Weeding
One of the more obscure and often overlooked spring vegetables is the stinging nettle (Urtica dioica), a plant that might make many shy away due to its name and the countless times gardeners are unintentionally irritated by its leaves and its prolific growth. But beneath its prickly exterior lies a highly nutritious and delicious wild green, packed with vitamins, minerals, and history and utilized for food, dye, rope and medicines. And if there are still leftovers after all these possibilities, it is a great kickstarter for compost, an effective fertilizer, and is loved by many species of butterflies .Nettles are typically harvested in early spring when they’re young and tender, before the plant flowers. In cooking, nettles have a flavor that’s often described as a cross between spinach and kale, with a slightly earthy, herbal taste. They can be used in a variety of dishes—soups, teas, sautés, and even pesto. The leaves are typically blanched or sautéed to eliminate their stinging properties, making them a nutritious addition to any meal.Chefs in the States who love cooking from the seasons or foraging are creating all kinds of enticing dishes. Chef Brian Lewis from The Cottage in Connecticut features them in his Wild Stinging Nettle Sachetti and Oakland’s Chef Charlie Hallowell’s Stinging Nettle wood-fired pizza with mozzarella, pecorino and shaved red onion was cited as one of the best pizzas in the United States by the Food Network. One forager claims that stinging nettle ice cream reminds him of green tea ice cream but even better.For the ultra-adventurous and ‘I can’t believe I am doing this’ eater, there is the annual World Stinging Nettle Eating Championship event held at The Bottle Inn in Dorset England. Competitors arrive from all over the world to face head-on the ultimate discomfort in eating. At least it is a part of a charity beer festival and communal gathering, lending its success a little more meaning.Stinging nettles have been incorporated into international cuisines wherever there are foragers. Despite the fact that most information about the plant is how to get rid of it, stinging nettles are bit by bit gaining recognition in fine culinary circles. Their ephemeral appearance in spring makes them a welcome treat, offering a taste of nature’s resilience and resourcefulness.
Hometown Heroes
Maryland Day, celebrated on March 25th, is a time to honor the history, culture, and traditions that make our state unique—including its rich culinary heritage. From the shores of the Chesapeake Bay to the bustling streets of Baltimore, Maryland’s food tells the story of generations who shaped its flavors through trade, immigration, and local ingenuity. While blue crabs and Old Bay come to mind first, the state’s food history runs much deeper, blending diverse influences into dishes that have stood the test of time.Indigenous peoples like the Piscataway harvested oysters and fish long before European settlers arrived, and by the 18th century, the Chesapeake Bay fueled a thriving seafood economy. Maryland crab soup likely evolved from English pottage, with local rockfish and blue crabs replacing traditional meats. Even the region’s spices tell a story—fish peppers, cultivated by Black farmers in the 19th century, were once a staple in Chesapeake kitchens, adding heat to seafood dishes and cream sauces before nearly disappearing. They were revived in the late 20th century when a Maryland farmer rediscovered heirloom seeds and worked with chefs to bring them back to local cuisine. Beaten biscuits, with their dense, cracker-like texture, were another necessity before baking powder existed, made by pounding the dough until it blistered.
But Maryland’s food isn’t just about seafood. Pit beef, Baltimore’s answer to barbecue, has its roots in the city’s industrial past, when roadside stands along Pulaski Highway began serving charcoal-grilled beef sliced thin and piled onto a Kaiser roll with raw onions and horseradish. Unlike the slow-smoked barbecue of the South, pit beef is cooked quickly over high heat, giving it a signature charred crust while keeping the inside rare and juicy. Meanwhile, for those with a sweet tooth, Pimlico Cake has long been a staple at celebrations, its rich chocolate layers and custard filling a nod to Baltimore’s love of indulgent desserts. The cake was a signature treat at The Pimlico Hotel, owned by Gail Kaplan’s father, and remains a beloved part of Maryland’s culinary landscape. “Who would have thought that after all these years, the Pimlico Cake would still be part of Baltimore’s culinary scene?” Gail reflects. “It brings back memories of customers, both new and old, and seeing it on menus at other establishments keeps the tradition alive.”As we celebrate Maryland Day, these flavors remind us that our state’s cuisine is more than just a collection of dishes—it’s a story of community, shared through every bite.
If you’re looking to celebrate Maryland Day on March 25th, place your order with us and share the flavors of home with friends, family, or at the office!
Open Sesame!
As I toasted and ground sesame seeds for gomae, a vegetable dressing in Japanese everyday cooking, I couldn’t help but marvel at how prevalent these humble seeds are in global food culture. From hamburger buns to bagels, tahini to sesame seed oil, za’atar to gomashio, and not to mention sweet sesame-rich treats like halvah and chikki—these little powerhouses are staples in kitchens around the world.
