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"Least Favorite Vegetable" Poll

Am writing a column on the subject, and would appreciate your input. Are there any veggies you despise? Any you've never tried, e.g., kohlrabi, rutabaga, celeriac?

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  1. Never tried Brussels sprouts and I don't intend to. Never tried squash either, although I might be willing to give crispy fried squash a shot.

    I nurse a rather profound loathing for Swiss chard.

    8 Replies
    1. re: Perilagu Khan

      Sweet potatoes. No question. The very smell of them makes me retch.

      I can't stand cooked spinach, either, but it's not the same. I dislike spinach--I violently loathe sweet potatoes.

      1. re: Perilagu Khan

        thought I'd replied to this, if I did MODS please erase.

        HATE ruta-blech-a. should be voided off the planet. smells like a "smelly trumpet".

        Not fond of eggplant I don't care what you say about it.

        Okra has slimeeeeeeeee.

        Parsnips taste and smell like cologne.

        Collard greens, kale, turnip greens, mustard greens and dandelion greens, won't go near my mouth cause I don't want them to.

        ADORE Brussels Sprouts, any which way you cook 'em or not, they're wonderful.

        1. re: Perilagu Khan

          call me old fashioned, but maybe try befole deciding you dislike? it is least favorite, afterall, not most feared.

              1. re: Perilagu Khan

                Hey PK, I've got some LGBs for you. I promise, they're REALLY good! ;-)

                1. re: Perilagu Khan

                  Poor Perilagu, just wants to leave the brussels sprouts off the plate. I support you in that PK. Though I have this one dish where I wrap them in swiss chard and serve over a bed of zucchini "pasta" that I'm sure you would love. ;)

                  1. re: debbiel

                    Y'all are some real pals. Boon companions to the end.

            1. I know it's foodie blasphemy, but I just cannot like beets. I've tried them cooked every which way, all kinds of recipes and presentations, I just find them to be awful.

              2 Replies
              1. re: rockandroller1

                listen R&Rer, it's ok not to like something that goes into your taste buds and falls flat.

                1. re: rockandroller1

                  Agreed. I like most vegetables (and don't mind the ones I don't especially like), but beets taste like dirt to me.

                2. I dislike very very few foods. I'm going to have to go with bitter melon. I had it in Chinatown, and it ruined the dish it was in. I'm going to try it again, though, because it's the only vegetable I can think of that I dislike.

                  5 Replies
                  1. re: CoachJ

                    When I was a kid, bitter melon stew was unfortunately on the menu at home one too many times. Yeah, I know! - who tastes that vegetable and thinks it would make an awesome stew? And it's chock-a-block full of bitter melon. Yuck.

                    But you know what's funny? I made a miso chili recipe (http://theasiangrandmotherscookbook.w...) and since the person who writes the blog that I found the recipe on was was thinking about how to make an Asian-inspired chili, the first thing I thought was bitter melon - in very, very, very, very, small quantities - would be good in it. I know they sell it at my local Chinatown, so when I make this chili again I'm going to try it with bitter melon, one of my few childhood vegetable foes. :)

                    1. re: jubilant cerise

                      I had bitter melon soup living in Hong Kong -- and I had to eat it because I was a guest in someone's home! I've fortunately blocked out the memory of that atrocity and replaced it with the memory of the incredibly delicious shell-on shrimp we ALSO had with that meal (which I couldn't peel fast enough for Mama, so she peeled them for me and kept putting them in my bowl)!

                      1. re: LauraGrace

                        Is that soup still alive and well and living in Hong Kong? ;)

                        1. re: Perilagu Khan

                          LOL!! Curse you, dangling modifier! ;)

                    2. re: CoachJ

                      Celery, when it's combined with tofu in a specific Chinese dish that I can't recall the name of. It tastes like hot dogs.

                      That would be alright if I was eating hot dogs.

                      But the worst I've tried might be sea buckthorns. I'll give 'em another shot, but the juice was awful.

                      Otherwise celery, along with every other vegetable I've tried, is certainly worth eating.

                      Jonathan
                      http://buildingmybento.com
                      http://collaterallettuce.com

                    3. Loathe- Beets, sweet potatoes/yams, pumpkin, cooked carrot chunks, lima beans, okra(although pickeld okra is OK).

                      Never tried(and never will!)- Kholrabi, rutabaga, taro

                      2 Replies
                        1. re: Michelly

                          Wow. I go to the u-pick farms an hour from my house because they farm better than we do here- I eat almost as much okra raw off the plant as I put in my bucket. It's so good.
                          The one time I had a taro cake it tasted like saliva. Never tried it after that.

                      1. Brussels sprouts. There is just nothing you can do to them to counteract that bitter aftertaste. And yes, I've tried it all, including cutting them off a stalk I harvested myself and cooking them within the hour. It's okay not to like something, even if it's the darling of foodies everywhere. You can take my chow badge away; just don't make me eat Brussels sprouts.

                        9 Replies
                            1. re: nomadchowwoman

                              yeah PK, respectfully, i don't get this from you! why won't you try and then decide? aren't you the least bit worried, food warrior that you are, that you might be missing out on something delicious?

                              1. re: mariacarmen

                                No, Mrs. Carmen. I'm more concerned I'd put something in my mouth that would make me violently sick.

                                1. re: Perilagu Khan

                                  ok, PK, no offense meant. sorry, didn't know there was an issue.

                          1. re: Isolda

                            You absolutely get to have your dislike of Brussels sprouts. I'm just wondering if you've had post frost sprouts. I don't like early autumn sprouts because of bitterness but find that I love later season ones.

                            For me, okra. Boiled okra-slimy terrible ick. Other okra, mild ick or eh.

                            1. re: Isolda

                              another brussel sprout hater here.

                              1. re: Isolda

                                Wow, my father made them with bacon and onions and it was one of the best things I've ever had and I thought I didn't like them. Not one bite was remotely bitter. All due respect, but something is going wrong in the preparation if they are bitter. I've heard that overcooking is the biggest mistake made and leaves them bitter.

                                1. re: jhopp217

                                  Love them as you do only roasted. And with chestnuts. In the tons of times I have had them I do not recall one ever being bitter, either. Also love separating all the leaves and cooking them that way - it is a revelation.

                              2. Used to be beets, now I can tolerate them. Never served lima beans in my life.

                                3 Replies
                                1. re: escondido123

                                  my two exactly...can't stand beets or lima beans

                                  1. re: escondido123

                                    Oh, do try them, please! They're so good; it truly is all in your mind.

                                      1. re: malarkey

                                        I have a problem with onions as well. It's a huge food handicap. I can eat them pulverized in things, but never chunks. Especially raw. Ugh.

                                    1. Eggplant. It's just not for me. I love brussels sprouts, beets, rutabga, swiss chard, squash, and nearly all of hte others mentioned.

                                      17 Replies
                                      1. re: milklady

                                        try in baba ghanoush. eggplant's just another squash and tastes like it. better with garlic.

                                        1. re: Chowrin

                                          I don't think it tastes like squash at all and my SO would agree. I love eggplant and he hates it. I keep putting it in things he likes and he try's to eat it and about five bites in says he can't do it and makes himself a hotdog.

                                            1. re: Janet from Richmond

                                              I love both, but I don't think eggplant tastes anything like other types of squash - the texture and taste are totally different.

                                              1. re: Janet from Richmond

                                                I cherish this memory. Out-of-town friends (Midwestern Americans) came early for dinner, starved as they had missed lunch while touring. I set out crackers and a mountain of garlicky baba ganoush in which they almost buried themselves as they devoured it with both hands uttering glad cries of joy and asking, "What IS this?". "Eggplant," I answered. All three of them, in perfect unison and disbelief: "EGGPLANT??!!".

                                                1. re: Querencia

                                                  My sister was 2 and eating fried eggplant rounds that my parents let her believe was chicken. I was five and let it slip that it was eggplant, my parents had a fit because my sister was exceptionally picky.

                                                  1. re: melpy

                                                    My pa suckered me into hawing into a hunk o' zucchini by telling me it was cucumber.

                                                    1. re: Perilagu Khan

                                                      I don't think they actually said it was chicken. She assumed because it was covered in the same breadcrumbs and they didn't correct her. Not a fan of lying about what something is. They did have to call hamburger steakburger because she would eat it if you called it hamburger. She ate it plain no bun with a knife and fork. Sometimes she would sandwich tiny pieces between two potato chips.

                                                    2. re: melpy

                                                      haha, i got someone to try eggplant once that was in a salad (by the now defunct Koo Koo Roo) by telling her it was just green tomatoes... she loved it. she became an eggplant convert... man I wish I had the recipe for that eggplant salad though.

                                                      1. re: melpy

                                                        My mother made fried eggplant like that. My brothers would not touch it. Now we fry eggplant with the cracker crumbs and then top it with sour cream. I only make this about once a year because it is a bit of a PITA to fry but I suppose that makes it more special.

                                                        My mother once made zucchini crisp, as in apple crisp except with zucchini. I remember my oldest brother devouring a couple servings and he knew it wasn't apple but couldn't guess what it was and my mother wasn't talking. I think my dad spilled the beans and my brother actually got a little angry that he ate zucchini. I just laughed.

                                                        1. re: John E.

                                                          I have a recipe for a Moroccan eggplant 'jam' that's amazingly good. You fry slices of eggplant until golden, drain, chop finely and cook again with sauteed onions, garlic, various seasonings, lemon juice, a bit of sugar and fresh parsly.

                                                            1. re: tastesgoodwhatisit

                                                              Could you post your recipe? I could attempt it with the description you have provided but i'd rather go with a proven recipe. I admit I mostly just eat eggplant in the manner of fried green tomatoes but am willing to try another dish. I don't know why I have not made baba ganoush. Is your dish similar to baba ganoush?

                                                              1. re: John E.

                                                                This is my favorite way to eat eggplant. It's so good, especially for being so simple! Try it with some homemade pita/flatbread.: http://chowhound.chow.com/topics/8413...

                                                    3. re: Chowrin

                                                      John E. beat me to it. Eggplant is a nightshade, not a squash.

                                                    4. re: milklady

                                                      i sliced, oiled and grilled Japanese eggplant and then dressed it with grated garlic/ginger, sesame oil, scallions, soy sauce and Hoisin. My husband, the eggplant hater, tried one slice and asked for a second.

                                                    5. Jerusalem artichokes for The One obvious reason. Haven't eaten kohlrabi yet but I suppose I will eventually.

                                                      10 Replies
                                                      1. re: Gio

                                                        Gio, what's the obvious reason you don't like Jerusalem artichokes? I love them either sliced raw in salads, or roasted in the oven like potatoes. They're easy to grow -- they come back up every year, you can harvest them at any time from autumn on, and they keep wonderfully for months in the fridge.

                                                        1. re: junescook

                                                          I've long wanted to try the classic dish of artichoke leaves with vinaigrette, but haven't had the opportunity.

                                                          1. re: junescook

                                                            The obvious reason would be flatulence

                                                            1. re: scubadoo97

                                                              LOL. My ex-girlfriend used to hate asparagus because it makes ur*** smell funny. Flatulence is relatively common, but asparagus, now that is unusual.

                                                              1. re: Ziv

                                                                A lot of people experience this with asparagus :)

                                                                1. re: ChristinaMason

                                                                  What I would like to know is, and this might seem a little weird, but does everyone who eats asparagus have their urine emit a strange odor and only a certain percentage of people can detect the odor? Or, does asparagus' strange effect on the odor of urine only effect a certain percentage of people?

                                                            2. re: junescook

                                                              Oh my god, the inulin! They were the least digestible food I've ever put in my mouth. It was like digesting big legos. Pity - they were good, and they're so abundant at the farmer's market!

                                                            3. re: Gio

                                                              kohlrabi i dislike in raw form, but in Asia we chop them up and stirfy them with garlic & pork (or gizzards & chicken hearts) or even shrimps using fish sauce or salt & pepper as flavor enhancement. it has similar flavor to the chayote with a hint of cabbage, crisp texture. That's my preferred preparation for kohlrabi. Try it!

                                                              1. re: idlehouse

                                                                I'm just seeing this now, idlehouse... Re the kohlrabi:
                                                                This weekend I was planning to make a kohlrabi salad from Fuchsia Dunlop's new cookbook, "Every Grain of Rice". She has said it's one of here favorite recipes. What don't you like about kohlrabi? Glad to have your way of cooking it though...

                                                                ETA: As I read through the thread for new replies, I'm struck by how many vegetables people don't like and won't eat. I can't think of Any vegetable I seriously refuse to eat, even the Jerusalem artichokes I mentioned upthread. They were roasted, seasoned very well and tasted great. I wonder if it's because I grew up eating dandelion greens salad, stuffed artichokes, baked eggplant, etc., etc, etc...

