Incorporating a variety of colorful produce into your weekly shopping is a simple way to support a healthy lifestyle. Different colors offer different nutrients, and together, they help promote overall wellness.
Purple, blue and red fruits and vegetables are especially rich in anthocyanins—natural plant compounds that act as antioxidants. These compounds may support eye and brain health and help protect the body from damage caused by free radicals, which can contribute to chronic conditions such as heart disease and diabetes.
Luckily, there are plenty of delicious purple options available at farmers’ markets across New Mexico.
Check out our monthly Harvest Calendar (above) to see what’s in season. This month, look for purple asparagus, beets, leafy greens (including kale and chard stems), garlic, lettuces, onions, peas (including purple snap and snow peas), radishes, and microgreens.
As the season progresses, you’ll also find purple varieties of berries, beans, broccoli, cabbage, carrots, cauliflower, eggplant, grapes, kohlrabi, plums, potatoes, and sweet potatoes.
When cooking purple vegetables, you may notice their color fades. That’s because anthocyanins are water-soluble. To help preserve color, try roasting at high heat or lightly steaming or blanching. Even if the color changes, the nutritional benefits remain.
Looking for inspiration? Don’t miss this month’s featured recipe: an herby asparagus and potato skillet with purple asparagus.
For more ideas, explore the NMFMA recipe collection on our website.Â
