Pilgrims and watercress

In 1620, the pilgrims landed on Plymouth Rock on December 21, 1620. Did you know they are watercress? Initially they used it to battle scurvy, eating the crisp sprigs right from their hands.
The pilgrims found out that watercress is a nutritious powerhouse. It helped them perk up, it's a stimulant, it functions as a diuretic, aids in digestion, it can act as an expectorant, and is full of antioxidants. Also, it was inexpensive to grow, so even the poorest pilgrim could afford to benefit from watercress. Not only is watercress great for nutrition, and your entire person, it is a beautiful bright green that must have lifted the pilgrims' spirits as they gazed upon it.http://ediblecamino.com/2014/05/09/watercress-nasturtium-officinale/

link to sources: http://www.stylecraze.com/articles/watercress-benefits-for-skin-hair-health/
http://ediblecamino.com/2014/05/09/watercress-nasturtium-officinale/

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/

Destress with Watercress

Modern research shows that nutrients in watercress can help our eyes, bones, and general health. There's antioxidant nutrients in watercress, lutein and zeaxanthin, and beta-carotene. Because of these and the vitamins and minerals in watercress, it helps promote cardiovascular health and general well being. Here's a great recipe to help your holidays be brighter:

Watercress Soup

INGREDIENTs

• 1 tablespoon plus 1 teaspoon olive oil

• 3 garlic cloves, thinly sliced

• 1 large white potato (12 ounces), peeled and cut into 1/2-inch dice (2 cups)

• Coarse salt and freshly ground pepper

• 3 cups low-sodium chicken stock

• 2 bunches (14 ounces total) watercress, thick stems trimmed, coarsely chopped

• Lemon wedges, for serving

DIRECTIONS

Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.
Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.

Relax and enjoy.

Recipe and images via Marthastewart.com

http://www.marthastewart.com/1049723/watercress-soup

Watercress facts via: http://www.wholeliving.com/133538/power-foods-watercress

Happy Thanksgiving

Wishing you and yours a day full of delicious food and gratitude.

From all of us at B&W Quality Growers, we are thankful for you!

Watercress in the News

Watercress is often compared to kale, nevertheless, they are different enough to stand alone on their merits. I found a fantastic article in the news about the benefits of watercress, kale, and other greens.

The information and above photo are from http://www.abc.net.au/news/2015-09-16/powerhouse-foods-watercress/6659222 read more by clicking the link. 

1. watercress
2. Chinese cabbage
3. chard
4. beet greens
5. spinach
6. chicory
7. leaf lettuce
8. parsley
9. romaine lettuce
10. collard green
11. turnip green
12. mustard green
13. endive
14. chive
15. kale.

Most of these are green leafy vegetables and they are among the most concentrated source of vitamins and minerals, calorie for calorie. Just adding one cup of leafy greens to your diet every day means you'll consume up to nine times your daily nutrient intake of Vitamin B, C and K.

As a general rule, you'll get the most from your powerhouse fruit and vegetables if you consume them raw as essential nutrients can be lost during cooking.

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!