Yellow Wax beans are nearly identical to Green beans in all aspects except for color (they lack chlorophyll, the compound that gives green beans their hue).
First introduced in the late 1800s but fell out of favor during the Great Depression because of its susceptibility to disease, as well as low yield and short shelf life. At the end of the 20th century, a disease-resistant squash made its way into the market, and has regained popularity since.
Red cabbage normally turns pale blue as soon as it’s heated. To hold its lively red colour throughout cooking, add some vinegar or lemon juice, or cook the vegetable along with acidic ingredients such as apples or wine.
They have a medium heat and a sweet taste; the thick flesh has a sweet flavor that imparts little to no heat. But as the name suggests, your mouth is in for an explosion of heat if you eat the seeds.
The first published recipe for fried green tomatoes was printed in Chicago’s “The Daily ter Ocean” in 1877. Around the same time, other publications began to promote the Green tomato, giving gardeners a use for what was formerly considered waste
