Anyone who has been in a supermarket of any kind knows that there are many different kinds of apples—green, red, light pink, yellow, and all manner of in-between—but apples aren't the only thing with variety in the natural world. Here are three very different varieties of pears, for instance: Kaisers, Bartletts, and Red Anjous.
Kindergarten may teach us that apples are red and carrots are orange and all manner of oversimplifications that many people never grow out of, but this week we got some beautiful purple carrots! Did you know that almost all carrots used to be purple? Over time as they were cultivated, primarily by the Dutch, the white and yellow subspecies led to a strain that was orange, which was popular in homage to the popular William of Orange. These became the widely acknowledged carrot due to sweeter flavor, but modern breeders have a plethora of options with different flavors and uses.
With these purple carrots, I decided to break out the juicer! Here's the process I went through after fighting with the juicer:
Wash the carrots and trim off any non-juice parts—save the greens for pesto, for instance!—then take the pieces you plan to juice and wash them again. You really can't be too clean here.
Then run the juicer and enjoy! The leftover pulp can be used in yummy carrot cakes and baked goods too, which is a big plus.
I was surprised at the color of the juice. I expected it to be more purple than orange! This goes to show you that eating real old-fashioned food can be quite an adventure.
What is your favorite heirloom vegetable?
Tell us about it in the comment section below!