM on 04/23/09

From Serious Eats

Would You Eat Stinging Nettle?

Nettles have a nutritional profile unique to other greens. The spring shoots especially, but also the dried tea, are a powerful detoxification agent, and they are also thought to stimulate the immune system. Because spring, when young nettles are available, is an ideal time to detox, eating fresh nettles is great for the body. And (as described above) they can be very tasty!

producestories at 8:39AM on 04/23/09

From Serious Eats

Would You Eat Stinging Nettle?

Nettles always remind me of when my brother was training with the UK special forces and one of the handbooks had instructions on how to make nettle tea if you were stranded.

Peony at 7:57AM on 04/23/09

From Serious Eats

Would You Eat Stinging Nettle?

yes,i like this leaves because of its usefulness.its make our body protect from any kind of deases.so, it is very helpful.
www.raininghollywood.com

buland at 5:01AM on 04/23/09

From Serious Eats

Would You Eat Stinging Nettle?

@chanterelle; no, you're right. I've had mature cheddar wrapped in nettles before, and it was excellent. Spicy and peppery.

NotAmerican at 1:51AM on 04/23/09

From Serious Eats

Would You Eat Stinging Nettle?

My neighbor went insane with joy when they appeared this spring at the SF Ferry Building Farmer's Market. She does the pesto thing that @dmarina mentioned, and also throws them into pasta and on pizza.

I've never tried them. I don't think I will either, but I'm dull like that.

maered at 11:31PM on 04/22/09

From Serious Eats

Would You Eat Stinging Nettle?

i like gathering nettles in the spring. got some last weekend, although later than i usually like to get them. i love making a pesto with them. nettle soup with fried mussels, mmmm. and i'm going to try a souffle that one of my favorite little french places makes.

dmarina at 11:25PM on 04/22/09

From Serious Eats

Would You Eat Stinging Nettle?

Am I mistaken or are certain cheeses wrapped in the leaves?

chanterelle at 10:43PM on 04/22/09

From Serious Eats

Would You Eat Stinging Nettle?

Unless you're stranded in the Canadian wilderness a la Hatchet, why bother? I prefer my food NOT to give me a rash.

soyviz at 9:22PM on 04/22/09

From Serious Eats

Would You Eat Stinging Nettle?

I'll eat it, but only you mix it with Nutella and put it on a Tostitos Scoop.

James Boo at 9:16PM on 04/22/09

From Serious Eats

Would You Eat Stinging Nettle?

@Likeswords

Because it's new, and daring. And if they wanted those everyday eats my clinentel could eat them anywhere or at home.

Now, nettles? There's an adventure. And a story to tell their other foodie friends.

Chef Colin at 9:12PM on 04/22/09

From Serious Eats

Would You Eat Stinging Nettle?

would and Have - delicious as a pasta filling with ricotta. I was a little nervous the first time handling them, but it was fine and tasty, and no one got hurt ;)

rgolightly at 9:04PM on 04/22/09

From Serious Eats

Would You Eat Stinging Nettle?

I've seen both the growing plants and the harvested ones at the farmer's market, and there are always signs posted near them. If someone else wanted to cook them for me, that would be fine. But I get enough injuries that I don't need to have a viscious plant in the room with me.

I feel the same way about the prickly pear cactuses. The fruit's good, but I hate picking the miserable spines out of my fingers.

dbcurrie at 9:04PM on 04/22/09

From Serious Eats

Would You Eat Stinging Nettle?

I'd hurt myself. Undoubtedly. Doesn't mean I'm against eating it, but I wouldn't be able to prepare this due to my own clutziness.

hungryhungryhippo at 8:51PM on 04/22/09

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About threeForks

Website: http://threeforks.wordpress.com

Location: CT

About:

Favorite foods: too many to list here...

Last bite on earth: a perfectly ripe and luscious peach