Larding Up the Garden

Posted by The Editorial Desk / Monday, September 14th, 2009

I’m actually a big vegetable lover.

I’ve dabbled in vegetarianism (took up the mantle for six months after exploring an anti-animal cruelty installation while in graduate school). To this day, my cooking still relies heavily on a solid foundation of produce (go-to contributors include smashed garlic, sauteed onions, minced mushrooms, blistered peppers and slow-simmered beans).

Over the weekend, NPR host Lynn Neary and food writer T. Susan Chang delved into the world of hard-to-love vegetables, touching on taboo comestibles like okra (love the stuff, but have never tried to make at home) and beets (another dish I enjoy, but only at the hands of a capable chef).

I was particularly intrigued by Chang’s advocacy of the “add bacon” philosophy:

In this era of “sneaky chefs” (another vegetable-masking program Chang endorses), it seems somewhat juvenile to dilute healthful foodstuffs (beets) with fattening camouflage (chocolate cake).

How do you feel about these types of “ends justify the means” cooking strategies? What sweeteners/additives, if any, do you use to weave otherwise unwelcome vegetables into your dining routine?

–Warren

Tags: cooking, Gut Check, Northern Virginia Magazine, NPR, vegetables, Warren Rojas