Last week was the 100th anniversary of my mother’s birth, definitely a time to pause in thought. The month of May is always filled with memories of my family. Not only was it the month of my mother’s birthday, but also my sister’s and youngest brother’s birthdays, a favorite aunt, Mother’s Day, and the month if her death as well. We also celebrate the joyful memories of Memorial Day cookouts and putting the garden in over that long weekend. Some hard work, followed by a feast.
Long-lasting lessons
Although there was a period of years in my teens and early 20s when I didn’t listen a lot to my mother’s advice, now there’s probably not a day in my life that goes by without thinking of something she taught me. When one of my children or grandchildren have a problem, often I’ll ask myself what mom would say or do, and it’s usually the right thing.
Meals out of scraps
She is eternally in the kitchen with me. So much of how I cook started with her lessons, and although I change things up frequently, the basics are always there. Especially in this time of concern about food waste, I know that much of I do out of habit I learned from her by observation. Nothing was wasted in our house, and during the tough times, I do believe my mother could spin gold out of straw, or at least delicious meals out of scraps.
Wisdom that is constant
While basic nutrition advice changed continually over the decades, there was much that remained constant that was good advice. Balance what you eat, watch that starch, not too many fried foods, don’t take more than you can eat. Too much sugar is bad. Dessert is a treat not meant for every day, at least in our house.
And always, eat those greens!
Eat your veggies! Eat those greens! How many times did your mother tell you this at dinnertime? I was the kid in the family who actually loved the spinach and Swiss chard (mom’s favorite, drizzled with vinegar or lemon juice); no need to regale me with tales of Popeye’s strength, I loved them all. However, my brothers generally liked to hide their greens under the chicken bones. It didn’t work most of the time.
Vary the color
Mom also loved to make sure the plate was balanced with both a green and a yellow vegetable which she reminded us of frequently. I think all the mothers did. The yellow was usually in the form of carrots, squash, or corn, but the green could be just about anything. When my mother discovered frozen peas and carrots, she was quite pleased – both colors in one scoop, and no tedious shucking or precise cutting!
Well, maybe not all the colors…
Beets were frequently on the plate as well, the one vegetable I really didn’t like, but we ate them anyways. You can’t hide a beet; they leave their nasty trail everywhere! Sorry, I know how good for you they are, and I’ve made peace with the golden or candy stripe varieties, but the dark red ones will never be among my favorites, and I have tried. I really wanted to love that beautiful, ruby-red borscht!
A rainbow
The mothers were spot on about the greens, and also the wisdom of including different colors of vegetables on the plate. This gives us a broad range of nutrients and goes a long way in establishing a balanced diet. Eat the rainbow, we hear this all the time today, and it began with just the green and yellow section.
A colorful habit
When I make a stir-fry, something I definitely did not grow up with, I try to include every vegetable color and texture possible. There might be red peppers, orange carrots, yellow squash, green broccoli, purple cabbage and onions, and probably something white like cauliflower as well. It’s fun to find the variety, and pretty as well. Not long ago, I was hurriedly putting together a stir-fry and realized I had just green vegetables! The pan looked sad, so I chopped up a red pepper and tossed in some corn. All was saved, and it looked as good as I knew it would taste.
What season is it really?
This past weekend, our short-lived nice weather of last week disappeared, replaced by almost non-stop rain, intense cloudbursts and severe thunder storms, marble-sized hail, and strong winds. On Saturday, it hailed so hard, our backyard looked like it had just snowed! This morning, the temperatures had dipped into the 40s where it is supposed to stay all day, plummeting again tonight. There’s rain forecast almost every day for the next week, so garden tasks are pretty much on hold, and the ground is saturated. New England weather is forever changing, and even more unpredictable than usual. We never want to rue the rain, but we don’t need more flooding either with our little state hit hard the last two years in a row.
Although it looks frigid, it was 68 degrees outside when all this happened.
Just a bit of comfort
And yes, we’ve lit the fireplace the last two nights and will again tonight although it is mid-May! Comfort food is on the menu again. Pasta, of course, and a little rainbow of peas and carrots, my way, with some greens thrown in for good measure!
A few options
The peas in this dish were in the form of sugar snaps, but you could also use snow peas. I had some lovely rainbow carrots and tried to spiralize them, but they were a bit too small, resulting in a mess, but the shape ended up kind of fun. Beautiful Swiss chard added those important greens, but spinach would be just as nice. Although mom cooked hers for much longer than I do, the flavor is still delightful. Because she cooked it longer, she did not separate the stalks from the leafy part, but I do so they will all be done consistently.
Spice it up
Just for fun, I toasted some carraway seeds and cumin and the house was filled with exotic, warm scents. It was a good combination. Carraway in particular is underused, but remarkable in flavor.
Texture please
Some walnuts added a little crunch, and I couldn’t resist adding a few red tomatoes just to add a vibrant bit of additional color.
Weeknight quick
This is a pretty fast dish (if you are not messing with the spiral attachment for your mixer). Put the water for pasta on to boil and prep the veggies. Once you drop the pasta, the rest will cook in about the same time.
