November 4, 2014
As we savor the last mouthwatering bites of fresh brussel sprouts, our first year’s harvest ends. With a
freezer packed full of goodness, I am amazed and thankful for the abundance of Hayden Creek Farm.
There is one crop that does not end with the chilly winds of November, and that is the watercress
that grows abundantly along the banks of Hayden Creek. Having researched it this morning, I am
seeing it with new eyes.
Did you know it is the most ancient and revered of all vegetables?
I did not, and confess to eating it only once since we moved in. This is going to change since I now realize
it is ranked the number one healthiest vegetable.
The list of benefits is long:
- more calcium than milk
- more iron than spinach
- more vitamin C than oranges
- 312% of the daily recommended amount of vitamin K (new studies show vitamin K reverses arterial sclerosis)
- prevents cancer
- improves vision
- prevents hair loss
- treats alzheimers
- cures a hangover
- makes one witty (according to the ancient Greeks)
- is an aphrodisiac
- prevents eczema
- eases aches and pains
- restores ‘bloom to the cheeks of a young maiden’
- cures hiccups
- prevents freckles
- keeps bones strong
- cures warts
- keeps teeth strong
- improves memory
There is more but I will stop here. You get the idea. We are talking the fountain of youth!
FYI: Previous owners of Hayden Creek Farm lived in optimal health well into their nineties and were known
to frequently partake of the green wonder.
So, what’s for dinner? Here at our house, we are having cream of watercress soup. It is delicious and has
passed the scrutiny of our 7 year old.
Cream of watercress soup:
- 4 Tbsp butter
- 2 cups chopped yellow onions
- 1/2 cup minced shallots
- 3 cups chicken broth
- 1 medium potato, peeled and diced
- 4 bunches of watercress
- 1 cup of heavy cream
- salt and pepper to taste
- cayenne pepper to taste
- nutmeg to taste
Cook onions and shallots in butter till tender. Add chicken broth and potato,
bring to boil and reduce heat to simmer for 20 minutes until potato tender.
Meanwhile soak watercress in salted water for 1/2 hour and thoroughly clean.
Remove stems. Add to soup and remove from heat . Let stand 5 minutes.
Blend till smooth, add cream and spices. Enjoy!
I leave you with my edited version of a poem by Thomas Hood, entitled No.
No warmth, no cheerfulness, no healthful ease,
No comfortable feel in any member –
No shade, no shine, no butterflies, no bees,
No fruits, no flowers, no leaves, no birds – (yes, watercress!)