Re: Hello/now vegetables

Now wait just a dang nabit minute Auralie!  I like virtually all veggies 
but those are the two that I just don't care for.  Lima beans and 
brussel sprouts.  I'm waiting for Marge to come out west for a visit and 
she can prepare them the way they are supposed to be prepared...I'm sure 
they're *gulp* better!    

DF

Aplfgcnys@aol.com wrote:

>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
>>>>        
>>>>
>
>---------------------------------------------------------------------
>To sign-off this list, send email to majordomo@hort.net with the
>message text UNSUBSCRIBE GARDENCHAT

---------------------------------------------------------------------
To sign-off this list, send email to majordomo@hort.net with the
message text UNSUBSCRIBE GARDENCHAT
Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index