What's happened to vegetables?

[classic33]

[QUOTE 4996098, member: 43827"]Especially if you eat too many vegetables.

I'm a great believer in eating the vegetables that are in season, and enjoy them a lot. Not other people's seasons but ours. I had lamb stew for the evening meal tonight with potatoes, leeks, carrots and onions - beautiful.

I do try keeping up with the latest vegetable fashions, but I feel there is a great deal of "emperor's new clothes" about them. A bit like modern bottled beers with hints of strawberries, peaches, garlic and Fishermens' Friend.[/QUOTE]
Spuds are still spuds, the same with Onions, cabbage, sprouts, dillisk, to name but a few.

The push of fashion foods has eased over recent years though. I mean where do "Baby Carrots" come from?

 

[hopless500]

I don't know what you're buying as Cavolo Nero but black cabbage is sweeter, softer, tighter, darker and less curly than kale.

I buy seeds. It's a brassica and classified as kale but as with many things other names get used, ie black cabbage....from the RHS...
RHS June gardening advice: time to grow kale

Cavalo 'Nero di Toscana'
Picture: Marianne Majerus

7:00AM BST 06 Jun 2015

Early June is the perfect time to sow kale from seed - here are some tips to make sure you get the perfect crop
Early June is an ideal time to start a crop of kale from seed – they should make reasonable-sized plants by the end of summer and will over winter.

Whatever its newfound status as a superfood, kale is an old-fashioned vegetable with a good deal of modern-day versatility. It can be relied upon to produce greens after even the harshest of winters.

 

[raleighnut]

Sprouting Broccoli (Purple or other) steamed with Butter, Garlic and Anchovies.

Works well cooking Asparagus this way too.

 

[srw]

mean where do "Baby Carrots" come from?

The ground.

 

[hopless500]

[QUOTE 4996315, member: 259"]kale's brill. It's almost indestructible. We grow cavolo nero and curly kale. The sprouts from cavolo nero in March and April are smashing.[/QUOTE]
Fab isn't it. Easy and hardy and tasty

 

[jefmcg]

Broccoli is dung, the dullard of the veg world.

You're probably a supertaster then.

 

[hopless500]

Sprouting Broccoli (Purple or other) steamed with Butter, Garlic and Anchovies.

Works well cooking Asparagus this way too.

takes note for next asparagus season

 

[hopless500]

Kale

Give me a nice pointy cabbage any day

I just love brassicas full stop (although the sprout epiphany only occurred 3 or 4 Christmases ago).

 

[vickster]

I just love brassicas full stop (although the sprout epiphany only occurred 3 or 4 Christmases ago).

I don't mind brocolli but it doesn't much like me affectionately known as the farty vegetable

 

[Fnaar]

I love all veg except raw celery.

 

[MossCommuter]

[QUOTE 4996315, member: 259"]It's almost indestructible.[/QUOTE]
Even in the alimentary canal

 

[jefmcg]

Even in the alimentary canal

Well that's good for you too.

 

[theclaud]

You're probably a supertaster then.

Oh gawd. We'll never hear the end of this in the Beer thread!

 

[raleighnut]

takes note for next asparagus season

You don't use a lot, just 1 clove of garlic (2 if they're little uns) and 2-3 Anchovy fillets gently fried in a 'knob' of butter, add a splash of boiling water and then the veg. lid on and give it a good shake then cook til 'Al Dente'

 

[User482]

[QUOTE 4996315, member: 259"]kale's brill. It's almost indestructible. We grow cavolo nero and curly kale. The sprouts from cavolo nero in March and April are smashing.[/QUOTE]
What about caterpillars? I gave up on brassicas after all my efforts were savaged by cabbage whites, but I don't think I tried growing kale.