A Year of Green, Seasonal Eating in Oregon

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3 of 13

March: Stinging Nettles


Where they came from: During the winter market's last month, with Spring beginning to, well, spring, it's fun to be a little adventurous and try stinging nettles.

Ideas for preparing and eating them: They're great in soup, with lentils or by themselves, and Kelly made a great-looking risotto from them as well.

Photo credit: pawpaw67 @ Flickr