Expanding Our Vegetable Options

Two months ago a very fortunate thing happened. Farmer Paul and I met Graham Kerr – The Galloping Gourmet. Thanks to a mutual friend and impeccable timing, we spent a very enjoyable lunch hour talking with Graham and he shared with us his excitement about his upcoming book which is completely focused on vegetables.

And, during the one hour we spent with him, Graham was able to do something I have not managed in almost twenty years of marriage – he convinced Farmer Paul to try brussels sprouts. He told him that, when cooked properly, sprouts are delicious. He convinced him that they’re not mini-cabbages. He made Paul promise to try them.

And so, Paul tried them tonight.

To put this in proper perspective, you must realize that twenty years ago, during our first years of marriage, I was shocked to discover that there was one – yes, ONE green vegetable that Paul would eat. Green Beans. Cooked southern style – that is to say, slow boiled with bacon until very, very tender. That’s it. (Unless you count an occasional salad….a very occasional salad.)

Slowly over the years, my cooking skills and his trust in these skills has persuaded him to try numerous other veggies. He now counts a multitude of green vegetables as completely enjoyable and welcome at the dinner table. And this enjoyment seems to inspire the kiddos to eat their veggies too. In fact, the whole family eagerly looks forward to asparagus, broccoli and big servings of salad all summer long.

And, happily, as of tonight, brussels sprouts are added to the mix. Cause Graham was right, and Farmer Paul does like them!

Grilled to deliciousness

We joined the lovely Anna and her family for dinner yesterday, and it was a day that was made for grilling. And we did.

In fact, we grilled everything, starting with the appetizer. Asparagus wrapped with pancetta and grilled to deliciousness.

This is one of those dishes that makes me lie. If I tell the kids they won’t like something, they keep pestering me until its either gone or I give in. So I lie. I have learned that if I tell them something has alcohol in it, they don’t bug me as much since they know they can’t have alcohol.

However, my kids are not stupid, and I knew that if I used that excuse with the asparagus, it wouldn’t take them anytime at all to see through it.

So I just didn’t tell them when it was ready, and saved it all for the adults.

And if this makes me a bad parent, well, I’m in good company.

‘Cause Anna didn’t tell her kids about it either.

Peas and Potatoes in White Sauce

Another delicious meal from our garden (except for the sausage). This was a nice, quick, summery dish that I grew up eating. New potatoes and fresh peas in a light white sauce. Add a garden-fresh salad and a couple of cranks of pepper and I’m good to go!

There’s really no recipe here, Dad said that Grandma used to put fresh mint in with the peas and potatoes, but I’m having trouble imagining that flavor combination. Maybe I’ll test it next time…maybe.

Farmer Paul and I did have a disagreement about the peas though. Growing up, the peas in this dish were shelled. But when Farmer Paul saw me shelling these peas, he got quite upset that I was “sending the best part of the pea to the compost pile.” So, instead, I used those peas in the salad, picked more peas from the garden, cut them in half and added them to the boiling potatoes during the last minute of cooking time. And it was a good decision. They were so sweet and tender.

Like me.