Happy Birthday Sylvia!
Happy Birthday Mom, I think you would have loved this dish, especially the chard with vinegar!
Peas and Carrots with Toasted Caraway and Cumin
- 1 large bunch of Swiss chard, rainbow if possible
- 6 oz. (170 g.) sugar snap peas
- 3 small carrots, spiralized or small dice
- 3 cloves garlic, through the press
- 1 tsp. ground cumin
- 1 tsp. caraway seeds
- 2/3 cup veggie stock or water
- Balsamic vinegar
- 2 tbsp. walnuts or favorite nut or seed for garnish
Strip the leaves from the stems of the Swiss chard. Dice the stems, and save the greens aside.
If you aren’t successful making spiral cuts with the carrots, simply dice them. Leave the sugar snaps whole, or cut them if you like.
Toast the spices in a dry skillet until fragrant, removing them to a dish so they stop toasting. Likewise with the walnut garnish.
Heat a large skillet over medium high and add some of the veggie broth. Toss in the chard stems and carrots and cook, covered, until the carrots are tender, six or seven minutes. Add the peas and a bit more stock if needed, the garlic, the toasted spices, and salt and pepper to taste. Mix well, cover and cook for four or five minutes to let the peas soften.
Remove the veggies with a slotted spoon to a bowl and cover to keep warm, leaving the broth in the pan. Add the chard leaves, cover, and cook to where you like it whether just wilted or more.
To plate, place the chard leaves on the platter first and top with the peas and carrots. Drizzle the chard leaves with vinegar, and sprinkle the walnuts over all. If there are any juices left I the pan, drizzle this over everything as well.
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What lovely memories – and photos – of you mother. So nice to celebrate what would have been her 100th birthday. Great colourful vegetable dish too.
Thank you! I am truly blessed to have such wonderful memories, and a woman who taught much by example.
Thank you, Dorothy, for your beautiful memories of your wise mother and her cooking. I love your plate of vegetables, but I love beetroot!
Joanna
Thanks Joanna! I was happy with the veggies and some buckwheat pasta, such a delicious meal.
Mom was definitely an inspiration to me, and she lives through all of us.
Happy Heavenly Birthday to your Mom, my dear friend! Thanks for a wonderful post brimming with lovely memories, delicious recipes and amazing pix!
Thanks N.! I was really fortunate to have a really good mom.
And it shows, D! ☺️
🩷💕🩷
The veggie dishes look yummy!
Thank you so much! It was a really satisfying side dish.
What wonderful memories! Mom had a cousin Sylvia.
I have no idea where the name came from. Her parents were French Canadian and the name is not one from back in the family. But it is unique and really lovely.
Ah, you are blessed!
I am, and I am grateful for her every day!
What a nice idea to freshen up a basic veggie dish. And such wonderful memories to inspire it!
Thank you! We really enjoyed it, and next time I won’t bother with the spiral machine!
Lovely memories, Dorothy. Our mums were definitely into ‘greens’ back then. I’ve also carried that forward. Love greens. This is the type of dish I enjoy, at least weekly. Your use of caraway seeds surprised me. I’ve only used them when cooking cabbage or cauliflower – makes it possible for me to digest them; otherwise, can’t… Happy Birthday to Sylvia. She left a great legacy of wisdom.
Thank you my friend! I was lucky indeed to have her as my mom.
What a beautiful post! Love this dish.
Thanks Mimi! It turned out really flavorful, and we really enjoyed it.
Great tribute to your mom and family.
I like this mix of veggies in this dish, and the unique seasoning of cumin and caraway.
The hail balls look scary!!! 🙂
My husband had left his truck out and luckily it was not damaged!
Thanks for stopping by!
I always love your stories that make the food come alive. This pasta looks wonderful, and what a great idea!
Thank you Suz! We ate this on buckwheat soba and called it a day!
Am SO smiling reading your story and looking at the photos . . . well, my Mom was born in 1901 > admittedly had me rather late in life, but we are still going back a long, long way 🙂 ! I was totally my Daddy’s little girl but there are still a lot of memories . . . WWII bombings took care of the photos! Love the cumin and caraway vegetable recipe . . . I’m the ‘funny one’ – don’t particularly like peas but give me sugar snaps or snow peas and I’m happy 🙂 !!!
Happy birthday to your mum, Dorothy she sounds like my mother nothing wasted…I always find it amazing how you can make a decent sized stir fry/vegetable side with a little of this and a little of that all odds left from previous meals when you had a piece of carrot or a few peas left over but in the chiller they go and a few days later you have enough small bits and bobs to make a meal I love the sound of the addition of cumin and caraway…x
Thanks Carol! My stir-fries often use up those little bits, and somehow they always work!
The caraway and cumin was a perfect combination. When I was toasting them, my husband was drawn to the kitchen and he commented something the aroma was good and different! I’m sure it was the caraway since I use cumin a lot.
What lovely memories you have shared with us. Our Mothers are so special in the way we live our lives and impart their knowledge along with ours to our children.
