The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 10 lbs : 0.70
This item was last sold on : 01/20/21
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Yellow tomatoes are golden-yellow slicer tomatoes, characterized by their meaty texture and larger size that lends itself to slicing. There are many kinds of slicing tomatoes, including the large, globular-shaped beefsteak tomato, which can also be yellow in color. Several popular Yellow tomato varieties include lemon boy, earl of edgecombe, dixie golden giant, and Dr. Wyche's Yellow tomato.Yellow tomatoes have thick skin and succulent, meaty, and very weighty flesh, as they naturally have a high water content. The indeterminate tomato plants produce the large fruit, each weighing up to one pound, along upright sprawling vines, which is why they are often recommended for caging or staking. Yellow tomatoes are rather sweet, and often taste milder and less acidic than red tomatoes because the different pigments in various colored tomato varieties produce different balances of sugars and acids. So it’s this unique combination of sugar and acid levels, as well as other compounds, that accounts for the Yellow tomato’s milder taste, and it does not necessarily mean that a Yellow tomato variety is less acidic than their red counterpart.
Yellow tomatoes are available year-round with a peak season during summer months.
Yellow tomatoes are scientifically named Solanum lycopersicum, and they are a member of the Solanaceae, or nightshade, family. Today, The C.M. Rick Tomato Genetics Resource Center at the University CA Davis houses the world's largest repository of Yellow tomato seed varieties, with more than 4,000 total varieties of tomatoes stored. Several of the tomato species stored there have gone extinct in the wild.
Yellow tomatoes are a good source of Vitamin A, calcium, iron, sulfur, and potassium. Yellow tomatoes contain a decent amount vitamin C, though not as much as a red tomato. Yellow tomatoes, however, do not contain the powerful antioxidant, Lycopene, famously found in their red counterparts.
Yellow tomatoes are first and foremost used for fresh eating. Raw Yellow tomatoes are excellent for slicing onto sandwiches or chopping into salads. They can be used in place of red tomatoes in any given recipe, hot or cold, and they can also be processed and cooked to make a unique and tasty yellow ketchup, paste, or tomato jam. They can even be pureed and made into soups. Pair Yellow tomatoes with seafood such as scallops, shrimp, crab and fish, or with grilled and roasted meats and poultry. Yellow tomatoes go well with citruses, especially lemon and lime, mild and bitter salad greens, olive oil, vinaigrettes, eggs, cream, hazelnuts, pine nuts, avocados, onions, basil, mint, cilantro, and young, milky cheeses. Store Yellow tomatoes at room temperature until ripe, after which refrigeration can slow the process of decay.
In 1544, the Italian herbalist Mattioli was the first to describe the Yellow tomato fruits in Europe, referring to them in Latin as “mala aurea”, translated as “the golden apple”. The Italians also called the fruit “pomodoro”, Italian for “golden apple”, which is why it is believed that the first tomatoes known to Europeans were actually yellow and not red. It wasn't until later on in 1554 that Mattioli mentioned a red variety in his work.
The first cultivated tomatoes were actually yellow in color and cherry-sized, and natural mutations and breeding have since led to the development of thousands of new varieties of varying shapes, sizes, and colors, such as larger Yellow tomatoes. The Spanish introduced the small Yellow tomatoes to Europe in the early 16th century, and the Spanish and Italians seem to have been the first Europeans to use it in cooking. France and northern Europe first grew it solely ornamentally as it was believed to be poisonous, presumably because it’s in the Solanaceae family alongside the deadly nightshade. Tomatoes are not hardy, and they need warm weather to grow well. Take care to plant them outside only once the danger of frost has passed as cold soil and air temperatures can stress the tomato plants.
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Recipes that include Yellow Tomatoes. One is easiest, three is harder.
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