I don’t know what it is. But when I see things like purple carrots and blue potatoes, I just have to try them.
I really want to get my vegetable garden planted this weekend (I know, I know, it’s not looking good). So I was going through the seeds I’ve purchased online over the past few months, and I was struck by the fact that almost everything I’ve gotten is oddly colored. . . blue potatoes; “Cranberry red” potatoes (red on the outside, reddish pink on the inside); purple beans (in addition to my beloved green Jade, of course); red-and-white striped and gold beets; carrots in purple, red, white, and yellow; cucumbers in yellow (“lemon” cucumbers—a really cool heirloom cuke that is round and bright yellow) and white. . . and the list goes on.
I wonder what the deal is? Maybe it just seems cool to try something new. Or maybe it’s the fact that, since I’m growing them myself, I can revel in choosing something really different than what is readily available. I’m not sure. I do know that the multi-colored carrots look really pretty in the canning jars. But some of these vegetables actually turn to their typical color once they’re cooked. For instance, the purple beans turn green. And the striped beets turn all white when they’re boiled. . . which is perhaps not incredibly appetizing. And I am fully aware of this fact, so I’m not sure why the different colors still appeal so much to me.
At this point, all I know is I’m REALLY looking forward to that red, white, and blue potato salad.