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I found a big patch so I picked enough to last us a few weeks worth of meals. Stinging nettle that is.
I’m thinking of making a stinging nettle gnocchi, fettuccine, soup, quiche, risotto and Saag paneer.
I’ve blanched it all and packed it in serving sizes in the freezer. I’ve kept the green blanching water. That’s gotta be good for something right?
Who said we’re too busy to make good food?
