April 19th, 2013

In this week’s box, you will receive:

Wild watercress

Wheat bread

Maple syrup

Spinach

Eggs

About Watercress:

See: http://watercress.co.uk/about/did-you-know/

• Watercress is the richest natural source of a compound referred to as PEITC, short for phenylethylisothiocyanate, which gives the plant its unique peppery flavor and in a wide number of respectable scientific studies has been shown to have powerful anti cancer properties.

• Gram for gram, watercress is a better source of vitamins C, B1, B6, K and E, iron, calcium, magnesium, manganese and zinc than broccoli, apples or tomatoes. Watercress is brimming with beta-carotene and vitamin A equivalents. It also contains great quantities of Lutein and Zeaxanthin, types of carotenoids that act as antioxidants, meaning they can mop up potentially damaging free radicals. Quercetin, a type of flavonoid and a powerful antioxidant, is also found in greater quantities in watercress than broccoli and tomato

What to do with it:

•  Watercress is typically eaten raw, either as a salad green or as a peppery garnish for sandwiches, but watercress soup is also something to consider: http://www.bonappetit.com/recipes/2012/04/watercress-soup

•  My favorite preparation for watercress is completely simple: wash it and spin it out (see below) and then toss it with a generous amount of very good olive oil and some coarse sea salt and ground pepper.  

A quick note about Yoder greens:

Like all his produce, David's greens are grown organically--which means you could just go ahead and eat the dirt (on this point your dentist might disagree). David tends to pre-rinse the greens on the farm to remove the larger bits and pieces, but I'd still recommend that you give them another rinse or two. Here's the easiest way to do that: fill a VERY large bowl with cold water and toss in the greens, flipping them over a few times gently. Then allow them to sit for a few minutes: the solid, unwanted bits will sink. Then scoop the greens off the top into a colander, dump that dirty water, and repeat once or twice more, until your rinse water looks clean. Before dressing your greens, we recommend using a salad spinner to get them nice and dry--this is a worthwhile ten dollar investment. Finally, don't be alarmed to find a critter sinking to the bottom of your rinse bowl, displaced from its home among the baby arugula, mustard greens, and romaine. These are the happiest bugs on earth and their presence offers you some evidence that your produce has been grown organically. Feel free to repatriate these bugs to your local compost pile.

Cranky Egg Salad & Watercress Sandwiches

The eggs get cranky with the addition of a bit of cayenne (entirely optional if you are feeling placid)

4 hard boiled eggs, cooled and diced

½ tsp cayenne pepper

1/3 cup mayonnaise

½ red onion, minced
Salt and pepper to taste

Juice of ½ lemon
1 celery stalk, minced

Minced chives (optional)
1 tsp. Dijon mustard

Watercress, largest stems discarded, rinsed and spun dry

Toss all the wet ingredients together, then mix with the eggs, celery and onion. For traditional (albeit “cranky”) tea sandwiches, cut the crusts off some very good, fresh bread, then slather that bread with the egg salad and a small handful of watercress. Top with another piece of bread, then cut the sandwiches into triangles, and devour them with or without your best manners intact.