I have a confession to make.
Blue has been my favorite color ever since I was a kid, but now that I am, um, getting older, I really am getting into purple. How did that happen?
“When I am an old woman I shall wear purple
With a red hat which doesn’t go, and doesn’t suit me….”
I hope I don't get to that stage, but purple has always been a coveted and fascinating color throughout the ages.
If you want to delve into how an 18-year-old accidentally invented the first synthetic purple dye while trying to discover a cheap way to produce quinine, read this interesting article, “The color purple: How an accidental discovery changed fashion forever.”
Anyway, so when I went to pick up our veggies this past week, I happily chose the purple broccoli.
(Photo by Maria Weg)
For dinner, I used that along with the purple eggplant and other colorful items we received from the farm and made a splendid stir fry with it all.
(Photo by Gloria Weg)
(Photo by Gloria Weg)
I also used the golden ground cherries to make a nice contrast as purple and gold go together well.
The rainbow of colors made dinner look vibrant.
We planted a lot of Rutgers tomatoes (sadly no purple ones) this year, but I am having problems with them. Not sure what is going on, but they seem afflicted with some type of rot or fungus. Whatever survivors there are, the chipmunks seem to beat us to them so now I have to pick tomatoes when they start turning orange and let them ripen inside the house. If anyone has any advice, please let me know what is going on with them.
Marianne Wagner has been more successful with her cherry tomatoes and decided to pickle her tremendous bounty.
(Photo by Marianne Wagner)
Here is the recipe she used:
Pickled Cherry Tomatoes
· 2 cups apple cider vinegar
· 2 cups water
· ¼ cup salt
· ¼ cup sugar
· Zest of one lemon
· 2 pints of cherry tomatoes
· ½ cup fresh dill sprigs
· 4 cloves garlic, minced
· ½ teaspoon red pepper flakes
· ½ teaspoon mustard seeds
1. In a medium saucepan, bring vinegar, water, salt, sugar and lemon zest to a boil. Simmer, stirring occasionally, until sugar and salt are dissolved. Cool to room temperature.
2. Pierce each tomato once or twice with a wooden toothpick. Divide tomatoes, dill, garlic, red pepper and mustard seeds evenly among sterilized jars.
3. Pour cooled vinegar mixture into jars, leaving one inch of space at the top. Cover and refrigerate for up to one month.
Remember that copies of the wonderful "Bounty from the Box" book are available for purchase. It normally sells for $35, but is $25 for our CSA members.
If you are interested, please call or text Marianne at 917-755-6997 to reserve a copy.
Venmo or cash are acceptable.
"Be eccentric now. Don't wait for old age to wear purple" by Regina Brett.
Have a great week and please send me photos and your favorite recipes to: