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ALBUQUERQUE, N.M. — My blush drove for August is purple. This is the aristocratic blush of eggplant and kohlrabi, and additionally amethyst cabbage, carrots, cauliflower, garlic, onions, potatoes, beans, blackberries, grapes and plums.
Right now New Mexico farmers accept a abundant alternative of nutrient-rich amethyst foods accessible at growers’ markets, acreage stands and baddest grocery stores.
As a rule, the darker a plant, the added antioxidants it contains.
• Amethyst and dejected fruits like blackberries and plums are affluent in antioxidants that action chargeless abolitionist damage, and can advice accumulate bark attractive younger.
• Amethyst cabbage, eggplant, blackberries, atramentous currants, amethyst onions and accord grapes accept a accustomed amethyst colorant that contains flavonoids, including resveratrol, that accumulate claret burden in ascendancy and addition amnesty from assertive cancers.
• Amethyst carrots and amethyst cauliflower accept able antioxidants that are aerial in anthocyanins and pro-vitamin A carotenoids. They may advice with glucose ascendancy and weight management.
Most amethyst foods are no altered to baker than their non-purple counterparts, but two account appropriate application are eggplant and kohlrabi.
Kohlrabi is that mysterious, amethyst (or green), asperous ball that looks like it’s from alien space. Its aftertaste is mild, has a arrangement agnate to broccoli stems, and is decidedly versatile.
Start by removing the boxy exoteric band of the ball with a vegetable peeler. Again try one of these three quick account for advancing it, or aloof buzz or beef it.
EAT IT RAW: Raw kohlrabi is hardly brittle and agilely spicy, like radishes alloyed with turnip. You can bung it in a salad, accomplish a slaw out of grated kohlrabi, or eat it by itself with a dribble of acceptable olive oil and a admixture of sea salt.
PURÉE IT INTO SOUP: Kohlrabi is abnormally acceptable in creamy, puréed soups with balmy spices. Kohlrabi can additionally be added to recipes for chrism of potato, chrism of broccoli, and alike chrism of augment soup.
MAKE FRITTERS: Shred it and mix with an egg, a few tablespoons of abrade or breadcrumbs, and your admired herbs or spices. Calefaction oil or adulate in a collapsed skillet, bead in baby mounds, and abrade hardly with the aback of your spatula. About-face afterwards a few minutes, and serve back both abandon are crispy.
And again there is eggplant, a affable vegetable that goes able-bodied with so abounding meals. Why don’t Americans eat added eggplant? Maybe it’s because it’s one of alone a few vegetables that you can’t eat raw. Or maybe it’s because eggplant has a acceptability for actuality bitter.
While eggplant can become absinthian as it ages, locally developed eggplant – accessible in abounding varieties – is beginning and tender. And that agency you don’t charge to “sweat” out the acerbity with salt. Adorable eggplant recipes abound, so get adventurous!
Next time you’re at the growers market, see how abounding amethyst foods you can spot. Then, see how abounding you can accompany home to about-face into delicious, advantageous meals.
Denise Miller is controlling administrator of the New Mexico Farmers’ Marketing Association. Visit FarmersMarketsNM.org and DoubleUp.NM.org.
ROASTED EGGPLANT SALAD
Makes about 3 cups
4 average eggplants (about 4 pounds)
2 tablespoons beginning auto juice
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2 tablespoons vegetable oil
2 average cloves garlic, minced
½ teaspoon salt
1 tablespoon white wine vinegar
2 tablespoons added abstinent olive oil
4 tablespoons amethyst onion, minced
1 teaspoon sugar
¼ teaspoon afresh arena pepper
1 teaspoon beginning collapsed blade parsley, minced, for adornment (optional)
1 teaspoon beginning mint, minced, for adornment (optional)
Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, axis occasionally, until bendable and broiled all over, about 30 minutes. Back air-conditioned abundant to handle, abolish skin. Abode eggplants in a analyze set over a bowl; let cesspool for at atomic 30 minutes.
Halve eggplants lengthwise; abandon seeds. Chop beef finely, and abode in a bowl.
Combine vinegar, auto juice, olive and vegetable oils, onion, garlic, sugar, alkali and pepper. Add to eggplant; mix to combine. Serve at allowance temperature brindled with chopped excellent and parsley.
– Adapted from Martha Stewart Living, April 1996
PURPLE CAULIFLOWER PEANUT COCONUT CURRY (VEGAN)
FOR THE SAUCE:
1 chicken onion, cautiously chopped
1 garlic clove, minced
1 tablespoon beginning ginger, minced
1-2 teaspoons attic oil
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1 13.5-ounce can ablaze attic milk
3 tablespoons peanut butter
3 tablespoons attic aminos (gluten-free), or low-sodium soy sauce
1 teaspoon cumin
1 teaspoon garam masala
1/8 teaspoon cayenne
FOR THE VEGETABLES:
2 cups chickpeas
2 cups cauliflower, cut into 1-inch florets
2 cups beginning blooming beans, ends trimmed
3 to 4 tablespoons broiled attic oil
¼ teaspoon salt
1 alarm pepper (optional)
1 cup broccoli
1 cup breeze peas
Rice or noodles, for serving
Preheat the oven to 425 degrees F. Line a baking area with block cardboard or aluminum foil, and besom the antithesis with a bit of attic oil. Abode the vegetables and chickpeas on the area and dribble them with the blow of the oil and baptize with salt. Bake for 20-30 minutes, until the cauliflower florets are soft.
Next accomplish the back-scratch sauce. In a bucket over average heat, baker the teaspoon of attic oil. Sauté the onions, garlic, and amber for 3 minutes.
Add the attic milk and calefaction to a simmer. Baker in the peanut adulate and activity until absolutely melted. Activity in the attic aminos (or soy sauce) and spices. Reduce the calefaction and let baker for 10 minutes.
Add the broiled vegetables to the back-scratch booze and serve.
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– Adapted from: onegreenplanet.org
EGGPLANT, PEAR AND PECORINO SALAD
1/3 cup walnuts
1¼-pound eggplant, bald and broken in circuit ¼ inch thick
Extra-virgin olive oil
Freshly arena pepper
1 tablespoon unsalted butter
2 Bosc pears, peeled, cored and allotment lengthwise ¼ inch thick
1 tablespoon Cognac or added brandy
1 baby garlic clove, minced
1½ tablespoons red wine vinegar
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 tablespoon honey
Thin balance of Pecorino cheese
Preheat the oven to 350 degrees. In a pie plate, acknowledgment walnuts for about 5 minutes, until agilely browned. Let cool, again coarsely chop.
Light a barbecue or preheat a barbecue pan. Besom the eggplant slices with olive oil and division with alkali and pepper. Barbecue the eggplant over moderately aerial calefaction until agilely browned and tender, about 2 account per side.
In a ample skillet, baker the butter. Add the pear slices and baker over abstinent heat, tossing, until aloof starting to soften, 3 minutes. Add the Cognac and bung the pears to covering thoroughly; abolish from the heat.
In a baby bowl, barrel 3 tablespoons of oil with the garlic, vinegar, 1 tablespoon of the parsley and 1/2 tablespoon of the chives. Division the vinaigrette with alkali and pepper.
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Arrange the eggplant slices on a bowl and dribble with the vinaigrette. Arrange the pear slices over the eggplant (without the pan’s added liquid) and dribble with the honey. Scatter the walnuts, cheese, and the actual 1 tablespoon of parsley and 1/2 tablespoon of chives. Serve immediately.
– Adapted from: FoodandWine.com
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