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Brown Holland Bell Peppers
Inventory, 10 lbs : 0
Brown Holland bell peppers are medium to large in size and are globular and blocky in shape with 3-4 lobes and a thick green stem. The smooth, firm, and glossy skin transforms from green to a rich mahogany brown when mature, and underneath the skin, the flesh is crisp, thick, and brick red. There is also a hollow cavity containing many small, round, cream-colored bitter seeds and a pale red, spongy core. Brown Holland bell peppers are not hot due to a recessive gene that eliminates capsaicin, the compound responsible for the heat found in other peppers. The peppers are crunchy, juicy, and have a fruity sweet flavor due to the fruit's increased sugar content.
Brown Holland bell peppers are available in the early summer through fall.
Brown Holland bell peppers, botanically classified as Capsicum annuum, are one of the sweetest varieties of bell peppers and are members of the Solanaceae family. Also known as the Chocolate Beauty pepper, Brown Holland bell peppers mature seventy-five days after planting and are favored by chefs and home cooks for their sweet flavor, thick flesh, and even shape.
Brown Holland bell peppers are an excellent source of vitamin C, carotene, fiber, potassium, and vitamin A.
Brown Holland bell peppers are best suited for both raw and cooked applications such as grilling, roasting, sautéing, and baking. The peppers can be consumed fresh and are often sliced for vegetable plates, tossed into a salad, layered on sandwiches, or chopped into grain bowls and salsa. Brown Holland bell peppers can also be stir-fried, grilled on skewers, stuffed with meats and cheeses, cooked down and pureed into a sauce, or added to soups, stews, and casseroles. Note that cooking will fade the pepper's mahogany coloring. The peppers can also be dried and ground to powder form, which is commonly known and referred to as paprika. Brown Holland bell peppers pair well with tomatoes, cheeses both melting and fresh type, sausages, ground lamb, tuna, poultry, beef, garlic, ginger, cumin, oregano, poultry, cream, lemon, dill, and onions. The peppers will keep up to one week when stored unwashed in the crisper drawer of the refrigerator.
Brown Holland bell peppers have historically been grown in Holland, where the practice of cultivating the peppers in hothouses under controlled temperature and light was pioneered, allowing for consistent sized fruit, dense flesh, and higher yields. Brown Holland bell peppers are also an heirloom variety, allowing their seeds to be saved and sown for future fruiting the following season.
Bell peppers are indigenous to tropical America and have been growing since ancient times. Portuguese and Spanish explorers are credited with spreading sweet peppers from the New World to the Old World, and the Brown Holland bell pepper was created in Holland in the early 1980s. Today Brown Holland bell peppers are found at local farmers markets and specialty grocers in Europe, Asia, and North America.
Recipes that include Brown Holland Bell Peppers. One is easiest, three is harder.
|Food Network||Roasted Holland Peppers|