Food I cook is starting to taste more and more like my mother’s cooking. Moving out of home I always assumed my mums poor cooking was down to technique, boiling the brussel sprouts, steaming the peas until they were grey, water frying everything. As soon as I learned to cook properly it was amazing how much flavour everything had. Letting things brown fully, using oil, not overcooking everything.
But recently, no amount of skill can save the sad veggies sold in store.
It makes the hyperprocessed foods even more appealing when there’s nothing you can affordably do to improve the simple produce and staples. When potatos cost the same as Pringle’s, calorie for calorie (and they do, https://lemmy.world/pictrs/image/43ec2753-f085-435f-92a0-40a67df31a87.jpeg) it’s easy to see why “just eat beans, rice, and in season produce” isn’t helpful advice - yes it’s frugal, but it’s depressing, and not as easy as it used to be. Why waste money on already rotting food that tastes bland when the same money can buy me a more nutrient dense food that lasts longer and tastes better?
I’ve got a few things growing on the 2m concrete slab my landlord calls a back yard, it helps having home grown spring onion, parsley and pea shoots to dress up a dish.
I’m a terrible gardener, I can’t even get mint to take. “grow your own” is thrown around too readily when people complain about produce quality. It’s not always an option, there is a physical skill, a cognitive skill, and resource requirements.