Thursday, August 26, 2010

Pic Today 8/26/10


Missouri is blessed with lots of
spring-fed free flowing streams, and with
clean, cold springs comes wild watercress.
It's easy to identify, and even easier to harvest,
if you can locate the source of the spring.
(Cause that's where you'll find wild watercress.)

It grows in clumps and floats on the surface.
Be gentle and snip the wild sprigs (not the roots),
so the watercress will continue to flourish.

It is much more delicious than "store bought"
commercial watercress, not as much zip to the bite
as arugula and mizuna, and a great addition to
salads and soups. Watercress is in the mustard family,
and high in Vitamins A & C, phosphorus, iron and calcium.

Want a great sandwich recipe?
Chop 1/2 cup of wild watercress, with 2 tbsp. parsley,
salt, pepper, with 1/2 cup softened butter and
1/2 cup softened cream cheese. Spread on firm
white bread; add cucumber slices and refrigerate.
Refrigerate, cut into triangles and serve.

Great taste of summer. Yum!

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