Happy Holidays!

All of us at B&W Quality Growers extend our most heartfelt thanks for enjoying our watercress! 

A watercress wreath or tree is a healthy addition to any holiday table.

May your days be merry and bright!

Happy Holidays!

Superfood!

Watercress is healthy, more flavorful (and nutritious) than other leafy greens, and easier to digest.
In a study by the Centers for Disease Control, it is the most nutrient-dense food available to date. In an article from "Hometown Life" (find source at the bottom of page), watercress is sited to have twice the vitamin C of an orange, more calcium than milk, antioxidants, phytonutrients, and so much more. But you knew that didn't you? Here's a great recipe (and photo) from the same article:

Silky Egg Cress Salad

Salad:

1 package Live Gourmet Living Upland Cress, B&W Quality Growers, or Grower Pete’s Living Watercress, root ball and stems removed, leaves rinsed and patted dry

2 medium eggs

3 purple potato chips (purple potatoes sliced thin, seasoned and sauteed until crisp)

3 slices fresh avocado

3 slices ripe pear

3 slices persimmon

2 pieces toasted brioche bread

2 tablespoons Orange Vinaigrette

Orange Vinaigrette:

2 tablespoons frozen orange juice concentrate

2 tablespoons grape seed oil

2 teaspoons rice wine vinegar

1 teaspoon honey

pinch cracked black pepper

In small bowl, whisk together vinaigrette ingredients and set aside.

Prepare and artfully arrange cress and all ingredients, except eggs, on serving plate and set aside.

Soft boil eggs 5 minutes in 1 quart of water. Remove from heat and cool 30 seconds under cold running water. Gently remove shells. While still warm, slice eggs in half and place atop the plated salad. Lightly drizzle with Orange Vinaigrette.

Guaranteed to be delicious! 

http://www.hometownlife.com/story/life/food/2015/12/15/superfood-watercress-adds-flavor-vitamins-meals/77352460/

Watercress soup with crab toasts

This recipe comes from "Daily Mail", the article it resides in mentions how traditional Chinese medicine considers watercress an excellent liver cleanser. Find the original article below the recipe.

SERVES 4

• 1 tbsp unsalted butter
• 1 onion, chopped
• 1 medium potato, diced
• 850ml (29fl oz) good-quality chicken stock (see our book for home-made)
• 400g (14oz) watercress, rinsed
• a little unsweetened almond milk or water, if needed
• flaky sea salt and freshly ground black pepper

TO SERVE

• ready-made fresh crab pâté and pumpkin seed crackers (we like Dr Karg)

♥ Melt the butter in a large saucepan, add the onion and cook gently for a few minutes, stirring, until soft. Add the potato and cook for a few minutes more, then add the stock. Bring to the boil and reduce the heat to a simmer and cook for around 15 minutes, or until the potato is cooked.

♥ Meanwhile, pick the watercress leaves from the stalks and set aside. Add the stalks to the pan 5 minutes before the potatoes have finished cooking, so that they just wilt.

♥ Take the soup off the heat and add the watercress leaves, then process to a smooth consistency in a blender. Season with salt and pepper to taste. Add a little almond milk or water, if needed, to loosen it to your desired consistency. Serve with fresh crab pâté on pumpkin seed crackers.

Read more: http://www.dailymail.co.uk/home/you/article-2932841/New-soupermodels-Watercress-soup-crab-toasts.html#ixzz3oZqhqZlG
Follow us: @MailOnline on Twitter | DailyMail on Facebook

Watercress Avocado Salad

Today, a recipe from the website, Watercress Avocado Salad. It is quick and easy to make and remarkably delicious. Here's what you'll need to make this dish:

Ingredients (serves 2)

3 bunches watercress, cut into bite size lengths

1 firm ripe avocado, cut into chunks

1 tablespoon sweet onion, grated

1/2 peeled apple, grated

1/4 cup sushi vinegar

2 teaspoons soy sauce

2 tablespoons olive oil

Preparation

1.       Make a dressing by mixing sweet onion, apple, vinegar, soy sauce and oil.

2.      Just before serving, toss watercress and avocado with enough dressing to coat.

Enjoy!

Watercress + Nigella Lawson

Nigella Lawson is one of my favorite chefs and uses watercress in many recipes. Here she is making a watercress and sugar snap pea salad:

For the salad:

1 bag of B&W Watercress

1 bunch of sugar snap peas

For the Lime Wasabi dressing:

3 T bottled lime juice

4 T oil of choice

1 T wasabi paste

1/2 tsp coarse salt

Mix in jar and shake

Finish salad by tossing watercress and snap peas, drizzle dressing and serve.

Balsamic Chicken with Watercress and Nectarine Salad

Before the weather turns too cold, keep the grill warm with this delectable combination of flavors, from "The Colombian"

Balsamic Chicken
With Watercress and Nectarine Salad

4 servings

You can substitute another leafy green, such as baby kale or arugula, or a different stone fruit, such as peaches or plums.

