YumSugar Community member Lauren picked up a bunch of purple asparagus at the market, and her beautiful bounty reminded me of a San Francisco Chronicle article about violet-hued vegetables such as artichokes, carrots, potatoes, and cauliflower. Turns out a dazzling color isn't the only selling point: purple produce also contains anthocyanin, an antioxidant. I happen to love fuschia baby carrots and indigo-colored cauliflower. Where do you stand on purple produce or, for that matter, any vibrantly-colored vegetables?
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