                                                            4. Dislike rutabaga. It's the only veggie I don't want to eat. Have only had it once, and it was an unpleasant experience. Love brussels sprouts, broccoli rabe, spinach, chard, kale, collards all sorts of beans... just can't get ready for rutabaga. (Caveat, don't like okra when it's slimy. love it fried or sauteed.)

                                                              My cousin Judy is great with all veggies except beets (which I like). In her mouth they taste like dirt.

                                                              8 Replies
                                                              1. re: ChefJune

                                                                So far collards as not something I particularly like. I am afraid to try okra. Have never really been down south and the only collards I have had are ones I cooked or with Brazilian food.

                                                                1. re: melpy

                                                                  My favorite way to have okra is to skewer, brush with sesame oil, s&p, then grill. The most important thing is to pick small pods. Large ones will be tough and stringy.

                                                                  1. re: melpy

                                                                    Crispy fried okra is a marvel. A little S&P is all you need, or for a bit of an Indian flair, turmeric and cayenne.

                                                                      1. re: jhopp217

                                                                        Fresh-picked raw is truly wonderful, too, if you ever get the chance

                                                                      2. re: Perilagu Khan

                                                                        Fried crispy, OK. Just not stewed for me, please. It outs the "gum" in gumbo!

                                                                        1. re: eclecticsynergy

                                                                          I do like it in gumbo, but it is true, it needs to be used sparingly

                                                                          1. re: jhopp217

                                                                            I don't even like stewed okra in gumbo. Use file' instead.

                                                                  2. Least favorite: Iceberg lettuce

                                                                    Never tried? None. I think I've tried all vegetables that I am aware of, but I'm sure there are vegetables that I don't even know exist.

                                                                    16 Replies
                                                                      1. re: ipsedixit

                                                                        If iceberg lettuce were expensive and difficult to grow and transport, all the major chefs would rave about it and serve it in their restaurants.

                                                                        1. re: John E.

                                                                          Heirloom iceberg lettuce can't be far away ...

                                                                          1. re: John E.

                                                                            Heh heh. So true. And the food critics would wax rhapsodic and lugubrious over frissee of Iceberg with seared pea tendrils and peekie toe foam.

                                                                          2. re: ipsedixit

                                                                            Stir-fried with oyster sauce, iceberg can be elevated to something wonderful.

                                                                            1. re: ipsedixit

                                                                              Iceberg lettuce grilled is pretty good!

                                                                              1. re: jbsiegel

                                                                                @linguafood and jbsiegel,

                                                                                I agree that iceberg lettuce can be quite good -- esp. in hamburgers sometimes -- but the question was "least favorite" veggie. And of all the veggies I like, iceberg is probably my least favorite.

                                                                                Does it mean I don't like it? Or don't eat it? Not at all.

                                                                                1. re: ipsedixit

                                                                                  Gotcha! My "least favorite veggies" are things that are completely vile to me - as in wouldn't eat them EVER! Guess I just assumed that was the case for everybody else. You know what happens when you assume... :-)

                                                                                  1. re: jbsiegel

                                                                                    I can't think of one vegetable that I've tried that I would consider "completely vile".

                                                                                    I basically like all vegetables -- just to varying degrees.

                                                                              2. re: ipsedixit

                                                                                Can't believe I forgot about iceberg lettuce! It's utterly pointless, except to chop and put in the bottom of my posole to add a little crunch. But romaine works just as well.

                                                                                1. re: Isolda

                                                                                  There are times I prefer iceberg to the fancier lettuci. I like its crunchy, more substantial texture, especially with creamy dressings such as roquefort and ranch.

                                                                                  1. re: Perilagu Khan

                                                                                    a wedge of iceberg with roquefort or blue cheese dressing and lots of cracked pepper is a delight.

                                                                                  2. re: Isolda

                                                                                    It's not may favorite either, but iceberg lettuce has its place -- e.g. burgers, tacos, burritos, etc.

                                                                                    1. re: ipsedixit

                                                                                      Iceberg lettuce is just roughage, as far as I'm concerned.
                                                                                      I haven't bought any in years. As far as the bland lettuces go, I'd much rather have romaine - or, barring that, green leaf, even on tacos or burgers.

                                                                                      (And the first time I got a Chinese takeout order that included stir-fried iceberg lettuce as the vegetable ingredient in a meat-based dish, I was sure that I'd been ripped off. Why, I wondered, would any decent cook stir-fry lettuce. lol)

                                                                                2. Water chestnuts. Someone here once described hating their "cold wet crunch" and that about sums it up for me.

                                                                                  3 Replies
                                                                                  1. re: lamb_da_calculus

                                                                                    Ugh, me too. That weird squeaky feeling in your teeth, ick.

                                                                                    1. re: lamb_da_calculus

                                                                                      Haha, I love that crunch! Only whole chestnuts though- the spears or slices aren't worth eating since they don't really taste like anything. My parents would put them in stir-fry when I was little and I would "accidentally" serve myself most of the water chestnuts.

                                                                                      1. re: lamb_da_calculus

                                                                                        yeah, that's one for me.

                                                                                        although i have disliked lima beans in many dishes, i've loved them in one (persian dilled rice served with lamb shanks) so i can't really say i don't like them.... although it's probably the dill.

                                                                                        i had chinese bitter melon once, didn't like it, but i'm afraid i just didn't know what i was doing with it.

                                                                                        other than that, i think i like all veggies i've actually tried. i even got over my life-long aversion to green bell pepper a couple years ago.

                                                                                      2. Brocolli. Don't like it cooked, raw, disguised with sauce, any of that. There must be some childhood trauma invloved.

                                                                                        2 Replies
                                                                                        1. re: alliegator

                                                                                          I don't dislike brocolli, but I am getting damned tired of it being THE omnipresent vegetable! It is in everything! I'm beginning to develop the brocolli terrors. I sigh a great sigh of relief every time I open a container of ice cream and it is free of little green florets. Enough already!

                                                                                          1. re: Caroline1

                                                                                            Ice cream, hahaha . . . I love broccoli but what a mental image.

                                                                                        2. Turnips, with beets a close second. They taste like dirt. (Brussels sprouts and limas--I could eat them every day.)

                                                                                          4 Replies
                                                                                          1. re: sparrowgrass

                                                                                            Brussels sprouts! A 4 year old friend of mine emphatically stated at Thanksgiving "I am NOT eating those great balls of green!" It got a round of applause from the assembled diners!

                                                                                            1. re: sparrowgrass

                                                                                              My father (who will eat anything) flat out refuses to eat turnips. Apparently, my grandmother would slip them into dishes and tell my dad they were potatoes (turnips were cheaper).

                                                                                              1. re: Christina D

                                                                                                That's really funny! I hate turnips, too. Not because of their taste, but because my mother swaps them for potatoes in my favorite dishes. I take a bite thinking it's going to be a potato & it's actually a turnip! How disappointing

                                                                                              2. re: sparrowgrass

                                                                                                Turnips and beets are my least favourite as well, although I will eat them. Just not crazy about them. LOVE sprouts and limas, too!

                                                                                                1. I love, or at least like, pretty much all vegetables. I definitely have my areas of pickiness when it comes to food, but vegetables are not one of them. I'd prefer not to eat lima beans or okra (texture thing for both of those), or raw onions. Like ipse , I can't think of anything I've never tried, but I'm sure there are various exotic vegetables that haven't crossed my path.

                                                                                                  1. there must be many i wouldn't like if i tried them, but of the common vegetables cauliflower and lima beans probably top the list.

                                                                                                    cauliflower is best described as a rough draft of broccoli, god just forgot to add flavor and color, leaving the questionable texture and an underlying mealiness as it is almost invariably overcooked to disguise the fact that it has no redeeming features.

                                                                                                    lima beans are sort of a hybrid between a kidney bean, a garbanzo, and green crayon-taking the worst features of all three.

                                                                                                    i used to hate zucchini and brussel sprouts as my paternal grandmother believed that all vegetable matter from asparagus to zucchini should be boiled for a minimum of 30 minutes, then left to sit in hot water for an hour or so while she finished cooking the rest of the meal. carrots, peas, and corn can stand up to that abuse without turning into something hideous, not many other vegetables can.

                                                                                                    2 Replies
                                                                                                    1. re: KaimukiMan

                                                                                                      Cauliflower is still hard for me to eat. It has to be something other than steamed or raw.

                                                                                                      1. re: melpy

                                                                                                        i really only like cauliflower covered in cheese or roasted with broccoli, onions, garlic and olive oil.

                                                                                                    2. There aren't many veggies I won't eat, but beets is one of them. I really want to like them, and I do try them every now and then, but I just can't stand them. I even made a gorgeous red and golden beet and goat cheese salad for a special family dinner last year, but couldn't bring myself to eat it.

                                                                                                        1. re: laliz

                                                                                                          WOn't buy kidney beans. Will eat if forced.

                                                                                                        2. I'm seeing so many of my favorites in this thread! Sad.

                                                                                                          It's really a stretch, but I don't care for Chinese long beans when they are really thick, woody and stiff.

                                                                                                          1. I love all the brassica veges - cabbage, broccoli, Brussels sprouts, kale, etc. When cooked wrong they're lethal, done right they're sublime.

                                                                                                            Celeriac grated and dressed with a mustard vinaigrette is wonderful - if you think you dont like it, try it that way.

                                                                                                            Can't stand zucchini. Or maybe I should just say it's my least favorite, it's so bland and tasteless it doesn't rise to the level of despising.

                                                                                                            2 Replies
                                                                                                            1. re: judybird

                                                                                                              I'd suggest trying Mexican zucchini (calabacitas), if you can find them. It's smaller, shorter, a bit oblong but has a lot of squash-like taste and is a bit sweet.

                                                                                                              1. re: judybird

                                                                                                                Really? zucchini is one of our summer favorites. I trim the ends and cut them lengthwise into 3 or 4 long slices and coat with olive oil, salt, pepper, and herbs of choice (often either dill or a mix of fresh rosemary and thyme). Grilled, they're really fantastic---their inherent sweetness comes out and they get nice and charred and crispy. They're also very good sliced into rounds and sauteed with butter and dill.

                                                                                                              2. The only two vegetable I don't actually like are celery and alfalfa sprouts--and that's because of their taste. It reminds me of chlorine (if it had a taste). For those of you who won't try kohlrabi: DO try it; it's great!

                                                                                                                6 Replies
                                                                                                                1. re: Wawsanham

                                                                                                                  I think it's the name and look of kohlrabi that drives ppl away. It sounds like an Iranian prime minister and looks like something Martians would eat.

                                                                                                                    1. re: pikawicca

                                                                                                                      Yes, but only if you press the F8 key.

                                                                                                                    2. re: arktos

                                                                                                                      I've not tried kohlrabi because I have no idea how to either prep or cook it. Recs?

                                                                                                                      1. re: Christina D

                                                                                                                        My favorite way to eat kohlrabi is to peel it and slice it thin, and serve it with fresh veggies and dip. It's crispy and crunchy like potato chips, but better for you!

                                                                                                                        You'll need a sharp paring knife to peel it. It has a thick skin, but once that's off, the inside is easier to slice. The medium size and smaller ones are less fibrous, so start with those.

                                                                                                                        I was inspired by this thread to get some purple kohlrabi from the CSA store for dinner tonight. We're cooking out with friends, and this will be great on the tray of things to nibble on.

                                                                                                                        1. re: Christina D

                                                                                                                          in east Asia we always cook the kohlrabi - peel it, slice it into match stick size, stirfry it with pork and garlic, using fish sauce as flavor enhancement (or salt if you like, but add a bit chicken broth). Don't over cook it, it takes about the same amount of time as carrots. Add ground pepper before serving.

                                                                                                                    3. Outside of bitter melon and banana flower I can't think of too many things. Obviously I don't care for really bitter flavors

                                                                                                                      1. I'm not a big fan of cauliflower, although I make it pureed like mashed potatoes for my DH because he doesn't like broccoli, he'll eat that, and I know it's full of nutrients.

                                                                                                                        Other veggies I'm not fond of are:
                                                                                                                        Brussell sprouts;
                                                                                                                        lima beans
                                                                                                                        raw endive
                                                                                                                        fennel
                                                                                                                        spaghetti squash (I like other squash, but not the stringy stuff)---haha, like that could take
                                                                                                                        the place of real spaghetti

                                                                                                                        Never had:
                                                                                                                        celeriac, chayote and Jerusalem artichokes, but I'd like to taste them some time.

                                                                                                                        Love most everything else.

                                                                                                                        5 Replies
                                                                                                                        1. re: noodlepoodle

                                                                                                                          Spaghetti squash is one Ofy least favorite squash I have tried.

