I thought blue foods were extremely rare, basically blueberries and grapes. But here, we have them as a staple.

Okinawan sweet potato

Today for breakfast I had a purple smoothie (thanks to the blueberry guava) and a bowl of hot blue corn mush, then for lunch a blue “soup” of purple taro, coconut milk and hot pepper, and dinner is going to be purple (Okinawan) sweet potatoes, purple spinach, and purple eggplant along with tsoi sim greens in my stir-fry!

Okinawan spinach, purple variety (leaf undersides)

Has anyone noticed the intense turquoise the cooking water turns when you prepare these dark blue and purple foods?

Blue corn from the Huichal people of Mexico- it stains everything

Planted blue corn in March-April, harvested in July

I spent a large part of the day starting some coconut oil. I had thought maybe I would be able to have some separated and useable by dinner, but it took several hours to open the 5 coconuts we used, cut out the flesh, grind it up, and squeeze it through a mesh bag.  I will do a separate post on that since it needed to sit and separate for a few days.

Realizing and appreciating how important it is to have some foods stocked up and ready to go.  Today I used dried and ground corn and  hot pepper, frozen coconut milk, bananas, lilikoi and berries from the “larder.”  (Hmm, lard… easier to process oil than  coconuts…) All made it so I could eat and get something else done other than solely foraging and cooking. Even here where it seems like you can just pick and eat, food isn’t always quite ripe and ready to go. It’s like shopping – good to have food prepared and stored up in case of rain (thundering at the moment) or other obstacles like having to work.

For dessert, something not at all blue – the sweet white fuzz surrounding the seeds in a cacao pod.  It tastes kind of lemony.

Cacao pod