In the mean time, I'll share the recipe for Eco Farms Stinging Nettle Pesto which we heartedly inhaled after our work was complete.
1/2 bag Eco Farms Stinging Nettle
1/2 cup toasted walnuts
3-6 cloves of garlic (depending on your taste)
1 cup grated Pecorino Romano cheese
Squeeze of lemon
Red pepper flakes
Best olive oil you have
1. Blanche stinging nettle in boiling water to neutralize the sting. Drain, cool, and squeeze dry.
2. Toast walnuts in a dry frying pan over medium heat. Keep them moving until they start to color.
3. Add walnuts and garlic to food processor and pulse. Add stinging nettle and pulse. Add cheese, a squeeze of lemon, pepper flakes as you like 'em, and pulse. Then, with the processor running add a stream of olive oil until the pesto is the consistency you desire. Taste for salt.
More fun pics after the jump!
Olga of Mango & Tomato
Mary of The Arugula Files with Mike from Eco Farms
Elyssa of State Dinner
One of Eco Farms annual visitors showed up. Traveled a long way from the Chesapeake Bay to lay eggs on the farm.