What do you picture when you think of yellow foods? For me, it's bananas. But what's funny is that bananas aren't really yellow. It's just the inedible skin. While bananas certainly have nutritional value, like potassium, there are other yellow foods out there that perhaps deserve a little more attention. Many are grown right nearby on your favorite local farm. Summer squash and sweet corn are two of my favorites right now. But as heirlooms make a comeback on our smaller farms, yellow carrots, beets and cucumbers are a few other yellows I've noticed.
Though yellow is actually my least favorite color of the rainbow, many of these yellow foods contain carotenoids and vitamin C which can help with vision, the immune system, digestion and more. So I can overlook the yellow aspect and enjoy them anyway, knowing I'm getting a powerhouse of nutrients in the process. I'm always baffled when someone tells me they don't like green foods, or red foods, or whatever color it might be. As far as I know, color doesn't relate to flavor. But if someone can prove me wrong and explain the logic of the color refusing people, I'd love to understand.
But for everyone who eats their yellows, here are a few ideas on how to enjoy even more. More yellow recipes and tips to come.
- Buy fresh corn now while prices are at their lowest and the taste is at it's best. Cook the cobs for just one minute in boiling water, chill in iced water, slice the kernels off the cob, package in quart sized freezer bags and freeze. Corn contains folic acid, fiber, niacin and vitamin C.
- Try yellow sungold tomatoes! Tomatoes are not all red - despite what you might find in the grocery store. But unlike reds, yellows have their own unique properties, such as high potassium and the ability to help lower blood pressure.
- Grate yellow beets and/peppers into your next salad.
- Choose yellow fleshed potatoes. They have more nutrients (and often flavor) than white.