Vegetables

I think one of the best things I did for my children when they were growing up was sharing the pleasure of cooking Sunday lunch. Whether it was simple food (“cabbages”) or intricate dishes (“kings”), we worked together in the kitchen. They especially liked preparing vegetables—sitting on chairs around the table peeling potatoes, shelling peas, topping and tailing beans, even paring artichokes. Perhaps this is why they have always liked vegetables; I can't recall ever having to admonish them. And, of course, it didn't hurt that we were working with fresh, springy, organic vegetables in season.