Photos: October 3, 2016
Growing up, peppers only came in green. Later they started appearing in reds and oranges and yellow and even a dark purple. My preference goes to the red ones and I am glad of the choice available.
Radishes, too, have taken on new hues from two tone to some that are only white.
I think broccoli and cauliflower have been the most surprising with colours from purple to orange and the bright green, fractal-shaped romanesco.
Speckled and striped squash sit among the more traditional beige of the butternut and green acorn squash. Having more varieties means there is diversification; when one crop has difficulty perhaps their other-coloured cousins will thrive. I love the diverse colours of heirloom tomatoes and a salad with the many colours is a feast for the eyes as well as the palate.
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