                                                                                                                          1. re: melpy

                                                                                                                            I was getting ready to say that taro and red lettuce (except for radicchio) were the only vegetables I didn't like, but I just saw spaghetti squash and chayotes mentioned and I really think both of those are a waste of whatever power it takes to prepare.

                                                                                                                          2. re: noodlepoodle

                                                                                                                            chayote is a lovely vegetable, next time you make chicken noodle soup, peel a chayote, cut into cubes and toss into the pot, cook it for 15 minutes and then turn off the heat. It has almost the same amount of sweetness as carrots, but no strong overwhelming aroma or flavor. If over cook, it turns mushy and become zucchini-like.

                                                                                                                            1. re: idlehouse

                                                                                                                              One of my favorite dishes was christophine (chayote) gratin at a restaurant that unfortunately closed a few years ago. Loved that dish. They combined the chayote with onions, spices and baked it, with melted yummy cheese. Sort of like a twice baked potato. It was awesome.

                                                                                                                            2. re: noodlepoodle

                                                                                                                              i love chayote and Jerusalem artichokes. the former i love to julienne and roast with some garlic, some onion powder, and any herbs i have on hand.

                                                                                                                              the artichokes i treat simply too... love em even with some Bragg's (soy sauce), some white balsamic, S & P. i'm not one of the unfortunates that experiences (um... gastric) distress...

                                                                                                                            3. Avocado. I'm convinced there is an avocado taste trait, similar to cilantro tasters. It just doesn't taste like anything to me, and I find the texture very unpleasant. I recently learned that my mom and several other family members have the same (lack of) taste experience.

                                                                                                                              I want to like rutabaga. It was my grandmother's favorite vegetable, and I'm reminded of here every time I see them in the store. I love baby turnips, but haven't found a rutabaga preparation I like.

                                                                                                                              7 Replies
                                                                                                                              1. re: mpjmph

                                                                                                                                Lots and lots of butter and some turkey gravy. The way my dad loved them and the way I hope to eat them every year on thanksgiving, in pop's memory.

                                                                                                                                1. re: mpjmph

                                                                                                                                  The only way I like avocado is when transformed into guacamole.

                                                                                                                                  1. re: mpjmph

                                                                                                                                    I'm with you on avocado. 100% of my food aversions are texture related and I have the same experience you do -- it tastes like weird pasty slimy nothing to me. I will put it IN things like smoothies but I find plain avocado revolting (alas -- it's so good for you!).

                                                                                                                                    1. re: mpjmph

                                                                                                                                      my aunt and mother make a divine smashed rutabaga casserole with nutmeg, milk, eggs and bread crumbs... it's what originally made me fall in love with them! :)

                                                                                                                                      1. re: jujuthomas

                                                                                                                                        The casserole made you fall in love with your aunt and your mother? I want that recipe!

                                                                                                                                        1. re: pikawicca

                                                                                                                                          LOL! well I did LIKE my aunt and mother a lot more once they started making this casserole. <grin>

                                                                                                                                    2. Beets and Brussels Sprouts

                                                                                                                                      1. The only one I can come up with after wracking my brain and reading these posts is green bell peppers. Just never liked em, especially when they're cooked.I have issues with the strings in celery, but if it's estranged or part of the heart, I love it.

                                                                                                                                        3 Replies
                                                                                                                                        1. re: kubasd

                                                                                                                                          Green bell pepper especially cooked can stil ruin a dish for me. Totally depends on the food though.

                                                                                                                                          1. re: melpy

                                                                                                                                            I love "kung pao" whatever...... except when it is full of green bell pepper chunks. I want to like gbp because it is in so many dishes that I like, but all my efforts are to no avail.

                                                                                                                                          2. re: kubasd

                                                                                                                                            I can eat cooked bell pepper only when minced or diced finely. Big, limp chunks of the stuff turn me right off.

                                                                                                                                          3. I love beets, I love kohlrabi, I love brussels sprouts. I love rutabaga and turnips. I love green leafy things. I love things that grow underground, or in pods, or on vines. I love green peppers and eggplant, lima beans and broccoli.

                                                                                                                                            I've never tried celeriac. And I do intend to.

                                                                                                                                            I am not a lover of summer squash. It's usually too wet, but I found that if it's sauteed hot and quick, it's not bad.

                                                                                                                                            1 Reply
                                                                                                                                            1. re: jmcarthur8

                                                                                                                                              Celeriac - I ate it a lot growing up and I still like it. Every so often I will repeat my mother's dishes.
                                                                                                                                              The first is a warm salad - peel and cut into ca 1 inch cubes, boil until just about done. Add Vinaigrette dressing with some Caraway seeds and some diced tart Apples and eat still warm. The temperature is really the key here.

                                                                                                                                              The second one was served as meat substitute - peel and cut into thick slices ( ca 1 cm) and parboil. Bread ( flour - eggs - bread crumbs) and pan fry. Really good!!

                                                                                                                                            2. I love vegetables, but cannot find a way to like parsnips or broccoli rabe,

                                                                                                                                              20 Replies
                                                                                                                                              1. re: nlgardener

                                                                                                                                                Parsnips. I forgot about parsnips. I try and try, but just can't find a way to like them.

                                                                                                                                                1. re: debbiel

                                                                                                                                                  Cauliflower..followed closely by brussels sprouts and peas..yuck

                                                                                                                                                  1. re: petek

                                                                                                                                                    Your pea hate hurts my heart a wee bit. :)

                                                                                                                                                    1. re: debbiel

                                                                                                                                                      Heh. I hate to do it, but I'm afraid I have to inflict a bit more misery upon you, as I also want nothing to do with the little green bastards.

                                                                                                                                                      1. re: Perilagu Khan

                                                                                                                                                        I'm not a fan of peas in general but I have a few ways I like them - as a bit player in chicken pot pie filling, tender young snow peas in a stir-fry, tender young sugar snaps cooked, pod and all, in brown butter and sprinkled with kosher salt, and young peas fresh off the vine, shucked and eaten raw.

                                                                                                                                                        1. re: Perilagu Khan

                                                                                                                                                          PK you are blowing my mind on this thread.... peas, and AVOCADOS??

                                                                                                                                                          sorry, don't mean to single you out!

                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                            To make you feel better, I will make you a special pea-and-avocado casserole when you come for a visit. :)

                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              +1- my favorites, I can't believe there are people who hate them!

                                                                                                                                                            2. re: Perilagu Khan

                                                                                                                                                              But the little green bastards love you, PK! They really, really do!

                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                Aww, ain't that sweet? I feel so warm n' cozy inside. ;)

                                                                                                                                                                1. re: Perilagu Khan

                                                                                                                                                                  And I'll always now think of peas as "LGBs". :-)

                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    oh, that was PK's quote! i scrolled from the bottom up. yep, little green bastards they will always be.

                                                                                                                                                            3. re: debbiel

                                                                                                                                                              <Your pea hate hurts my heart a wee bit. :)>

                                                                                                                                                              Sorry,maybe hate is too strong a word...how about dislike immensely? :D

                                                                                                                                                              1. re: petek

                                                                                                                                                                Polite hatred. Poor peas. Though, that does mean more peas for me. So thank you for that.

                                                                                                                                                                We should see the first of the English shelling peas at the farmers market today. I'll be sitting on the porch this evening with a glass of tinto de verano, shelling away, looking forward to a perfect asparagus/pea/radish/chevre/lemon vinaigrette salad.

                                                                                                                                                          2. re: debbiel

                                                                                                                                                            How about sliced into thickish rounds and roasted pretty high with carrots? Add a little maple syrup, olive oil, salt and pepper? The two of them together on the plate look really nice, and taste wise are a nice compliment, at least to me...

                                                                                                                                                            1. re: erin_grogan

                                                                                                                                                              Yum! Love me that combo of carrots and parsnips.

                                                                                                                                                            2. re: debbiel

                                                                                                                                                              Such an unsung hero of root vegetables. Did you try roasting them with a maple glaze?

                                                                                                                                                              A computer game I used to play had parsnips as sprinting enemies. Yep.

                                                                                                                                                            3. re: nlgardener

                                                                                                                                                              Ok, I concede. There is one I don't like. The last parsnips we got were awful, but I may give them a try again. Maybe I just got a bitter batch.

                                                                                                                                                              1. re: jmcarthur8

                                                                                                                                                                Parsnips are best roasted. Anything where all the raw flavor is cooked out.

                                                                                                                                                            4. Purslane. Vile, evil weed. ten times slimier than okra.

                                                                                                                                                              1. mushrooms - the texture

                                                                                                                                                                1. A fibrous stringy celery stalk scraping across my teeth like chalk on a blackboard. But I like celery soup and mirepoix.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: Veggo

                                                                                                                                                                    +1 on raw celery. I like it in mirepoix though, as long as there are no visible chunks.

                                                                                                                                                                  2. Green bell peppers. Absolutely the worst. Wish I did, they're in everything. Don't think I've ever gotten to try kohlrabi, but I would - I like things in the cabbage family.

                                                                                                                                                                    Oh, I've never tried fennel because I hate licorice and everyone says it tastes like licorice.

                                                                                                                                                                    2 Replies
                                                                                                                                                                    1. re: LisaPA

                                                                                                                                                                      Kohlrabi is like a cross between a radish and a turnip. I've only eaten it raw but my father used to grow it all the time. I prefer radishes.

                                                                                                                                                                      1. re: LisaPA

                                                                                                                                                                        Fennel's not as offensive as licorice but it is very licorice-y. Not in my shopping cart.

                                                                                                                                                                        Kohlrabi's great raw, never had it cooked. We had a neighbor who grew it one summer and I LOVED it sliced straight from the garden with a little salt. Yum!

                                                                                                                                                                      2. I avoid beets, cauliflower, and winter squash. I do not like the odor or flavor of them.

                                                                                                                                                                        1. Greens that are bitter
                                                                                                                                                                          Eggplant
                                                                                                                                                                          Zucchini

                                                                                                                                                                          1. Although I can eat either cooked into something--the "trinity" comes to mind-- I'm not a great fan of celery or green bell pepper. I really hate when raw green bell pepper is added to something like potato salad. And I really dislike "Chinese" dishes loaded with celery and bell pepper.
                                                                                                                                                                            I love most vegetables, even and especially the universally hated brussels sprouts, beets, eggplant, lima beans.

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: nomadchowwoman

                                                                                                                                                                              We are kindred spirits. I leave the celery out of the trinity and use a red bell pepper (or yellow or orange) instead of the green.

                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                I love celery raw and can eat an obscene amount of it, but I odn't like it cooked in dishes AT ALL.
                                                                                                                                                                                Same thing with green bell peppers. That's all you can taste when it's there.

                                                                                                                                                                              2. Plenty I've never tried I'm sure, although I think I've tried all that I know of. I tend to be picky about preparation and if I'm presented with a new preparation of something I dislike, I will try it just to see if a new recipe makes it more palatable. However, there are a few things that I simply cannot eat. My hate list:

                                                                                                                                                                                Beets (dirt)
                                                                                                                                                                                Lima beans
                                                                                                                                                                                Kidney beans
                                                                                                                                                                                Cooked carrots (in mirepoix is fine)
                                                                                                                                                                                Celery (unless cut into tiny bits for mirepoix)
                                                                                                                                                                                Water chestnuts
                                                                                                                                                                                Okra (if cooked in a slimy way - fried is fine)
                                                                                                                                                                                Corn (I'll eat it on the cob, but otherwise, no way)
                                                                                                                                                                                Pretty much any canned vegetable (canned green beans? VOMIT)

                                                                                                                                                                                Then there are things I can eat but try to avoid:
                                                                                                                                                                                Broccoli rabe (I've never had a preparation that wasn't overwhelmingly bitter)
                                                                                                                                                                                Summer squash (too watery)
                                                                                                                                                                                Turnips (again, dirt)
                                                                                                                                                                                Parsnips
                                                                                                                                                                                Peas (don't like the texture - puree or soup is fine)

                                                                                                                                                                                Favorite vegetable? BRUSSELS SPROUTS. I miss them so much when they're not in season!

                                                                                                                                                                                9 Replies
                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                  No canned green beans for me please!

                                                                                                                                                                                  1. re: melpy

                                                                                                                                                                                    I really like "French" cut canned green beans with salt, pepper and hot sauce.

                                                                                                                                                                                    1. re: Perilagu Khan

                                                                                                                                                                                      Ugh, the French cut kind gross me out even more than the regular ones do (not that any of them will ever pass my lips). I think it's because you can see the stringy innards and the little beans inside the pods. Ugh.

                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                        Heh heh. That doesn't bother me in the slightest.

                                                                                                                                                                                        Is there any facet of life in which individuals differ more than in food preferances and antipathies?

