The human male brought home a “surprise” from the greengrocer today. Sigyn’s excited, but I have a sneaking suspicion that it’s not yummy croutons or tasty cheese or a rich dressing that would go on a salad or, better yet, more cheese. No, I’m pretty sure it’s going to be just another hitherto-untried form of wet cellulose.
I was not wrong.
But it is very colorful wet cellulose. (poke, poke, poke) I don’t trust them.
The human female says they are special, extra-colorful carrots. You don’t say! I can see that they do not conform to expected spectral specifications, you dolt. What I want to know is why they’re all gussied up in fiesta colors.
Idunn’s Little Apples! That was NOT an invitation, mortal, to stand here and deliver a twenty-minute lecture about (but not restricted to) crop breeding and genetics, the importance of phytonutrients, the particular pigments in maroon carrots that enable them to dye anything light-colored in a soup or stew a nauseating shade of pink, the market price of carrots at the rail head*, and the structure of the beta-carotene molecule.
What I want to know is do the different colors taste different? Or is it like Froot Loops, where the difference is just cosmetic?
(munch, munch, crunch)
I think the maroon ones are a little sweeter and the yellow ones a little more earthy. Not sure about the whitish ones, except I can tell they’re not parsnips. I know! Mortal, why don’t you put on a blindfold and Sigyn and I will force-feed you root bits, and you can tell us if there is any discernible difference? I just happen to have a blindfold right here…
*The 2020 season average U.S. price for fresh carrots was $28.90 per cwt, up over the previous three years and 33 percent higher than ten years ago.