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Watercress Salad with Fresh Herb Vinaigrette

June 9, 2015 by Brett Youmans Leave a Comment

watercress is the most ancient of the green vegetables and its use can be traced back to Greek and Roman times. It’s one of the few greens I don’t grow because I can’t keep up with its thirst for water, but I love the peppery bite and just crave it sometimes. It’s delicious alone or mixed with other greens. It’s also excellent in soups and smoothies as well. Watercress is definitely a Super-Veggie and is trademarked as the Super Leaf—ounce for ounce, watercress has more vitamin C than an orange and more calcium than whole milk. Watercress is packed with beta-carotene and vitamin A, and is a better source of vitamins C, B1, B6, K, E, Iron, Calcium, Magnesium, Manganese, Zinc, and Potassium than apples, broccoli, and tomatoes. That makes me want to eat some stat! It's perfect in this Watercress Salad with Fresh Herb Vinaigrette. | GreenThumbWhiteApron.com

Have you tried watercress? It’s Mother Nature’s version of a natural, good tasting multivitamin! According to Watercress.com — and by the way, do all vegetables have their own website?!? — watercress is the most ancient of the green vegetables and … [Read more...]

Filed Under: Food, Garden, Popular Posts Tagged With: carrots, Colavita, Fresh From the Garden, Olive Oil, peas, Radish, Salad, Side Dish, watercress

Crispy Quick Pickled Radishes

June 10, 2014 by Brett Youmans 10 Comments

Crispy Quick Pickled Radishes

I planted a few different varieties of radishes this year and I’ve decided the Easter Egg radish is my favorite.  Easter Egg radishes are not actually a specific variety of radish but a mix of different varieties with different skin colors.  They … [Read more...]

Filed Under: Food, Garden, Popular Posts Tagged With: Appetizers, garden, Pickles, Radish, Recipes

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Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
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Popular Posts

Beets are one of the first things I get planted in the garden every year. Depending on the variety, they’re ready from seed to table in about 60 days. While we mostly associate this versatile vegetable with its deeply hued taproot, did you know the leaves are also edible? As they grow to maturity in the garden, I enjoy clipping the leaves for fresh crisp salads and quick stir-fry dishes. GreenThumbWhiteApron.com
Garden Salad Gin & Tonic | GreenThumbWhiteApron.com
Cucumber tendril climbing up a rusted metal trellis. GreenThumbWhiteApron.com
Photo of jelly jars filled with Lavender-Strawberry Jam Spritzer Cocktail. We make strawberry jam every year and always have it on hand so it seemed natural to use it as a sweeter in this cocktail. When mixed together with a bit of lavender syrup, vanilla infused vodka, and club soda, you’ve got something quite special. GreenThumbWhiteApron.com
Strawberry blossoms are an indication of a heavy crop this year.
Perfect Steamed Eggs! The only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.

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