I remember being told to eat up my dinner. My brother used to pile unliked vegetables on the stool under the table only to be found when an unexpected visitor turned up and the table was pulled out from the wall!! Oops!
Mary :))
He probably knew he would be caught sooner or later, but in the moment it is worth the risk!
A beautiful reflection and tribute to your Mom. I sense all of your Mom’s loving input in you, and your delicious shares. Big big hearts and hugs to you dear Dorothy! )))))❤️(((((
Oh thank you so much! Mom is always there, even stronger in May.
Wonderful photos, memories, and food. I love veggies, all of them, but as I’ve ‘matured’ I can’t eat them all. So, I certainly enjoy reading and seeing your creativity with all those delicious looking veggies. That was a lot of hail. We didn’t get any, but we’ve sure gotten the rain, wind, and lower temps. Have a nice long weekend.
Thanks Judy! I eat mostly vegetables, and except for beets and cilantro, I live them all! They mostly live me.
I love this dish, so colorful and packed with flavor! And I really enjoyed the photos. 🙂
Thank you so much. It’s nice to look at the old dishes and give them a new twist.
I was reminded of this reading your post: When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables and every meal we have ever eaten. – Molly Wizenberg from a Homemade Life.
Oh, thank you for sharing this! It is beautifully written and so true. 💕❤️💕
Sylvia at 6 y.o. and in later life has the same beautiful smile. Thanks for sharing the photos. This is a wonderful post and the recipe to go with sounds delicious.
Thank you so much Ally! Your words mean a lot.
My mom had a lot of hardships in her time, but she smiled through most of it!
Thank you for your twist on peas and carrots, Dorothy. You make me think outside the box. Love the photos of your family.
Thank you Mary! It’s fun to change things up now and then!
What a lovely post to remember your Mom! Those of us who had mom’s of that generation were very frugal with a waste nothing attitude. I can relate to your stories with your mom and the recipe of colorful vegetables as well.
Thanks Jan! She was a good one that’s for sure!
Lovely dish, lovely story 😍
Thank you! I had lots of inspiration!
What lovely memories of your Mother. Happy heavenly birthday to her. Beautiful presentation of all our needed vegetables.
Thank you Nancy! We love our veggies!
A very nice story Dorothy 🙂
Thank you June! Lots of memories in our kitchens.
We had a very similar upbringing for sure. I miss my mom and hope she enjoyed our chats before she passed as I am sure there were many times she wished she had all boys 🙂 xo Happy Memorial Day.
I guess my mom was lucky, Eunice, she had two of each!
🙂
What a lovely tribute to your mother and to your upbringing Dorothy and your mother was clearly fabulous in the kitchen so we know where you get it from… love the dish and we eat a selection every day… a little of everything.. ♥
Thank you Sally! I am fortunate to have had a wonderful mother! I learned much from her, and love to pass it on!
Loved your article and the memories, especially the pictures.
Oh, thank you so much! I am really lucky to have those images, and those memories as well!
Beautiful memories and a lovely dish!
What a beautiful and smart mother you had, I see where you get it from! My favorite thing about your posts is that you let everyone know it’s ok to change a recipe or throw something in that is about to expire but not a normal ingredient. I could devour your salad Dorothy!
Thank you! Tossing those bits and bobs in sometimes makes the dish even better!
My mother was very nutrition-minded, not so much in the taste department, though.
Well, at least she kept you healthy!
She did!
A lovely tribute to your mum and her cooking.
My mum was never a cook, a gardener, a painter, a historian but never a cook.
My mum is 97 and if her frail sister could make 100 then my mum certainly will – all being well.
My mum’s legacy will be her history and her gardening or maybe even her compute ‘ing but never the food.
Frozen food, microwave, ready meals… it’s worked for her.
Your mom sounds like a wonderful role model, and I’m sure her gardens and artistic creations will be a long-lasting legacy for you all. Here’s to 100 plus!
We can all see the family resemblance, Dot, not only in your beautiful faces but in the wisdom of your cooking. What a gift your mother gave you!!! This wild and colorful veggie dish looks so satisfying. Is your spiralizer a fussy KitchenAid attachment? I have one of those and I get frustrated every time I try to use it!
Yes, it’s the Kitchen aid one, and I don’t think I’ve ever been happy with it even for zucchini. It was oricy too, even on sale, and my sister’s little plastic one from the hardware store worked like a dream!
Go figure!
I love this take on peas and carrots–it looks so good!!!
Thank you Nancy! We really enjoyed it.
What lovely memories. Your mother sounds like she was a wonderful person. I find it fascinating how some nutritional advice (such as whether eggs are good or bad for us) has changed across the years.
Yes, some changes, but a lot of it does stay the same, the real common sense stuff anyway. Like, Eat Your Vegetables!
Greetings from Latvia… I try my best to include every vegetable color and texture possible… but somehow I end up having green and orange 🙂
Well, my mom would be happy with the green and yellow. I seem to have a lot of green and yellow and purple!!