                                                                                                                                                                                        1. re: Perilagu Khan

                                                                                                                                                                                          Just wait until the election year is upon us and I think we'll find out, LOL! :)

                                                                                                                                                                                            1. re: Perilagu Khan

                                                                                                                                                                                              PK - hot sauce fan as you are, splash it on fried okra. It's the only way I eat it.

                                                                                                                                                                                  2. re: biondanonima

                                                                                                                                                                                    Canned green beans are HIDEOUS.

                                                                                                                                                                                    And we are SO on the same page with brussels. They're amazing.

                                                                                                                                                                                  3. No veggies that I will not eat, but I don't really care for celery, watercress or beetroot (unless the beetroot is pickled in vinegar, which is delicious!)

                                                                                                                                                                                    1. Not strictly a vegetable, but I can't eat durian in most ways. It's actually quite good dried into chips (more like banana chips, not potato chips) but any state near fresh makes me gag.

                                                                                                                                                                                      I kinda hate myself for that too as I don't like not liking any sort of food. I used to hate cilantro, and forced my self to slowly tolerate then actually like it over the course of about 5 years. I love everything from fiddleheads, asparagus and sea asparagus (samphire) to all leafy green of which beet tops are my favs. yum. I'm a confirmed meatatarian, but LOVE all veggies.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: Jzone

                                                                                                                                                                                        I like cilantro, but only in small doses. It tends to overwhelm.

                                                                                                                                                                                      2. Cooked root vegetables (carrots, turnips, parsnips etc.).
                                                                                                                                                                                        Raw they are fine - but the more they cook the stronger the 'bad taste' increases - I think there must be a chemical that is released or something. The taste is bad enough to make me retch.

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: Peg

                                                                                                                                                                                          Interesting. I can't eat any of those raw but lOve them all cooked! I might be one of the only people in the world who hates raw carrots.

                                                                                                                                                                                          1. re: melpy

                                                                                                                                                                                            The only raw carrots I like are the TRUE baby carrots. None of those "cut baby carrots" will pass my lips, EVER. Even the bigger of the baby carrots still have that center core that I refuse to eat. However, if it is a big ol' carrot, once roasted/steamed/whatever I will love it....

                                                                                                                                                                                        2. I love vegetables. They just about all taste great in a simple stir-fry with garlic. The only one I can't stand is bitter melon. Bitter greens like gai lan and watercress are great but bitter melon is just too much for me.

                                                                                                                                                                                            1. re: Uncle Bob

                                                                                                                                                                                              Cilantro is intense. If you aren't brought up eating it, it is kind of a love/hate thing. Nowadays I adore it and would graze on it. But when I was pregnant, just a whiff would send me running for a bucket. Glurt!

                                                                                                                                                                                              1. re: Pipenta

                                                                                                                                                                                                Whether or not you like cilantro or find it tastes like soap has NOTHING to do with whether you were brought up eating it. It's genetic.

                                                                                                                                                                                              2. Lima beans. I despise them.

                                                                                                                                                                                                1. gah, I forgot baby corn. I hate them, they are of the Devil.

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: rockandroller1

                                                                                                                                                                                                    That's another one I won't try. But I love corn otherwise.

                                                                                                                                                                                                    1. re: Perilagu Khan

                                                                                                                                                                                                      I find baby corn slightly disturbing due to its shape and texture but the flavor is inoffensive - and I am not a corn person in general. My husband won't touch them with a 10-foot pole.

                                                                                                                                                                                                      1. re: rockandroller1

                                                                                                                                                                                                        i forgot about baby corn... please please don't make me eat it.

                                                                                                                                                                                                      2. I can't stand sweet potatoes or yams. The very smell of them cooking makes my eyes water and my throat constrict. Why? When I was a wee tiny thing, they were my favorite. I can remember the day they turned on me. I was all of about three. My mom had made me dinner and I was seated at a low counter in our little kitchen. The counter top was a lurid and lovely green, glowing all the more under fluorescent lights. My mother had lovingly mashed the sweet potatoes, made a criss-cross on the top, much like you would for a peanut butter cookie, popped a pat of butter on the scoring to melt, and sprinkled the whole with brown sugar which had started to melt gloriously. I ate it with great enthusiasm. Then it came up violently. The memory is still vivid! It took me years before I would even eat white potatoes, and even then I had to work my way back to tolerating the texture. I started with potato chips and thin french fries, working to thicker fries and instant mashed potatoes and baked potatoes. Never did care for scalloped potatoes... And orange veggies became problematic. Carrots I could eat raw, then in chicken soup, and finally cooked plain, but never with any great enthusiasm. The same with the orange squashes.

                                                                                                                                                                                                        And it is not like I didn't try. People LOVE sweet potatoes. They make freakin' desserts out of them which they are always anxious to have you sample. I often would, and then my eyes would water and, and, and...

                                                                                                                                                                                                        But some day I might find a preparation that make them tolerable to me. For example, mostly brussel sprouts taste horrible to mediocre to me. The way my mother cooks them repels me to this day. She just boils them to mushy skunkiness. But roasted? With olive oil and salt and pepper and lemon juice and garlic and maybe a just a sprinkle of grated parm? OMG, wonderful!

                                                                                                                                                                                                        Celery root can be sublime! And I have just discovered kohlrabi in the last couple of years and I adore them. I get the tiny ones and eat them like apples.

                                                                                                                                                                                                        1. There is a taxonomic connection to the veggies people hate.

                                                                                                                                                                                                          Carrots, parsley, celery, celery root, anise, fennel, parsnips, caraway (I'm sure there are more, that I am not remembering) are umbels all. So you have these flavor compounds that are very similar. Evolution conserves, after all. These veggies all have anise notes in their flavor, which is why they can layer so deliciously, if you are fond of that flavor and I am, when it comes from actual botanical sources instead of artificial flavoring, though I like it better in savory foods than sweet.

                                                                                                                                                                                                          Cabbage, brussel sprouts, kohlrabi, radishes, mustard, arugula, kale, collards, cauliflower, garlic mustard, broccoli, rutabaga, turnips, horseradish, bokchoy etc... are all crucifers, Brassicaceae. So you have that sweet-sharp skunky burn which some of us love and some of us do NOT.

                                                                                                                                                                                                          The taxonomy might give you a clue about what you will or won't enjoy. But maybe not, because beets and amaranth are kin. And tomatoes and potatoes are cousins. Not everything that is related tastes much alike.

                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                          1. re: Pipenta

                                                                                                                                                                                                            As you point out in your last paragraph, taxonomy may not apply. My taste for cruciferous vegetables runs the gamut from loving to loathing. I'm very fond of rapini/broccoli rabe and arugula; like many of the others, including cabbage, kale, kohlrabi, and Asian greens (bok choy, Chinese cabbage, tatsoi, etc.); can take or leave broccoli and collard greens; dislike radishes (except for daikon, which I like), but will eat them if forced to; and despise Brussels sprouts and cauliflower.

                                                                                                                                                                                                            The vegetables I dislike the most are beets, Brussels sprouts, cauliflower, raw celery and raw carrots. I'm fine with the last two if they are thoroughly cooked.

                                                                                                                                                                                                            1. re: cheesemaestro

                                                                                                                                                                                                              I agree, cheesemaestro.
                                                                                                                                                                                                              I abhor licorice and anise, but I am fond of carrots and caraway, and I love fennel.
                                                                                                                                                                                                              Similarly, while I detest Brussels sprouts, and am generally not too fond of cabbage, I like kale, turnips, and bok choy, and I love arugula, collards, and broccoli.

                                                                                                                                                                                                          2. Onions. I really dislike onions.

                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                            1. re: JerryMe

                                                                                                                                                                                                              Genuine, non-judgey question: how/what do you cook? Probably 80-90% of my dinner prep begins with slicing or chopping an onion, so I'm curious how people with this particular aversion do it.

                                                                                                                                                                                                              1. re: LauraGrace

                                                                                                                                                                                                                I don't cook with them. It used to drive my husband crazy, but I think he's used to it now. Other people can cook with them, and I will happily pick them out (unless it is chopped very small and cooked).

                                                                                                                                                                                                                We eat a lot of onion-less meals I guess. Stir-frys, chilis, baked dishes, fresh salads, grilled meat and veggies, omelets. I do love garlic and most every other seasoning, so my dishes are full of flavor...

                                                                                                                                                                                                                1. re: gator28

                                                                                                                                                                                                                  Good to know! What about other alliums -- leeks, shallots, and the like? I have a good friend who is allergic to all alliums and can't handle anything overly spiced or acidic, and cooking for him is a BEAST.

                                                                                                                                                                                                            2. I hate corn, both from the can and from the cob. But I love things made with cornmeal. I also dislike cucumber and kale.

                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                              1. re: hhicks

                                                                                                                                                                                                                I totally forgot about cucumber - not a fan. I like it in tzaziki, but otherwise, no. I remember throwing up in my mouth a bit while reading the chapter of Julie and Julia where she makes baked cucumbers.

                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                  What about pickles? I'm not wild about straight up cukes, but relish dill pickles.

                                                                                                                                                                                                                  1. re: Perilagu Khan

                                                                                                                                                                                                                    I love pickles, but only if they're made with smallish and very crispy cukes. Big mushy pickles are ick.

                                                                                                                                                                                                                2. Dissing vegetables? How un-PC is that?

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. baby corn. whose idea was that? let the little buggers at least grow to adolescent-hood!
                                                                                                                                                                                                                    okra. But I admit to woeful ignorance re: good Louisiana cooking.
                                                                                                                                                                                                                    zucchini flower. Again, I may not have tasted good examples of what they CAN be like.
                                                                                                                                                                                                                    spaghetti squash. Which can NOT substitute, whatever my mother says, for spaghetti.
                                                                                                                                                                                                                    Cauliflower if masquerading as mashed potato. Sorry. No dice.

                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: linengirl

                                                                                                                                                                                                                      Your post made me recall my mom giving me squash flowers to eat while she was gardening. They have the weirdest prickly caterpillar-like mouthfeel.

                                                                                                                                                                                                                      1. re: linengirl

                                                                                                                                                                                                                        I challenge you to have squash blossoms stuffed with your favorite filling (I like goat cheese and herbs), dipped in tempura batter and deep fried till crispy. They are quite amazing.

                                                                                                                                                                                                                        I admit you might still not like them and there is nothing wrong with that... but definitely worth a try :)

                                                                                                                                                                                                                        1. re: Jzone

                                                                                                                                                                                                                          Ewwhh! How do you know you've got the bugs out of the little crevices down where the pistil is? I don't think soaking them too long is a good idea.

                                                                                                                                                                                                                      2. I'm not really a vegetable person. I like a lot of fruits that we commonly use as vegetables (avocado, tomato (raw only, can't stand the mushy cooked texture unless it's sauce), bell pepper (raw), pea pods (raw), some squash, cucumbers (raw), etc- most of which are sweet and/or crunchy/raw; I also like fresh corn), and roots like carrots (although only when they taste garden fresh and carroty- I do not enjoy grocery store carrots) potatoes, yuca, yams etc but I'm not really a big fan of actual vegetables like kale, chard, spinach, cauliflower.

                                                                                                                                                                                                                        Spinach tastes like blood and the thick mealy texture paired with the smooth tough stems grosses me out. Cooked leaves get stringy- my boyfriend's Chinese mom always makes soup with one or another leafy "Chinese vegetable" which apparently have no names in English, and I can't stand chewing through their tough, wilty, saggy leaves. Kale in stir fry is okay if it's not limp. I like broccoli florets but don't particularly care for the stems. Artichokes and brussels sprouts are both great. Asparagus only if it's not stringy and not too limp, and I hate the feel of wet lettuce in my hands when I make salad although I'm neutral to lettuce once it's in the salad. I think my preferences must be largely textural.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: tinnywatty

                                                                                                                                                                                                                          I would find it easier to list the few vegetables I like than the ones I don't. Usually have to use butter or cheese to eat most. I like raw carrots, raw onion in hamburgers, iceberg lettuce, romaine lettuce. I like butter with my sweet corn on the cob and white potatoes tho I often eat redskins with just salt added. I don't care for celery stalks alone because of the strings but like celery finely diced into seafood salads.

                                                                                                                                                                                                                        2. Hate: mushrooms, beets, sweet potatoes, turnips, avocado, baby corn, water chestnuts

                                                                                                                                                                                                                          Love: most others!

                                                                                                                                                                                                                          1. Also don't like nopales(prickly pear cactus pad). Tastes like a weird combination of green beans and okra, neither of which I'm particularly fond of either. And I'm always worried one of those cactus needles slipped through the process and will lodge in my throat.

                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                            1. re: arktos

                                                                                                                                                                                                                              Count me in the dislike nopal es group too. Although I never thought about one of the spikes being left in. Yikes!

