Vegetables Quotes

“The chef turned back to the housekeeper. “Why is there doubt about the relations between Monsieur and Madame Rutledge?”

The sheets,” she said succinctly.

Jake nearly choked on his pastry. “You have the housemaids spying on them?” he asked around a mouthful of custard and cream.

Not at all,” the housekeeper said defensively. “It’s only that we have vigilant maids who tell me everything. And even if they didn’t, one hardly needs great powers of observation to see that they do not behave like a married couple.”

The chef looked deeply concerned. “You think there’s a problem with his carrot?”

Watercress, carrot—is everything food to you?” Jake demanded.

The chef shrugged. “Oui.”

Well,” Jake said testily, “there is a string of Rutledge’s past mistresses who would undoubtedly testify there is nothing wrong with his carrot.”

Alors, he is a virile man... she is a beautiful woman... why are they not making salad together?”
― Lisa Kleypas, Tempt Me at Twilight

“No dig saves time and keeps it simple, so that you can continue cropping all year without using synthetic feeds or poisons.”
― Charles Dowding, Charles Dowding's Skills for Growing

“The more you harvest, the quicker and easier it becomes”
― Charles Dowding, Charles Dowding's Skills for Growing

“We are surrounded by forces that technology cannot yet measure.”
― Charles Dowding, Charles Dowding's Skills for Growing

“When you mature in your relationship with God you realize how suffering and patience are like eating your spiritual vegetables.”
― Criss Jami, Diotima, Battery, Electric Personality

“Facts must be faced. Vegetables simply don't taste as good as most other things do.”
― Peg Bracken, The Compleat I Hate to Cook Book

“The phytochemicals, antioxidants, and fiber- all of the healthful components of plant foods- originate in plants, not animals. If they are present, it is because the animal ate plants. And why should we go through an animal to get the benefits of the plants themselves? To consume unnecessary, unseemly, and unhealthy substances, such as saturated fat, animal protein, lactose, and dietary cholesterol, is to negate the benefits of the fiber, phytonutrients, vitamins, minerals, and antioxidants that are prevalent and inherent in plants.”
― Colleen Patrick-Goudreau, Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great

“They sowed the duller vegetables first, and a pleasant feeling of righteous fatigue stole over them as they addressed themselves to the peas.”
― E.M. Forster, Where Angels Fear to Tread

“I don't even know what my natural color is. Natural? What is natural? What is that? I do not believe in totally natural for women. For me, natural has something to do with vegetables”
― Donatella Versace

“I don't think I'll ever grow old and say," What was I thinking eating all those fruits and vegetables?”
― Nancy S. Mure, EAT! Empower. Adjust. Triumph!: Lose Ridiculous Weight, Succeed On Any Diet Plan, Bust Through Any Plateau in 3 Empowering Steps!

“I am certain
you are not one of those dreary fellows one reads of who demands that
their lady friends be in possession of a maidenhead. Mine was taken
by a marrow two years ago.”
“A marrow, Miss Pertwee? The vegetable that the Italians call il
zucchine?”
“The very same.A most particularly bold and impetuous hot-house
marrow. It was quite the ravishment, I can assure you.”
“I consider it no dishonor at all to be preceded by so noble a vegetable.”
― Vinnie Tesla, The Erotofluidic Age

“As Yarrow slept and the moon rose high in the sky, a breeze rustled through stalks of onyx-hued basil and deep gray sage, tall as sunflowers. Starlight fell in slants across petals of black violets. A night-dark strawberry rolled across the ground. A plum-colored tomato fell from its stem. Borage and pansies and nasturtium in varying shades of black and gray turned the darkness into its own kind of rainbow.
Beneath the soil lurked something even darker. Generations of pain saturated the earth, fed each stem and fruit and flower. In the soft, thick leaves of sage: loss. In the blackened basil: broken hearts. Tucked inside the husks of charcoal corn: anger and betrayal. Trapped within the bell of burgundy calla lilies: stolen innocence.”
― Liz Parker, In the Shadow Garden

“The sweet taste, the crunchiness... it's the core of the cabbage chopped into thin sticks!"
"Oh! And the sauce on it is puréed raw tomato!!
I've had this tomato before too!! "
"A... fully ripe tomato grown using the Ryoken farming method..."
"It's amazing! This cabbage core goes way beyond a unique dish--- it's incredible !"
"It's like we'd forgotten how spectacular the taste of nature can really be! A cabbage as good as this merits a cooking method that highlights the quality of the vegetable.”
― Tetsu Kariya, Vegetables

