Fresh organic yellow wax beans, a snap bean variety grown locally without synthetic pesticides or fertilizers, picked young while the pods are still tender. Wax beans are genetically the same plant as a green bean; a natural mutation blocks chlorophyll production in the pod, so the beans turn a warm ivory-yellow instead of green as they mature. That absence of chlorophyll also gives the pod its smooth, glossy, almost waxy surface, which is where the name comes from. They cook the same way a green bean does but bring a slightly sweeter, less grassy flavor, and their pale color makes them a nice contrast on a plate next to green vegetables. Blanch and shock them for a cold bean salad, roast at high heat until blistered, or braise with tomato and onion for a slower, more savory take. Pairs well with tomato, basil, red onion, sherry vinegar, and toasted almonds.