Eat Your Veggies

I could not resist taking a picture of these veggies....so colourful, so beautiful in their steam bucket. Carrots, Butternut Squash, and shredded broccoli................
  In one of my old cookbooks, from 1887, they term vegetables as "potatoes and not much more". Apparently that is all that was available. There were tons of recipes for potatoes. Some cookbooks even had recipes for Turnips, peas, parsnips ( which were considered only good for horses), string beans and asparagus, if you lived in the city. Tomatoes seem to appear off and on, more likely in season, but mostly stewed, baked, stuffed and fried with potatoes ( there's that staple once again), A few years into the 1890's and a few other veggies made there appearance, usually stewed, or boiled: Cauliflower, beets, egg plant ( fried of course), and Oyster Plant, which would have been washed, scraped and boiled,  then dipped in egg and fried ( of course).
   At times, the more adventurous cookbook would dare the new cook to boil up macaroni and toss in some tomatoes with potatoes ( of course), making sure all of it was boiled ( of course) to perfect donenss.
  I think I kind of like the veggies we can  find today.......bright and happy, and less boiled....