I enjoy colorful and unusual food. While my wife isn't completely devoid of the spirit of adventure, she prefers that carrots be orange, tomatoes red, and potatoes white. The photo accompanying this post is my lunch from this afternoon. It consists of not just one, but two types of purple root vegetable: purple potato and purple yam. The light substance is cubes of baked tofu. I became fascinated with bright colored food for two reasons. The first was the increased availability of vegetables in the Atlanta area due to the proliferation of stores such as the Dekalb Farmer's Market. The second reason was the increase in news about the health benefits of phytochemicals, which vary with the pigment of the vegetable, but which are generally more concentrated in brighter colored vegetables.
I imagine, though, that other people believe the reason that I have a high tolerance for unusual foods is that my character ranges somewhere between what is charitably known as eccentric, and just plain weird. I think my wife clearly thinks that my overall weirdness is the likeliest explanation for my tendency to try to get her to eat plants of odd coloration. But I'm going to insist it's because of the phytochemicals. In addition to being a more flattering reason for my proclivities, "phytochemical" is just a fun word to write.