Yesterday, Cathy Isom told you about adding vibrant color to your garden. Today, she lets you know about the purple veggies you should consider growing in your garden. That’s coming up on This Land of Ours.
Purple Kohlrabi. It’s like a turnip, only sweeter. Use it raw in a slaw or cooked and purred to add a creamy texture to soups.
Red Cabbage is also great for cold salads but can be enjoyed hot and spiced, too.
Eggplant. Not only are its fruits purple, but so are its showy flowers.
Purple tomatoes. There are quite a few, including one that has a balanced flavor that’s sweet, acidic, savory, even smoky.
Purple carrots. They’re sweet and retain their color when cooked.
Purple Spinach. Serve it in a salad with a nice vinaigrette, but don’t miss out on warm applications: it’ll turn risotto and rice pilaf a pleasant pink color.
Purple sweet potatoes. Grown mostly in Hawaii, they do retain their color when cooked, so try them as mashed potatoes or French fries. They’re denser than orange sweet potatoes, and for that reason, will take a bit longer to cook.
Other purple veggies you might add include: purple corn, brussel sprouts, cauliflower, okra, asparagus and beans.
Your garden will burst with color, your culinary creations will be improved, and your health will be given a boost at the same time.
I’m Cathy Isom…