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Re: Hello/now vegetables

Auralie: I think much of my distaste of veggies is more of an
experiential thing...a defiance of my father's willful cruelty...there
weren't many things I could control in my life as a kid but what I put
into my mouth certainly was one of them...As an adult, I know this is an
insane reason to not like veggies and I do still upon occasion relent
and try something I am sure I have always hated. You'd be happy to know
that my son has quite convinced my of how yummy fresh spinach is and now
I eat it all the time! I think as time goes by and I can learn to
associate certain foods with more pleasant experiences, I will probably
learn to like them better. For many people, food isn't just about
food...it's about emotions, and unfortunately learning to disconnect
those associations is easier said than done. :-)

Melody, IA (Z 5/4)

"The most beautiful thing we can experience is the mysterious."    
--Albert Einstein

 --- On Sat 03/15,  < Aplfgcnys@aol.com > wrote:
From:  [mailto: Aplfgcnys@aol.com]
To: gardenchat@hort.net
Date: Sat, 15 Mar 2003 15:28:02 EST
Subject: Re: [CHAT] Hello/now vegetables

I think it's really surprising, and more than a bit sad, that so many of you 
good gardeners don't seem to like garden produce.  

As for cooking methods, there are so many good, easy and nutritious ways.  
For starters, firm veggies like asparagus, broccoli, cauliflower, Brussels 
sprouts, snow peas, green beans, etc. are delicious just blanched in boiling 
water for just a few minutes until crisp-tender and dressed with a bit of 
olive oil and lemon juice and garlic.  

A special treat for us is roasted vegetables, which take a bit more time to 
cut into bite-sized pieces.  Heat a flat pan containing a small amount of 
olive oil, Kosher salt and dried marjoram in a 450 degree oven.  Put the 
firmest veggies, like carrots, turnips, rutabagas, or sweet potatoes in 
first.  Plan your sequence and add each vegetable, stirring to coat with the 
oil, as it is cut up.  Onions, sweet peppers, mushrooms, snow peas, green 
beans, squash all are good roasted.  I usually combine four or five kinds, 
ending with the tenderist, like snow peas.  The whole process may take 20 
minutes to half an hour, but they are soooo good.

And then there are stir-fries.  Almost any combination of vegetables with or 
without a small amount of meat may be cooked quickly in a wok or large 
skillet.  I use lemon juice and canned chicken broth thickened with 
cornstarch or Wondra flour for the sauce, but soy sauce is more conventional. 
 As you can see, we avoid even the butter - I only use butter to make 
Christmas candy, though I would still enjoy it.  

This is the weekend to plant peas, and the garden here is still covered with 
about six inches of hard-packed snow.  At least I can dream.  Fresh 
vegetables from the garden are a real joy - sorry not everyone appreciates 
them.               Auralie

In a message dated 03/15/2003 1:22:57 AM Eastern Standard Time, 
mtalt@hort.net writes:

> Aw come on, Jim....turnips and rutabagas AND parsnips are yummy when
> they are harvested before they get too mature and prepared properly. 
> I think that steamed until just right but not overdone, with a touch
> of butter, salt and pepper and all veggies are much more than 'more
> or less edible'...they're durn good.  About the only veg I boil is
> potatoes and then only if I want to make gravy - generally steam them
> too.
> For some reason - maybe because they used tough, old specimens -
> people used to boil the heck out of just about every veg....turning
> most of them into inedible messes.  Might also be they just didn't
> know about steaming as opposed to boiling.  This practice still goes
> on, but not so much anymore I think with all the oriental cuisines
> now available in the US, most of which seem veggie based to me - and
> most of which rely on steaming as the cooking process.
> David, you must have come from a 'boil it to death' family....too bad
> it turned you against things like Brussels sprouts, which, if fresh,
> young and steamed until just tender (about 12 - 15 minutes) are sweet
> and don't even need added butter and seasonings to melt in your
> mouth, but a touch of 'extras' makes them even better.
> Try a little marjoram in your lima beans - just a touch - with
> butter, salt and pepper...
> Marge Talt, zone 7 Maryland
> mtalt@hort.net
> Editor:  Gardening in Shade
> -----------------------------------------------
> ----------
> >From: Island Jim <jsinger@igc.org>
> >
> >amazing that vegetables should engender any kind of passion. aside
> from a 
> >few dozen indian entrees, vegetables are just, well, vegetables as
> near as 
> >i can tell. all of them cooked al dente and dressed with a drizzle
> of sweet 
> >butter and white pepper, thank you, are more or less edible. all of
> them, 
> >that is, except turnips, parsnips, and rutabagas--the existence of
> which 
> >confirm the notion that god has a malicious sense of humor.
> >
> >
> >At 06:16 PM 3/14/03 -0600, you wrote:
> >>NO NO-- I am with Zem.... Fresh from my garden..yummy!
> >>
> >>Try adding some sauce (cheese or hollandaise) that is what I do
> for the
> >>picky folks that come here.
> >>
> >>And yes, I like all veggies..including lima beans...
> >>
> >>Donna

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