Nettle Noodles, Almond Milk, Enoki Mushrooms, Chicken Balls, Finger Limes and Sumac

It was partly finding these ingredients at the Palo Alto Farmer's Market, but also because I've had almond milk on the mind since doing some medieval recipes with a class at Stanford the other day. You have to use raw almonds of course, soak them over night, remove the skins and then pound with boiling water and strain out the solids. It's so good. The nettles were blanched in boiling water, dehydrated, ground and then mixed with flour and egg into a noodle. The finger limes were left over from the Fancy Food Show last week. They all came together so nicely, with a nod to the Tria Genovese recipe in the Anomimo Toscano (late 14th c.)