4 boneless, skinless chicken breast halves (1¼ pounds total), tenderloins and visible fat removed

3 tablespoons extra-virgin
olive oil

2 teaspoons balsamic vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 to 3½ ounces (1 bunch) fresh watercress, tough stems removed, coarsely chopped (about 2½ cups lightly packed)

1 medium ripe nectarine, pitted and sliced into thin wedges

½ small red onion, sliced into thin half-moons

If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Place the chicken breast between two sheets of plastic wrap, then pound each one to about ¼ inch. (You can also ask the butcher to do that.)

Whisk the oil, vinegar, salt and pepper in a liquid measuring cup to form an emulsified dressing. Transfer 2 tablespoons of the dressing to a bowl; use it to brush the chicken all over. Reserve the rest of the dressing for the salad; discard any dressing left over from brushing the chicken.

Place the chicken on the grill. Cook uncovered for about 1 minute per side or until just cooked through, with light char marks. Transfer to a plate.

Toss the watercress, nectarines and onion with the reserved dressing in a large bowl. Divide the chicken evenly among individual plates. Top each portion with a quarter of the salad, and serve right away.

Per serving: 280 calories, 33 g protein, 5 g carbohydrates, 14 g fat, 3 g saturated fat, 105 mg cholesterol, 210 mg sodium, 0 g dietary fiber, 4 g sugar

Find the original link to the recipe here:

http://www.columbian.com/news/2015/sep/22/dish-turns-chicken-salad-on-its-head/

How to eat watercress

At watercress central (here), we think you can eat watercress any way you want to. Huffington Post, however, has some pretty great suggestions. Here's just one, but the link below takes you to the other fantastic ideas. It was hard to choose just one they all look so delicious:

Tomato, Watercress and Mozzarella Salad
Serves 4

1 pint cherry tomatoes
1 red bell pepper
1 yellow bell pepper
1 English cucumber
1 ball mozzarella, Claudio’s if possible
1 head watercress
¼ cup pine nuts, toasted
vinaigrette (see below)

Halve the cherry tomatoes and place in large bowl. Remove stem and seeds from peppers and chop into small dice. Dice the cucumbers finely as well and add to bowl with the tomatoes. Cut the ball of mozzarella into large pieces and add to the bowl. Add the watercress and pine nuts to the bowl and toss lightly with the Basil-shallot vinaigrette.

Basil-Shallot Vinaigrette
Yield = ½ cup

4 teaspoons sherry vinegar
1 tablespoon finely chopped shallots
½ teaspoon Dijon mustard
¼ teaspoon sugar
¼ teaspoon kosher salt
¼ cup extra-virgin olive oil
1 small bunch basil, finely chopped (1/4 cup)

In a small bowl, whisk together the vinegar, shallots, mustard, sugar and salt. Let mixture macerate for 20 minutes. Slowly drizzle in olive oil, whisking constantly until emulsified. Add the basil, whisk, taste, add more salt and pepper if necessary. Set aside. The original recipe was provided by Alexandra's Kitchen: http://www.alexandracooks.com/2007/06/19/tomato-watercress-and-mozzarella-salad/

http://www.huffingtonpost.com/2015/07/09/watercress-recipes-soup-salad_n_3006513.html

Chilled watercress and lettuce velouté with oysters

If I'm honest I'll tell you I didn't know what a "velouté " was when I was posting this.
So, I looked it up, this is how Merriam-Webster defines it:

velouté

 

noun ve·lou·té \və-ˌlü-ˈtā\

Definition of VELOUTÉ

:  a soup or sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour

The recipe I'm sharing today is from "Great British Chefs", you will find the link below. 

1

Place the oysters, flat-side up, in a steamer basket over a pan of boiling water. Cover and steam for 1 minute. The oysters should have opened. Carefully reserve the oyster juices in a cup

• 8 oysters, large and fresh

2

Remove the oysters from their shells and leave to cool. Then cut the lemongrass stalks into thin skewers and pierce an oyster on each. Chill until ready to serve

• 4 lemongrass sticks

3

Gently sauté the shredded lettuces with 2 tbsp olive oil in a saucepan for about 5 minutes, until softened but not coloured

• 1/3 iceberg lettuce, shredded
• 1/2 baby gem lettuce, shredded
• olive oil

4

Cut the stalks from the watercress and parsley and blanch for 1 minute. Add the watercress leaves and parsley leaves, then blanch for another 2 minutes

• 2 bunches of watercress
• 1 bunch of flat-leaf parsley

5

Drain in a colander and plunge into a big bowl of iced water. Leave for 5 minutes, then drain, pressing down on the leaves to extract the water. Keep the liquor for blending and adjusting the texture of your velouté

6

Mix the lettuces and the wilted watercress and parsley in a blender with the reserved oyster juices and the butter. Blitz until smooth

• 1 knob of butter

7

Add seasoning to taste, then pour and rub the velouté through a fine sieve into a bowl. Chill until ready to serve

• sea salt
• pepper

8

Once ready to serve, heat a little olive oil in a frying pan and sauté the skewered oysters for a few seconds on each side to reheat and lightly colour

• olive oil

9

Pour the chilled velouté into 4 soup plates and serve with two oyster skewers balanced on the side. ENJOY!

http://www.greatbritishchefs.com/recipes/watercress-veloute-recipe

Watercress farro salad with tart cherries

I found this beautiful recipe from "Love & Lemons"

http://www.loveandlemons.com/2015/04/06/watercress-farro-salad-tart-cherries/

Watercress and Dill Butter

A great topping for pasta, fish, chicken, vegetables, just about anything. Ingredients:

About 1/4 C watercress, 1/2 C butter, 2T dill

Chop and blend

Chill in refrigerator until firm.

