| Moscow Food Co-op Produce Tips | |
by Dani Vargas, Produce Manager, from the April 2002 newsletter
Watercress is a hardy perennial European herb (Nasturtium officinale) of the
family Cruciferae (mustard family), widely naturalized in North America, found
in or around water. Often cultivated commercially for the small, pungent leaflets,
it is used as a peppery salad green or garnish.
Other plants of the genus are sometimes called watercress and are used similarly.
The Co-op is supplied with watercress locally by Moffit's Organics. The Moffits are located in Wawawai, which is about a mile from the Snake River. The watercress that grows in the wild on their property is certified organic.
Watercress can be put on sandwiches to add a little spark, steamed and eaten as a side dish or boiled down into soups. This could quite possibly be the first local produce to come to the Co-op this season so look for it soon.
Watercress Recipes:
Turkey/Brie Sandwich
From: JGiannanto
Honey roast turkey from deli (sliced)
double creme brie
french bread
honeycup mustard
mayo
watercress
Spread a little mayo on bread, then spread generous amount of mustard. Layer turkey and brie and top with watercress. Wrap tight in saran wrap and refrigerate for one hour. Then slice and eat. This sandwich is like none you will ever taste.
Watercress Salad (4 Servings)
=== THE SALAD ===
1 head Butter or Boston lettuce
1 bn Watercress
=== WATERCRESS DRESSING ===
2 tb White wine vinegar
1 tb Water
1/2 ts Salt
2 Green onions
1/2 c Olive oil
Reserved watercress leaves
SALAD: Cut core out of butter lettuce and discard. Separate leaves, rinse and pat dry. Remove leaves from stems of watercress. Discard stems.
Rinse and dry leaves. Chop half of watercress leaves -- about 1/2 cup -- and set aside to use in Watercress Dressing.
Combine remaining watercress and lettuce greens in large bowl. Cover greens with damp paper towel and refrigerate while you make Watercress Dressing.
WATERCRESS DRESSING: Combine vinegar, water and salt in jar. Screw on lid and shake until salt dissolves. Trim roots from green onions. Chop onions and add along with olive oil and reserved watercress leaves to jar.
Fasten lid again and shake well. Dressing will look cloudy after shaking, which means it is thoroughly mixed.
ASSEMBLY: Pour half of Watercress Dressing over bowl of greens. Toss leaves gently, preferably with your hands, going repeatedly to bottom and sides of bowl to coat all leaves. Taste, salt to taste and toss again. Serve cold.
Each serving: 247 calories; 300 mg sodium; 0 cholesterol; 27 grams fat; 2 grams carbohydrates; 1 gram protein; 0.27 gram fiber
Seared Tuna with Blood Orange-Fennel Glaze and Relish with Sauteed Watercress
Recipe courtesy Bobby Flay
2 teaspoons fennel seeds
4 cups blood orange juice
1 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
4 tuna fillets, about 6 ounces each
Salt and freshly ground pepper
Place a small saute pan over medium heat. Add the fennel seeds and toast for 1 minute. Place both juices and fennel seeds in a medium saucepan and cook over high heat until reduced to 1 cup. Remove from heat and whisk in mustard and honey. Heat saute pan or grill pan over high heat. Season the fillets on both sides with salt and pepper and brush 1 side of each piece of fish with the glaze. Cook glaze-side down until golden brown, about 2 minutes. Turn over, brush with more of the glaze and continue cooking for 1 to 2 minutes for medium-rare doneness.
Fennel and Blood Orange Relish:
3 tablespoons sherry vinegar
3 tablespoons olive oil
Salt and pepper
2 blood oranges, segmented
1 cup finely sliced fennel
2 tablespoons finely chopped parsley
Whisk together the sherry, oil and salt and pepper in a medium bowl. Add the orange segments and fennel and mix to combine. Season with salt and pepper, to taste and fold in the parsley. Let sit at room temperature for 30 minutes before serving.
Watercress
2 tablespoons olive oil
2 cloves garlic, sliced
2 bunches watercress, washed and patted dry
2 tablespoons sherry vinegar
Heat oil in a large saute pan. Add the garlic and cook over medium-high heat for 1 minute. Toss in the watercress and cook just until it wilts. Add the vinegar, toss and serve.
Watercress Soup
1/4 cup butter
1 leek, thinly sliced
1/2 pound potatoes, peeled and thinly sliced
2-1/2 cups chicken stock
Pinch grated nutmeg
Salt and freshly ground black pepper
4 large bunches of watercress, cleaned and trimmed, (reserve a few sprigs for garnish)
4 teaspoons cream
Melt the butter in a large saucepan and cook the leek gently until soft. Stir frequently to prevent browning. Add the potatoes, stock, nutmeg and seasonings. Bring to a boil, then cover and simmer 15 minutes. Add watercress and simmer an additional 10 minutes.
Cool the soup slightly, then process in a food processor or blender until the vegetables are finely chopped. Rinse the saucepan, then strain the soup through a fine sieve into the pan. Push all but the tough stalks through the sieve with a wooden spoon.
Season to taste, add the cream, and heat gently -- do not boil. Serve garnished with watercress sprigs and cream.
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