Stinging Nettles

I am a Farmer's Market groupie.  Every Saturday I get to one of my favorite markets as early as possible from May through November so I'm super excited the market season has begun.  I bought three lacinato kale plants, leafy green lettuce babies, and swiss chard to plant in our EarthBoxes which live on the garage roof.

Last year I noticed stinging nettles for sale but didn't buy any because I was reticent about eating something that could sting me.  I purchased a bunch on Saturday!  Made a frittata using the nettles and leeks (they're in season too) and some smoked gouda cheese.  The eggs were from Blanch, a colleague's hen, and had the yellowist yokes I've ever seen.  It was unbelievably good and I didn't get stung once!  Nettles are only available in early Spring and are chock full of nutrients - potassium, Vitamin A, C, and iron, to name a few.  Try stinging nettles...if you dare!

If you buy your food in season and local all of your senses and especially your taste buds will be jumping for joy.  Find your local farmer's market and try a vegetable or fruit that's new to you.  You'll be glad for the adventure!

Swiss Chard!

I echo Allison's post about spring produce coming and one of my favorites is swiss chard.  Tuesday I made a light swiss chard frittata using a recipe from Skinnytaste.com.  I've made a few of the recipes from this blog and each one has been delicious.   Check it out.

Swiss chard isn't in season in our region but it is coming.  I'm certain the farmer I buy my chard from has sprouts shooting up in her green house as I am writing this!

One ingredient of building and keeping a healthy body is eating food that is from the earth and everything on the ingredient list is easily pronounced.   Michael Pollan suggests in his book, The Omnivore's Dilemma, that you eat purchased foods with no more than 5 ingredients on the list.  (Read the list of your next protein bar.)

Be healthy and think Spring!