Thursday 9 February 2012

Crimes against vegetables

I like to think of myself as a pretty laid back person and gardener. At least that's the delusion I live under. However, some travesties require reporting, especially crimes against vegetables.

How so you might ask? Well, I'll tell you. I'm not a vegetarian, I was vegetarian in my 'youth'. I lasted 12 years, then I absentmindly married a farmer.

I first tasted local lamb when marooned on the tiny island of Oronsay (by Colonsay), after a day of dosing 500 sheep, (farmers wives lead very glamourous lives dont' you know).

So, when offered tea at 10pm, after a 12 hour day on the farm, with only a packet of crisps as an appetiser, a leg of local lamb was plonked on the table. With only a pinch of carrots and a tiny tattie offering as a side dish (beautifully cooked I might add), it appeared my (ex) husband had forgotten to mention my vegetarian tendencies. Ravenous, I tried the meat, never in my life had meat tasted so good, ok I was half starved, delirious, heady from the smell of the 'fank', but it was probably the first time in my life, I tasted 'real' meat.

Never looked back since. I love eating meat, fish and poultry, whenever possible we buy local and 'happy' meat. Tastes better, no brainier really, for us anyway. We probably eat less, due to cost, but I'd rather have taste than quantity. Anyway, as always, I digress, back to travesties against vegetables.

Why, when someone nurtures and grows a fine sweet carrot, or a gorgeously tight broccoli spear, nurtures a noble tattie, why oh why do the serve them up with an amazing meal, mushy? Boiled to within an inch of their short lives. That IS a travesty and a serious crime against vegetable kind.

I hope to blazes, my poor departed, squishy side dish, was not locally grown. Imagine the struggle it's had in the Orkney climate, to grow and flourish, only to be robbed of its glory by too long boiling in salted water.

There should be vegetable police, protecting their honour. I might even sign up.

No vegetable should suffer at the hands of a negligent cook.

14 comments:

  1. Amen. The fresher the better. And not too much salt either.

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  2. I agree, up to a point. I mean how could I have sprouts mashed with butter, if they weren't soft. And I love mashed sprouts, I can't help it!

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  3. Hear hear!! I thought it was just my parents who had the horrible habit of cooking all the juice out of veggies, the water's green when they're done and it's just moosh left. Horridly unappetizing. Turned me right off vegetables when I was young. Now the most I ever do is steam them in retaliation.

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  4. My nan not only boiled cabbage until it was mushy she also added bi carb to keep it green and finally kill off any lingering vitamins!!!!!

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  5. Fran - oh dear. Killing off lingering vitamins is not great. My grannie was the same. A generational thing I think.

    Marguerite - steaming them is gorgeous! Moosh is not appetizing you're so right.

    Anne - mashed sprouts is not something I've tried - might give that a go - had them puree'd once with nutmeg which was lovely too. Mashed neeps, tatties and even roots are fine, I have no objection to mashing. Mashed potatoes are the food of the gods. But, veggies that mash in your fingers you're right are not great.

    Richard how very true - I have to confess the saltiness of the veggies in question was not tasted - when a carrot is spongy and brocolli turns to mush, call me old fashioned (I'm old fashioned) I didn't eat them. Tatties were well seasoned but had the tang of having sat around for a long time - like a baked potato left in the oven all day - they get that odd tangy which doesn't inspire.

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  6. The smell of boiled (to pulp) cabbage at school put me off it for a long time. totally agree about the happy meat, although we eat less fish than we did. Can't watch one of these documentaries about over fishing without feeling GUILTY!

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  7. Janet I hear what you're saying absolutley! We tend to eat a fair bit of herring, mackeral and other more sustainable fish and shellfish too - having joined hugh's fish fight and hearing all the other things on the news I'm with you there. We support as much as we can locally - as you know up here the fish is awesome.

    However, I do like haddock and chips but tend to limit this a bit for special treats, you cannae beat a really good fish supper.

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    1. Having watched HfFW promoting pollock, I asked for it in the local fish shop. "What's pollock?" she said.....

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    2. Oh dear Janet - its not Jolly's then?

      It amazed me when I could buy crab from up here, in North Lincs at new year - in Asda (£2.50 each!!!!!) but I don't think we often see 'whole' partans up here. I do feel your pain.

      Did you want to reply to her....... 'A bit like a pillick.......'

      Its a tough one - I fancy getting a boat..........

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  8. I totally agree with you on the veg! It's shocking - no wonder so many people think they dont like veg! Btw I've TAGGED you, come see if you wanna join in :)

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    1. Totally astra - I love veg I think its cruel to expect them to taste good after torture - I'll pop over and have a peek!

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  9. It took me a while to get my head around the fact that veg should be a little crunchy and not mushy. I was so used to eating veg that way since i was young that i knew no different, but now i do!

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    1. Nice to see you Dannie - I know me too I was brought up with normal 'soft' veggies and got slowly used to them differently.

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  10. I love (most) of my veg roasted. Oh, so very good. Even broccoli.

    With your mashed potatoes, do you add sour cream too or just butter?

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