the green stuff

variety is the spice of life

I am a woman on a mission. To get my kid to eat onions.  

Every parent strives to instill their own particular set of tenets into their child. And, amidst other (admittedly far more important) ones, Scott’s and my values include a combined and fervent passion for food. If nothing else, we want Clay to at least know the total bliss that comes from eating a porkcheek served with bourbon jus.

It began with a bowl of delicata squash given to Clay on his five-month birthday (because I just couldn’t wait any longer). Since then we’ve been serving up anything and everything that can be sliced, steamed, and pureed (see parsnips and rutabaga). Once he has a little familiarity with the basic ingredients themselves, we mix in other tastes – swirling pumpkin and cinnamon into his oatmeal, adding parsley to his chicken, pureeing curry powder with his lamb and potato. And, of course, slipping onions in everything.

You moms and dads of toddlers (and teenagers) may laugh. And I myself picked out the onions growing up and remain no great lover of broccoli or chard. But allow me this period (however short-lived) of naiveté and optimism – it’s what keeps me feeding Clay his peas, rejection after rejection.

-Eleanor 

Note From Scott: What the f*** is delicata squash?!?