Lovage and Stinging Nettles May 12 2016

Powerful and Delicious Spring Offerings

Ever heard of lovage? Eaten stinging nettles? Thanks to Red Wagon Farm, we have beautiful organic versions of both in this weeks menu. 

Stinging nettles?! Yes, for real. They're literally a pain to harvest and demand respect in the kitchen as well, but as soon as you steam them or soak them in cold water the stinging part is neutralized.  What's left is spinach-like, but with it's own distinct flair. Here's more on the traditional uses and benefits of stinging nettle. I, Susanna, have been taking drinking a nettle, mint and licorice tea from Rebecca's Apothecary in Boulder. My body loves it!

Stinging Nettles used in Broomfield's Back to Basics Kitchen gluten free lasagna

You'll get to experience stinging nettles as part of our Creamy Spring Arugula Pesto Lasagna this week. This dish is pure spring! Local organic spinach in the filling, a medley of the best spring offerings of McCauley Family Farms arugula, Red Wagon Farm nettles and sorrel (another amazing oh-so-lemony green) and chives. So fun! Plus the pesto is now nut free, though there is almond flour in the pasta.

Stinging Nettle is used in Broomfield's Back to Basics Kitchen gluten fre lasagna

Lovage... you'll love it. This is a large, perennial herb that was quite popular in Europe for quite some time hundreds of years ago, and still is in places today. It's making a comeback here in the states after being introduced by colonists.  It's like celery in flavor, celery that you decided to turn the taste volume up on 10 fold. It's potent! In a nice way. You can use just a couple leaves to flavor a dish. Here are some benefits.

Loveage is used in Broomfield's Back to Basics Kitchen's braised carrots

Experience the loveliness of lovage in our.  Braised Carrots with Mint and Cider Vinegar this week. The vinegar adds a nice balance to the carrots and keeps them firm during slow cooking, which the lovage and mint bring an exciting brightness.

Braised Carrots with Mint, Lovage, and Cider Vinegar from Broomfield's Back to Basics Kitchen