This week we are talking about heart-helping purple foods! Besides being absolutely gorgeous and delicious, purple foods contain an antioxidant—anthocyanins—which help to protect and repair cellular damage, protect the crop from sun damage and cold temperatures, and support our cardiovascular and overall health.
While you can usually find purple produce at markets all-year-round, find a select few in season now: purple daikon radishes, purple sweet potatoes, beets, and some kale varieties with a purple hue (like red Russian, scarlet, and redbor). Do you like to sip your fruits and veggies too? Pick up a “Feel the Beet” juice from Immortal Juice Co. Keep your eyes peeled as we get closer to spring for more purple produce like cabbages, carrots, cauliflower, and asparagus. If you are inspired by the color purple, try making these purple forward recipes.
Thanks to the abundance and access of fruits and vegetables through the winter humans have survived winter without getting scurvy for a long time. Back in the day, it wasn’t as easy—but thanks to the ancient tradition of lacto-fermenting vegetables making vitamin C more bioavailable, humans could survive winter and long voyages more easily. Try lacto-fermenting purple daikon radishes to keep your vitamin C up and brush up on your food preservation skills! Start by slicing about five daikon radishes into your preferred slice thickness. Pack them into a jar or crock and add any herbs or spices like black peppercorn, cumin seeds, or mustard seeds. Prepare your brine using one tablespoon of salt per two cups of water. Two cups should do it but you can always make more. Pour your brine over the radishes with enough to make sure they are covered. Add a weight on top of the radishes if you have one, or you can use a clean pint or half pint mason jar filled with water to keep the vegetables below the brine. Like many seasoned fermentors say, “below the brine, and all will be fine!” Add a piece of fabric or cheese cloth over the top of your container and secure with a rubber band to let air flow out but not to let dust or grime in. Place them in a dark corner of your kitchen and let them ferment for one to two weeks, depending on how sour you like them and how warm your kitchen is—warmer makes fermentation faster. Check on them periodically and give them a taste—you know what you like best. Once ready, transfer them to a glass jar or container with a tight fitting lid with the brine covering the radishes and keep them in your fridge for up to a year. Find daikon radishes from Wild East Farm (North Asheville and River Arts District Markets), Highgate Farm (rotating at Asheville City and North Asheville markets, along with River Arts District Farmers Market).
Curious about incorporating more purple winter crops? Try making a traditional Eastern European soup, borscht. The name “borscht” originates from the old Slavic word for “hogweed,” because the first borscht soups were made with fermented hogweed stems, leaves, and flowers. As beets gained popularity in the Mediterranean region in the 16th century, they made their way to Eastern European gardens and were soon incorporated into borscht, replacing cow parsnips. Today, a traditional borscht soup is very pink/purple and made with red beets, potatoes, cabbage, carrots, celery, onions, bay leaf, homemade beef stock, and a splash of lemon or distilled vinegar to give it a slight tang like the old days. Making this soup is super simple—chop your veggies and saute them in olive oil, salt, and pepper, starting with the onion and adding all the others once the onions are translucent. After a few minutes, add your stock and bring everything to a boil. Once your veggies start to become tender, add more salt and pepper to taste, along with a splash of lemon juice. Serve and top with a dollop of sour cream or plain yogurt and chopped parsley, if desired. Not only is this soup warm and comforting in the winter, it can also be eaten cold in the warmer season, making it versatile through the seasons! Find beets and potatoes from Gaining Ground Farm (North Asheville Tailgate Market) and Flying Cloud Farm (North Asheville and River Arts District markets), cabbage and potatoes from Highgate Farm, and carrots from Smallholding Farm (rotating at River Arts District and Weaverville markets).
At winter markets now you’ll also find kohlrabi, turnips, hardy winter greens, salad greens, microgreens, winter squash, sweet potatoes, and more. Markets are also stocked with a variety of cheeses, pasta, pastries, drinks, and prepared foods. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.