This week’s deeply-colored contents:

• Black Radishes
• Butternut Squash
• Japanese Sweet Potatoes
• Purple Carrots
• Red Beets
• Red Dandelion Greens
• Yellow Onions
• Red Cabbage

Black radishes are spicy and pungent so I don’t eat them raw. The skin is also rougher than other radishes, so you might prefer peeling them as well. They make nice radish chips.

An ode to the Japanese sweet potato that recommends them as baked sweet potato fries.

I didn’t used to like red cabbage very much and mostly used it as an addition to other dishes. I found cutting it very small (a good tip for learning to love any vegetable!) like in this braised red cabbage dish changed my mind. If you want to go several steps further, here is a red wine braised cabbage recipe that claims to be a plant-based version of short ribs. I cannot vouch for that recipe.