Stay hydrated and give back to the community this Pride season!
Spring has arrived in Seattle, and with it, so has the spring produce: fiddleheads, rhubarb, and nettles. Part of the issue with seasonal foods with a short availability is that recipe development can take a couple years if supplies are limited. This year, I got a 1/4 lb. bag of nettles at the Capitol Hill Farmers Market in late April and got to work on a couple dishes, including this nettle and mint tea, for those of you who enjoy a little punch to your herbal tea.
A bit of press to start off this reader: a review of this blog from Tony at What Can I Do with a B.A. in Japanese Studies! Welcome, new readers, and よろしくお願いいたします！