“Invention idea: Broccoli-flavored bubblegum. You know, for kids who won't eat their vegetables. Plus, it will make a great leftover snack when you're by the lake feeding ducks and you find some stuck underneath the park bench you're sitting on.”
― Jarod Kintz, BearPaw Duck And Meme Farm presents: Two Ducks Brawling Is A Pre-Pillow Fight

“Just as the two of them finished their plump white asparagus spears in white sauce, they were served a selection of grilled vegetables. To think that onions could become so sweet and rich simply by grilling them! Rika had never been a fan of shishito peppers, but the ones on the plate in front of her were fragrant, with a gentle taste. Before she knew it, she'd devoured many more vegetables than she had the other night in that Japanese bistro, just a few dozen meters from here.
She was fairly sure that the red meat being cooked on a section of the hotplate not far from where they were sitting was for them. Eventually, clear juice began oozing from its surface. Even the smell of the melting fat was appealing and mild--- not aggressive or meaty. She watched transfixed as the red turned to pale pink, as the white fat grew translucent.
The meat was cut up and served to them in pieces. Rika imagined it would be steaming hot, but when she brought one of the chunks to her lips, she found it to be just the right temperature. The comfort it brought was that of a warm, affectionate tongue entering her mouth. When she bit into the aromatic seared surface of the meat, the juice from the moist, rare sections came seeping out, making the lining of her cheeks tremble. A blood-colored filament flickered across her vision.
'Apparently the garlic-butter rice here is truly out of this world. They use plenty of butter, as well as the leftover meat juices.'
Rika was looking at the rice cooking on the hotplate as she spoke. Cloaked in their mantle of amber butter, the grains shimmied and danced before her eyes. There was a sizzle as the chef poured on some soy sauce, and then the short, spirited tango was over.
Bowls of the glistening bronze rice appeared before them. Swathed in meat juice and butter, each and every grain shone potently. The rich, heady aroma of the soy sauce stoked Rika's appetite. The garlic singed to a deep brown unleashed a perilous bitterness and astringency across her palate. Slippery with fat, the rice slid across the plane of her tongue and down her throat. The meat she'd eaten before had been fantastically flavorsome, but this rice that had absorbed its juices was truly formidable in its taste. With each movement of her jaw, she felt a new lease of power surging up her body. The sense of fullness brought on a comfortable lethargy, and Rika felt she could happily drop off right at that moment.”
― Asako Yuzuki, Butter

“Quick, what was my favorite thing to cook at the Green Onion that I can make in this time limit?
The Green Onion's menu had been plant-focused, not much red meat, with lots of fresh Pacific Northwest seafood. Which was good, because I didn't have a ton of time to spend roasting a full rack of lamb or simmering a brisket. A salad was too simple, falafel was too complicated, and----
Scallops. My mind whirred, gears clicking into place. Scallops cooked quickly. The Green Onion had a scallop special that people really loved. Seared scallops with a green, herby broth and tempura-fried vegetables. I could put my own spin on it and do a fried artichoke instead of the tempura, and make the broth more of a buttery green sauce. Yes. That would be delicious.”
― Amanda Elliot, Sadie on a Plate

“Who knew winter meant vegetables? Chef. No asparagus shipped in from Peru, no avocados from Mexico, no eggplants from Asia. What I assumed would be a season of root vegetables and onions was actually the season of chicories. Chef had his sources, which he guarded. Scott walked through the restaurant in the morning with unmarked brown paper bags, sometimes crates.
He told me that the chicories would really brighten when the first freezes came. It sweetened their natural bitterness. I could barely keep track of them. The curly tangle of frisée didn't seem the same species as the heliotrope balls of radicchio, or the whitened lobes of endive. Their familial trait was a bite---I thought of them as lettuces that bit back. Scott agreed. He said we should be hard on them. Eggs, anchovies, cream, a streak of citrus.
"Don't trust the French with your vegetables," Scott said. "The Italians know how to let something breathe.”
― Stephanie Danler, Sweetbitter