                                                                                                                                                                                                                              1. re: melpy

                                                                                                                                                                                                                                I've got 4 here to make - I'm scared! I took them out of the package and it took me 10 minutes to pull the stickers out of my fingers. I finished repackaging them for the refrigerator by putting on gloves. They may just get tossed!

                                                                                                                                                                                                                            2. Bitter melon has been mentioned a few times. Dude, it's name is BITTER melon. There was an episode of the most recent season of Top Chef where Paul Qui actually chose it to cook with from a conveyer belt of random ingredients. Big mistake. Boiling it supposedly makes it less bitter, but I have family members who eat it raw as part of a salad.

                                                                                                                                                                                                                              1. Green peas and okra.

                                                                                                                                                                                                                                I can eat peas in a soup or stew but if they are served with bacon and mint then I'll pass.
                                                                                                                                                                                                                                The slimy mouth feel of okra makes me gag.

                                                                                                                                                                                                                                I love Brussels sprouts.

                                                                                                                                                                                                                                1. I have never had a brassica veggie I didn't like. I make a mean green Brussels sprout, split, roasted, and salted, that has converted my entire family.

                                                                                                                                                                                                                                  I would say okra, but I have never had it fried. So I will go with beets.

                                                                                                                                                                                                                                  1. Eggplant, radishes, turnips (love turnip greens though).

                                                                                                                                                                                                                                    1. Yams and all the variants of any potato that's even close to sweet literally make me gag. I can't even look at them. And funnily enough, when I was doing my duty as a good mom and exposing my firstborn to ALL kinds of nummy nummy vegetables (can't set him up for food prejudice, now can we?), his reaction to his first spoonful of mashed sweets was a look of horror, a retch, and....a gag. And he could not look at them, or smell them or eat them, for the rest of his life. I guess sometimes the apple really DOESN'T fall far..... :)

                                                                                                                                                                                                                                      1. Canned mushrooms. I love them fresh or dried, raw or cooked, but not the ones out of a can.

                                                                                                                                                                                                                                        Other than that, I like pretty much every vegetable I've tried, and I'll try anything in the vegetable domain. Bitter melon took a couple of tries, but I love it now. Brussel sprouts are okay if cooked properly, I've learned to like cooked turnip although I didn't like it as a kid.

                                                                                                                                                                                                                                        I'm sure there are vegetables out there I haven't tried, but they are mainly vegetables I've never encountered - my response to seeing something unidentifiable in the market is to buy it, bring it home, Google it and cook it.

                                                                                                                                                                                                                                        I haven't tried Jerusalem artichokes, but will if I find them - I've had a related vegetable, the English name of which escapes me, but the Chinese name translates as stone worm vegetable.

                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                          1. re: dratlover

                                                                                                                                                                                                                                            Thank you. That's the only vegetable I cannot stand. Curious, because I love all mustard greens, raw, cooked, etc. And my ethnic background uses mustard paste and mustard oil in prodigious quantities, cooked and raw. Very strange, this dislike, as there is NO other vegetable or fruit that I do not love. I am ambivalent about Korean mugwort, minari, but that may be a cultural thing.

                                                                                                                                                                                                                                            1. re: dratlover

                                                                                                                                                                                                                                              Now Arugula dislike I can totally understand! It took me years to eat small portions of it and another few years to actually like it. To me it tastes a bit like Skunk!

                                                                                                                                                                                                                                              1. re: RUK

                                                                                                                                                                                                                                                You sure that was arugula and not some other, um, weed? '-D

                                                                                                                                                                                                                                              2. re: dratlover

                                                                                                                                                                                                                                                not a fan. too bitter for me. stepdad, however, eats it out of the bag like potato chips.

                                                                                                                                                                                                                                            2. Those of us who hate beets seems to agree they taste like "dirt." My husband agrees that they taste like dirt, but he thinks that is a great taste!

                                                                                                                                                                                                                                              1. not a veggie, but a legume - I hate lentils - red, green, yellow, French, whatever. I have tried them in many different cuisines and preparation, I made extra effort to expose myself to it over and over, but no go. I can always detect it when it is present in small amount.

                                                                                                                                                                                                                                                1. I've always hated the texture of onions.

                                                                                                                                                                                                                                                  1. Green peppers, yuck! And I don't like fennel either.

                                                                                                                                                                                                                                                    1. I've tried Brussels sprouts. Do not like them. I will eat them to be polite, but I don't cook them or serve them.

                                                                                                                                                                                                                                                      1. I do not eat yellow onions.....

                                                                                                                                                                                                                                                        1. there are few veggies i detest -- veggies are the mainstay of my diet, but...

                                                                                                                                                                                                                                                          Beets -- had em so many ways, make them great for others, can't do it myself
                                                                                                                                                                                                                                                          Bell Peppers -- i just don't like their taste... and they always repeat on me. i know they lend well to flavoring a number of dishes, and i will eat the balanced dishes, but if i eat even a bite of pepper, i know it for the next 12 hours.
                                                                                                                                                                                                                                                          Avocado -- if we're filing this under veggie rather than fruit
                                                                                                                                                                                                                                                          Baby Corn -- someone above reminded me of this one... yuck.

                                                                                                                                                                                                                                                          The rather nots: peas and corn, just not a big fan.

                                                                                                                                                                                                                                                          23 Replies
                                                                                                                                                                                                                                                          1. re: Emme

                                                                                                                                                                                                                                                            I love corn in all its manifestations (save baby corn), but for some reason do not like it in soups and stews.

                                                                                                                                                                                                                                                            1. re: Perilagu Khan

                                                                                                                                                                                                                                                              Have it on pizza some time, along with ham & shrooms. Awesomeness. And so, so wrong (according the holy US bible of PPT = permissible pizza toppings).

                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                Al Forno in Providence,one of the very first restaurants in US to make wood grilled pizza, has been putting fresh corn on their pizzas since 1980. Don't know why you would say it's not a PPT. ("Al Forno is one of the 25 best places for pizza around the country..."
                                                                                                                                                                                                                                                                --Food & Wine)

                                                                                                                                                                                                                                                                1. re: escondido123

                                                                                                                                                                                                                                                                  That's just my assessment after having observed the reaction of 99% of American friends who, confronted with the idea of corn on pizza as a perfectly reasonable topping, have looked at me like I was from a different planet. YMV, obviously.

                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                      Corn on pizza is an abomination. I'm in Berlin right now and I DO NOT UNDERSTAND the German obsession with putting corn on pizza and calling it either "American ??? style" or "Mexican." Makes me want to barf every time I see it.

                                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                                        You're certainly entitled to your opinion, as long as you keep your puke far, far away from my plate.

                                                                                                                                                                                                                                                                        Vielen Dank.

                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                          I'll do my best. I think the thing that annoys me the most about corn on pizza here is that they throw it on whatever and then say it's "American," when no American I know would EVER put corn on a pizza. Except, apparently, people who eat at Al Forno in Providence. :)

                                                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                                                            I kinda feel that way about things people in the US slap "German" on things, with no relation whatsoever. Like German chocolate cake.

                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                              I hear you - although in the case of German chocolate cake, there's an explanation: http://en.wikipedia.org/wiki/German_c...

                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                Yea, the German Chocolate Cake is not a good example of your point but I have a good example. There is a rootbeer booth at the Minnesota State Fair in the shape of a big wooden barrel and the sign says "German Rootbeer". Uhm, they do not have rootbeer in Germany, but that doesn't stop the owner of the booth. I suppose the public doesn't know either and good beer even rootbeer apparently comes from Germany (although I prefer a good Belgian beer).

                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                  If I had a euro for every time my German BFF (who is also an excellent baker) has said "I don't know why the hell people call that a German chocolate cake--it's NOT German and hardly qualifies as chocolate" . . . well, I guess I'd take a trip to Berlin and have myself some bienenstich. (Now you're probably going to tell me they don't eat bienenstich in Berlin.)

                                                                                                                                                                                                                                                                                  1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                    Did you ever tell your BFF that the reason the cake is called German Chocolate Cake is because the recipe came from a guy named Samuel German that had a company that manufactured chocolate and printed the recipe on the wrapper of the chocolate?

                                                                                                                                                                                                                                                                                    1. re: John E.

                                                                                                                                                                                                                                                                                      Yup, when I learned that, I did tell her. Hardly stopped her eye-rolling though.

                                                                                                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                                                                                                            italians put pizza on corn too. no like.
                                                                                                                                                                                                                                                                            HOWEVER, the chinese put them on this incredibly wonderful ham cream bun with corn that is to die for.

                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                              oooh, pizza on corn. a new variety i hadn't heard of....

                                                                                                                                                                                                                                                                              is it happy hour in cali already? hahahahahaha.

                                                                                                                                                                                                                                                                        2. re: linguafood

                                                                                                                                                                                                                                                                          Hmmmm. I might be willing to give it a go on your say-so. I've certainly encountered far more bizarre pizza toppings.

                                                                                                                                                                                                                                                                          1. re: Perilagu Khan

                                                                                                                                                                                                                                                                            I betcha I can one-up that: way back in my pizza-delivering yout', my fave was half aforementioned corn with tuna & onions, the other half with mushrooms, spinach & ham.

                                                                                                                                                                                                                                                                            Oh, baby.

                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                              Oh God. The German obsession with tuna pizza is something else I don't understand. I like tuna, but on pizza???? I've tried it and it's not as bad as I expected - sort of a de- and then re-constructed tuna melt - but still. Weird.

                                                                                                                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                                                                                                                Go here and try their foccaccia with tuna, artichokes & scallion some time:

                                                                                                                                                                                                                                                                                http://bitchinberlin.wordpress.com/20...

                                                                                                                                                                                                                                                                                As I say in the piece -- unless you're in Schöneberg or near Schöneberg, I wouldn't travel to eat there (apart from the fact that it is take-out only), but if you were.... best slice in b-town.

                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                  I'm not in or near Schoeneberg, but for some reason I find myself going over there ALL THE TIME (friends in the neighborhood who will only come to Prenzlauerberg for the Bird, LOL). I will definitely check it out when I'm there next!

                                                                                                                                                                                                                                                                                2. re: biondanonima

                                                                                                                                                                                                                                                                                  When I was in Germany my German high school friend told me that in Germany deep dish pizza is referred to as American pizza and not Chicago pizza.

                                                                                                                                                                                                                                                                                3. re: linguafood

                                                                                                                                                                                                                                                                                  I the "new" Russia you can head down to the local Pizza Khat and get mokba on yer pie. Mokba is a rancid melange of sardines, tuna, mackerel, salmon and onions. You'd probably adore it.

                                                                                                                                                                                                                                                                        3. I didn't have too many childhood vegetable foes. I now like eggplant and am pretty sure I'll overcome these last two if I can find recipes that work for them:

                                                                                                                                                                                                                                                                          Bitter melon - as mention in my reply to CoachJ's shared dislike of it. The Asian Grandmother's Cookbook blog has a recipe for a miso-based chili that I quite like AND I think bitter melon would actually work really well in it.

                                                                                                                                                                                                                                                                          Okra - furry outside, slimy inside... why would this be good to eat? I've had gumbo and was ok with it there, since it's a stew and everything is a big ol' jumble of flavours. I'm also intrigued by a recipe I saw once of breading it and either baking or frying it. That should take care of the slime factor!

                                                                                                                                                                                                                                                                          1. I'm tagging along with what many others have already said.

                                                                                                                                                                                                                                                                            From a texture standpoint, I dislike okra, eggplant, and lima beans.

                                                                                                                                                                                                                                                                            From an "it does a major number on my gut" standpoint, green bell peppers. I'm *fine* with red bell peppers (and just bought a bag of mini red, yellow and orange sweet bell peppers from BJ's) to roast up, but the greenies just kill my gut.

                                                                                                                                                                                                                                                                            Dislike ANY canned vegetable except canned sweet corn. I adore peas - those little green bastards and I are besties. Whereas my sister can *only* eat Le Sueur petite peas - and that's only when forced to do so. Her husband loves peas as much as I do, so I make sure to have peas in a bowl if I invite them for a holiday dinner.

                                                                                                                                                                                                                                                                            And while I wouldn't call cilantro a vegetable, it's on my "I cannot eat the dish if it has THAT ingredient" list. Same with dill. Actually, I can tolerate a bit of dill - just not TOO much.

                                                                                                                                                                                                                                                                            Roasted Brussels sprouts are now a favorite vegetable. Beets, I'm OK with, but only if they're roasted.

                                                                                                                                                                                                                                                                            ETA: HOWEVER...should I ever go to someone's house and I'm served something with eggplant or lima beans, I will eat what is served. (None of my friends are *ever* likely to okra! LOL)

                                                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              "those little green bastards" - love it. i will refer to them thusly from now on.

                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                It's certainly an accurate description. Particularly the "bastard" part.

