From Sumida Farm in Hawaii:
Getting to Know Watercress
Pure Food for Sages

One of the oldest green leaf vegetable used by humans. You either like its distinguished flavor and peppery taste or you are put off by it. As well, this hardy perennial has amazing cancer fighting properties and was long used as an antiscorbutic. From fresh leaves to soup preparations we have learned to love it. As its name indicates, the vegetable needs water, clean free flowing. Despite its roots in Europe, the vegetable has been introduced to many parts of the world. A most interesting and unexpected discovery is Sumida Farm in Hawaii. The farm itself stalled a shopping center development and is nestled between two wings of it in the middle of the city. For years developers have tried to chase the Sumidas away but their strong stance and belief in their product coupled with an ideal location due to the ground springs have made Sumida Farm the largest watercress producer in the Islands.

Weekly production peaks at six tons over a total of ten acres or 300 tons per year and goes to local markets, hotels, and restaurants. None of the product is exported. It represents half of all the watercress produced in Hawaii. But what sets it apart is the abundance of cool, crystal-clear filtered water from the Pearl Harbor aquifer. As well, they are doing all of this in an organic fashion, utilizing a sprinkler system to drive away that enable workers to get around. An entire patch is harvested by cutting the plant and leaving it to regenerate. A special pressure chamber is used to quick-chill the product before distribution. David Sumida swears by the process: "It's amazing how it works, but it really preserves freshness in the vegetable." Not much has changed since 1928 when my grandparents started the farm. We have a few other things growing for personal consumption and a few fishes here and there. It is truly an ideal place with five million gallons pouring out everyday."

We are impressed by these multi-generation artisans and their dedicated workers. The vegetable is outstanding, somewhat taller than what you might get on the mainland but very intense, peppery and crisp. We certainly hope a fourth generation of Sumidas will continue this longstanding tradition of perfecting only one thing: truly good watercress.

Recipes:
- Chilled Watercress Bisque
- Stilton and Watercress Spread
- Watercress Finger Sandwiches
- Watercress-Olive Tea Sandwiches
- Watercress Soup
- Watercress Soup, Indian Style
- Watercress Soup with Snakehead and Duck Gizzard

Here is a site that will tell you all you might want to know about watercress:
www.watercress.com. B&W Quality Growers is the world's largest watercress grower. They are family-owned and -operated and have been growing watercress since 1870.

If you'd like to contact Sumida Farm, Inc:
98-160 Kamehameha Hwy.
Aiea, Hawaii 96701
808-488-4517