|Old vegetables in a new garden|
|Wednesday, March 20, 2013 2:15 PM|
By Kylee Baumle
My husband and I have had a vegetable garden ever since we’ve lived here, which is going on 36 years. Over the years, we’ve grown the usual fare; peas, green beans, carrots, radishes, lettuce, corn, spinach, beets, broccoli, but in the last eight years or so, I’ve tried to plant something a little different, just to keep it interesting.
One of the first years that I tried to get creative, I planted an assortment of purple vegetables. We’re used to seeing green veggies, but imagine a garden full of purple or burgundy ones!
We had purple-podded beans (which turn green when you cook them), burgundy okra (beautiful plant and fruits, but we didn’t eat them), red Chinese beans (a.k.a. yard-long beans), purple lettuce, and even burgundy sweet corn (just as tasty as yellow). It was a beautiful thing to behold.