{"id":334,"date":"2009-12-13T15:47:44","date_gmt":"2009-12-13T19:47:44","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=334"},"modified":"2009-12-13T15:47:44","modified_gmt":"2009-12-13T19:47:44","slug":"of-red-food-and-dinner-december-12-2009","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=334","title":{"rendered":"of red food, and dinner, December 12, 2009"},"content":{"rendered":"

\"Japanese_sweet_potatoes_Lani\"<\/a><\/p>\n

Is it just me, or are there for sure a lot of pink-to-red-to-purple foods around at this time of year?<\/p>\n

Over the last several weeks I’ve recently seen, prepared and served at home, in addition to tuna, of course, the usual meat suspects (including the smoked or cured) and the red or purple berries and fruit now only a memory, red beets, red chard, red mustard and kale, the red stems of beet greens, radicchio, pink, red or purple radishes, red onions, purple tomatoes and red potatoes, red sweet potatoes [see the Japanese sweets<\/a> above, from Lani’s Farm<\/a>] red cabbage, purple cauliflower and purple broccoli, and even purple kohlrabi.\u00a0\u00a0 And then there was also the bounty of the season just past:\u00a0 tomatoes (red and sometimes even purple) available much later this year than in others, purple lettuces, red or purple bell peppers, and both purple string beans and purple okra.<\/p>\n

I only became consciously aware of the red thing going on after plating several meals this fall.\u00a0 The color scheme of last night’s dinner was similar to many of them, although, as with most, I managed also to include at least some green.<\/p>\n