“Eat cabbage if you want the carrots to grow well.”
― Anthony T. Hincks

“The eggrolls arrived first. Blistered and dangerously hot from the deep fryer, filled with wood ear mushrooms, glass noodles, and ground pork, they came with a heap of lettuce leaves, bean sprouts, sliced cucumber, and herbs. To eat one, you flatten a lettuce leaf; set an eggroll on it; scatter mint, basil, cilantro, and shiso leaves over it; add sprouts, cucumber, and pickled carrot; then roll it up. A messy business! We each wrapped a roll as snugly as we could—not very—and dunked them in a clear, cold, salty-sweet sauce. The first bite is a jolt of simultaneity: hot and cold, meat and herbs, sweet and salty, deep-fried crunch and fresh lettuce crunch…”
― Michelle Huneven, Search

“My corned beef, a deep meaty magenta, was shaggy tender and served in a wide bowl with boiled cabbage, potatoes, carrots, and turnips.”
― Michelle Huneven, Search

“Nina and Sophie were seated at a large round table settled under the branches of a blooming magnolia. The rich scent of the flowers mixed with the incredible food Jasmine and her team had whipped up had built an almost intoxicating aroma. They started off with sesame Halloumi and sweet potato tahini mash, followed by butternut squash and sage risotto, then there were hearty mushroom steaks with a side of roasted eggplant and miso salsa as their main. As they ate, she tasted the flavors from the earth, celebrating the gardens and passionate people around them. Her friend had harnessed the surroundings and created a rich culinary experience for the event.”
― Erin La Rosa, For Butter or Worse

“While Addison might not have any misery to offer the plants in that moment, she could help them in other ways. She pulled on her gloves and started weeding the rows of fruits and vegetables and herbs, the summer sun warm against her back. She pulled a snail from a vine of ink-dark chocolate strawberries. She gently squeezed black raspberries that hid just a hint of mint. She watered deep purple tomatoes infused with basil, oregano, and thyme.
When she'd finished her rounds, she wormed her hands beneath the dirt. Roots prodded at her fingertips. A blackberry vine started toward her. It spiraled up her arm, night-dark blossoms soft against her cheek, their touch feather light.”
― Liz Parker, In the Shadow Garden

“The refreshing scent of the turnip, the succulent, natural sweetness of the flesh...
The fine aftertaste of its slight bitterness...
And the thing adding richness to its flavor...
...is the brown paste in the middle of it! "
"Kaibara-san, what is this?! "
"It's braised turnip with white mushroom paste.
The important part is the dashi... or the "fond de veau,"as it's called. You make an elegant and savory broth which is like an Ichiban-dashi in Japanese cooking by using the bones of a fine calf and quality beef."
"I see! The mushroom paste inside gives it its punch!"
"It's mashed mushroom mixed with butter and cream."
"That is the importance of finesse in cooking...
A mediocre cook is likely to make a mistake when getting ahold of such a fine turnip. For example, he'll do something like making some nice dashi and quickly simmering the turnip in it.
But that is a mistake .Turnips have a muddy scent. And it is that scent that poses a problem!
Now, the muddiness of a turnip is something to be savored... but when placed together with something that goes well with it, it becomes far more flavorful .
For example, you can't expect the turnip to do much good when it is placed inside a clear soup. But when it's used inside a miso soup made withhatchomiso, the flavor of the turnip becomes lucid...
As you can see from this example, it's important what you put with it. And for this dish, I decided to use white mushrooms.
The white mushroom itself is an interesting kind of mushroom that can't draw out its best on its own, but will prove its worth when it is mixed with oil or dairy products and heated.
Its color will turn dark when heated, but the texture turns smooth and gentle, and the fragrance hidden inside it becomes apparent, giving birth to a deep, rich flavor.
When that mushroom paste combines with the flavor of the turnip...
they will multiply each other's taste upon your taste buds.”
― Tetsu Kariya, Vegetables

