Eat Your (Purple) Vegetables
Many thanks to photographer Carlos Alejandro for these gorgeous images taken from his CSA share at Inverbrook Farm.
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I am in the mood for some purple. It’s a great color. And I want to eat all I can find.
Purple fruits and vegetables are packed with immune system boosting nutrients like vitamin C, fiber and Resveratrol (an antioxidant found in the skin of grapes and other fruits/seeds) that support digestion, help mineral absorption (especially Calcium) and improve memory.
As if that’s not enough, purple produce is rich in the antioxidant anthocyanin, the natural plant pigment that gives purple food their colorful hue and protects cells from harm while reducing cancer cell activity.
You can find purple in just about any vegetable, from carrots to broccoli, but you won’t find the unusual varieties at your local grocer.
Only you or your local farmer is growing them.
Purple potatoes, in particular, are my favorite. Just like whites, reds and Russets, purple (and blue) potatoes are loaded with potassium, but the plum-colored variety have antioxidant levels about as high as kale, spinach and Brussels spouts, and retain 75% of the antioxidant even when cooked.
According to the U.S. Department of Agriculture, the darkest potatoes have four times the antioxidants than the lighter skinned potatoes. Purple Majesty (shown above) is said to have twice the antioxidant amounts than any other produce.
A recent study quoted in Rodale news showed a 4 percent reduction in blood pressure levels when participants ate “six to eight golf ball–sized purple potatoes twice a day for a month.”
If you love purple or blue potatoes as much as I do, check out Rodale’s colorful potato slide show.
Low in starch, purple potatoes are perfect for dishes that call for the potato to keep its shape, like potato salads and home fries, and are ideal for roasting, sautéing or grilling.
Armed with my basket of purple vegetables from Inverbrook Farm, I’ve decided to quarter my gorgeous Majesty’s, boil them and toss them with a chive puree.
Chive Puree
From a favorite, well read cookbook: Stonewall Kitchen Harvest
(Makes one cup)
¾ cup chopped fresh chives
¾ cup olive oil
sea salt and fresh ground pepper to taste
Combine ingredients in a food processor or blender and puree. Refrigerate until ready to use (keeps for several days). Bring to room temperature before using. Great for potatoes, pasta, soups, stews, vinaigrettes or serve as a dip for grilled veggies, shrimp or chicken.
Sources: Rodale.com, Chicagotribune.com, healthymealcoach.com
Okay, you’ve convinced me to grow purple potatoes next year. Good post.