In the days after Thanksgiving, I was casting around for something to write about in this blog post, when my husband surprised me at dinner with this masterpiece:
(From a Washington Post recipe; he used pine nuts instead of almonds because that’s what we had.)
So I began to think about the idea of vegetables as centerpieces for the table. We are not vegetarians and this meal did include meat, but it was off to the side, not the focus of attention. Now, anyone who reads my posts here knows I love growing, cooking, and eating vegetables. When I go out to a restaurant, the kind where vegetables aren’t “sides” but a part of a constructed meal, I generally read the menu descriptions backwards and often choose the entree I’m ordering based on the vegetable accompaniment, deciding that I’m in the mood for parsnip puree or butternut squash risotto and that delicious-sounding salsa, and only afterwards acknowledging that the meat it comes with is just fine. (I’m also a sucker for unusual produce; I once ordered a meal at a restaurant in Oregon that was… probably fish? I don’t recall, but what sticks with me is asking the waiter what sea beans were, and when he was unsure, placing the order anyway and then pulling out my phone to search. They were great; can’t grow them here, alas, because they require a salty environment.)
But the point of those restaurant meals, and most of the ones we eat at home, is that the meat is in the middle. Even many vegetarian meals center a protein element that explicitly substitutes for meat, from plant-based burgers to Thanksgiving Tofurky. Many meals don’t, of course; pasta, pizza, and stir-fries are a few of many examples that combine elements from different food groups. But don’t we tend to describe them in terms of the protein, unless they’re a side dish themselves? How often do we talk about, yum, that dish I made with Chinese broccoli and those wonderful little peppers, oh and by the way I also put in chicken?
I think this is very much a cultural thing, and this is not the place to try tracing it through American history and sociology and noting the influences of and changes in various immigrant communities. I also don’t have the expertise to tell you exactly how much protein you need in your diet based on what food choices you make, and where you can find that protein. I do know, however, that it’s possible to eat healthily while thinking of meals in the way we’ve come to consider inside-out, that is with the vegetables first. This doesn’t have to involve spectacular centerpieces that take hours to cook; the pumpkin stuffed with onion, apple, fennel and cornbread, with maybe a little bacon for fun, can be relegated to the big holiday meal. But vegetables can at least be first in our meal planning part of the time. Maybe even all of the time.
Tamar Haspel, who writes for the Washington Post about larger perspectives having to do with diet, had a recent article about which plant foods are most and least impactful on our climate. (All plant foods are usually better climate choices than meat.) She concluded that fruit, nuts, and row crops such as grains and beans are better in an environmental sense than vegetables like lettuce, broccoli, and tomatoes, because the latter use more fertilizer and pesticides, go bad quicker and so contribute more to food waste, and provide fewer calories per acre. What this doesn’t account for, of course, is growing your own. Your home-grown veggies have zero crop transportation costs, and you will likely be using a lot less in the way of inputs. So I think you can eliminate climate guilt from the equation if you plant a garden. (Buying locally-grown produce would be the next best option.)
What are the best crops to grow if you’re trying to center vegetables on your table? Anything you like and will eat, basically, but if you’re going for the big centerpiece, think about squash or peppers that can be stuffed, beefsteak tomatoes (especially colorful heirloom types), or indeed cauliflower, though you’ll have to keep up with the fertilizer and water to achieve big, fully-formed heads, especially for a spring crop. Also think about ingredients you’d like to add to savory pies, galettes, or other pastries, or quiches and frittatas, or casseroles. Greens make a great base for many other dishes, or can star on their own mixed in with pasta or grains. And there’s always a big salad filled with lettuce, arugula, herbs, cucumbers, etc. – oh, and maybe some meat or fish too.
I’m still trying to shift my thinking from saying, when making meal plans, “We’ll have pork chops and…” “We’ll have macaroni and cheese and…” to a vegetable-centered focus. Here is a big lovely winter squash, I might think—what meat goes with that? Or maybe cheese and nuts? Can they go inside? Those Yellow Cabbage Collards I grew and put in the freezer: great with a little ham and a high-protein grain. I mean, sometimes we’ll just want a steak and potatoes with the greens on the side, but it’s worth doing the vegetable mind trick several days a week. And when there’s a little leftover steak, it might add something to a stir-fry of broccoli and beans.
If you’re looking for recipes, either search online for the vegetable you want to feature and “main dish,” or use a cookbook, vegetarian or not, that makes vegetables or vegetable families one of its primary organizing principles. And when you’re browsing the seed catalogs that are starting to arrive, consider what you might like to grow next year that will feature as the center of your table.
By Erica Smith, Montgomery County Master Gardener. Read more posts by Erica.
Great post, Erica. I also often order a restaurant meal by choosing the veggies first. And at the grocery store, the produce section is the first stop and inspiration for upcoming meals. And then of course there are the feasts organized around the garden harvest all through the growing season!
Nice article Erica! Thank you for sharing.