This supplement is additional information to the following article as seen in Issue Six:

Vegetables EDIBLE AQUATICS – from the garden pond
(pp. 78-79)
...for the stirfry kangkong and watercress soup recipes.
by Arno King MAIH, Landscape Architect – Brisbane

Stirfry Kangkong
Work through a bunch of Kangkong, picking off the fresh leaves and soft new shoots. Plant the remaining stems in your pond.

Stir fry 2 cloves of crushed garlic and 3cm of grated ginger root briefly in 2 tablespoons of coconut oil in a wok. Add approximately 4 cups of kangkong. Stir rapidly adding soy sauce. Remove from heat as the kangkong leaves change colour and become tender (less than 2 minutes). Serve immediately.

Watercress Soup
Ingredients:
600g watercress (with stems, if leaves picked from garden without stems, approx 400g)
100g butter
450g potatoes diced
3 cloves garlic
60 ml cream
salt and pepper

Stock:
1 onion, sliced finely
50 g green beans
3 stalks of celery with leaves
1 clove garlic finely chopped
1.8 litres water
basil leaves

Pluck the leaves and new growth from the stems of the watercress. (Plant the stalks in the pond or add to stock).

Place all stock items except the basil in a large saucepan. Simmer gently for around 1 hour. Add torn basil leaves before turning off the heat.
Melt butter in heavy bottomed saucepan, add potatoes and sauté for 10 minutes, turning to avoid browning. Alternatively add a handful of watercress leaves followed by a ladle of stock. Add garlic, salt and pepper.

Add the lid to the saucepan and simmer for 10 minutes stirring constantly.

Blend this mixture in food processor until smooth and strain. Return to the saucepan and add the remaining stock.

Bring to the boil stirring constantly and remove just before it reaches the boil.

Stir in cream and serve. Alternatively, this makes a great cold soup.

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