Springtime is the perfect time to go back to nature and start eating fresher. In many cities, Farmer's Markets are opening as the weather warms and early spring produce is abundant. To celebrate the season, I created a verdant pasta primavera with all things green and in season right now. I chose a combination of vegetables that I knew my family is willing to eat (kale and snap peas). I also added a vegetable that always gets mixed reviews (cauliflower) and introduced a new vegetable to all (fava beans). Pairing this quartet of green vegetables with something I know everyone in my family will eat (pasta) guaranteed no one would turn their nose up and whine about not wanting to eat.
I'll admit that my children can be picky. When I first met my older kids 5 years ago, they would not touch zucchini, or bell peppers, or a number of other vegetables that they readily will eat today. Did you know that it can take up to 10 times of a child trying one new food to adjust to a new taste or texture? Children's palettes are constantly adjusting, and its not always a flavor or texture thing, sometimes they are in an uncooperative mood, there is an even number of peas on their plate, the clouds are covering the sun, etc.
As a parent, I used to take their defiance for not eating vegetables personally. I knew that I had cooked them properly, seasoned them well, used my culinary knowledge to make the food palatable, and still they wouldn't eat it. The more I fought back, the less they would eat. So instead of forcing or demanding that foods be eaten, I just keep serving them. Not all the time, and not always the same ones over and over again. The more they are exposed to a certain vegetable, the more likely they are to try it, and sometimes, they might actually like it!
