Produce Briefs...
Hot House Cucumbers
Similar to common cucumbers, hothouse cucumbers are much longer, contain fewer seeds and are most often called English cucumbers.
Green Swiss Chard
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet.
Seasons/Availability
Orange Holland bell peppers are available late April through October. Mexican grown Holland-style bell peppers are similar and are available year-round.
Description/Taste
Orange Holland bell peppers display three to four uniform, smooth-skinned lobes. Bell-shaped, with bright orange skin and thick-walled flesh each pepper contains a central seed cavity and white ribbing, which are discarded before use. Similar in flavor to a red or yellow Holland bell pepper, the orange Holland bell is sweet with a crisp-firm texture. (Scoville units: 0-100)
Nutritional Value
Bell peppers are low in calories, have no fat and are sodium-free and cholesterol-free. A good source of vitamin C, they contain 130 percent of the RDA in a five and one-half ounce serving for this nutrient.
Applications
Orange Holland bell peppers are most often used for display. Their uniform shape, color and attached stem are ideal for centerpieces or as vessels. They may also be used in lightly cooked or fresh preparations such as salads and appetizer recipes. Pair with red and yellow Holland bell peppers, fresh parsley and cilantro, cucumbers, jicama, soft cheeses, meats and grains. To prepare, cut off tops; remove seeds and veins; rinse well. For optimum flavor and texture, use within one week. Peppers may be frozen, but crispness will be lost.
Ethnic/Cultural Info
The bell-shaped pod characteristic to this variety of sweet pepper gave this pepper its name. Bell peppers are believed to have been developed in the Americas in pre-Columbian times. The first known reference to these peppers was in 1681 by an English pirate in Panama.
Geography/History
Native to Holland and a hardy, insect-free variety, Holland bell peppers are hothouse-grown in a controlled environment planted from seed. Imported supplies come from Holland, the Dominican Republic, Mexico, the Netherlands and Belgium and locally in California.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Orange Holland bell peppers are available late April through October. Mexican grown Holland-style bell peppers are similar and are available year-round.
Description/Taste
Orange Holland bell peppers display three to four uniform, smooth-skinned lobes. Bell-shaped, with bright orange skin and thick-walled flesh each pepper contains a central seed cavity and white ribbing, which are discarded before use. Similar in flavor to a red or yellow Holland bell pepper, the orange Holland bell is sweet with a crisp-firm texture. (Scoville units: 0-100)
Nutritional Value
Bell peppers are low in calories, have no fat and are sodium-free and cholesterol-free. A good source of vitamin C, they contain 130 percent of the RDA in a five and one-half ounce serving for this nutrient.
Applications
Orange Holland bell peppers are most often used for display. Their uniform shape, color and attached stem are ideal for centerpieces or as vessels. They may also be used in lightly cooked or fresh preparations such as salads and appetizer recipes. Pair with red and yellow Holland bell peppers, fresh parsley and cilantro, cucumbers, jicama, soft cheeses, meats and grains. To prepare, cut off tops; remove seeds and veins; rinse well. For optimum flavor and texture, use within one week. Peppers may be frozen, but crispness will be lost.
Ethnic/Cultural Info
The bell-shaped pod characteristic to this variety of sweet pepper gave this pepper its name. Bell peppers are believed to have been developed in the Americas in pre-Columbian times. The first known reference to these peppers was in 1681 by an English pirate in Panama.
Geography/History
Native to Holland and a hardy, insect-free variety, Holland bell peppers are hothouse-grown in a controlled environment planted from seed. Imported supplies come from Holland, the Dominican Republic, Mexico, the Netherlands and Belgium and locally in California.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
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