churro wrote:Irrigation season started today, with a bang. One of my neighbors neglected to clean his ditches, so water was pouring into my field. I managed to plug the problem, then decided to take my water out of the ditch to lessen the load on my patch. While I was out, I realized that the volume of water going into my pond was greater than the volume of water going out, so I investigated and found a healthy colony of watercress plugging the outlet... Score! Dinner!
I gathered about 2 lbs of watercress (spicy and delicious, not like store-bought) while clearing the problem and found it to be spicy and delicious (did I mention it was spicy and delicious?), so I set to work:
2 lbs watercress (spicy and delicious), chopped roughly
2 yams, baked (while I was re-routing water)
1/4 large onion, diced
2 pats of butter
1 small clove garlic, minced
1/4 lb lamb's quarter, (gathered while I played with the dog)
2 cans chicken broth (Swanson's low sodium)
a pinch of salt and some fresh-ground pepper
2 slices home-made white bread, torn up small
Rinse and pick the watercress and lamb's quarter, removing stems, ugly leaves and tough bits. Set aside. Bake the sweet potatoes, wrapped in foil, at 375* F for 1 hour, set aside. Heat a pot over medium heat, add butter and onion and stir frequently until soft. Add baked, peeled sweet potatoes and garlic, maybe a little more butter. Add salt, pepper, lamb's quarter, watercress and stock. Bring to a boil and simmer until greens are soft, maybe 5 minutes. Add bread and blend with an immersion blender or in batches in a blender. Serve with the best sprigs of watercress as a garnish.
It was delicious! It tasted like a "cream of whatever" soup, only better. I had meant to garnish it with cattail shoots, sliced and marinated in olive oil and balsamic vinegar, which would have been great, but I forgot to gather any cattail shoots. Homemade white bread, toasted, then rubbed with a clove of garlic closed the deal nicely. I love this time of year!
EDIT- I couldn't just let one triumph stand alone, so I gathered some rose petals and wrapped them around a stick of butter. They were so fragrant, I couldn't resist. It's in the fridge now, and in a couple of days I'll make some solar-cooked cornbread and see how it tastes- I'll let you know.
Just got back into town, been gone 2 days.
I know a place where watercress grows and I would feel safe eating it. Here in the Midwest, fertilizer runoff from farms is a concern.
The place where it grows is said to be an area where Native Americans over wintered. It has a spring that flows year round. Nice sheltered area with high bluffs protecting the place from winter winds.
You sure are a gourmet cook Rose petals garnishing a stick of butter
Got home to find my field had been cut........hay season is happening