Vegetables

Today, vegetables play a major role at almost every meal. Yet it was not until the 1950s that our current fascination with fresh, high quality produce began. In recent years, the abundance and diversity of vegetables in local markets has resulted in a far larger repertoire of dishes that complement meat and fish or stand on their own.

Just a few generations ago, the seasons strictly defined which vegetables were available: few people could afford young vegetables or pay the market price for scarce, imported produce. Today's bounty is the product of modern cultivation, genetic engineering and improved transportation. New varieties and hybrids are constantly being selected and developed, and the consumer is now offered a great variety of produce of a uniform size, color and shelf-life, although often at the expense of flavor.