                                                                                                                                                                                                                                                                                1. re: Perilagu Khan

                                                                                                                                                                                                                                                                                  nom, nom, nom. I'll take yours, PK. With mashed taters to scoop 'em up easily. :-)

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    Little green bastard is my new favorite term of endearment.

                                                                                                                                                                                                                                                                                    1. re: debbiel

                                                                                                                                                                                                                                                                                      debbiel:
                                                                                                                                                                                                                                                                                      Until the UFOs start landing, and once they do, little green creatures will start pouring out of them.

                                                                                                                                                                                                                                                                                      1. re: Tripeler

                                                                                                                                                                                                                                                                                        but if they know it's a term of endearment, they may make you their king.

                                                                                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                                                                                " From an "it does a major number on my gut" standpoint, green bell peppers. I'm *fine* with red bell peppers (and just bought a bag of mini red, yellow and orange sweet bell peppers from BJ's) to roast up, but the greenies just kill my gut. "

                                                                                                                                                                                                                                                                                Same here -- I thought it was just 'my' stomach.

                                                                                                                                                                                                                                                                              3. Rarely do I read every post in a thread that is this long. I almost have to question people's foodie credibility with some of these hates. Onions, eggplant, spinach, beans, brussel sprouts, sweet potatoes & okra? These are all amazing.

                                                                                                                                                                                                                                                                                I can't really say I hate these, but radishes can sometimes take over a salad. Need to be sliced thin in my opinion. I don't love beets (I despise Borscht), but can't say I've eaten them enough to hate them. Only veggie I've had that didn't agree with my buds was celeriac, but I tried making a celeriac au gratin and I think I messed it up. Was supposed to have a potato like texture, but didn't.

                                                                                                                                                                                                                                                                                If I had to pick one veggie I abstain from eating at all costs, it's cooked carrots. Ironically fresh carrots are probably my second favorite veggie. For me it's almost a complete texture issue, because if there is at least some bite, I can eat a plate full of cooked carrots.

                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                1. re: jhopp217

                                                                                                                                                                                                                                                                                  I also have the aversion to cooked carrots. Or specifically, over-cooked carrot chunks, especially in stews.I think it's the thought of having the encounter with that fibrous, spindely core that does it for me. The contrast between the outer-mush and the semi-rigid center is more than I can endure. But fresh or very lightly cooked carrots are fine, especially in salads and stir-fries.

                                                                                                                                                                                                                                                                                2. Goodness!!! Least favorite? Hmmmm, probably celery, although I do like it, it's probably used the least in my home...maybe as a vessel for peanut butter, but tht's about it.

                                                                                                                                                                                                                                                                                  I couldn't ever hate a veggie. When I was young (7 yrs old o so) I would specifically ask for lima beans, brussels sprouts, broccoli, or broccoli raab...and I would eat them all before even touching anything else on my plate. In fact, I would usually ask for seconds on veg before anything else. My family thought for sure I was going to be vegetarian when I grew up. Fooled them!

                                                                                                                                                                                                                                                                                  1. Beaver did not want to eat his brussel sprouts either.

                                                                                                                                                                                                                                                                                    http://www.youtube.com/watch?v=0SFSGT...

                                                                                                                                                                                                                                                                                    The interesting thing about this video is that Ward and June later make a deal with Beaver that if he eats his brussel sprouts the next time they are served he can go to the football game. So, they go out to eat the next night before the football game and brussel sprouts are served. As I recall, he did not make a scene in the restaurant, gulped one of the brussel sprouts down and it turned out that he liked them!

                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                    1. re: John E.

                                                                                                                                                                                                                                                                                      I think the media has caused the Brussels sprouts hate in many children. As a kid the shows were always saying how awful Brussels sprouts, liver and lima beans were. I didn't try any of these until I was an adult.

                                                                                                                                                                                                                                                                                    2. I don't love green peppers; neither am I a huge fan of crookneck squash. But I would eat either if they were served to me. I suspect I'd like crookneck squash if prepared differently than what I'm used to - my mom always cooked them to death, and it was like a watery yellow mush.
                                                                                                                                                                                                                                                                                      I do love brussel sprouts, cauliflower, lima beans, and many others that many people don't care for.

                                                                                                                                                                                                                                                                                      1. I like spinach, but absolutely LOATHE the canned stuff. Slimy texture and metallic flavor, definitely not an attractive combination.

                                                                                                                                                                                                                                                                                        Have never liked turnips, ever since I was a kid. The German side of the family couldn't understand it.

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: eclecticsynergy

                                                                                                                                                                                                                                                                                          Canned anything is not a good representation of the vegetable it is supposed to replicate!

                                                                                                                                                                                                                                                                                        2. Pumpkin, sweet potato, chickpeas, celeriac (blurgh -- great for adding flavor to chicken soup, but no way I'll eat it), parsnips.

                                                                                                                                                                                                                                                                                          Generally not fond of mushy and/or sweet veggies. I like my veggies crunchy and 'green' tasting.

                                                                                                                                                                                                                                                                                          1. Easy, plain old celery. Raw, cooked, or added in any way to any dish. Eck.

                                                                                                                                                                                                                                                                                            1. I've never had okra, but I can't think of a single vegetable I don't like in one form or another. Usually, though, I have a strong preference for cooked or raw. Carrots I like raw, but I think they're pretty gross and sweet when they're cooked. Brussels sprouts are great when cooked within an inch of their lives. Spinach has a horrible texture when it's cooked, but I like it fine in salads or even when it's cooked and masked with all of that cream. I can't think of anything less pleasant than a bowl of cooked peas, but I'll happily eat a small mountain of them raw, straight from the pod. It's all about preparation, or, in the case of peas, lack thereof.

                                                                                                                                                                                                                                                                                                1. re: Duppie

                                                                                                                                                                                                                                                                                                  Bitter Melon is practically the national vegetable of Okinawa Prefecture in Japan. There, they even have a beer made with it, with the bitter melon providing a lot of the bitterness in place of about half the hops. Pretty tasty, actually.

                                                                                                                                                                                                                                                                                                  1. re: Tripeler

                                                                                                                                                                                                                                                                                                    Yeah....that's nice but having endured countless recipes,boiled, baked,stuffed, batter fried,mixed with everything from lobster to ground lamb....bitter melon just leaves me, well....bitter.

                                                                                                                                                                                                                                                                                                    1. re: Duppie

                                                                                                                                                                                                                                                                                                      This brings up an interesting point.

                                                                                                                                                                                                                                                                                                      I think there should be a difference between not liking the vegetable qua vegetable versus not liking vegetable qua prepared.

                                                                                                                                                                                                                                                                                                      Duppie seems to raise an issue with the latter with respect to bitter melon, I suspect the OP was asking about the former.

                                                                                                                                                                                                                                                                                                      1. re: ipsedixit

                                                                                                                                                                                                                                                                                                        I've never had a preparation of bittermelon that wasn't bitter.

                                                                                                                                                                                                                                                                                                          1. re: FoodPopulist

                                                                                                                                                                                                                                                                                                            It's supposed to be bitter. The quiddity of some foods is bitterness.

                                                                                                                                                                                                                                                                                                            For example, coffee, beer, and chocolate can and should be bitter in their most resplendent states.

                                                                                                                                                                                                                                                                                                        1. re: Duppie

                                                                                                                                                                                                                                                                                                          Is bitter melon the same as Kerala in Hindi? My mum calls it bitter gourd. I hate the stuff! I just want to know who looked at this vegetable & thought it would be good to eat? It's ugly!

                                                                                                                                                                                                                                                                                                    2. There are a lot of vegetables I've never tried: okra, mustard greens, collard greens, turnip greens, beet greens, Swiss chard, kale, bitter melon, parsnip, kohlrabi, rutabaga, celeriac. (You can probably tell that we didn't have many bitter greens growing up.) I generally like roasted root veggies so I would like to try some of these!

                                                                                                                                                                                                                                                                                                      I can't do mushrooms. It bums me out that I don't like them, but the texture just isn't for me. Sometimes I'll eat something with mushrooms as an ingredient and I'm like "Oh hey this is pretty good!" and then I'll actually bite into the mushroom, with its weird texture, and remember why I never eat them. It's sad.

                                                                                                                                                                                                                                                                                                      For just about everything else, there is <i>some</i> preparation that I like. I'm not wild about cauliflower, but I like it roasted; I don't care for cucumber, but pickles are yummy; raw stringy celery annoys the hell out of me, but I like it in soups and sauces. And so on.

                                                                                                                                                                                                                                                                                                        1. re: ladooShoppe

                                                                                                                                                                                                                                                                                                          Zucchini pancakes, though.... Yum! Do you even hate zucchini bread -- the sweet stuff?

                                                                                                                                                                                                                                                                                                        2. peas - utterly detest them (although split pea soup with bacon or ham is one of my favorites; and I do like snow peas)

                                                                                                                                                                                                                                                                                                          beets

                                                                                                                                                                                                                                                                                                          Brussels sprouts (although I have had some with fancy sauces in restaurants that were edible)

                                                                                                                                                                                                                                                                                                          Lima beans(?) (? because I haven't tasted them again in decades, that's how much I hated them as a kid)

                                                                                                                                                                                                                                                                                                          I moved to Miami a few years back, and I don't know whether it's a regional thing or a generational shift, but it really seems that the fresh vegetables sections of the grocery stores have been shrinking.

                                                                                                                                                                                                                                                                                                          1. Never eaten: Eggplant, okra (and probably a lot of others)

                                                                                                                                                                                                                                                                                                            Dislike:
                                                                                                                                                                                                                                                                                                            lima beans
                                                                                                                                                                                                                                                                                                            brussel sprouts
                                                                                                                                                                                                                                                                                                            cucumber
                                                                                                                                                                                                                                                                                                            large quantities of bell peppers
                                                                                                                                                                                                                                                                                                            celery unless it's chopped fine and cooked in soup
                                                                                                                                                                                                                                                                                                            radishes

                                                                                                                                                                                                                                                                                                            can't eat:
                                                                                                                                                                                                                                                                                                            Mushrooms (boo - allergy)
                                                                                                                                                                                                                                                                                                            raw veggies *shudder*

                                                                                                                                                                                                                                                                                                            30 Replies
                                                                                                                                                                                                                                                                                                              1. re: Rilke

                                                                                                                                                                                                                                                                                                                I'm guessin' juju's not a heavy-duty salad man.

                                                                                                                                                                                                                                                                                                                1. re: Rilke

                                                                                                                                                                                                                                                                                                                  Ok, I amend it. I love salads... but with very specific veggies on them - tomato, onion, pre-cooked broccoli, avocado. I'm a very plain-salad kinda girl.

                                                                                                                                                                                                                                                                                                                  I have TMJ, so I can't eat raw carrots, celery, cauliflower or other super crunchy things, and I don't l ike the flavor of uncooked broccoli, zuchinni... so no crudite for me, thanks. :)

                                                                                                                                                                                                                                                                                                                  1. re: jujuthomas

                                                                                                                                                                                                                                                                                                                    I really don't understand the addition of uncooked broccoli and zucchini on a crudite platter, those vegetables are meant to be steamed or at least blanched prior to eating in that manner.

                                                                                                                                                                                                                                                                                                                    1. re: escondido123

                                                                                                                                                                                                                                                                                                                      I agree. Raw broccoli and cucumber don't work. I make crudites with raw baby carrots, bell pepper strips, tomatoes, and snap peas and blanched broccoli.

                                                                                                                                                                                                                                                                                                                      1. re: Rilke

                                                                                                                                                                                                                                                                                                                        I think cucumber is fine, and at this time of year nicely steamed or roasted asparagus can be a great addition.

                                                                                                                                                                                                                                                                                                                        1. re: escondido123

                                                                                                                                                                                                                                                                                                                          i agree cuke is fine.
                                                                                                                                                                                                                                                                                                                          lightly steamed asparagus is lovely! with a little salt on a crudite platter.

                                                                                                                                                                                                                                                                                                                          i don't much care for raw broccoli. i like the sweeter taste imparted by the cooking process. years and years ago, there was a salad bar i frequented often. i used to take raw broccoli out of some weird thing of guilt. like, i like broccoli cooked, so i shouldn't snub it raw, or hurt its feelings by not taking it... clearly needed more therapy.

                                                                                                                                                                                                                                                                                                                          1. re: Emme

                                                                                                                                                                                                                                                                                                                            I love broccoli in any form, but florets only, please. I loathe the stems.

                                                                                                                                                                                                                                                                                                                            1. re: Perilagu Khan

                                                                                                                                                                                                                                                                                                                              But those stems, if peeled and sliced thin, make an excellent stir-fry.

