Orange Cauliflower About 30 years ago, a farmer in Canada discovered orange cauliflower in his white cauliflower field. The cause? A genetic mutation allowed the plant to absorb more beta-carotene (the pigment found in carrots), turning the bulbous head a bright orange. It can be prepared in the the same way as the white variety—plus it's got a whopping 25 times more vitamin A. (Photo: Lew Robertson/Getty Images)
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Purple Spring Garlic Good at warding off vampires, better at making your food delicious. This colorful garlic plant is a member of the allium family, and you're much more likely to find that it's grown locally. (Much of the white grocery store variety is grown overseas, and isn't nearly as fresh.) Garlic is well-known for its health powers, which range from preventing cancer to scurvy (it's packed with vitamin C). (Photo: Jennifer Greco/Getty Images)