100 new foods

Mushrooms

Mushrooms

Apologies in advance for the long-winded discussion but mushrooms were a 2-for-1 special this week. As in two preparations tested: raw vs. cooked. Raw didn’t go over so well, but we all learned that when foods are prepared differently, you might end up liking them. Mushrooms went from most hated to most loved in the flash of a pan. Amazing what heat, olive oil, and a little salt can do.

EMMA: What are those?

LAUREN: Mushrooms?

EMMA: Smells good right? What do they look like?

LAUREN: I got a little plant. They look like flowers that lost all of their petals.

ME: Such a good description!

EMMA: This one is broken.

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100 new foods

Alfalfa sprouts

Alfalfa Sprouts

Since last week’s bean sprouts were such a big hit, I thought we’d try another sprout-related veggie. Enter radish and clover alfalfa sprouts. Aside from the disagreement about whether we were dealing with Brussels sprouts or alfalfa sprouts, I’d say that we had a productive conversation. And we even got a long-term taker, Emma loved them.

ME: What are these?

LAUREN: Brussels sprouts.

ME: Actually they’re not.

LAUREN: Actually they are.

ME: Actually they’re not.

LAUREN: Uh, they are.

EMMA: Can I get a cool one?

ME: These are alfalfa sprouts.

LAUREN: Yeah, they’re Brussels sprouts.

ME: Um actually they’re not.

LAUREN: Oh yeah they are.

ME: They’re the little sprouts that make radishes and clovers. What do they look like and feel like and all of that?

EMMA: Mmmmm I love them.

ME: You love that?

SAM: Brussels sprouts.

LAUREN: That’s actually spicy.

ME: They taste like Brussels sprouts? What do they look like in your hand?

SAM: Brussels sprouts.

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100 new foods

Bean sprouts

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I’m shocked that bean sprouts went over so well this week. I bought them on impulse when a trip to Whole Foods yielded nothing out of the ordinary for our 52-week challenge. Hard to believe, but we’re 40 weeks into our challenge. Meaning 40 new fruits and vegetables under our belts, making it slim pickings when I head to the grocery store. But bean sprouts were new, and as much as their bland color and flavor doesn’t appeal to me, the kids shared a different opinion. They were hands down the most well-received vegetable in our challenge to date.

ME: What are these?

LAUREN: Onions?

EMMA: A kind of turkey.

ME: Yeah it kind of does look like the turkey gobbler.

ME: What does it smell like?

LAUREN: Emma ate all of hers.

EMMA: More.

LAUREN: More for me too.

ME: Slow down guys, you’re not supposed to eat it yet.

ME: It kind of smells like water to me. What about you Lauren?

LAUREN: I didn’t smell it yet. Wait, what are these mommy? I want more.

ME: Wow, you guys are fighting over them. You can each have your own bowls, I have a huge bag of them.

ME: These are called bean sprouts.

LAUREN: Oooh, I love bean sprouts!

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100 new foods

Persimmon

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I love persimmon. It borders on obsession. Apparently they eat these things like pears in Japan, they’re everywhere. For whatever reason they haven’t taken off in North America, but it’s not because of the taste, have you tried one before?

My favorite are the hard round Fuyu, although I’ll sometimes go for the bigger, softer Hachiya and eat the pulp with a spoon. Stir it into yogurt or spread it on toast like jam. It has a faint cinnamon flavor that I just can’t get enough of. I have no idea why the kids didn’t like persimmon – possibly because I admitted that it smells like skin. Which it does. Lesson learned – don’t tell your kids that something smells like skin and expect them to eat it. But despite it’s odd smell, the flavor of persimmon will keep you coming back for more.

ME: OK guys, I have a special fruit for us. What is this?

LAUREN: A tomato.

EMMA: It looks like Christmas.

ME: Yeah it does, it looks kind of festive, doesn’t it.

EMMA: I want to try it.

LAUREN: Me first. It’s cold. It’s smooth. It doesn’t make a sound when you shake it.

ME: Those are all good descriptions. Can Emma touch it?

EMMA: It’s scratchy.

ME: Yeah, those leaves are a little scratchy aren’t they?

ME: Do you want to smell it?

EMMA: No smell.

ME: Yeah, it doesn’t really have a smell does it?

ME: Sam, what do you think?

SAM: (Whining, clearly not in the mood for this today)

ME: What’s it going to look like on the inside? And it’s called a persimmon by the way.

SAM: I don’t want to see it.

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100 new foods

Pomegranate

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We’re heading into December, and for me that means a lot of things – baking (fruitcake, don’t knock it), the holiday ham and boatloads of mandarin oranges. But there’s another supporting cast member that gets its fair share of attention: pomegranates. Who can resist? The gemlike seeds are so pretty, they make every dish a celebration. Thankfully pomegranate was a hit with the kids, so we’ll see much more of it this year.

ME: Who’s ready for this one?

EMMA: Me!

ME: What is this?

LAUREN: I forgot.

ME: Emma?

EMMA: Um, a Jessica!

ME: Silly girl. Who wants to hold one of the seeds in their hand? It’s beautiful right? It’s like a jeweled fruit. See? You can just open it like this.

LAUREN: Can I try?

ME: Yeah, I’ll give you a whole cluster to work on. What do they look like, these little seeds?

SAM: Doesn’t it look like a jewel?

ME: Yeah, what kind of jewel is red?

LAUREN: A gem?

LAUREN: A diamond?

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