In the garden, the colours can serve a purpose—black and yellow tomatoes and red lettuce are overlooked by birds and bugs because they’re not the ‘right’ colours. Blue peas have tough pods that resist birds. And purple basil deals better with dry heat than green.
In the kitchen, the colours create spectacular visual treats—purple mashed potatoes, deep orange braised carrots, bright green pesto, pasta studded with all the colours of the rainbow. Along with the colours come flavours not found in supermarket produce—the rich sweet-tart of an Indigo Apple tomato, the succulent crunch of Scarlet Runner beans, the smooth earthiness of a Zephyr zucchini, the nutty bitter of a Touchon carrot.