I however will always associate Italy with the most beautiful melding of green and purple. This vibrant complementary color scheme is seen often in nature and I have noticed the striking combination in many of the fruits and vegetables, many of which I have had the great fortune to taste immediately after picking.
OLIVES
Olives in Puglia, naturally turning from light green to dark purple
FIGS
Figs come in two colors here in Italy, a green variety and a purple variety. Both varieties start out with green skin. The deep purple color sets as the fig matures.
Even on the inside, a fig has a beautiful color transition from light green to purple.
RAMASIN
A sweet fruit, similar to a grape but with one large seed, only available in the summer and also turns from green to purple. Looks especially vibrant when placed next to these green beans at the market.
GRAPES
Red grapes at the end of July, turning from green to "red" and will later become a deep purplish-black color.
ROSEMARY
Even rosemary has a combination of green (needles) and purple (flowers).
ARTICHOKES
The beautiful yet painful spiny artichoke of Sardinia. They are the epitome of the green-purple gradation.
Like figs, artichokes continue this complementary color scheme on the inside of the vegetable too.
Each artichoke has it's own depth of colors changing from light green to deep purple.
EGGPLANT and RADICCHIO
Both have exceptional contrasts of green and purple coloring.
UNCERTAIN VEGETABLE
From spring green to deep purple to kelly green, this green vegetable has the entire color package. Now, if only I knew what it was!
CAPERS
A broad range of colors in each caper as well as differing from plant to plant, capers have it all- from reddish purple to electric green.
PURPLE CAULIFLOWER
A picture says 1,000 words
PURPLE BEANS
These beautiful beans start out as green, mature into a deep purple and then turn green again when boiled.
For me, I will forever associate all of these beautiful foods with Italian cuisine not only because of their delicious flavor but also for their exquisite colors and lovely memories.
Good observation. You pulled these photos together from a lot of places!
ReplyDeleteGood observation Kjell! Yes, from Torino, Asti, Courmayeur, Montalcino, Sardegna, Sicilia and Puglia over the past 2 years! I seem to be drawn to these colors anyway so I had a lot of photos to choose from :)
ReplyDeleteThe 'uncertain vegetable' is a 'kohlrabi'. Very common cabbage type (brassica)veg in Northern Europe and very popular especially in Germany. It literally translates into 'cabbage turnip' It comes in white (green) and purple. It can be eaten raw but tastes best sauteed in abit of butter or also with some added green. Both the leaves and the bulb can be eaten and taste delicious. My kids adore it although getting greens into them is always a bit of a struggle. We grow and eat lots of vegetable ourselves at our Italian Art Retreat here in Le Marche from where we run painting holidays. The vegetables own can grow here are out of this world with flavours and colours, although I have not yeat succeeded in growing the much loved 'kohlrabli'.
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