Green beer, leprechaun decorations and corned beef and cabbage are ubiquitous staples for many people on St. Patrick’s Day. But did you many of these customs were adopted in the US as over a million of Irish people emigrated in the mid-19th to early 20th centuries. Prior to then, the Irish customarily ate lamb or bacon on St. Patrick’s Day in their native country. Cattle was primarily for dairy products and beef was too expensive for the average Irishmen.
If you’re planning a St. Patrick’s Day dinner, deviate from typical corned beef and cabbage main course. And instead, prepare a tasty roasted lamb and add a few vegetable sides to “beef” up the meal’s nutritional factor.
The most nutrient dense vegetable that you can incorporate is our Living Watercress and Upland Cress varieties. Watercress is a significant source of lutein and zeaxanthin, which support eye health and vision. The green leafy vegetable’s nutritional value doesn’t stop there. One cup provides 106 percent of DV for vitamin K, 22 percent for vitamin A and 24 percent for vitamin C.
Do you have a watercress side that pairs well with your St. Patrick’s Day meal? Snap a photo of your culinary feat then share it on Facebook, Twitter or Instagram and tag us @LiveGourmet. We will share them with our foodie followers!