Nettle is a superfood! Rich in Vitamin A, C, D, K, iron, calcium and a protein, it kicks kales ass. It's found absolutely everywhere near Vancouver, so it's easy to go foraging for it.
Urtica dioica (common nettle) can be used like you would spinach and is just as tasty.
Where to find it: Near ditches, streams, abandoned lots and other areas with wet soils.
Stinging nettle grows in dense clusters. Leaves are about 2-5 inches long with
jagged edges, found in opposing pairs along the upper half of the stalk. Leaves are pointed at the tips, with a heart-shaped base and indented veins. The plant will have small “hairs” up the stalk and stems. (This is where the sting comes from!) Young plants will have smaller, heart-shaped leaves with a purple-ish hue, while the mature plants have longer, pointed leaves that appear very green.
Harvest Tips: Only harvest when they are young in spring, under a foot tall. Pick the top young green part of the stalk, the bottom tends to be tough. Use gloves when you harvest as it is 'stinging nettle'.
Cooking Tips: You must cook or dehydrate the nettle to neutralize the sting. Options: Blanch in boiling water for 4 minutes, rinse in cold water and use as you would spinach (in lasagna is great). Great addition to a potato leek soup. Have fun!
Never been
to an underground dinner at Swallow Tail?
It's time! I'll give you $5 off any off the secret suppers listed below. Just use this discount code "Newbie"
(good for new bookings after Apr 16th)
SPRING IN PARIS A feast at the Swallow Tail Supper Club ONLY 20
tickets
Friday, May 4th
Chef Heather Dosman (Farmer's apprentice, Grapes & Soda) creates a one time only menu inspired by spring in Paris. This should be really
fun if you love French food, come one come all, join us at the long table.
THE SPRING MENU
French radish, hazelnut, spring greens, creme fraiche
Asparagus, pumpkin seed, stinging nettle, bitter
greens Ling cod, fennel, pickled mustard crepe Beef bourguignon, spring vegetables Rhubarb, cream, pecan praline
Details: 6:30-9:30pm, $69 by donation for Swallow Tail members and their guests (that's you:), address in Vancouver to be given upon
booking. ITALY & THE SEA - ONLY 6 Tickets Left!
Friday, April 20th
Chef Heather Dosman (Farmer's apprentice, Grapes & Soda) is back for an Italian seafood themed pop-up dinner at the Swallow Tail secret Supper Club. This should be really fun with a group of fish loving folks at the long table, come one come all. For anyone that likes a little mystery, this is a five course menu that's secret until the night of the dinner. It will involve handmade pasta and fabulous fish in a traditional Italian
course structure, primi, secondi... sarà meraviglioso!
Details: 6:30-9:30pm, $69 by donation for Swallow Tail members and their guests (that's you:), address in Vancouver to be given upon
booking. |
ONLY 16 tickets left - Vegetarians welcome!
Seafood & Spring Harvest: Spanish Pintxos
Sat April 28 is sold out, so we added another date:
Monday, April 30th
Chef Heather Dosman (Farmer's apprentice, Grapes & Soda) is at the Swallow Tail secret Supper Club creating
her favourite Spanish pintxos made with the best seafood and wild harvest that our spring has to offer.
A pescatarian tapas evening in Spain Shrimp paella croquetas Ling cod escabeche, pickled shallot, seaweed Albondigas, vegetarian meatballs in stinging nettle sauce Wild patatas bravas, Setas al ajillo Calcots! (Grilled leeks) Pan con tomate, chili oil and sherry vinegar Zanahorias alianzas Spring vegetable pisto (its kinda like ratatouille) Olivas & pickles & More Details: This menu can be ordered fully vegetarian or pescatarian. $69 pp by donation, 6:30-9:30pm, secret address in Vancouver to be given upon booking, long table seating |
Private Supper Clubs & Catering Yes, we do both. We ask for a minimum of 12 guests and our chef team can create a one time only menu for you either at the underground supper club or we'll bring
the food to you. Email us to set your date soon as our weekends fill up
fast. |
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