Back to Work
We had a great time in Mexico, but it's back to reality.
All of the 2012 harvest Italian extra virgin olive oils are on sale, and these oils will still be very, very tasty for some time to come. The best deal is 5 liters of Madre Terra for $75, at $15 per liter less expensive than the California Everyday.
Roasted Stinging Nettle
The first time I had stinging nettle on pizza at Lovely's Fifty Fifty was a revelation. Whole leaves of Urtica dioica draped across the pie emerged from the oven slightly crispy, and the nettles' already hearty flavor were even more pronounced.
I'd picked up a couple of quarter pound bags from Springwater Farm at the farmers market Saturday, and instead of the usual boiling water bath I stuck them into a hot oven. The results were delicious.
Turn your oven up as high it will go (my 50-year old Wedgewood tops out at 600F) and let it heat up for at least 15 minutes. Spread the nettles onto a sheet pan (wear gloves, and it's okay if they pile up a bit; I put a half pound on a standard half sheet pan), drizzle with extra virgin olive oil, and sprinkle with flor de sal. Slide them into the hot oven for about 10 minutes or until they just begin to brown.
If you can stop eating them right from the pan, toast some good bread and pile a handful on top.
Here’s the deal. Each olive oil csa share costs $100; once the shipment of imported oil arrives from Italy sometime in April or May, you can redeem it for $120 worth of oil or other stuff I sell. Sign up now, the csa will close in a month or so.
See you Monday,