My Childhood and Veggie Preferences
My journey with vegetables began in the Midwestern United States, where I was born in Iowa and raised in Minnesota. While my favorite vegetable as a child was sweet corn, my preferences have evolved over the years. Decades later, my taste for certain vegetables remains strong, but my methods of preparation have clearly changed for the better.
Sweet Corn: A Childhood Favorite
When I was young, sweet corn was the star of the vegetable garden in our backyard. Iowa, the largest corn-producing state in the U.S., played a significant role in my upbringing. My parents planted a small garden, and amidst the variety of produce they cultivated, there was always a section dedicated to growing stalks of sweet corn. The tradition and joy of picking fresh corn as a family is something that has stayed with me till today.
In my experience, sweet corn can sometimes be overcooked, making it lose its natural sweetness and crunch. A quick and simple cooking process is optimal, often requiring no more than a minute once the water begins to boil. Consuming it fresh from the garden or the grill adds an unmatched flavor to it.
Tomatoes and Timeless Favorites
When it comes to tomatoes, even after 60 years, they remain a cornerstone of my culinary preferences. Whether they are fresh or canned, tomatoes can transform a meal into a memorable one. I find that spinach is just as versatile and delicious. Whether used in omelets, salads, creamed dishes, seasoned quiches, or sandwiches, spinach never fails to bring a delightful taste to any dish.
a.e. Gourmand's Journey
As a child, I had my favorites, including sweet corn, peas, and Brussels sprouts. However, there were vegetables I simply could not stomach, such as spinach and broccoli. This may have been due in part to my mother’s cooking style. Now, as a vegetarian with a more varied palate, I have found that most vegetables do not fare well when boiled. But corn still stands tall, even among those who have experimented with different culinary techniques. Some vegetables have made their way to the top of my list, including broccoli and cauliflower.
Lady Finger and Peas
Lady fingers, or okra, remain one of my top vegetable choices to this day. They are versatile and can be prepared in numerous ways, from grilling to sautéing. On the other side of the spectrum, potatoes were the only vegetable I would eat as a young child. My taste buds gradually expanded, and by the time I was in my teens, I was accepting peas along with a few more varieties.
Grilled Green Beans
Green beans used to be a staple of my mother’s dinner table, and I truly enjoyed them. However, the abundance of butter often made them slick, and despite this, I was still a big fan. A grilled or lightly sautéed version of green beans would result in a much more palatable experience. The key to a delicious vegetable preparation is often a well-executed cooking method that complements the natural flavors of the ingredient.