Grasp it like a man of mettle and it soft as silk remains.’
-Old English rhyme
The forest is alive and bursting with growth this time of year, moss is vibrant and dripping off of the trees and the local salmonberry bushes are bursting with deep pink flowers, and of course the nettle patches are lush and full, it truly was magical!
Then of course nettles sting so we had to don our gloves for the task, somehow I still managed to come home with tender arms and legs, but it was well worth it!
Most years I can get my hands on a small amount of these from the farmers market, but this year I was able to harvest a large basket full which is a true blessing.
I feel truly grateful, and blessed to be living so close to such abundance.
3-4 large potatoes
1 med sized onion
½ lb- young nettles-approx 8 cups
7-8 basil leaves
2 tbsp butter
4 cups chicken or veg stock
sea salt & black pepper
4 tablespoons sour cream
Peel, chop the potatoes and boil for 10 min’s in salted water. Drain.
Wash & chop coarsely the nettles and basil
Melt the butter in a saucepan, add the nettles, onions and basil and stir cooing the onions until tender. Add the potatoes and stock, bring to the boil and simmer for 10 minutes.
When all is cooked and soft, cool slightly & purée in a blender, adding salt, pepper and the sour cream.