As I look up things to do with my giant bunch of purple basil, a question: has anyone written about all the faddish blue vegetables lately?
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Curious how it parallels the push to get rid of artificial food dyes. Like how the "Unicorn" food trend is basically because of beetroot
i dunno. i buy 'em 'cause they're neat looking, but i've never bought a lot of stuff with dye otherwise.
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That kind of stuff is huge in trendy kid's food now - trying to get color on a plate that isn't fake.
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Also, I'm just a big fan of purple potatoes
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