Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Dried Pulla chile peppers are typically available year round.
Description/Taste
Deep red and translucent, the dried pulla (also known as "puya"), pronounced POO-yuh, is elongated and slightly curved. Tapering to a point and about three to four inches in length, its thin flesh has a light fruity flavor with a slight hint of licorice. Its medium-pungent heat is dusty, dry and quite intense. Scoville units: 6 (5,000-15,000)
Nutritional Value
Dried pullas contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Applications
May be added directly to a recipe or rehydrated by soaking in hot water for 10 minutes. For more flavor, roast for three to four minutes in 250-degree oven. Delicious in stews, soups, dips, chutneys, casseroles, cooked vegetables, and as a seasoning for salsas and sauces. Give warmth to meat and poultry dishes with this dried chile. Add flavor to breakfast burritos, tortilla soup and to fish entrees.
Geography/History
This chile has been the hot topic of a heated debate among chile experts in deciding whether the pulla chile is a form of the guajillo, mirasol or de arbol chile. Pulla chiles thrive in the Central Valley of Mexico, the Mexico City region.
Dried Pulla chile peppers are typically available year round.
Description/Taste
Deep red and translucent, the dried pulla (also known as "puya"), pronounced POO-yuh, is elongated and slightly curved. Tapering to a point and about three to four inches in length, its thin flesh has a light fruity flavor with a slight hint of licorice. Its medium-pungent heat is dusty, dry and quite intense. Scoville units: 6 (5,000-15,000)
Nutritional Value
Dried pullas contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Applications
May be added directly to a recipe or rehydrated by soaking in hot water for 10 minutes. For more flavor, roast for three to four minutes in 250-degree oven. Delicious in stews, soups, dips, chutneys, casseroles, cooked vegetables, and as a seasoning for salsas and sauces. Give warmth to meat and poultry dishes with this dried chile. Add flavor to breakfast burritos, tortilla soup and to fish entrees.
Geography/History
This chile has been the hot topic of a heated debate among chile experts in deciding whether the pulla chile is a form of the guajillo, mirasol or de arbol chile. Pulla chiles thrive in the Central Valley of Mexico, the Mexico City region.
