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market-farming - RE: [Market-farming] colorful veggies

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  • From: <Bob AT akasha.net>
  • To: <market-farming AT lists.ibiblio.org>
  • Subject: RE: [Market-farming] colorful veggies
  • Date: Wed, 12 Feb 2003 18:00:01 -0600

The Chinese trick is to put a little bit of Salt Peter in the green veggies.
It helps keep the color and the crispness. KNO3 or potassium nitrate by
another name. It does work although when I was in the military I heard it
did other things as well if you consume it.
Bob

-----Original Message-----
From: market-farming-admin AT lists.ibiblio.org
[mailto:market-farming-admin AT lists.ibiblio.org]On Behalf Of Liz Pike
Sent: Wednesday, February 12, 2003 4:49 PM
To: Market Farming
Subject: [Market-farming] colorful veggies

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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