Start of Summer: Watercress
The first warm days of summer are upon us. Here in Northern California, we recently experienced an unexpected heat wave with 90+ degree temperatures. Our more typical summer fog pattern is now back with a vengeance and temperatures are once more on the cool side. The grill can no longer wait; the ritualistic spring grill cleaning is done, a new scrub brush and wood chips are on-hand, and a new fuel canister is attached. Summer cooking now takes on a different tone from the casseroles and slow-cooking methods of winter. Cooking outside or using outdoor-style cooking methods take center stage as the weather warms. Adding fresh fruits and vegetables to the menu seems obvious as the Farmer’s Markets and vegetable aisles are bursting with color and fragrance. Simple salads, salsas and relishes make perfect accompaniments to grilled meats, fish or tofu. Other seasonal foods, such as sockeye salmon on the West Coast and blue crab on the East Coast, are in the markets.
Watercress is the perfect complement to many summer dishes. Often considered “too bitter” for our sweetened American palates, new strains of milder-tasting watercress accommodate our palates and can be readily found in markets. Because of this “bitter” profile, watercress balances the sweetness of many summer fruits and vegetables.
Watercress, or Nasturtium nasturtium-aquaticum, is another member of the Brassicaceae (cabbage) family and is related to mustard greens. Gram for gram, raw watercress contains more antioxidants (lutein, quercetin, zeaxanthin), vitamin C, B vitamins, iron, calcium and magnesium than cooked broccoli and tomatoes.
The next time you reach for arugula or spinach, I hope you will reach for watercress instead. It is a savory summer refresher.
Recipes
Watercress has a tangy, slightly bitter flavor and noticeable crunch. Its unique personality shines through when paired with sweet, spicy and creamy flavors. Watercress is often added fresh or raw and is sometimes added during the last moments of cooking. Limited heat application is best.
Bring watercress into your food world – pair it with familiar flavors first.
Grilled Citrus Salmon
Melon with Prosciutto and Watercress Salad
Feeling Green?
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Christina Mueller Welter is a dedicated entrepreneur who is passionate about food, cooking and travel. She owns and operates her own cereal company, AltiPlano Gold, works as a marketing consultant in the food and wine industries and occasionally writes about food and wine.
www.altiplanogold.com.
Email: christina@abalancedlifemag.com