WATERCRESS: THEN AND NOW!

We now forward the name of Dick Whitaker of Rushmere Farms, Argentia Access Rd. into the book of Newfoundland Wild Crafters. Dick is a former food instructor for Marine Institute. His wife, Jill taught Home Economics at a local junior high for years. Now, they are “retired.” where Dick lives mostly at the farm, to attend the lambs and other animals on the farm and Jill stays at the family home in Portugal Cove, where they raise range free chickens and turkeys. Dick brought the watercress by on Sunday afternoon, harvested from a fresh water brook near the farm. We were very excited about the Watercress. I have eaten commercially harvest watercress in restaurants but never had any for cooking. The plants are members of the cabbage family, botanically related to garden cress and mustard - all noteworthy for a pepper, tangy flavour. It is one of the oldest known leaf vegetables consumed by human beings, so now you can join the ranks of the primitive. .

According to Wikipedia, watercress is cultivated commercially is semi-aquatic conditions and is well-suited to hydroponic cultivation, but we have it growing, alla naturalle right here on the Island. Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C. In some regions watercress is considered a weed, in other regions is considered an exotic vegetable or herb. In Europe watercress is sold in plastic envelopes which contain moisture and pressurized to prevent crushing, thus making it more available in public markets.

Care and preparation. Trim steams, if desired, Rinse in cold water. Dry in a salad spinner or on paper towels. Place in reusable plastic gag. Store in refrigerator for 4 - 5 days. Watercress can be used like any lettuce, as a garnish or steamed with fish, vegetables or poultry The Chinese eat the most watercress, using it in soups an stir-fry. Keep watercress cool in high humidity. Submerge in iced-water to revitalize, discarding wilted, bruised or yellow leaves. Watercress will generally keep- 4-5 days in refrigeration. Store in air tight clear plastic bags with damp paper towel.

Here are a few simple recipes which takes 3 ozs, or less which sound interesting, ranging from smoked haddock fish cakes to watercress sandwiches. There are hundreds of watercress recipes online. One source offered about 300. I spent a long time selecting the ones which seem the most obvious for our purposes, which is to provide suggestions for using the small amount of watercress you have in your bag today. The source for most of the recipes here is: www.watercrss.com/pages/healthy/recipes/dish

Although our son, Oz and Mike thought the watercress tasted good, I thought it was a bit bitter. I made up this recipe last night, using watercress and cheese, with an adaption from a Joy of Cooking recipe. It was a hit today and is the first one below. If you have time, that is how I would use the watercress in the bag. Have Fun! (Melba Rabinowitz)

CHEESE AND WATERCRESS BISCUITS

3/4 C. Whole Wheat Flour
l C. White Flour
Around l/3 Cup butter or margarine
2 teaspoons baking power
1 t. salt.
3 oz. Or less/ watercress (remove stems)
4 oz. (1 C.) Old Fort cheddar Cheese/block.
About 3/4 Cups to 1 C. Milk .

The amount of milk needed depends on how dry the flour is and the texture. Whole wheat is heavier and often more dry than white flour. Here is how I managed the mixing, which is a bit different from that described in the cookbook. Chunk cheese into blender and start, chipping. Stop after cheese is in small pieces but before it starts to form balls. Add butter. Continue and add flour, baking powder and salt; a few more turns. Mixture will form into course granules. Drop in watercress and continue until water cress is chipped and blended. Dump mixture into a mixing bowl, make a well in the middle. Slowly pour in milk, stirring, until dough is fairly free from sides of the bowl. Turn the dough onto a lightly floured board. Knead gently and quickly, making about eight to ten folds. Roll with a lightly floured rolling pin, until dough has desired thickness. Cut with a biscuit cutter (or small glass) dipped in a little flour. Cut smaller for parties/ larger for breakfast, buffets or serving with soups. Bake at 400 degrees, until done, about 12 - 15 minutes.

WATERCRESS PIZZA

2 large home made or ready made pizza bases (or 4 small)
l lb. Plum tomatoes, l onion, peeled and thinly sliced
1 (3oz) pk. Watercress, finely chopped
4 oz. Ricotta cheese. 4oz. mozzarella
1 tbsp. Fresh green peppercorns, sprigs of basil
4 oz. Cherry tomatoes, halved

Preheat the oven to 400. Slice the plum tomatoes and cover the pizza bases with them. Gently fry the onions and sprinkle over the tomatoes with the watercress. Spoon the ricotta over the top. Add the peppercorns, then the mozzarella and the cherry tomatoes. Bake in the hot oven for 20 - 25 minutes. Garnish with basil and serve immediately. bases d


THE PERFECT WATERCRESS SANDWICH
Cover slices of whole wheat bread with butter or an alternative. Add a film of your favorite savory spread or pesto. Wash, drain and dry the watercress and place a layer, bout an inch thick on one slide before topping with another. Lots of complimentary fillings can be added. Watercress goes well with cheese, ham, tuna or prawn sandwiches.

SMOKED HADDOCK FISH CAKES WITH WATERCRESS.
1 ½ lb. Potatoes
1 lb. Smoked Haddock, steamed or other firm, white fish
2 oz. Butter
3 oz. Bunch/ watercress
2 eggs.
8 oz. breadcrumbs
2 tbsp. Oil, sprinkle of flour

Peel, boil and mash the potatoes. Stir in the steamed haddock flakes, first removing all th4e bones carefully. Add the melted butter and finely chopped watercress and form into cakes on a floured board. Chill for 154 minutes. Dip each cake into the beaten eggs, then the breadcrumbs and fry gently in hot oil for 3 minut4s each side. Serve with a crisp mixed leafy salad.

CLASSIC WATERCRESS SAUCE
This recipe is easy to half.

To be served hot with any fish or chicken dish. Best made in the fish or chicken juices that remain after pan frying. Particularly good with salmon.

1 oz. Butler
2 small shallots, very finely chopped
1 stick celery, very finely chopped
1 bay leaf
l/8 pint, vegetable sock
l/2 glass dry white wine (3 to oz.) optional
2/ 3 oz. Watercress, chopped
l/4 pt. cream.

Melt the butter in a sauce pan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender. Add the wine, stock and bay leaf and simmer for just 2-3 minutes. Remove the bay leaf, add in the cream and chopped watercress, heat through, season to taste and serve. For a smoother sauce, blend before serving.