                                                                                                                                                                                                                                                                                                                              1. re: arktos

                                                                                                                                                                                                                                                                                                                                I tend not to like broccoli in Asian food. IMO, it tends to overwhelm the other ingredients.

                                                                                                                                                                                                                                                                                                                                1. re: arktos

                                                                                                                                                                                                                                                                                                                                  I use stems in cream of broccoli soup as well -- the whole lot gets pureed so it doesn't matter. And I ADORE the insides of peeled broccoli stems. It's a bit like kohlrabi only more tender. Yum.

                                                                                                                                                                                                                                                                                                                                  1. re: arktos

                                                                                                                                                                                                                                                                                                                                    Or if one doesn't care for the stems, place them in a tic-tac-toe fashion on the bottom of the pan, and lay the florets on top - no steamer needed.

                                                                                                                                                                                                                                                                                                                                    Eat stems if you wish. :-))

                                                                                                                                                                                                                                                                                                                          2. re: escondido123

                                                                                                                                                                                                                                                                                                                            I love raw broccoli! It doesn't always love me though.

                                                                                                                                                                                                                                                                                                                      2. re: jujuthomas

                                                                                                                                                                                                                                                                                                                        I'm surprised at how many people are listing cucumbers. They are so benign-tasting (and good), to me.
                                                                                                                                                                                                                                                                                                                        I wonder if those who dislike cucumbers also dislike watermelon, because the cucumber flesh tastes very watermelon-y to me, without the sweetness.

                                                                                                                                                                                                                                                                                                                        1. re: racer x

                                                                                                                                                                                                                                                                                                                          interesting thought... however, i intensely dislike watermelon, mostly due to flavor, don't love but don't detest the texture. i'm perfectly okay with cucumbers. they're not my favorite vegetable, but i like them peeled and salted. they're nice in salads, though i wouldn't go out of my way for them. i wouldn't put them in a salad i'm making just for me, as i'm lazy and the peeling isn't worth the payoff in my mouth. though sometimes when i'm at my mother's house, she'll be peeling cukes for a salad, and salt some cucumber boats/sticks to finish the leftover cuke / snack on during cooking, and i'll eat those, if i'm in the mood.

                                                                                                                                                                                                                                                                                                                          1. re: Emme

                                                                                                                                                                                                                                                                                                                            Hmmm...watermelon is a fruit.

                                                                                                                                                                                                                                                                                                                            1. re: randyjl

                                                                                                                                                                                                                                                                                                                              So is a cucumber. And a tomato. This discussion could take a wide turn, but I hope not.

                                                                                                                                                                                                                                                                                                                              1. re: John E.

                                                                                                                                                                                                                                                                                                                                The bit about the watermelon was just an aside, since people were mentioning cucumbers.

                                                                                                                                                                                                                                                                                                                                Cucumbers (and tomatoes) fall in the mothers' "eat your vegetables" category, so for this discussion, I would consider them vegetables. Fruits are sweet and, usually, enjoyed by kids. Fruits go well as toppings on ice cream.

                                                                                                                                                                                                                                                                                                                                1. re: racer x

                                                                                                                                                                                                                                                                                                                                  I have a couple of students who went on our school-wide strawberry picking trip last week and turned their noses up at the berries in the field. They "only like bananas."

                                                                                                                                                                                                                                                                                                                                  1. re: LauraGrace

                                                                                                                                                                                                                                                                                                                                    *jaw drop*
                                                                                                                                                                                                                                                                                                                                    I just can't believe this... My mom would have to watch us like hawks when we went strawberry/blueberry/raspberry picking to ensure that most of the berries ended up in the buckets! lol.

                                                                                                                                                                                                                                                                                                                                    1. re: LauraGrace

                                                                                                                                                                                                                                                                                                                                      I have a brother who says he does not like fresh strawberries. He would eat strawberry ice cream, but not fresh berries. But get, this, he loves fresh strawberry pie. You know, the pie with the fresh berries with the thickened strawberry sauce poured over and chilled. Unbelievable.

                                                                                                                                                                                                                                                                                                                                      1. re: John E.

                                                                                                                                                                                                                                                                                                                                        Maybe he just doesn't like the seeds.

                                                                                                                                                                                                                                                                                                                                        1. re: FoodPopulist

                                                                                                                                                                                                                                                                                                                                          Naw, it can't be that. The strawberries in the pie have the seeds as does the thickened syrup. It's just that he's nuts.

                                                                                                                                                                                                                                                                                                                                    2. re: racer x

                                                                                                                                                                                                                                                                                                                                      Yea, I know about the fruit/vegetable thing. I was just having a little fun. But I would not put watermelon of any kind on top of my ice cream. ;

                                                                                                                                                                                                                                                                                                                                      By the way, fresh, home-grown, burpless, summer cucumbers are one of my favorite vegetables. Like tomatoes, the grocery store variety just cannot compete. Those small persian cucumbers come in a close second however.

                                                                                                                                                                                                                                                                                                                                2. re: Emme

                                                                                                                                                                                                                                                                                                                                  Well, they can be good even with the peel on, you know.

                                                                                                                                                                                                                                                                                                                                  1. re: Emme

                                                                                                                                                                                                                                                                                                                                    I don't mind the taste, but cukes make me burp cuke flavor for WAY longer than they should. I'm kind of "meh" on watermelon.

                                                                                                                                                                                                                                                                                                                                    1. re: jujuthomas

                                                                                                                                                                                                                                                                                                                                      ha! cukes do to you what bell peppers do to me...

                                                                                                                                                                                                                                                                                                                                      1. re: Emme

                                                                                                                                                                                                                                                                                                                                        bell peppers do it to me also, but not the same severity as long as I don't eat a lot of them. :)

                                                                                                                                                                                                                                                                                                                                    2. re: Emme

                                                                                                                                                                                                                                                                                                                                      I'll bet they'd change their minds if they ever had the chance to try Japanese or Persian cucumbers.

                                                                                                                                                                                                                                                                                                                                    3. re: racer x

                                                                                                                                                                                                                                                                                                                                      My DH really likes a cucumber. If I bring a watermelon into the house, well, he stays out of the kitchen everytime I prep it or have a slice - he cannot stand the taste of it. Nope, I don't understand it.

                                                                                                                                                                                                                                                                                                                                  2. Add my vote to the list for Eggplant. I've tried it a thousand ways, and just never enjoy it Kohlrabi, on the other hand, is a favorite that I can never find!

                                                                                                                                                                                                                                                                                                                                    1. So pikawicca, How'd the column come out?

                                                                                                                                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: escondido123

                                                                                                                                                                                                                                                                                                                                        Just put it to bed, and thanks to all the Hounds who posted, I had plenty of grist for my mill. This whole thread was fascinating to read; I knew that there would be plenty of beet, Brussels sprouts, and okra haters out there, but was surprised to find that there are folks who don't like corn on the cob or cooked carrots. Thanks for your input, guys!

                                                                                                                                                                                                                                                                                                                                        1. re: pikawicca

                                                                                                                                                                                                                                                                                                                                          Can you link it when it's published, pikawicca?

                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                            A link wouldn't work, as you need to be a paid subscriber to read our paper. What I can do is cut and paste my (unedited) copy after the column is printed next Wednesday.

                                                                                                                                                                                                                                                                                                                                                1. re: pikawicca

                                                                                                                                                                                                                                                                                                                                                  The reason people don't like cooked carrots is that they have not ever eaten them the way that I cook them. ; )

                                                                                                                                                                                                                                                                                                                                                  I despise boiled and/or steamed carrots. Then I saw Jacques Pepin cook carrots on one of his programs. They end up being caramelized and taste good.

                                                                                                                                                                                                                                                                                                                                              1. I see that I forgot to mention raw soy sprouts and raw alfalfa sprouts.
                                                                                                                                                                                                                                                                                                                                                Yuch

                                                                                                                                                                                                                                                                                                                                                I also have issues with most preparations of soft tofu, although I wouldn't put it on my "least favorites" list.

                                                                                                                                                                                                                                                                                                                                                1. Brussel sprouts-worst vegetable ever

                                                                                                                                                                                                                                                                                                                                                  1. Not a fan of celeriac or lima beans and usually don't care for okra, although once in a while some good fried okra dipped in copious amounts of ranch can be tasty. Strongly dislike tomatoes, although I'm guessing those don't count as a veggie? I almost always dislike bell peppers, all colors, although I have enjoyed those mini sweet peppers as an appetizer recently (again with copious amounts of ranch for dipping). I have a strong aversion to avocado, which makes me very, very sad. I love the idea of avocado, especially in a shake or eaten with milk/condensed milk and sugar, but there's something about it that I have just never liked. I'll probably try it again at some point...

                                                                                                                                                                                                                                                                                                                                                    I had brussel sprouts the first time about seven or eight years ago; a friend had roasted them with bacon and shallots and they were incredible. I have loved them ever since. I love beets and most squash. I've learned to love all kinds of onions, including green onions, which I hated growing up and were on/in most every dish my mother prepared. I grew up eating stuffed bittermelon soups and it was bearable, though definitely not something I miss now that I cook for myself.

                                                                                                                                                                                                                                                                                                                                                    I've never tried kohlrabi, rutabaga, or parsnips, to my knowledge. I would, if someone else prepared them for me.

                                                                                                                                                                                                                                                                                                                                                    edit: errr, and I just realized your column was already sent to print. My bads.

                                                                                                                                                                                                                                                                                                                                                    1. Here is my (unedited) column.
                                                                                                                                                                                                                                                                                                                                                      Least-Favorite Vegetables

                                                                                                                                                                                                                                                                                                                                                      A recent supermarket experience gave me pause: while ringing up my purchases, the young checker stopped and stared blankly at my rutabaga. “What is that?” he finally asked. I told him and briefly explained how I planned to cook it. He eyed me with suspicion; I think he thought that I was pulling his leg, and that no one could possible eat anything that looked like my humble rutabaga.

                                                                                                                                                                                                                                                                                                                                                      Not too long ago, I had a similar experience with turnips. At least that checkout clerk had heard of turnips, but had never seen, much less eaten one. These experiences got me to thinking – are there many vegetables that most Americans have never tasted? Ones that they shun because they loathe them? I decided to find out.

                                                                                                                                                                                                                                                                                                                                                      The results of my utterly unscientific polling of friends and acquaintances, and posters on the Chowhound.com Home Cooking board were at once predictable and surprising. Some people responded that they had never tried a certain vegetable because of its appearance. (A poster on Chowhound had this to say: “I think it’s the name and look of kohlrabi that drive people away. It sounds like an Iranian prime minister and looks like something Martians would eat.”) Many of those polled pointed to a bad childhood encounter with a vegetable that led to a life-long aversion.

                                                                                                                                                                                                                                                                                                                                                      My own first experience with okra ( a vegetable strongly disliked by an awful lot of folks) was nearly my last. When we were living in South Carolina, our maid would frequently bring us vegetables from her garden. One fateful day she gifted my mother with a basket of okra. Mom asked how to prepare it, and was told, simply, to boil it. The result is a family legend.

                                                                                                                                                                                                                                                                                                                                                      My two brothers and I had been taught to eat whatever was put in front of us, but that evening, looking at the slimy grey mass of ooze on my plate, I was prepared to be grounded for the rest of my life rather than eat what I could hardly bring myself to look at. My father, sensing the universal swell of rebellion, seized his fork and bravely proclaimed, “Alright, I’ll show you how delicious it is.” Whereupon the poor man popped a forkful of the glop into his mouth. The expression on his face was priceless. Somehow he managed to swallow, then gasped, “Okay, no one has to eat this.”

                                                                                                                                                                                                                                                                                                                                                      Luckily, I encountered a woman in my teens who showed me how to properly prepare okra, and I now love it. Unfortunately, most people never give a vegetable a second chance after such an experience.

                                                                                                                                                                                                                                                                                                                                                      Along with okra, most often cited on the Least Favorite Vegetable list were turnips, Brussels sprouts, and beets, with beets having the largest number of haters by far. None of these were particularly surprising, but I was shocked by the number of people who don’t like cooked carrots. Frequently mentioned on the “Never Tried” list were kohlrabi and fennel. Cooks just don’t seem to know what to do with these two veggies.

                                                                                                                                                                                                                                                                                                                                                      After beeting my own family members over the head for years, I’ve become convinced that there’s no converting someone who insists that “beets taste like dirt.”
                                                                                                                                                                                                                                                                                                                                                      Turnips, however, are another matter, and I’m providing a recipe for a real turnip treat. As for cooked carrots, I suspect that most loathers have been subjected to boiled, mushy specimens. If you’ve been a victim, give the roasted carrot recipe a try. For a simple and refreshing introduction to kohlrabi and fennel, you can’t top the salad recipe I’m including.

