Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Iceberg Lettuce
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Seasons/Availability
Italian Sweet peppers are available May to September.
Description/Taste
Often referred to as a frying pepper, Italian Sweet peppers have a rich green color that gradually turns red, a medium thick flesh, and are slightly curved. They taper to a pointed end and measure about six or seven inches in length and one-and-one-half to two inches in diameter. Elongated and cylindrical in form, this chile offers a warm crisp bite. Scoville units: 1-4 (100-2500)
Nutritional Value
Mostly water, peppers are low in calories. Having lots of vitamin A, vitamin C and folic acid, they are high in dietary fiber.
Applications
Italian Sweet peppers are usually fried in olive oil and served as a side dish. They give a sweet warm flavor to sauces, stir-fries, casseroles, dips, relishes, soups and stews. Finely dice and add to favorite pasta dishes. Roast and peel, then drizzle with extra virgin olive oil. Perfect for stuffing. Sauté with onions; top frankfurters or sausage entrees. Garnish finished dishes with fresh chilies. This versatile chile is one of the best peppers for salads, sautéing, frying, freezing and canning.
Ethnic/Cultural Info
In Basilicata,in Italy's southern region, these peppers are dried in the sun for eating during the winter. Reconstituted in water or fried in oil until crispy, the peppers are added to perk up Italian scrambled egg dishes. In northern Piedmont, whole peppers are pickled under grape pomace and served with bagna cauda. Sicilians enjoy peppers baked with a pine nut and bread crumb stuffing. In the Naples area, sweet green pickling peppers are called "friarelli." Italians also love them gently stewed with tomatoes, garlic and onion.
