G’day everyone, hope you all enjoyed the long weekend, I didn’t end up getting away like I wanted to but there will always be next long weekend.
There is nothing new this week, and the produce is growing slower and slower, we have more nettles this week to make really healthy tea or put in your soup to warm you up. We also have some first duck eggs, these are new ducks and their first lay and are the blue ones which the Chinese believe are really healthy. Here is a recipe I found on the net for nettle soup.
Nettle soup (V)
Around 150g nettle tops
30-35g knob of butter
1 onion, peeled chopped
1 large or 2 smallish leeks, trimmed, washed and finely sliced
2 celery sticks, chopped
1 clove garlic, peeled and chopped
2 tbsp white rice, such as basmati
1 litre vegetable (or chicken) stock
Sea salt and freshly ground pepper
6 heaped tbsp thick, plain yoghurt, to finish
1 small bunch chives, to finish
Pick over the nettles, wash them thoroughly and discard the tougher stalks. Melt the butter in a large pan over medium-low heat, add the onion, leek, celery and garlic, cover and sweat gently for 10 minutes, stirring a few times, until soft but not brown. Add the rice and stock, bring to a simmer and cook for 10 minutes. Add the nettles, stirring them into the stock as they wilt, and simmer for five minutes or so, until the rice and the nettles are tender (very young nettle tops will need only two to three minutes). Season with plenty of salt and pepper.
I hope there is more to talk about next week although I am taking a few days off next week, I will be back for the market on Saturday. Looking forward to seeing you tomorrow.