Monday, August 10, 2009


I could have done the research before, but that's not how I shop, so when these bright borlotti bean pods faded to the dullest lavender, I was shocked and saddened. There were only these few, so I put them in a salad in which they countered all the acidity I usually like with something sweeter and smoother.

On the other hand, when I bought these potatoes, I wasn't expecting much, because I could see beyond the dust that the outside was deeply purple and I knew about red cabbage fading and red bliss potatoes fading so I foresaw major fading. Wrong again. 
Used half for this frittata, to which I added thyme and some rosemary,(to remind me of Italy). Think I'll have the remaining three, pictured, as a garlicky mash.
Ah, the mysteries of colorful foods! 


fleababe said...

Did the flavor of the burlotti beans change when the color faded? They still look pretty to me, but nothing beats that lilac-y blue. What do they taste like?

G.F.Veg said...

the beans were kind of sweet and since i almost never mix potatoes with my eggs it was so luxurious to have those purple ones scattered throughout, made the eggs super-filling.

Absolutely Not Martha said...

just discovered your blog--love it.

G.F.Veg said...

hey, thanks!
now if i could only get the subscribing to work!
please (check back on the wkend if you were thinking of signing up)