                                                                                                                                                                                                                                                                                                                                                      With the early onset of summer, and the market in full swing, now is the time to experiment. If you see a vegetable you don’t recognize, ask the vendor how they prepare it and give it a go. You might even revisit a vegetable you hate. Try preparing it a new way, and you just might change your mind.

                                                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: pikawicca

                                                                                                                                                                                                                                                                                                                                                        I like the article, pikawicca - and YUM! on the pomegranate-roasted carrots recipe - it's got honey, pom molasses, AND Aleppo pepper. (Skip the cilantro for me, although parsley will work! LOL)

                                                                                                                                                                                                                                                                                                                                                        1. re: pikawicca

                                                                                                                                                                                                                                                                                                                                                          Great article, pikawicca. Thanks for sharing it.

                                                                                                                                                                                                                                                                                                                                                          I often have a similar experience, with grocery store cashiers being unfamiliar with the prices and even the names of various vegetables that I thought were fairly well-known (I'm talking even collard greens here), if not universally appreciated. It's one of the things that has had me wondering whether people are eating fewer fresh vegetables than a generation or two ago.

                                                                                                                                                                                                                                                                                                                                                          Btw, how did that acquaintance of yours suggest that the okra be cooked?

                                                                                                                                                                                                                                                                                                                                                          1. re: racer x

                                                                                                                                                                                                                                                                                                                                                            Fried, as well as cut up in stews. As soon as they come into season this summer, I plan to sous vide some and see what happens.

                                                                                                                                                                                                                                                                                                                                                        2. And the recipes...
                                                                                                                                                                                                                                                                                                                                                          “Unloved” Vegetable Recipes

                                                                                                                                                                                                                                                                                                                                                          Kohlrabi/Fennel Salad

                                                                                                                                                                                                                                                                                                                                                          ½ cup sliced almonds
                                                                                                                                                                                                                                                                                                                                                          2 tablespoons minced peeled fresh ginger
                                                                                                                                                                                                                                                                                                                                                          2 tablespoons minced shallot
                                                                                                                                                                                                                                                                                                                                                          1 tablespoon white balsamic vinegar
                                                                                                                                                                                                                                                                                                                                                          1 tablespoon mayonnaise
                                                                                                                                                                                                                                                                                                                                                          1 ½ teaspoons Dijon mustard
                                                                                                                                                                                                                                                                                                                                                          1 teaspoon soy sauce
                                                                                                                                                                                                                                                                                                                                                          1 teaspoon pure maple syrup
                                                                                                                                                                                                                                                                                                                                                          ¼ cup grapeseed oil
                                                                                                                                                                                                                                                                                                                                                          Salt and freshly ground pepper

                                                                                                                                                                                                                                                                                                                                                          1 ¼ pound kohlrabi, peeled and very thinly sliced on a mandoline
                                                                                                                                                                                                                                                                                                                                                          1 fennel bulb, trimmed and very thinly sliced on a mandoline
                                                                                                                                                                                                                                                                                                                                                          1 cup blueberries
                                                                                                                                                                                                                                                                                                                                                          2 ounces Manchego cheese
                                                                                                                                                                                                                                                                                                                                                          A few mint leaves, torn into small pieces

                                                                                                                                                                                                                                                                                                                                                          Preheat the oven to 350 degrees. Spread the almonds on a pie plate and toast until golden, about 7 minutes. Let cool.

                                                                                                                                                                                                                                                                                                                                                          In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce, and maple syrup and puree. With the blender on, add the oil in a thin stream and blend until creamy. Pressing with the back of a spoon, force the dressing through a fine sieve into a small bowl. Season with salt and pepper. Discard solids.

                                                                                                                                                                                                                                                                                                                                                          In a large bowl, toss the kohlrabi with the fennel, toasted almonds, and dressing. Add the blueberries and mint and toss gently. Divide among 6 salad plates. Using a vegetable peeler, shave some cheese onto each serving. Serve immediately.

                                                                                                                                                                                                                                                                                                                                                          Adapted from “Food & Wine” magazine.

                                                                                                                                                                                                                                                                                                                                                          Pomegranate Roasted Carrots

                                                                                                                                                                                                                                                                                                                                                          This recipe uses one of my favorite ingredients, pomegranate molasses, which really isn’t molasses at all. It’s simply pomegranate juice that has been simmered until it’s the consistency of maple syrup. You can find it at Bloomingfoods and the Sahara Mart, or you can reduce your own juice.

                                                                                                                                                                                                                                                                                                                                                          1 pound carrots, peeled, trimmed, and halved or quartered lengthwise
                                                                                                                                                                                                                                                                                                                                                          (halve the thin carrots, quarter the fat ones)
                                                                                                                                                                                                                                                                                                                                                          1 tablespoon extra virgin olive oil
                                                                                                                                                                                                                                                                                                                                                          ¼ teaspoon kosher salt
                                                                                                                                                                                                                                                                                                                                                          Pinch Turkish or Syrian red pepper, such as Aleppo or Urfa, or cayenne
                                                                                                                                                                                                                                                                                                                                                          1 teaspoon pomegranate molasses
                                                                                                                                                                                                                                                                                                                                                          ½ teaspoon honey or agave
                                                                                                                                                                                                                                                                                                                                                          2 tablespoons chopped fresh cilantro, basil, or parsley

                                                                                                                                                                                                                                                                                                                                                          Preheat the oven to 425 degrees. On a rimmed baking sheet, toss the carrots with the oil, salt, and red pepper. Spread them out in a single layer.

                                                                                                                                                                                                                                                                                                                                                          Roast for 15 minutes, stir well, and roast for 10 more minutes. Then remove from the oven and drizzle with the pomegranate molasses and honey; toss gently to coat. Roast until the carrots are golden and soft, about 5 more minutes. Serve garnished with your choice of herb. Serves 4.

                                                                                                                                                                                                                                                                                                                                                          Adapted from “In the Kitchen with a Good Appetite” by Melissa Clark.

                                                                                                                                                                                                                                                                                                                                                          Note: You can find Urfa at Goods for Cooks.

                                                                                                                                                                                                                                                                                                                                                          Grilled Turnips

                                                                                                                                                                                                                                                                                                                                                          Honestly, if you think you don’t like turnips, this recipe will change your mind. Turnip haters should use the milder white turnips, while turnip lovers would probably appreciate the more robust flavor of the purple variety. The turnips can be grilled on your outdoor grill, or on the stove using a ridged grill pan.

                                                                                                                                                                                                                                                                                                                                                          1 large turnip per person, peeled and sliced ¼” thick
                                                                                                                                                                                                                                                                                                                                                          Extra virgin olive oil
                                                                                                                                                                                                                                                                                                                                                          Kosher salt and freshly ground black pepper
                                                                                                                                                                                                                                                                                                                                                          Garlic, peeled and minced

                                                                                                                                                                                                                                                                                                                                                          Heat the grill to medium-high

                                                                                                                                                                                                                                                                                                                                                          In a small saucepan, heat oil with the minced garlic until the garlic starts to turn golden. (For each serving, you need about 2 teaspoons of oil, and as much garlic as you fancy. I used 1 large clove of garlic and 1 ½ tablespoons of oil for 4 servings.)
                                                                                                                                                                                                                                                                                                                                                          Set aside.

                                                                                                                                                                                                                                                                                                                                                          If using an outdoor grill, brush both sides of turnip slices with oil and put them on a rack set over a rimmed baking sheet. This will help avoid flare-ups. If using a grill pan, brush 1 side of the turnip slices with oil and place them, oiled side down, on the pan, then brush the other side with oil. Grill until fork-tender, 2 to 3 minutes per side for white turnips, 3 to 4 minutes for purple ones. Sprinkle with salt and pepper and divide among serving plates. Drizzle with the garlic oil.

                                                                                                                                                                                                                                                                                                                                                            1. #1 Brussels Sprouts - a joke played on us by god, he laughs every time one is consumed ;-)
                                                                                                                                                                                                                                                                                                                                                              #2 Cardoon
                                                                                                                                                                                                                                                                                                                                                              #3 Lima Beans

                                                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                                                              1. re: RetiredChef

                                                                                                                                                                                                                                                                                                                                                                I attempted to get a cardoon patch growing because Lidia Bastianich said they tasted like artichokes. I fenced them off from the deer and other critters and they just did not take off. I suppose it was not hot enough and the growing season was not long enough. They seemed like a PITA to clean anyway. Oh well.

                                                                                                                                                                                                                                                                                                                                                              2. I have a 20 year old nephew who eats just about anything. I recently found out however that he hates green beans. I tried to convince him if he tasted them hot with butter and salt and pepper he might like them. He refused that notion. I then asked him if he liked asparagus. He didn't know but he wasn't going to taste asparagus because they looked like green beans.

                                                                                                                                                                                                                                                                                                                                                                16 Replies
                                                                                                                                                                                                                                                                                                                                                                1. re: John E.

                                                                                                                                                                                                                                                                                                                                                                  If someone won't even taste it because it "looks like" something else, I don't think you can help them. haha

                                                                                                                                                                                                                                                                                                                                                                  I wonder if he has only had green beans that are closer to undercooked to overcooked. I tend not to like that 'fresh from the fields green' flavor of lightly-cooked beans, but I like cooked-to-almost-mushy beans. Especially with aromatics, a little sugar, and bacon (or some kind of stock)!

                                                                                                                                                                                                                                                                                                                                                                  1. re: racer x

                                                                                                                                                                                                                                                                                                                                                                    Whereas I detest overcooked, mushy green beans and love them to have the bright green color and the snap of just-a-hint-of-barely-undercooked-ness. :-)

                                                                                                                                                                                                                                                                                                                                                                    1. re: racer x

                                                                                                                                                                                                                                                                                                                                                                      I don't really know how the green beans have been cooked. I do know we're talking about a 20 year old, so there is still time. Heck, when I was 20 I did not yet eat asparagus, mostly because it was never offered to me. My dad used to grow it in his garden and he picked wild asparagus but my mom once told me they never offered it to me (there was no point in offering it to my brothers) because she did not wish to share it with me ; )

                                                                                                                                                                                                                                                                                                                                                                      I'm guessing the green beans were cooked somewhere in the middle between your overcooked green beans and Linda's undercooked green beans. I like them that way anyway.

                                                                                                                                                                                                                                                                                                                                                                      1. re: John E.

                                                                                                                                                                                                                                                                                                                                                                        Hell, when I was twenty I didn't like or eat blueberries, almonds (or any nuts), mushrooms, Brussels sprouts, kale, brown rice, carnitas, scallops (!), navel oranges, raw tomatoes . . .

                                                                                                                                                                                                                                                                                                                                                                        Now I eat most of those at least once a week, some of them every day.

                                                                                                                                                                                                                                                                                                                                                                        Yeah, twenty is not yet too late.

                                                                                                                                                                                                                                                                                                                                                                        1. re: Rilke

                                                                                                                                                                                                                                                                                                                                                                          Hell, I still don't eat some of the things on your list. I don't care for brussels sprouts (I've tried them many ways), I've never tried kale but will sometime, and I'm still not a fan of raw tomatoes. My 20 year old nephew eats lots of stuff without a problem. It's his 23 year old brother who is a picky eater.

                                                                                                                                                                                                                                                                                                                                                                          1. re: John E.

                                                                                                                                                                                                                                                                                                                                                                            When you do try kale, do so at home with a simple sautee, not in a restaurant. I've had it in a few restaurants and they never really get it right.

                                                                                                                                                                                                                                                                                                                                                                            1. re: Rilke

                                                                                                                                                                                                                                                                                                                                                                              Talk to me, Rilke - I got some as part of new CSA I've joined. I'm splitting it with a coworker, so it's not a full bunch - which is fine, since I'm just feeding myself.

                                                                                                                                                                                                                                                                                                                                                                              What else do you sauté it with? Garlic? Hot sauce?

                                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                Hi Linda :) I saute with olive oil, garlic, and TJ's "everyday seasoning" mix. I like the bitterness of the kale so I don't add anything that will mask that. My mom, however, always adds romano cheese to her serving (once it's plated).

                                                                                                                                                                                                                                                                                                                                                                                What kind of kale did you get? I've had success with this method with green and Tuscan kales, but the farmer's market farmer I buy mine from has told me not all kales are ideal for sautes.

                                                                                                                                                                                                                                                                                                                                                                                1. re: Rilke

                                                                                                                                                                                                                                                                                                                                                                                  Hmm...well, it's green, that's all I know. :-) I'll try with olive oil, garlic, and perhaps some za'atar and/or Aleppo pepper and see how it works. It's the start of the CSA season, so I'm sure there will be LOTS of kale to try various recipes.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: Rilke

                                                                                                                                                                                                                                                                                                                                                                                    It sounds like kale is cooked similar to spinach but I suppose it takes a bit longer to get tender. Am I on the right track?