Archives for posts with tag: Anthocyanins

I’m still going through the process of evaluating last year’s plantings to determine what will go into the garden this year.  Last time (see January 15, 2014), I used three criteria:  how much we liked the vegetable; how well it grew; and, if not well, what could be done about it.  So far, I have concluded that all of the cucurbits—summer and winter squashes; cucumbers—are loved, grew reasonably well (with exceptions) and can be encouraged to grow better.

What else did we grow?  Well, lots of root vegetables.  And, I should point out, lots of root vegetable greens.  The radishes, carrots, beets and turnips all sprouted quickly and then produced a full crop of verdant leaves.  This was not at all a bad thing because I have come to enjoy the greens almost more than the roots that generate them.  Whether plucked from the garden early (as part of the thinning process) and thrown into a salad or clipped from the mature roots and sautéed, they are a delicious addition to the table.

Sadly, the roots took a lot longer to develop, if they did at all, and their eventual success was varied.  The radishes did particularly poorly with the first and second plantings yielding a root only about half of the time while the third planting never really reached maturity.  The carrots and beets performed moderately better but were painfully slow (especially the carrots) to ripen.  I don’t think any of them got as big as they could have.  The turnips were the top performers and provided both sizeable roots and plentiful greens through most of the summer.

I think we’ll give them all another chance this year (we still have plenty of seeds) but will make sure to limit their Nitrogen, by which I mean that I will not add any to the soil.  That means using fertilizers that do not contain it (i.e., those with zero as the first number in their N-P-K rating).  I will have to do some research into what might work best but that’s a topic for a future post.

I would prefer to limit the colors of the radishes and the carrots because we found that the purple varieties were the tastiest (I guess I like the flavor of anthocyanins; see October 20, 2013), followed by the red.  However, that would be difficult without buying new seed.  Our current radish and carrot seeds are “rainbow” mixtures and there is no way to determine the root color from the seed’s appearance.  I suppose this is one good reason not to buy seed mixes.

Five of the six tomato varieties we planted last year passed the taste test and for the most part, all of them performed well.  We’ll replant the Country Taste Beefsteak, the Brandywine (although, perhaps, only the yellow), the Black Cherry, and the ever-popular Sungold but we’ll skip the Aunt Ruby’s German Green.  Therefore, we’ll have room for some new varieties.

And speaking of room, I think we will give each tomato plant a bit more this year.  Pruning remains a critical factor for tomato plants and the lack of space (due to the vines’ exuberant growth) compounds the issue.  The first year we gardened, we pruned too little; the next year, we pruned too much.  We’d hoped that last year would be just right and, in the beginning of the season, it was.  But then, at the peak of the summer, the tomatoes’ rapid growth overwhelmed us.

This year, we’ll plant one tomato seedling per cage and keep a closer eye on them.  Each plant will have more space to spread into and will have less impact on its neighbors.  With luck and careful pruning, each vine will remain within the confines of its own cage and will wrap around it rather than spill over the top.

Keeping the tomato plants separate will be also important to prevent the spread of blight which, having made an unwelcome appearance last year, is likely to return this year.  Once it arrived (on the Brandywine or Black Cherry vines), the blight quickly spread to the other plants.

The only vines that did not contract the disease were the Country Taste Beefsteak, which is another reason to replant them.  Even though the beefsteaks were infected by some other disorder (Septoria leaf spot?), it did not really affect their output.  Spraying everything with a bicarbonate of soda solution should also help.

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While we were visiting a friend in his home (lucky us, he had invited us for one of his fantastic brunches), he asked about the purple string beans:  Do they, he wondered, taste any different from the green ones?

It is a good question.  Purple is an unusual color in the vegetable garden, second only to blue in rarity (is there any blue comestible other than blueberries?).  And while color is not always an indicator of flavor—the taste of red and green apples is not that different, for instance—it can be, especially when the color difference is due to ripeness, or lack thereof.

The answer to our friend’s question, though, is:  No; the purple string beans taste more or less the same as do the green ones.  In fact, as the beans cook, the purple fades away, leaving only the familiar green tint.  This is because heat and loss of acidity (due to dilution in neutral water) break down the anthocyanins that produce the color purple.  Chlorophyll, the green pigment (and component of photosynthesis), is apparently more stable.  (If we grow the purple string beans again next year—which is likely—I might try cooking a batch in vinegar or lemon juice to see whether that preserves the purple color.)

That matter resolved, I’ll ask my own follow-up questions:  What about the other vegetables growing in our garden?  Does their color dictate the flavor?

Well, as an indicator of ripeness, sure.  An unripe green tomato has a vastly different taste compared to a ripe red one.  We don’t grow them here, but apples (and most other fruits) exhibit this property.  It should be noted, however, that not all vegetables change color as they ripen.  Eggplant, for instance, starts purple and stays purple throughout its growth (and even its blossoms are tinged with purple).

But what about different colors of ripe tomato?  Do the yellow and orange varieties have a different flavor from the traditional red ones?  How about tomatoes that are green when ripe?  Furthermore, are the differences in flavor, if any, due to the color or is the color just an indicator of the difference?

Answering the last question first, I think the color is merely an indicator of a difference in flavor and not the cause of it.  The various colors of tomato do have varying flavors but the variations are due to different levels of sugar and acidity.  And as noted above, pigments react very differently to acidity.  Typical red tomatoes are relatively high in acidity so acid-resistant pigments like carotenoids (of which lycopene is the most common in tomatoes) will dominate their color.

At the other end of the spectrum (in both flavor and color), orange, yellow, green and purple (sometimes referred to as black) tomatoes are sweeter in flavor, a result of their being lower in acid.  Another consequence of higher pH is that pigments less resistant to acid, such as the anthocyanins, can survive in their colored state and contribute to the tomatoes their distinctive hues.  In other words, the pigments act as a natural litmus test to visually signify flavor.

This is only a quasi-scientific analysis but it makes sense, at least for the tomatoes.  In addition to the tomatoes, we also planted different colors of carrots, radishes, beets and bell peppers this year.  To my taste buds, the red and white-striped Chioggia beets tasted the same as the Touchstone Gold and neither tasted any different from the typical all-red variety.

Similarly, there was only one significant difference between the taste of our Quadrato d’Asti Rosso (red) and Orange Sun (guess) bell peppers and the common green variety.  The peppers we grew tasted less grassy, a flavor component that I can only call “green”.  This is a good thing because that grassiness usually puts me off bell peppers.

Our radish crop was not sufficiently successful to make an assessment of their flavors but the carrots, which flourished a wide rainbow of colors, also yielded an array of flavors.  The orange were the most typical (no surprise there) while the yellow and white were woodier and the purple were sweeter.  The range in flavor was not quite as great as in color or as stark as with the tomatoes but there was definitely a correlation.