By Emi Suzuki

Our family loves to host kids at the farm. For decades, Uncle Dave would lead tours for schools from across Oahu. At the peak of these tours, he estimates he met with 3000+ keikis in one year. We believe these early experiences for kids to see where their food comes from and to connect with the land is very important and we hope to be able to host tours again for keikis and the community in the near future.

Many keikis who came to our farm were not familiar with watercress. This recipe is a great gateway for kids to enjoy watercress and vegetables. It is basically a ranch dip with some watercress tucked into it for both color (and shhh...nutrition!) and will turn even the pickiest of eaters into watercress and vegetable lovers!


  • 1 (8oz) block cream cheese, softened--reduced fat cream cheese works fine, but always use Philadelphia Cream Cheese brand
  • 1 teaspoon Dijon mustard (we like Maille brand)
  • 1/4 teaspoon onion powder
  • 2-3 Tablespoons milk
  • Freshly ground pepper
  • Garlic salt to taste
  • 1-2 C Sumida Farm watercress minced — use the whole watercress, including the stem, as it adds a great crunch and should never be wasted!


In a bowl, combine the first five ingredients and mix well.  Gently fold in the watercress.  Great with carrot and celery sticks, cucumbers, radishes, as well as crackers and potato chips. We also love eating with ulu and taro chips!

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