Fun Fridays! Vibrant blue and purple fruits and vegetables get their colors from beneficial plant compounds called anthocyanins. Research suggests that anthocyanins may reduce the risk of chronic diseases like obesity and type 2 diabetes. Anthocyanins also may promote heart health, cognitive health (memory), and mood. The anthocyanins in purple asparagus set it apart from the more familiar green variety. Purple asparagus also has a nuttier flavor and is sweeter due to a higher content of natural sugar.
Black mission figs are another interesting item on this month’s menu. They were first introduced to the U.S. in 1769 with the founding of Spanish missions in California. With purplish-black skin and pink flesh, figs taste like the mix between strawberry, melon, and banana. The whole fruit is edible; just hold the stem and take a bite!
Blueberries, blackberries, figs, asparagus, carrots, and cauliflower are sure to give you a healthy dose of beneficial anthocyanins! Here are some other less common items that you’ll be trying this month:
Apples to Vegetable Medley
FFVP Powerpoint slide deck for teachers.
Andersen
Anishinabe
Bancroft
Bethune
Bryn Mawr
Cityview
Emerson
Folwell
Green
Hall
Hmong Academy
Jefferson
Jenny Lind
Loring
Lucy Laney
Lyndale
Marcy Open
Metro Saint Joe's
Nellie Stone
Pillsbury
Pratt
Riverbend
Seward
Sheridan
Sullivan
Webster
Whittier