“This is spinach ohitashi."
"Ha! Here it is! And the red part of the root has been finely chopped and placed upon the leaves and stem...!"
"The redness of the root looks so pretty on the green leaves and stem."
"Hmm. Roots are crunchy, but they don't have any bad texture to them. It's been boiled to perfection, and the dashi...
Hmm, it's got something in it...
Dashi made katsuobushi with soy sauce, and there's a very slight secret flavor added to it... the plum... "
"Yes. A very slight amount of the umezu I got from making theumeboshi.You sure do have a keen sense of taste, Kyōgoku-san...
Grilled young taro.
It's a little early for them, but I love the refreshing taste of these small taro. The skin has been grilled, so you can peel it off very easily.
They taste good with just salt...
...but they're irresistible with salted sea urchin. "
"Ooh! The refreshing taste of the small taro and the rich flavor of the sea urchin matches perfectly!”
― Tetsu Kariya, Vegetables

“Menu

Amuse-Bouche
Biscotte with a Caviar of Tomatoes and Strawberries


Entrées
Chilled Zucchini Basil and Mint Velouté
Ou
Pan-Seared Foie Gras served on Toast with Grilled Strawberries


Plat Principal
Gigot d'agneau, carved tableside

Served with your choice of Pommes de Terre Sarladaise or
Mille-Feuilles de Pommes de Terre

Served with Greens and Lemon Garlic Shallot Vinaigrette and
Multicolored Braised Baby Carrots
Ou
Lemon Chicken Tajine with Almonds and Prunes

Served with Couscous and Seasonal Vegetables
Ou
Panko-Encrusted Filet de Limande

Served with Wild Rice and Grilled Seasonal Vegetables
Ou
Quinoa, Avocado, and Sweet Potato Timbale (vegan)

Served with Rosemary Potatoes”
― Samantha Verant, Sophie Valroux's Paris Stars

“The waiter arrived with our entrées. Because we'd" ordered light, "there were also only two of these. A firm whitefish with crispy skin that glistened under the light and shattered between my teeth, nestled atop a smooth, creamy carrot-ginger puree, luscious with just the right amount of butter (a lot). Roasted carrots, yellow and purple and orange but always caramelized on the outside added pops of sweetness and texture, and candied ginger was sprinkled on top, providing some spice and some chew.
I was sad when it came time to move on to the second entrée, but it cheered me right up. A pasta that had clearly been made here, thick strands that were tender but with a chew to them, bathed in a sauce of coconut milk and garlic and ginger and chiles. I could've slurped this pasta down all on its own, forever, but the buttery chunks of shrimp and crunchy bits of okra scattered throughout made for most welcome diversions. Okra seeds popped with relish on my tongue.”
― Amanda Elliot, Best Served Hot

“The waitress showed up then with our order, and we had to set to arranging our table so that none of the appetizers fell off. I wouldn't want to have lost any of the crunchy cucumbers marinated in a sweet, tangy vinegar, not quite long enough to become pickles but long enough where they weren't cucumbers anymore, or a single bite of the candied pork belly, rich and marinated in sticky sweet soy sauce, tucked in between pillowy buns and scattered with the crunch of peanuts.
Alice pushed the third appetizer, which had only been calledFried Eggplanton the menu, toward me. "Eat this."
I obeyed, closing my eyes to focus. The thin sticks of Chinese eggplant crunched with breading on the outside and melted creamy smooth in my mouth on the inside, made even better with a swipe of the silky, mild tofu sauce coating the bottom of the plate. Every time I when I was starting to feel like it was too rich and I might need a break, my tongue would hit a sprinkle of tart black vinegar and reset the richness levels. "Heaven.”
― Amanda Elliot, Best Served Hot

“I was so caught up in my thoughts I did not notice the wire till I got caught up in it. Right. Of course. Tomato patch. Those poor fruits. Or vegetables. Those poor fruitables. Those poor veguits.
I have too much time on my hands.”
― Finn Eccleston, The Community

“He is right here in the vegetable patch, in the time I make to spend with my new families, in the things he said to me, repeating in my head - you can never have too much love.
I had run away but here in the garden he’d found me and found me no longer a boy but now a grown-up man, myself.”
― Tom Allen, Too Much: the hilarious, heartfelt memoir

“Our deepest secrets are nothing but unsung songs, Lyra."
Palmyra would always repeat this to Lyra at every opportunity.
"And certain vegetables,
Palmyra would repeat to Lyra at every opportunity,
"when held in the hand of the cook, can just pick these secrets up and listen to them being silently sung.”
― Suzy Valtsioti, Lyra's Kitchen: A Culinary Chronicle of Simmering Secrets