Stinging Nettles! In Ice Cream!?!
Actually, we are putting stinging nettles into our artisan goat milk gelato. Gelato is a richer, creamier form of ice cream and ours has more protein than ice cream. A big plus is our very own locally and humanely raised goat milk, and the nutritional and dietary benefits of the milk itself.
Stinging nettles have a long tradition of use locally and in Europe. They have been used as a spring vegetable, as a tonic in the form of tea and as a medicine.
LegatoGelato Inc. uses local ingredients as much as possible, and nettle tea is tasty. So, Jaki Ayton put on her apron and came up with a recipe to make Wild Nettle Gelato.
Once it is made into a syrup, all the ‘sting’ is gone!
After considerable experimentation and taste testing by Jaki and her business partner, Karen Fouracre, Karen and the staff at Canadian Cultured Dairy (the makers of Tree Island Yogurt) have been making the gelato. It’s a beautiful light green with a fresh, delicate flavour.
Visit the Comox Valley Farmers Market for a sample and take a single serving or couple of pints home. Weinberg’s in Buckley Bay, Edible Island in Courtenay, Grassi Point Market in Royston and Seeds in Cumberland have some yummy gelato for you in the freezer section. We are also in Peppers, Lifestyles Market and Niagara Grocery in Victoria.
