I revel in farmer’s markets, in the shapes and colours of fresh produce. Asparagus whispers my name tenderly in the early spring. The fragrance of fresh dill can make me swoon. Show me a molehill of pumpkins and I dream of a mountain of pumpkin pies. I get a little giddy, and always end up taking home more than I can possibly eat. Even a well-stocked produce department in a grocery store can set me scheming.
But it wasn’t always that way. As a child, my vegetable choices were potatoes, and potatoes. I could be persuaded to eat broccoli, green beans sometimes, and carrots if my mom put sugar on them. Oh, and com-on-the-cob, of course, but that was more like Having Fun than Eating Vegetables. The list of vegetables I wouldn’t touch was longer than my arm. Zucchini, brussel sprouts, celery, spinach? Yuck, gross, ptooey. I could push lettuce around my plate indefinitely.
Now I am a Grownup, and I like vegetables more and more. Especially now that I make a point of eating fresh produce. I’ve learned to like vegetables for themselves, by themselves…steamed, tender, and lightly seasoned to release their inherent goodness. I’ve learned to appreciate produce in season, to find ingenious uses for zucchini when they overrun us every August. But I also relish that exquisite thrill of the first imported strawberry or asparagus, arriving here just when winter is about to drag off my soul in its icy clutches.
The following recipes suggest many ways to enjoy vegetables; some simply, by themselves with a pinch of seasoning, or partnered with other vegetables and dressed up in a sauce. One of the great pleasures of vegetarian dining is sitting down to a medley of fresh vegetables in season. It’s almost a form of meditation to reclaim that simple pleasure; to savour the colour and crunch of vegetables, briefly sautéed or lightly steamed or just as is. Try a squeeze of lemon juice, a hint of garlic, and a cooked grain on the side with a splash of tamari. On particularly stressful days, a meal like this is exactly what I need to bring my mood up and my frazzle-level down. Nothing out of a box, nothing instant, no added colours or preservatives. Just good taste from food that’s good for you. Pretty impressive, from someone who used to hate vegetables worse than homework