Use all sorts of ways. I spread the watercress dill butter on naan.

Then added a tomato.

Then added brie. YUM. Enjoy.

Super Simple Elegant Appetizer

How about 3 ingredients? For a lovely appetizer? YES!

Ingredient measurements depend upon quantity you wish to make

B&W Watercress

watermelon

brie

You can change the cheese, the fruit even. There are so many fruit/cheese combinations that will work for this appetizer idea.

Simply cube watermelon, slice cheese, and then place a sprig of watercress on top.

Simple. Elegant. Delicious.

Why watercress?

A compelling video from "The Alternative Daily" as to why you should include B&W watercress in your diet. https://www.youtube.com/watch?v=kf9RaeFg7hI

If you go to watercress.com you will find direct links for Twitter and Facebook.

And find lots more information and facts about this superfood.

Vegan Watercress Smoothie

A big handful of B&W Watercress

3/4 C Coconut Milk

About 5 ice cubes

One Frozen Banana

5 Whole Strawberries

Place ingredients in blender and mix.

Pour into glass, enjoy!

It is SO easy to eat healthy!

DR. NICHOLAS PERRICONE

Dr.Perricone is internationally renown as a healthy aging expert, a board certified Dermatologist, an inventor, educator, and philanthropist. He also LOVES watercress. 

Dr.Perricone has written many articles about watercress as he claims, it "continues to impress as a superfood." Here's a favorite article from the good doctor: http://www.dailyperricone.com/2011/02/the-wonders-of-watercress/

A reader asked Dr.Perricone how much watercress should we eat?

His reply, "shoot for at least one serving per day."

I couldn't agree more.

Watercress Facial

Not only is watercress good for you inside, it's good outside too!

Watercress Mask for Skin Blemishes 

By applying this treatment frequently, you will start to notice a difference in your skin. The key is to be consistent.

Ingredients 

• 2 cups of water 

• 2 tablespoons of honey 

• 1 bunch of watercress 

Prepare & Apply: Thoroughly wash the watercress and blend on with the two cups of water, so that you stay a fairly thick liquid. Then you have to add the tablespoon of honey and mix well until you stay a uniform paste. Application: You must apply on face and leave on for a long time, half hour at least. Then remove with cold water. Remember to apply daily for best results. 

To find more great ideas and facial recipes, check out the link:

http://www.4glowingskin.com/how-to-make-a-homemade-mask-to-remove-skin-stains-ii/#sthash.sP45VOqG.dpbs

Happy Earth Day!

Are you looking for ways to celebrate Earth Day 2015? Here are some great ideas:
http://www.ibtimes.com/earth-day-2015-activities-15-ideas-ways-celebrate-mother-nature-become-environmental-1891090

And, I can't leave without sharing a great watercress salad recipe:

http://chaseblackwell.com/watermelon-radish-with-wild-watercress-cremini-mushrooms-and-honey-sherry-vinaigrette/

Video Watercress

Watercress is definitely star of the show for me, it turns out is for a lot of people! Here's a neat video I found, from a delightful chef named Lisa Clarke in the UK: https://youtu.be/_qFLDrmKJ_w

Watercress Lemon Cupcakes

Yes. I said, "Watercress Lemon Cupcakes". These are based on a basic cupcake recipe,

with a little watercress and lemon to add zing.

Serves: 12

INGREDIENTS

• For the cupcakes:
• 1 cup, packed watercress leaves, stalks discarded
• ½ cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 lemon, zest and juice
• 1 ½ cups plain flour
• 1 teaspoon baking powder
• ½ teaspoon salt

INSTRUCTIONS

1. Preheat oven to 325F. Line or grease a muffin tray.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the watercress, vanilla, zest and lemon juice.
3. Sift in the flour, baking powder and salt and stir to gently combine.
4. Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack.

The batter looks like any other cupcake batter, just with little green bits of watercress.

The cupcakes smell so good!

You can serve the cupcakes without frosting. They are moist and delicious.

Or, you can make a simple buttercream frosting, like I did here.

1/4 C butter, softened

2 1/2 C confectioners' sugar

1 tsp vanilla extract

5 T lemon juice

Mix all ingredients in a large mixer bowl. Beat until thoroughly blended and creamy.

Frosts 12 cupcakes.

Garnish with lemon zest and a watercress leaf. Enjoy.