I’ve always though about signing up for a CSA share with a local farm, but every year I end up deciding against it. Not because I don’t want to support my local agricultural community, but because I’d rather take the time to go to the farmer’s market (sometimes markets) every week and pick out exactly what I want. This year though, I came across an herbal CSA through Fox Haven Farm. I was immediately intrigued, but what really got me was the option to take a monthly class to learn about the herbs in each share and learn ways to prepare and preserve them. Our first pick up and class was last weekend. It included stinging nettles, dandelion greens & roots, violets (leaves and flowers), asparagus, chickweed, cleavers, white pine needles and garlic mustard.
I wasn’t even aware that cleavers and garlic mustard were a thing … but apparently both are edible weeds with a variety of health benefits and are currently hanging out in a jar on my counter with some chickweed and white pine needles infusing into some apple cider vinegar!
I’m a big fan of nettle tea (I drink this infusion often) but had no experience with fresh stinging nettles. Lesson learned – thin, disposable rubber gloves do not do a good job of protecting you from the sting. It was worth it though as this simple, spring frittata turned out even better than I anticipated. If you don’t have access to garlic chives, you could also add a clove or two of minced garlic with the herbs of your choice to make sure you’ve got some of that delicious garlicky goodness in there.
- 5 tablespoons grass fed butter or fat of choice (divided)
- 1 medium onion diced
- 3 cups roughly chopped stinging nettles (could sub another green if preferred)
- 2-3 tablespoons chopped garlic chives (or other strong, aromatic herb)
- 3 eggs
- ½ cup egg whites
- ⅓ cup almond milk (could use whole milk or heavy cream if preferred)
- salt and pepper
- In a heavy-bottomed, oven-safe skillet, heat 3 tablespoons of butter over medium low heat.
- Once heated, add the onion and sauté for a minute, then add the greens.
- Sauté for 3-5 minutes until the vegetables are tender, stirring occasionally.
- While the veggies are cooking, whisk the eggs, egg whites and almond milk together in a medium bowl.
- Add the garlic chives/herbs and sauté for another minute or so.
- Slowly pour the cooked vegetables into the egg mixture and stir together.
- Add a healthy sprinkle of salt and pepper.
- Return the pan to the stove and melt the last two tablespoons of butter over medium low heat.
- Pour the frittata mix back into the pan and cook until the bottom has set about 4-5 minutes.
- Preheat your broiler. Once the bottom of the frittata is set, transfer the pan to the oven to broil until the top is set and just starting to brown.
- Serve immediately or store in the fridge for later.
With the stinging nettles, thicker rubber gloves or gardening gloves will provide a little more protection. And while the sting does smart a little, the little welts that appear when it gets ya are neither harmful or permanent. If you’re interested, you can read more about nettles here.0