At our house, we make an extra effort to eat plenty of produce. It might come in the form of broccoli/cauliflower soup, tossed green salad, minestrone, tomato-cucumber salad, sweet potatoes, pickled beets, sun-dried tomatoes, guacamole, homemade applesauce. At the moment we have tangerines, blackberries, strawberries, apples and persimmon in the refrigerator, along with bananas, cherry tomatoes, cucumbers, and a pomegranate on the counter. Tomorrow night we’re going to have baked apples stuffed with dried figs and shredded coconut.

Our meals usually have a lot going for them in the form of produce and color. Color means phytonutrients, and phytonutrients mean antioxidant power. Colors might include red, green (light, medium, and dark), white, yellow, brown, blue, orange. As much color as we can pack into each meal. And, as my mom taught me, the more colors at a meal, the better.

Colors are indicative of different kinds of nutrients. Each nutrient is a different nutritional building block, so the greater the variety, the more likely you are to get what you need. Also, the deeper the color, the more nutrition. That’s why the deeply colored dark greens (kale, chard), rich oranges (sweet potatoes) and purple/reds (like beets) are classified among the superfoods.

Human beings are not the only ones who benefit from eating produce. Especially at this time of year, when there is little or no grass to be found, farmers make an effort to toss substandard lettuce leaves, pits and shells with bits of avocado still clinging, carrot ends, and anything else they can think of, into their chicken coops. Waste not.

A story on the joys of vegetables is not complete without a few recipes. Here are some particularly colorful ones from Cleveland cook and author, Joan Kekst, who, once upon a time, shared these with me. 

BROCCOLI SLAW
1 lb. shredded broccoli stems, julienne (can be purchased in some supermarkets)
2 large carrots, julienne
2 red onions, julienne (approx. 2 cups)
1 cup kalamata olives, pitted
Juice of 1 lemon
2-4 Tbsp. olive oil
2 Tbsp. fresh thyme leaves (lemon thyme if you can get it)
2 Tbsp. flat leaf parsley, chopped coarsely

Combine broccoli, carrots, onions and olives in a mixing bowl. Toss with lemon juice and olive oil. Season to taste with pinches of salt and freshly ground black pepper. Add thyme. Leave to blend flavors for 30 min, stir occasionally. Serve at room temperature or chilled. Garnish with parsley leaves. Serves 8. Keeps well refrigerated up to 5 days.

TOMATO BASIL SOUP
1 Tbsp. olive oil
1 large carrot, peeled and diced
1 large celery stalk, trimmed and diced
1 large leek, white only, diced
1 large garlic clove, crushed and chopped
2 lb. plum tomatoes, peeled, seeded and chopped
4 cups water or vegetable stock
1 Tbsp. tomato paste
1 bay leaf
6 to 8 fresh basil leaves, more to garnish
3-4 sprigs of fresh thyme
salt and pepper to taste

Heat the olive oil over medium heat, and cook the carrot, celery, leek and garlic until softened, 5–7 min. Add remaining ingredients and simmer for 20-25 min. Cool and discard the bay leaf and thyme sprigs.

Puree soup in batches, strain into a pitcher or bowl, and chill. Adjust salt and pepper. Serve warm or cold. Garnish with fresh basil leaves, and/or a dollop of plain yogurt. Makes 6 cups. Keeps well chilled up to 3 days.

Bon appetit!