This time of year we are awash in some unusual but fun produce. Right now, for instance, we are harvesting lots of nettles (Urtica dioica) and early spring shallots. We’ve mostly been simply sauteeing them both together to make lovely and simple toppings for pasta, sweet potatoes, or just about anything. But if you want to get extra fancy, this recipe seems like it would be really nice. Hopefully we’ll get a chance to try it before the season is over!