about us

Tree and Leaf Farm is a sustainable vegetable farm Located in Unionville, Virginia.

Since 1998 we have been dedicated to tending the balance of our farm’s natural ecosystem.

Wednesday, March 18, 2009

Spring is here and this week at market we will have watercress. One of my favorite early season salad green. Eaten raw or cooked it is a great addition to your meal.

Gourmet, October 1991

Can be prepared in 45 minutes or less.
Serves 8.

2 large garlic cloves, minced
3 tablespoons olive oil
6 bunches of watercress, coarse stems discarded and the watercress rinsed but not spun dry (about 16 cups)
In a large heavy skillet sauté the garlic in the oil over moderately high heat for 30 seconds, or until it is fragrant, add the watercress, and stir the mixture until it is combined well. Sauté the watercress, covered, for 2 to 3 minutes, or until it is just wilted, and season it with salt and pepper.

Bon Appétit, May 1993
Jackie O'Halloran

You can turn this into a main-course salad for brunch, lunch or a warm-weather supper by simply drizzling vinaigrette over the sliced chicken and watercress.

Serves 4.

1 onion, sliced
6 garlic cloves, sliced
1 4-pound chicken
1 large bunch watercress, trimmed, chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large bunch watercress, trimmed
Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.
Bon Appétit, May 1993
Jackie O'Halloran