Watercress - Sausalito Springs
Watercress, an aquatic, succulent, leafy plant with a sweet, spicy flavor, is a member of the mustard family. Sausalito Springs, a small family farm located in Sonoma County, California, has been growing high quality organic watercress, Nasturtium Officinale, since 1988. Grown in fresh well water, the watercress is harvested tops only, triple washed, hydrocooled, and packed in two gallon zip lock bags two pounds at a time. The sprigs of watercress actually continue to grow in their packaging. This is a live product.
Use as part of a vibrant salad, pair with roasted meats-Beef, chicken, lamb, duck-, use to accompany salmon, scallops, and shrimp, puree into soups and sauces, use on sandwiches and pizzas.
This perennial, trailing plant, whose brittle soft shoots root in water and mud, grows wild in clear streams flowing through limestone formations. It is believed to be Eurasian in origin. Watercress was probably introduced to America in the 1600′s, and commercial production probably began in Europe during the 18th or 19th century, and has since spread throughout the world. Watercress contains a volatile mustard oil, with compounds similar to those in the radish, also of the mustard family.
Watercress is the richest natural source of a compound called phenylethylisothiocyanate, which gives the plant its unique peppery flavor and in a wide number of scientific studies has been shown to have powerful anti cancer properties. The name Nasturtium is derived from the Greek 'nasus', nose, and 'tortus', twisted, because of the peppery flavor of the species N. officinale. Watercress is entirely different from plants known by the colloquial name nasturtium, that are members of the nasturtium family.
- Bell peppers
- Cheese-blue, goat
- Crème fraiche
- Oil-grapeseed, walnut
- Olive oil
- Onions-red, white, yellow
- Sesame oil
- Vinegar-champagne, red wine, sherry