In the quest to encourage picky eaters to embrace a variety of vegetables, the garden offers another secret weapon: the fresh, raw taste of just-picked produce. Often, vegetables eaten straight from the plant can be a revelation in flavor and texture compared to their cooked counterparts. Many find that raw veggies have a delightful crunch and a natural sweetness that cooking can sometimes diminish. For a hesitant eater, the experience of washing a vegetable and eating it right off the plant can be a game-changer.
For some, the texture of certain vegetables can be a barrier. In these cases, peeling can transform an otherwise tough and unappealing vegetable into something much more palatable. The act of peeling, slicing, or chopping can also be a fun, engaging activity, further building the connection between the gardener and the food.
My personal experience with turnips illustrates this beautifully. For years, I thought I detested turnips, having only been exposed to them boiled. But they are wonderful raw and thinly sliced! And it was only after experimenting with roasting them in the broiler, adding a splash of sesame oil, soy sauce, and a dash of salt and pepper, that I discovered their true potential as a cooked vegetable. The result was a dish worthy of a fine dining experience, completely overturning my previous aversion.
This revelation highlights a broader truth in the journey of expanding one’s palate: preparation is key. The same vegetable can take on entirely different characteristics based on how it’s cooked. Encouraging picky eaters to be part of the cooking process, experimenting with different methods and seasonings, can lead to surprising and delightful discoveries.
By starting with the raw, natural flavors of garden-fresh vegetables and being open to exploring different ways of preparing them, picky eaters can slowly but surely broaden their culinary horizons. These aren’t your PawPaw’s recipes. Look at the brussel sprout, currently enjoying a fine dining renaissance in the world at this moment with glazes and fire-roasted gourmet treatment. The garden is not just a source of food, it’s a playground for exploration and sensory discovery, where your next favorite vegetable might just be dug up. I’d be happy to talk picky eaters, feel free to swing by The Gathering Garden in Mount Gilead at the corner of W Allenton St and School St, if you want to discuss gardening with us, you can find out more about or workdays on our facebook page.
In these weekly columns, I will share the science of gardening and so many more interesting tidbits. Check back here every week for tailored Montgomery County garden advice, sharing our garden updates, and more.
Let’s grow together!
This article was originally published in the Montgomery Herald and is reused here with permission by Mary Poplin.