100 new foods

Abate Fetel pears

Abate_fetel_pears_FeedMeDearly

I found these Abate Fetel Pears at Whole Foods and wanted to give them a try. The name alone makes it sample-worthy, but it has the most beautiful green and blush pink color. I usually like to buy locally-grown produce, and these ones are from imported from Italy, but I had a feeling that the kids would love this week’s investigation. And in the process, I’ve found my new favorite pear. If you can find this variety, make sure to give it a try – it’s juicy and really flavorful. 

ME: OK, do you know what the mystery food is?

LAUREN: I want to see it! [gasp] Oh yeah! I really wanted to try that one.

ME: Look how pretty it is.

LAUREN: It’s so pretty. Can I hold it?

ME: Yeah. It’s kind of like pink on one side…

LAUREN: Yeah! It feels weird too.

ME: Yeah, it feels a little gritty doesn’t it?

ME: Well, that’s why we touch things and explore things, right?

LAUREN: It feels like it’s been rolled in dirt.

ME: [laughing] Rolled in dirt – that’s a funny one.

EMMA: Ooo…

ME:  Can I have it, Emma?

LAUREN: Can I feel it again? It feels kind of cool.

ME: Yeah, you can feel it one more time.

SAM: UGH.  Yuck.
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100 new foods

Spinach

spinach_FeedMeDearly

If there is a variety of spinach to introduce to your kids, this is the one. Straight from the farm, it was crunchy, crisp, and had the most beautiful purple-tipped roots. After I’ve seen the potential for spinach, it’s going to be hard to return to those limp bagged baby spinach greens that you so often see in the grocery store. This is spinach with heft. Popeye-approved 100%.

ME: Do you know what you’re eating?  What is it?

LAUREN: Green leaf lettuce?

ME: No, it’s not green leaf lettuce.  Does anyone know what the green leaves are on their plate?

SAM: I don’t know.

ME: Have you guys ever tried spinach before?

LAUREN: I have.

ME: You have?  Where?  At school?  Where have you tried spinach before?

LAUREN: When we were cooking something.

ME: You and me?

LAUREN: No.  At camp.

ME: Oh cool. Have you had spinach before Emma?

EMMA: But it was tinier.

ME: Have you guys ever heard of Popeye?  Who’s Popeye.

LAUREN: Papa?

ME: No, it’s not Papa (their grandfather).  Popeye is a really strong guy with big muscles.  You know what he loves to eat? 

LAUREN: Spinach!

ME: He eats spinach.  That’s what he eats all the time.  Can you believe that?  He eats this stuff.  What do you guys think, does it taste good?

LAUREN: With some olive oil and salt on it.

ME: Yeah.  You like it, Emma?

LAUREN: It tasted so bad plain.
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100 new foods

Collard greens

Collard greens

I have a confession: I’ve never cooked collard greens at home. I’ve eaten them plenty of times, but for some reason, whenever I’ve got greens in mind I go for kale or chard. Collards have to be cooked a little longer than other greens to soften them, but otherwise, they are delicious eaten with a touch of olive oil and salt. A splash of vinegar works too, but since we’re being purists in our challenge I try to keep the flavors as close to their natural state as possible.

Verdict on collard greens? Our conversation was long and confusing and I still don’t have an answer. Apologies.

ME: Ok.  Mystery food right now is….

EMMA: I want purple.

ME: Who can tell me what this is?

LAUREN: Greens, greens, greens.

ME: Yeah.  It’s greens.  What kind of greens.

LAUREN: Uh salad greens?

ME: Uh Nope.  It’s not salad greens.  What kind of greens.

EMMA: Collard.

ME: What?

EMMA: Collard.

ME: Yeah!

LAUREN: Cabbage?

ME: She got it!  Collards.  Did you say Collards?

EMMA: [Nods yes].

ME: Yeah!!!!  How’d you know?

SAM: She went to Jamaica.

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100 new foods

Broccolini

broccolini

Before we start, let’s not get into any arguments about whether I’ve already covered this vegetable. That was broccoli rabe, which for the record, is not the same thing as broccolini.

I actually had to check myself because although the flavor profile is different, they have a similar appearance.  Incidentally, I learned that broccoli rabe is not the same thing as rapini, who knew! They’re almost identical, so the rapini police don’t trouble themselves with corrections. Now you can bring up your newfound knowledge at your next cocktail party. Cross your fingers that you’ll be talking to the only person in the room who’ll appreciate your wisdom.

If you’re looking to branch out from broccoli (excuse the horrible pun) I recommend getting your kids to try broccolini. They might even like it better than broccoli. The color stays more vibrant green when you cook it, and it has a sweeter, milder taste.

ME: The mystery food that I have for you this week is…..

SAM: Bread.

ME: Is…

SAM: Yeast.

ME: Broccolini.

SAM: I said yeast.

ME: Yeast?  It’s not yeast.  Broccolini.  Do you remember when we tried broccoli rabe?

LAUREN: No.

ME: It kind of… Well, I’m not going to tell you.  Here you go.

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100 new foods

Red lentils

Red-Lentils

We already knew that we liked brown lentils, but figured that we’d give red lentils a try. When cooked, red lentils fall apart much more easily so they’re not great for lentil salads or other dishes where they need to keep their shape. But they have a wonderful flavor, and a less-gritty texture than brown lentils making them a hit with two of our guys.

Apologies for side-tracking about rum, but this mystery food challenge drove me to the bottle.

ME: Guys, who’s ready to get their mystery food on?

LAUREN: I just tried it.

ME: You can’t try it yet. Hang on until everyone is here. Where’s Fay? Emma get your booty over here.

ME: Guess what we’re trying for mystery food (shakes red lentils), red lentils! Who’s tried red lentils before?

EMMA: Those are chips.

ME: What do they look like?

LAUREN: The littlest cherry tomatoes in the world.

ME: Oh they do.

EMMA: It looks like juice.

ME: Sam what do you think?

SAM: Uh nothing.

ME: Can you believe that when you cook red lentils it turns to this! (shows the brown mound of lentils). Doesn’t it look different?

SAM: That’s glass.

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