We had the most delicious breakfast this fine Saturday morning! Odd, but delicious. Scrambled eggs with stinging nettles and toast. Every ingredient was local. Eggs from our neighbor who raises chickens, nettles from Four Eagles Farm, green onions from Long Gulch Farm, garlic from my back yard and homemade bread from our favorite bakery in Ashland, Village Baker.
Stinging nettles in scrambled eggs may sound weird, but it is soooooo good! I’m not joking!
I sauted a few cloves of garlic in a little butter and olive oil until fragrant. Added the chopped nettles (which I chopped using a plastic bag to protect my hands) and threw in some chopped green onions. Sauted the mixture until the nettles are wilted (add a little water if needed). Pour in beaten eggs and stir until scrambled.
This basic method of cooking nettles was provided by the Strongs of Four Eagles Farm ~ regulars at the Montague Farmers Market. We also bought a couple pounds of ground buffalo meat from the Strongs. Had buffalo burgers for dinner and they were really yummy too!
Four Eagles Farm is off the beaten path, but if you’ve ever gone up to Martin’s Dairy you’ve probably seen the buffalo in the meadows on the way. Those are their buffaloes! What an amazing sight to see. The Strongs say that at times you may even see antelope in the area.
If you’ve been wondering where to get some local buffalo meat, wonder no more and head to Montague Farmers Market on Saturday mornings 9-12. And if you’ve been wondering what to do with those stinging nettles….. well, try eating them (cooked, of course)!
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