The sesame plant has been working its culinary magic for centuries, its seeds, the treasured insides of the fruit of the plant, cherished not just for flavor, but for their symbolic significance. In ancient times, these seeds were thought to bring prosperity, fertility, and immortality. Often dubbed the world’s oldest oil crop, sesame has been traded since around 2000 BC and has made appearances in countless legends and stories.
White and black sesame seeds are the most common but brown and red seeds are occasionally cited. Today, the world of sesame has expanded even further, with flavored varieties such as wasabi, yuzu, and sriracha making their debut. Toasting the seeds with a quick whirl in a pan intensifies their nutty aroma, while grinding the toasted seeds with a mortar and pestle transforms them into a fragrant paste that adds a whole new layer of depth. Additionally, both the sesame oils used for cooking as well as the sesame oils used for finishing dishes after cooking are handy tools in the kitchen.
Beyond their culinary prowess, sesame seeds also offer impressive health benefits. Rich in protein, healthy fats, and essential minerals like calcium, magnesium, and iron, they are a great addition to any diet. The seeds are also packed with antioxidants, particularly lignans like sesamin and sesamol, which are known for their anti-inflammatory properties and potential to promote heart health.
Sesame seeds have not just survived the centuries, they’ve evolved, adapting to the whims of modern kitchens while retaining their ancient essence. Far from being a mere ingredient, sesame is a testament to how food can carry history, culture, and innovation in every bite, connecting people across continents and throughout the centuries. |
From Our Library, Harriet’s Book Pick: Italian Snacking: Sweet and Savory Recipes for Every Hour of the Day by Anna Francese Gass
Italian Snacking: Sweet and Savory Recipes for Every Hour of the Day is a handy resource for exchanging the mindless consumption of processed snacks for tastier and more meaningful culinary moments. Recipe developer and cookbook author Anna Francese Gass explores the full range of spuntini, Italian little quick bites or snacks. Her research includes many of the regions of Italy and the span of snacks starting with spuntini di meta mattina, the first snack of the day and merenda, the after-school snack to aperitive and antipasti, the small bites to tide one over until dinner which is late in the evening. Additionally, there is a chapter on street foods.
One of the notable characteristics of the Italian approach to snacking is its intentionality, often accompanied by social interaction. The first snack may be standing at a bar or pasticceria sipping a cappuccino and enjoying a pastry while catching up with the regulars. Merenda, the children’s favorite meal might include a slice of olive oil cake made the night before, paired with a recap of the school day. And, of course, apertivi and antipasti is a good fit for not only alleviating hunger pangs but for relaxing social interaction. This mindful approach to snacking is a stark contrast to the consumption of a bag of chips in front of a screen.
The recipes are simple, include for the most part few ingredients and are appealing. Gass highlights regional variations and recipes created to eliminate food waste, including a sweet or savory Italian “French” toast and a leftover fruit laden bread pudding. Traditional recipes like amaretti cookies and polpettini, (small meatballs) share space with modern twists like affogato mug cake. An apple fritter topped with prosciutto and honey as well as olive all’Ascolana (a fried green olive stuffed with a savory beef, pork and chicken mixture) introduce Italian regional foods to a broader audience. Italian Snacking is an invitation to savor la dolce vita.Classic Comicsby Katelyn West
From our Kitchen: Sally’s Spring Split Pea and Ham Soup (A Slow-Cooker Recipe)
Account Executive, Jenny Gaintner’s sister Sally
I come from a long line of home cooks who love nothing more than an afternoon in the kitchen with a full pantry and a good playlist. My sister Sally is our family’s recipe keeper, and this is one of my favorites that she usually makes in spring with the leftover Easter ham bone. It reminds me of my dad and his parents and always makes me feel full of love.
1 pound dried green split peas (about 2 1/4 cups)
1 meaty ham bone
1 ½ cups chopped onion (about 1 large onion)
1 tsp salt
½ tsp freshly ground pepper
1 tsp dried oregano
1 ½ – 2 tbsp honey or agave or brown sugar
1 cup diced celery (2-3 stalks)
1 cup diced carrots (2 large or 3 medium carrots)
1 dash hot sauce optional
8 cups water
Rinse peas and combine with remaining ingredients in a slow cooker.
Give everything a quick stir then set slow cooker to High and cook 5-6 hours, stirring halfway through.
After 5-6 hours the meat on the ham bone should be falling apart.
Reduce the slow cooker to low, if the soup seems too thick add more water.
Carefully remove the ham bone to a plate until cool enough to handle. Remove any meat from the bone and return to the soup.
Discard bone.
Adjust seasonings to taste and serve.
I like it with garlicky croutons and a sprinkle of spring chives! |
