Rog hung the Squash Blossom sign on the barn. It looks fabulous!
Bethany's Nettle-Asparagus Salad
-A splash of olive oil
-Half a medium-sized onion diced roughly
-1 handful asparagus, cut into 1 inch pieces
-1 bunch of Squash Blossom Farm chives, cut small
-1 bag of Squash Blossom Farm wild nettles
-A splash of balsamic vinegar
-Salt and Pepper to taste
Heat the olive-oil in a medium sized skillet, and set the onions to sauté while you cut the other ingredients. When the onions are soft, add the asparagus and sauté approx. 5 minutes. Add the chives, nettles, and vinegar and cook, stirring often, until nettles are limp. The heat will take out the sting (promise!). Season to taste.