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Produce Briefs...
Ramps
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
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
Tequila bell peppers are medium to large in size, averaging eleven centimeters in length and ten centimeters in diameter, and are rounded, blocky, and square in shape with 3-4 lobes and a green stem. The smooth, firm, and glossy skin transitions from green to lilac purple, and as the peppers fully mature, they become orange with occasional purple stripes, eventually turning bright red. Underneath the skin, the thick flesh is ivory, crisp, and juicy with a central, hollow cavity that contains small, flat, and bitter cream-colored seeds and a white, spongy membrane. Tequila bell peppers are typically harvested when they are still purple, though some cultivators may opt to leave them on the plant to fully ripen. Tequila bell peppers are crunchy and aqueous with a mild, semi-sweet flavor.
Tequila bell peppers are available in the late summer.
Tequila bell peppers, botanically classified as Capsicum annuum, are the edible fruits of a plant that can be grown both as an annual or perennial and is a member of the Solanaceae or nightshade family. This colorful hybrid matures in approximately seventy-five days, and the entire plant can grow up to sixty centimeters in height. Tequila bell peppers should not be confused with the hotter, tequila sunrise chile pepper, which is long, orange, and contains capsaicin, which is the chemical that causes the brain to think it feels heat. Bell peppers are the only capsicum that does not produce capsaicin and is favored by home gardeners for its colorful nature, resistance to disease such as the tobacco mosaic virus, and for its crunchy texture.
Tequila bell peppers contain vitamins A and C, fiber, iron, folate, some calcium, and anthocyanins, which are antioxidants that can help boost overall health.
Tequila bell peppers are best suited for both raw and cooked applications such as baking, stir-frying, roasting, sautéing, stewing, and grilling. When used fresh, their vibrant coloring is showcased in green salads, on vegetable platters with dips, or in a mixed pepper salad served over flatbread. The peppers can also be stir-fried with meat and other vegetables, grilled and layered on sandwiches, stuffed with meat and vegetables, cooked and blended into soup, or roasted with potatoes and onions to make a breakfast hash. It is important to note that the bright coloring will be lost in cooking and the peppers may turn the dish a pale grey, blue, or purple. Tequila bell peppers pair well with faro, pasta, brown rice, quinoa, thyme, rosemary, sage, basil, fennel, eggplant, corn, cucumber, tomatoes, ricotta cheese, parmesan cheese, green onion, poultry, fish, scallops, olives, cannellini beans, and balsamic vinegar. The peppers will keep up to one week when stored unwashed in the crisper drawer of the refrigerator.
Tequila bell peppers won the 42nd Mississippi Medallion award from the Mississippi Nursery & Landscape Association in 2007. This award is given to three selections per year that have been proven to grow well in the state after thorough testing is done at sites throughout Mississippi.
Bell peppers are native to tropical America and have been growing since ancient times. They were then introduced to Asia and Europe via Spanish and Portuguese explorers around 1493, and since then new varieties and heirloom varieties have been cultivated across the world. Tequila bell peppers were created in Holland and were bred to be resistant to specific diseases that plagued bell peppers. Today Tequila bell peppers can typically be found at local farmer’s markets or by seed for home gardens in North America, Europe, and Asia.
People have shared Tequila Bell Peppers using the Specialty Produce app for iPhone and Android.
| Weiser Family Farms | Homepage |
Description/Taste
Tequila bell peppers are medium to large in size, averaging eleven centimeters in length and ten centimeters in diameter, and are rounded, blocky, and square in shape with 3-4 lobes and a green stem. The smooth, firm, and glossy skin transitions from green to lilac purple, and as the peppers fully mature, they become orange with occasional purple stripes, eventually turning bright red. Underneath the skin, the thick flesh is ivory, crisp, and juicy with a central, hollow cavity that contains small, flat, and bitter cream-colored seeds and a white, spongy membrane. Tequila bell peppers are typically harvested when they are still purple, though some cultivators may opt to leave them on the plant to fully ripen. Tequila bell peppers are crunchy and aqueous with a mild, semi-sweet flavor.
Seasons/Availability
Tequila bell peppers are available in the late summer.
Current Facts
Tequila bell peppers, botanically classified as Capsicum annuum, are the edible fruits of a plant that can be grown both as an annual or perennial and is a member of the Solanaceae or nightshade family. This colorful hybrid matures in approximately seventy-five days, and the entire plant can grow up to sixty centimeters in height. Tequila bell peppers should not be confused with the hotter, tequila sunrise chile pepper, which is long, orange, and contains capsaicin, which is the chemical that causes the brain to think it feels heat. Bell peppers are the only capsicum that does not produce capsaicin and is favored by home gardeners for its colorful nature, resistance to disease such as the tobacco mosaic virus, and for its crunchy texture.
Nutritional Value
Tequila bell peppers contain vitamins A and C, fiber, iron, folate, some calcium, and anthocyanins, which are antioxidants that can help boost overall health.
Applications
Tequila bell peppers are best suited for both raw and cooked applications such as baking, stir-frying, roasting, sautéing, stewing, and grilling. When used fresh, their vibrant coloring is showcased in green salads, on vegetable platters with dips, or in a mixed pepper salad served over flatbread. The peppers can also be stir-fried with meat and other vegetables, grilled and layered on sandwiches, stuffed with meat and vegetables, cooked and blended into soup, or roasted with potatoes and onions to make a breakfast hash. It is important to note that the bright coloring will be lost in cooking and the peppers may turn the dish a pale grey, blue, or purple. Tequila bell peppers pair well with faro, pasta, brown rice, quinoa, thyme, rosemary, sage, basil, fennel, eggplant, corn, cucumber, tomatoes, ricotta cheese, parmesan cheese, green onion, poultry, fish, scallops, olives, cannellini beans, and balsamic vinegar. The peppers will keep up to one week when stored unwashed in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Tequila bell peppers won the 42nd Mississippi Medallion award from the Mississippi Nursery & Landscape Association in 2007. This award is given to three selections per year that have been proven to grow well in the state after thorough testing is done at sites throughout Mississippi.
Geography/History
Bell peppers are native to tropical America and have been growing since ancient times. They were then introduced to Asia and Europe via Spanish and Portuguese explorers around 1493, and since then new varieties and heirloom varieties have been cultivated across the world. Tequila bell peppers were created in Holland and were bred to be resistant to specific diseases that plagued bell peppers. Today Tequila bell peppers can typically be found at local farmer’s markets or by seed for home gardens in North America, Europe, and Asia.
Recently Shared
People have shared Tequila Bell Peppers using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Santa Monica Farmers Market
Sarah - Weiser
Near Santa Monica, California, United States19247 Highline Road Tehachapi CA 93561 909-697-0807 About 295 days ago, 6/12/19 Sharer's comments : First Tequila Peppers have arrived! Weiser Family Farms. 
Poway Farmers Market
Mike - JR Organics
Near Poway, California, United States1-760-330-6812 About 614 days ago, 7/28/18 Sharer's comments : Tequila Peppers spotted at Poway Farmers Market. |
