Purple Is The Way Forward
You’ll be doing your body a favour!
If you eat anything purple, it looks like you’re doing your body a favour. We have been loving the purple sprouting broccoli these past few weeks, and with the mild mornings, it’s come on really well and is abundant in the field.
The broccoli has done especially well, as it’s planted on the south-facing bank at Great Budworth near the church. The geography means the crop is protected from cold northerly winds, gets the best of any sun, and the water drains off quickly, so it stays dry. So, this unique landscape is giving us our best-ever year on purple sprouting broccoli.
But what does the purple do in vegetables? The colour comes from powerful plant compounds (antioxidants), and amazingly, when eaten, they help to neutralise harmful molecules that contribute to ageing and disease.
They may also help lower blood pressure, improve blood vessel function and reduce ‘bad’ cholesterol. A quick search online also says there is evidence that it supports brain protection, is anti-inflammatory, rich in vitamin C and fibre (so great for gut health and digestion).
Examples that we grow on the farm also include beetroot, red cabbage and purple carrots (coming soon in your box)!
As I write this, I realise I should grow a few purple-flesh potatoes and more aubergines. Purple sweet potatoes could be an option in the polytunnel; however, it’s not hot enough and too expensive to do in the UK - especially now gas prices have gone up a lot.
We do get a few requests for beetroot; however, beetroot is the most swapped-out vegetable. An interesting fact is that since 1st January this year, whenever we put beetroot in the box, around 50% of customers swap it out for something else!! I will leave it with you :))
Your Veg Box Farmer, David Fryer
