What’s new in vegetables this spring is bountiful nutrition, as in purple and blue anthocyanins. Which are antioxidants that are rich in health benefits, as well as producing leaves and fruit with deep-toned, lustrous beauty.
I wrote about these new, dark edibles in my "new vegetables" column in Pacific Northwest last week, but seems like it's an exciting enough development in the vegetable gardening world to give it a little more attention...and I wanted to share the "Purple Power" poster (below) that'll be posted all over nurseries this spring.
Delicious, packed with nutrition, and good-looking enough to shine as ornamentals – check out these new purple vegetables. From indigo tomatoes to deep purple potatoes, Log House Plants in Cottage Grove, Oregon, is producing and promoting vegetables as rich in anti-oxidants as blueberries. According to the USDA, dark potatoes score as high in antioxidants as Brussels sprouts, kale or spinach. ‘All Blue’ seed potatoes have deep blue skins and purple flesh; they come potted up to grow in containers or straw bales.
‘INDIGO Pear Drops’ tomatoes were bred at Oregon State University; they’re small, tear-shaped, phytonutrient dense, and ripen early. ‘Dancing with the Smurfs” is as black as a tomato can get, resistant to late blight, and bred in Everett, Washington by Tom Wagner. From dark-leafed lettuces to purple-red ruffly kale, you’ll find ‘Purple Power’ vegetables in area nurseries this spring…