So do they also refer to carrots as carrotroots?
I went into the list expecting there to be nothing I would check. Then I saw the bean sprouts. Blech! They taste like soil. I don’t understand why anybody likes them. There are tons of other things you can sprout that taste yummy - why choose beans?
Also found myself clicking on Beets and okra. I only like beets when they are marinated beyond the point of recognition, and okra when it’s breaded and fried. Honesty compels me to admit I really don’t like those two, I just eat them when all the flavor has been hidden.
Does anyone eat carrot greens? Beet greens are a thing. (And the best ones have been bred into chard.)
This poll is missing the only vegetable I actively loathe which is butternut squash. I couldn’t pick pumpkin/squash because I like pumpkin, acorn, spaghetti and other squashes. But butternut squash is the most baby food tasting vegetable there is.
I did also pick Kale- I don’t hate Kale but it stands out as something where I’d rather have spinach in nearly every scenario.
I slice it and add apple slices, butter, and a little brown sugar. The apples should be sour, and gold their shake when they cook. It’s delicious.
I was an incredibly picky eater as a kid. The only time my folks didn’t tell me to stop being so picky was when I mentioned once in middle school that at dinner at a friend’s house I didn’t like the veggies - lima beans. Both folks immediately confessed they hated lima beans, too. No wonder I’d never had them before!!
Kale is evil.
Okra can’t be deslimed. It’s disgusting. I can’t even tell you what it tastes like because every time I tried it I was so revulsed by the slime that it could taste like all my favorite foods combined and I still wouldn’t notice.
I will only eat 13 things on that list. I will eat pumpkins but not any sort of squash.
I have to assume you’ve never had Portuguese Kale Soup.
They’re edible, raw or cooked. Don’t seem to be very commonly eaten, though.
Pumpkins are a sort of squash.
That looks to me like a sausage and potato soup with some kale in it. I can’t imagine it tastes much like kale.
This seems like a good moment to mention a fantastic book that I enjoy working with - “The Vegetarian Flavor Bible - The essential guide to culinary creativity with vegetables, fruits, grains, legumes, nuts, seeds, and more, based on the wisdom of leading American chefs”, by Karen Page.
Chapter 3, ‘Vegetarian Flavor Matchmaking’, is a comprehensive guide to pairings and flavour affinities of vegetables. When I say ‘comprehensive’, I mean it goes from A to Z from page 86 to 548. It’s an ideal resource when the grocers are out of a key ingredient, or when someone is coming to dinner and you know they hate sweet potatoes…
Sort of, but not really. Cucurbita Peto is pumpkin, and closely related to squash. Then there are squash-type pumpkins, curcurbita maxima. If you’d ever been to a State Fair you would know that the Squash-type pumpkins are the ones that get to be thousands of pounds, in fact, this year a new world record was set. The true pumpkins max out at around 250lbs.
True pumpkins are also sweeter, and much nicer in a pie.
Unlike some, I do like okra. Texture is usually important to me, but okra’s texture doesn’t bother me, and the taste is excellent. Especially in gumbo. Mmm, gumbo.
There are several I don’t like, but brussels sprouts are the worst. I’m with @InternetLegend’s husband–they’re awful things. I too have heard that today’s brussell sprouts (note the abbreviation BS) are not the same as they used to be. I dunno; they still smell awful!
Pumpkins are a fruit.
Most of the best vegetables are fruits. Pumpkins, squash, tomatoes, cucumbers, heck, even sugar snap peas.
There are things called pumpkins that are cucurbita pepo, things called pumpkins that are c. moschata, and things called pumpkins that are c. maxima. There are also things called squash that are c. pepo, things called squash that are c. moschata, and things called squash that are c. maxima.
Acorn squashes, for instance, are pepo; so are delicata and spaghetti squashes; and so are New England Pie pumpkin and Baby Pam and Connecticut Field pumpkin, and the little ornamental pumpkins, and some of the large ones. Butternut squash are moschata, and so is Long Island Cheese pumpkin, and most of the canned pumpkin on store shelves. Hubbard and Kabocha and Buttercup squashes are maxima, and so is Big Max pumpkin, and the Atlantic Giant which wins size contests.
There really isn’t any nice neat line.
ETA: and yes, I’ve been to a State Fair. More than once. Some county ones, also.
I thought the butternut squash was a hybrid of Hubbard and gooseneck squashes.
So I’m surprised Hubbard is a different species.
Well, let’s see. The Fedco catalog – generally pretty careful about such things – says butternuts, Waltham included, are moschata; and that Hubbard is maxima.
Johnny’s Selected Seeds agrees.
So does Seed Savers Exchange, who certainly ought to know.
Maybe The News Leader screwed it up?
Maybe Mr. Leggett messed up his hand pollination, and thought he crossed differently than he had?
– I had to look up gooseneck squash; but that’s apparently the yellow crookneck types. Which are pepo; neither moschata nor maxima.
Fedco says crossing is very frequent between cultivars of the same species but doesn’t happen across them. Maybe they’re wrong about that.
ETA: Seed Savers says Waltham butternut was developed by Professor Robert Young of the Massachusetts Agricultural Experiment Station in Waltham. Fedco agrees and adds that it’s a cross of New Hampshire Butternut with a neckless moschata from Turkey. New Hampshire Butternut they say is a 1956 Yaeger/Meader development.
Maybe the News Leader says ‘so the legend goes’ because they know it isn’t fact?
ETA: nm, I was able to actually ETA it.