I’m really at a loss here, but there’s just something way cooler about eating a purple colored plant over a more regular color. I’m not sure what it is (I’m not particularly partial to the color purple in other contexts).
Consider the case of the cauliflower. (more…)
Carrots ranging from yellow to almost black:
At least five distinct colors: yellow, light orange, orange, purple, and near black
Still missing dark red lycopene containing carrots, but it’s a wonderful range of colors. And there’s something different about the purple and black carrots. Check it out:
Yellow, orange, and purple carrots. Chopped onions too.
Notice how the purple carrots are still white in the centers? I want to know more about why!
Powered by WordPress