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28 August 2010

Does purple food just taste better?

By Shana Hillman
Photo courtesy of Shana Hillman Photo courtesy of Shana Hillman
I got these amazing purple baby potatoes at the farmers' market last weekend - how gorgeous are they?

I wrapped them in foil with olive oil, salt, and pepper, as well as some leeks, and cooked them on bar-b-que for about 40 minutes until they were fork tender and the leeks had gone soft and sweet.

Wikipedia tells me they contain the same antioxidants - anthocyanin - found in blueberries - which gives both their gorgeous blue colour.

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Written by: Shana Hillman

Shana Hillman

Shana Hillman grew up in a small town in northern Ontario where she gained experience in animal husbandry and strawberry farming. She has called Toronto home for the last 13 years. She loves cooking, preserving and growing Beagle-resistant vegetables in her sunny backyard. Recent highlights have included cheesemaking on the kitchen counter and curing pancetta in the basement, much to the horror of her adoring, yet dubious husband, and to the delight of her two ravenous Beagles (who are now banned from the basement until further notice).

 

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