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  • From: "Liz Pike" <liz AT laughingbrookfarm.com>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] colorful veggies
  • Date: Wed, 12 Feb 2003 17:48:58 -0500

Any recommendations for colorful veggies that don't lose their color when
cooking?

I don't mind colorful beans (Royal Burgundy) turning green when cooked, but
I hated seeing Bright Lights chard go gray/green in the skillet, even after
just light sautéing. I'd love suggestions for crops that maintain color, or
advice on what to stay away from. I don't care how pretty it looks
growing--the color it ends up being when it goes in the mouth is what I'm
most concerned with.

Liz Pike
Laughingbrook Farm
Westfield NC
http://www.marketfarming.com
http://www.laughingbrookfarm.com






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