Even though we're on the cusp of September and it's been oh-so-dry, if you're really committed and look for shady, damp spots next to a creek, you can still find wild nettles. My advice? Caramelize the hell out of some aromatics, add wads of chopped nettle leaves to sauté, cover and simmer until soft. Chuck into a blender with a half log of chevre, 3 eggs, a soup spoon of parm, heavy cream to 3/4 full, S&P to taste...bake at 300˚ in a blind baked tart shell.
The taste is sure to prolong your summer.
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