We’re so delighted to be collaborating with our friend, Fay, The Woodland Haberdasher, on this day of all things nettle cooking! Come and learn about

• when and how to pick nettles for food
• how to make fresh pasta and flatbreads, with freshly milled whole grains grown on the farm, and how to incorporate foraged foods, such as nettles, into these base doughs and other meal ideas using them
• the YQ and Q population wheats developed by Martin Wolfe and the Organic Research Centre at Wakelyns
• how to make nettle pesto, and how you can adapt the recipe as the seasons change
• other delicious things you can do with nettles such as tea, cakes, cordials…
• how great nettles are for us!

The day includes morning elevenses and refreshments throughout; lunch, cooked by you, with a few more nettle-nourishments from us; a jar of your pesto and foraged flatbreads to take home.

More information below –

Although the nettle is a much maligned part of our natural environment, it is a versatile and nutrient rich food which is wildly abundant and available to all. Come and delve deep into the wonderful world of stinging nettles and find out how to make the best of this exciting wild food.

In the morning we’ll spend some time getting to know nettles better and then harvesting plant tops to use in the kitchen.

We’ll be adding the nettles to hand rolled pasta using the farm’s freshly milled YQ population wheat, and making a prehistoric pesto using Kentish cobnuts. This will be the base of our lunch, served with some other nettle delights made by us for you to try.

In the afternoon we will then use the remaining nettles and some other farm foraged early spring greens, such as dandelion leaves, to make wholegrain YQ flatbreads for you to take home, with a pot of your own pesto too.

Everyone will join in with picking nettles so please remember to wear long sleeves and bring gloves if you wish!