There’s a visceral pleasure to eating dangerous or forbidden food. Wild fugu, for instance. Wild mushrooms. Raw meat. Even oysters, still virtually alive. Why on earth would anyone try to eat something that stings? And believe me, these are prickly motherfuckers. Why? Because it’s fun. But there’s more to them than that. And the devoted baker and wonderful soul who runs Two Sisters Bakery in Homer, Alaska, describes why this “pesky, painful weed” is great to eat. Thanks for this valuable guest post, Carri! — Michael by Carri Thurman Nettles, the wild edible and pesky, painful weed that has been a staple of traditionalists and confounding gardeners since the beginning of time, are finally getting their spot on the culinary stage. Nettles are replacing kale as the superfood of the moment, boasting the highest levels Read On »

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Studio Kitchen shares some fantastic photos and spring inspired dishes, via Studio Kitchen.

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Kathy blogs about her kitchen vegetable garden and her new community plot, via Carltongarden.blogspot

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Lydia Walshin of the Perfect pantry shares her recipe for grilled honey lime chicken, via The Perfect Pantry.

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Basic Beekeeping is a blog that keeps you informed about how to care for your hives, via Basic Beekeeping.

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