, I've been out harvesting stinging nettle shoots this week, gloves on and scissors in hand.  They are delicious as a morning tea or made into tasty dishes.  Use them wherever you would spinach in recipes.  Most of this harvest I'll be making into pasta for the spring foraging supper for folks like you.

 

It's a new pop-up dinner at the Swallow Tail secret Supper Club in Vancouver.  Other ingredients that I'll be harvesting for the menu with a little luck are spring porcini, flowering currant blossoms, cattail shoots, maple blossoms, miner’s lettuce, sea beans, bracken fern or whatever looks fresh and juicy. I'll be discussing my harvest and serving seven courses on April 16th, details below.  I'd love to see you for dinner!