Purple power
Deeply hued fruits and vegetables are nutritional powerhouses
Growers markets are selling high-antioxidant foods in royal colors
My color crush for August is purple. This is the royal color of eggplant and kohlrabi, and also purple cabbage, carrots, cauliflower, garlic, onions, potatoes, beans, blackberries, grapes and plums.
Right now New Mexico farmers have a great selection of nutrientrich purple foods available at growers’ markets, farm stands and select grocery stores.
As a rule, the darker a plant, the more antioxidants it contains.
Purple and blue fruits like blackberries and plums are rich in antioxidants that combat free radical damage, and can help keep skin looking younger.
Purple cabbage, eggplant, blackberries, black currants, purple onions and concord grapes have a natural purple pigment that contains flavonoids, including resveratrol, that keep blood pressure in control and boost immunity from certain cancers.
Purple carrots and purple cauliflower have powerful antioxidants that are high in anthocyanins and pro-vitamin A carotenoids. They may help with glucose control and weight management.
Most purple foods are no different to cook than their non-purple counterparts, but two worth special consideration are eggplant and kohlrabi.
Kohlrabi is that mysterious, purple (or green), knobby bulb that looks like it’s from outer space. Its taste is mild, has a texture similar to broccoli stems, and is surprisingly versatile.
Start by removing the tough outermost layer of the bulb with a vegetable peeler. Then try one of these three quick ideas for preparing it, or just roast or steam it.
Raw kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss it in a salad, make a slaw out of grated kohlrabi, or eat it by itself with a drizzle of good olive oil and a sprinkling of sea salt.
PURÉE IT INTO SOUP: Kohlrabi is especially good in creamy, puréed soups with mild spices. Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup.
MAKE FRITTERS: Shred it and mix with an egg, a few tablespoons of flour or breadcrumbs, and your favorite herbs
or spices. Heat oil or butter in a flat skillet, drop in small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.
And then there is eggplant, a hearty vegetable that goes well with so many meals. Why don’t Americans eat more eggplant? Maybe it’s because it’s one of only a few vegetables that you can’t eat raw. Or maybe it’s because eggplant has a reputation for being bitter.
While eggplant can become bitter as it ages, locally grown eggplant — available in many varieties — is fresh and tender. And that means you don’t need to “sweat” out the bitterness with salt. Delicious eggplant recipes abound, so get adventurous!
Next time you’re at the growers market, see how many purple foods you can spot. Then, see how many you can bring home to turn into delicious, healthy meals.