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Let me tell you a story about a strong independent woman, a working class woman who became one of the most iconic figures in British food history. Her name was Eliza James and she was called ‘The Watercress Queen’.
\nIn the late 1800, the little Eliza went from factory to factory in Birmingham with her bunches of wild watercress<\/a>. As ‘the poor man’s bread<\/a><\/b>‘ was so popular with the working class she soon started to sell larger and larger quantities. She worked her way up and moved her business to London where she soon became the favoured supplier of nearly all the London restaurants and hotels. She was able to acquire watercress farms in Hampshire and Surrey making her the biggest owner of watercress farms in Europe. But even when she became part of a well-to-do class, she remained to work at her Covent Garden stall for over 50 years.
\nSteve – who you might remember from last weeks post<\/a> – explained that Eliza founded the James & Son company and trade marked the name Vitacress, the name Vitacress was then sold on to Malcolm Isaac who founded Vitacress Salads which is the name of the company today. Eliza’s Hampshire farms are still producing watercress to this day and are still a part of Vitacress. The farm I visited was one of the original farms and made me think about Eliza James and her hard work. I think she deserved her title and isn’t it just one of the most romantic stories of a working class woman trying to build an emporium out of watercress, to do well by herself and her family.
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The stream that feeds the watercress beds<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Baby cress<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
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Steve and his Poor Man’s bread from previous post<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

As promised earlier this week here I am with my watercress and trout pie. Spring has been dreadfully cold and rainy and although I am longing for crisp green salads a pie is now very much needed to warm the spirits.
\nWith my last bit of watercress from the farm in Hampshire I opted to bake a silky smooth fish pie. The river that feeds the watercress beds in Hampshire is full of brown trout so when I was at my fishmonger I opted for trout. With my only option being Steelhead trout today, the meat resembling more that of a salmon though less strong tasting and more delicate. I don’t care for salmon at all and avoid it where I can, unless cured, I do like salmon cured..
\nWater is so very important to watercress, it has to be clean spring water. The watercress leaves and stalks seem to be holding the water tightly, hanging on to all the goodness is has to offer.<\/p>\n

Thank you Steve for showing me around, it was lovely meeting you!<\/p>\n

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What do you need<\/b>
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\nFor the filling<\/b><\/p>\n