Eating seasonal vegetables can feel like hard work at this time of year. It seems as though you've been cooking with root vegetables for an eternity, yet there's still longer to wait for the summer bounty of fresh green beans, curly lettuce leaves and ruddy tomatoes (yes, we know tomatoes aren't really vegetables, but would you swirl them through yoghurt with a drizzle of honey?). Thank heavens, then, for watercress, which is here to save the season.
Extract from Issue Three
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| Ceri Jones shares a bright watercress salad recipe with us |
WITH ITS tangle of dark green leaves and crisp, pastel stems, watercress gives a pungent, peppery crunch to even the blandest salad, soup or sandwich. This unassuming plant packs such a punch that it can happily be eaten all by itself, just as it was in Victorian times, when it was sold in bunches on the street to munch on while out and about. Who ever said street food was
a passing fad?
Did you know?
Eating a bag of watercress is said to be a good hangover cure. We haven’t tested this in the Harvest office, but we’ll give it a try after the next staff party!
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| Ellie Bedford refreshes our taste buds with her raw watercress soup |
See Harvest Issue Three for full article and Ceri and Ellie's recipes. You can subscribe to Harvest magazine here.
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