With the last market report of the year, correspondent Gillian Ferguson is joined by Matt Biancaniello, who is making a gin cocktail of stinging nettles with satsuma juice, and adding allspice and cacao. The flavor of the stinging nettle is like “spinach on steroids,” he says. He is using nettles from Schaner Family Farms and suggests replacing them in a spanakopita and on pizza.
It’s the start of citrus season when Troy Regier brings his satsumas to market. Known for his peaches, the satsumas can spend three months on a tree and get sweeter. A Japanese variety, different from a Cutie found in a grocery store, these satsumas are seedless and easy to peel. Depending on the weather, he is hoping the fruit will be available until March.
2 oz. Stinging Nettle Infused gin
- 3/4 oz fresh lime juice
- 3/4 oz agave syrup (1:1 ratio of agave nectar to water)
- 1 oz of fresh satsuma juice (with or without the rind)
- Garnish: Cacao nibs
- Place everything into a shaking tin with ice and shake and double strain into a coup or martini glass and garnish with cacao nibs on top
- Stinging Nettle Gin Infusion: Take a gin or your choice ( I prefer Gray Whale). In an empty glass jar, fill the nettles 3/4 of the way and cover it with gin. Let it sit for 7 days and strain back into the empty bottle and refrigerate. Will last up to 4 months.