What Changed My Mind About Veggies
If you had asked me five years ago whether I enjoyed veggies, I probably would have laughed.
I ate them because I knew I was supposed to, not because I wanted to.
Sure, I could eat salads (only if there was enough Ranch!), but most vegetables were something I endured because they were "healthy."
Then something changed.
I married the most amazing cook on earth. You'll have to excuse my bragging here, but I never tasted food like the food my wife Tabitha makes.
She cooked veggies that I actually enjoyed! I was amazed at how much difference one little trick made.
It was fat.
More specifically, it was how Tabitha cooked vegetables in traditional fats like beef tallow, pork lard, and butter.
The Way Vegetables Used to Taste
For years, I was used to eating cooked vegetables like most people eat them today.
Steamed with a little olive oil, maybe some seasoning. Meh... with enough salt and garlic, they were fine. But they never made me excited to sit down at the table.
And if I'm being honest, they felt like the least interesting thing on my plate.
Then I Tried Tabitha's Veggies
I watched her dig into a mason jar on the counter with a cream-white substance in it.
"What is that!?" I asked.
"It's tallow." She replied.
"What is tallow?"
"It's rendered beef fat."
Now, I've never considered myself a city boy, but growing up, we never had anything like that in our house. My mom did the best she could with what she knew, but I never learned to love steamed veggies.
I watched, eyes round, as Tabitha scraped off a big dollop of tallow into a cast-iron skillet. I had always used olive oil for frying, and my frugal side winced, thinking about how much this might cost our budget if this was her usual practice.
Then she threw some vegetables she'd grown into the hot skillet and salted them.
The difference surprised me! The flavor was so balanced. The fresh veggie taste and hot tallow melded together with the seasoning were so yummy I couldn't help but ask for seconds!
That suddenly, I wasn't eating vegetables because I should. I was eating them because I actually enjoyed them.
Maybe We've Forgotten Something
For most of history, people didn't cook vegetables with highly processed oils. They used the fats they had available.
Butter.
Lard.
Tallow.
When a family butchered an animal, they found ways to use every part of it. Rarely was anything wasted. And you can be assured that the fat wasn't thrown away.
It was valued.
Today we've been told that vegetables are healthy and fat is bad.
But what if one reason so many people don't enjoy vegetables is because we've stripped away an essential thing that makes them satisfying?
Start Simple
I know that if you're reading this, there's a good chance I'm preaching to the choir, but if you've never cooked with tallow or lard before, you're missing out on something special.
Find some at the Farmer's market or a local farm the next chance you get. Your kids and grandkids will thank you, trust me!
Here are some ideas for you to start with:
- zucchini
- onions and peppers
- green beans
- carrots
- Brussels sprouts
Just slice them up and add a large spoonful of tallow or lard to a hot skillet. Sprinkle with salt (don't forget the garlic!) and cook until lightly browned.
That's it.
No complicated recipe required.
The Goal Isn't Eating More Vegetables
That might sound strange coming from a farmer, but my goal isn't really to convince you to eat more vegetables.
My goal is to help you enjoy real food.
Because when food tastes good, healthy habits become easier. And sometimes all it takes is rediscovering something our ancestors already knew.
A little good fat can go a long way.
IDEA: Pair Sauteèd Vegetables With Pasture-Raised Chicken Drumsticks
In our busy seasons, drumsticks are our go-to because of how simple and easy they are! Get yours here 👉
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