I could have done the research before, but that's not how I shop, so when these bright borlotti bean pods faded to the dullest lavender, I was shocked and saddened. There were only these few, so I put them in a salad in which they countered all the acidity I usually like with something sweeter and smoother.
On the other hand, when I bought these potatoes, I wasn't expecting much, because I could see beyond the dust that the outside was deeply purple and I knew about red cabbage fading and red bliss potatoes fading so I foresaw major fading. Wrong again.
Used half for this frittata, to which I added thyme and some rosemary,(to remind me of Italy). Think I'll have the remaining three, pictured, as a garlicky mash.