Nettles are a family of flowering plant that's native in the greater DC area. The plants are covered in small, brittle hairs that contain a chemical cocktail that stings if it pierces the skin - they're the embodiment of the attack plants in the Harry Potter series of books. This is a natural defense for the nettle in the wild, and a deterrent to many amateur chefs. The sign over the basket containing bags of nettles said "wear rubber gloves when handling them."

And they're correct: the things do sting, even through thin work gloves. Apparently it is possible to avoid the sting with careful handling, but better safe than uncomfortable. And the best thing: cooking or crushing the nettles destroys the defense mechanism, and they're very tasty, nutrient-rich, and their deep green color adds a nice contrast to soups and sauces.

So last night, I donned the gloves and made my first nettle dish. A big tip 'o the hat to Chocolate & Zucchini for the recipe.

Nettle Soup (Soupe aux Orties)

• A dab of butter
• One medium onion, peeled and sliced
• Two small potatoes for mashing (or one large), peeled and sliced*
• 1/2 teaspoon salt
• One bunch of young stinging nettles
• Freshly ground pepper

* - I didn't peel the white potatoes I used, and the soup's consistency was fine. I'd imagine that a tough-skinned russet might be a bit too fibrous, though.

1. Melt the butter in a medium soup pot over medium heat.
2. Add in the onion, and cook for five minutes, until softened, stirring regularly to avoid coloring.
3. Add in the potatoes and salt, and pour cold water or stock to cover by about an inch. Cover with a lid, bring to a simmer, and cook for ten minutes, or until the potatoes are soft (test this with the tip of a knife).
4. While potatoes cook, put on rubber gloves and pluck the nettle leaves from the tough, fibrous stems (discard the stems). Rinse the leaves thoroughly in cold water.
5. When the potatoes are cooked, add in the nettles (they'll shrink rapidly once in the presence of steam), and cook for five more minutes, until the leaves are soft and wilted.
6. Purée with an immersion blender (or in batches in a blender).
7. Grind in some pepper, taste, and adjust the seasoning.

Serve hot, preferably with fresh, crusty bread.

Notes:

I used thin vinyl "handyman" gloves, and still got stung in a few places, so if you're using something thin, double-layer. The sting wears off in about a day, give or take. Aloe and cortisone creams can help alleviate the itch and burn.

Also, the amount of salt listed in the recipe was a bit too little for the batch I made - thus the call to adjust seasonings in the end. If you want more kick, add a little cayenne pepper toward the end, before blending.

A big tip 'o the hat to Chocolate & Zucchini for the recipe.

This week we celebrated their return by buying:

• Milk
• Eggs
• Golden beets
• Watercress
• Grape tomatoes
• Spring lettuce
• A cucumber
• Pink lady apples
• A variety of cooking apples
• An onion
• Hon tsai tai (an Asian green particularly good in the spring)
• Red spring onions
• A baguette
• Croissants
• Apple tartes (these were especially tasty!)
• Cheddar
• Strawberry yogurt
• Orange poppies
• Daffodils
• A purple hyacinth

Next week, we're looking forward to blueberry scones and microgreens and some other spring Asian greens. And as the weather gets a bit warmer, we'll be keeping our eyes peeled for rhubarb, wild mushrooms, and ramps.

This dish is best prepared a day ahead of time, which allows the flavors to intensify and the consistency to soften a bit.

Carrots & Peppers

1.5 lbs. carrots, shredded (or 2 bags shredded carrots)
1-2 medium parsnips, shredded
3 medium-sized bell peppers, julienne cut
1 can tomato paste (Redpack or Contadina preferred)
1 small onion, course minced
1 tbs. oil (canola or peanut preferred)
water (might be needed - keep 1/4 cup handy)
1/4 tsp. salt (plus additional to taste)
1/4 tsp. sugar
1/4 tsp. ground black pepper (plus additional to taste)

1. Heat oil in large, straight-sided pan over medium heat until oil ripples.

2. Add onion and cook until just transluscent, about 2 minutes.

3. Add carrot and parsnip and sautee, moving constantly, until color deepens - usually about 7-9 minutes.

4. Add peppers and tomato paste to mixture, as well as measured salt, sugar and black pepper. Reduce heat by a tick (medium-low) and continue to cook, moving contents constantly to prevent burning. Add dashes of water if necessary if mexture proves too immobile in pan.

5. After cooking an addition 8-10 minutes, transfer to oven-safe covered bowl. Store in a cold place and reheat either in oven or microwave.

Serves 6-8.

Carrot, Leek and Apple Soup
(from The New American Plate Cookbook)

1 lb carrots, sliced into 1/2 inch pieces (peeling is optional)
1 leek, white part only, finely chopped
1/2 medium onion, finely chopped
1 apple, chopped (preferable a tart variety - the more tart, the better)
1 tbs. olive oil
3 cups chicken or clear vegetable stock
salt (to taste)
black pepper (to taste)
dried ginger (to taste)
fresh mint (garnish - optional)