Pico de Gallo

Pico de Gallo

This recipe for Pico de Gallo uses fresh ingredients that are being harvested at Colchester Neighborhood Farm. While Pico de Gallo is very similar to salsa, the biggest difference between these two dishes is that salsa recipes can vary, using a variety of fruits and vegetables, some that are fresh and some that are cooked. Pico de Gallo uses only fresh, uncooked ingredients and the ingredients are always the same. Serve this up along with tortilla chips and some Margaritas this weekend.

 

Pico de Gallo

1 Onion, finely chopped

1 lb Tomatoes, seeded and finely chopped

1 Green Pepper, seeded and finely chopped

2 or 3 Jalapeño Peppers, seeded and finely chopped

½ cup Fresh Cilantro, chopped

Juice of one Lime

Salt & Pepper to taste

 

Combine all ingredients and serve with tortilla chips or alternative. Use in wraps or in a salad with greens and avocado.

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The sweet and spicey facts about peppers

The sweet and spicey facts about peppers

Given the vast array of varieties as well as their versatility, peppers just might be considered the little black dress of cooking….they go with almost anything.   From the mild green bell pepper to the sweet red bell  to the oh-so-very-hot haberneros, this multipurpose non-veggie is this week’s celebrated food item.  Yes, I said non-veggie.  According to the website, servingjoy.com, because peppers have seeds and come from flowering plants, they are actually a fruit. Though bell peppers come in an assortment of colors, including black, brown, and dark purple, they all come from the same plant. While green bell peppers are the most familiar, red, orange, and yellow bell peppers are merely the riper versions of the green pepper. Colchester Neighborhood Farm is currently harvesting a number of different peppers that will perk up the flavor in any recipe while providing a pop of color that will make the dish as beautiful to look at as it is delicious to eat. Here are some other fun facts about this member of the Capsicum family.

  • Despite the similarity in name, the bell pepper is not related to the plant that produces the popular kitchen condiment, black pepper.
  • Unlike other members of the Capsicum family, bell peppers do not contain capsaicin, the compound responsible for the spicier version of peppers.
  • As bell peppers mature, their sugar and nutritional content also increase. Although green peppers might be crunchier, you can make your dishes sweeter and healthier if you use the brighter-colored red bell pepper. In addition to providing more Vitamins A and C,  this version contain the antioxidant lycopene, a nutrient not found in the green bell pepper.
  • Move over orange juice…the bell pepper tops the list of foods with the highest levels of Vitamin C. A large red pepper provides more than 300% of your daily requirement of this essential vitamin and three times more vitamin C than an orange.
  • To get the most nutritional value from peppers, it is best to eat them raw, since heat decreases their nutritional levels. If you do cook them, do so for a short period of time.
  • Does the second bite of a chili pepper seem hotter than the first? That may be because you are getting closer to the stem. Some people believe the seeds are the spiciest part, but it’s actually the flesh near them that sets your tongue on fire. According to the website, mentalfloss.com, the part of the pepper closest to the stem is usually the hotter part because it has the highest concentration of capsaicin, which is responsible for causing irritation to the skin and that distinct burning pain on your tongue.
  • Although mammals react to that capsaicin in hot peppers, birds are completely immune to its effects. And because of this, birds are largely responsible for helping to spread while wild peppers, by eating them and excreting the seeds.
  • The measurement for determining and ranking the hotness level of a pepper is called the Scoville scale, named after pharmacist Wilbur Soville. Mild bell peppers fall within 1 to 100 SHU (Scoville Heat Units) while their hotter counterparts, such as cayenne fall at 30,000 to 50,000 SHU. The spiciest pepper known to man is called the Carolina Reaper…it measures 2.2 million SHU on the scale. That is one hot pepper!

Beyond providing color, flavor, and nutritional value to a recipe, some suggest that the heat in hot peppers increase metabolism thereby promoting weight loss. In recognition of this multi-talented fruit, we celebrate all peppers….both hot and sweet…. and encourage you to do the same by stopping in at Colchester Neighborhood Farm to purchase some freshly harvested, organically grown members of the Capsicum family.

You Say Potato….

You Say Potato….

Friday, August 19, in case you didn’t know, is National Potato Day. Thanks to Mr. Potato Head and even Mrs. Potato Head, this vegetable enjoys more celebrity status than any of its colleagues. And because it can be served for breakfast, lunch, and dinner, and enjoyed later, as a snack to crunch on, the spud earns high marks for its versatility and chameleon-like qualities. Whether you bake it, boil it, mash it, fry it, serve it as hash browns first thing in the morning or crunch on it straight from a bag late at night while watching a movie, the potato is without doubt a vegetable worth celebrating. The crew at Colchester Neighborhood Farm has been busy digging up the spuds and there is plenty of the harvest to go around.  In honor of this day officially recognizing the potato for its contribution to our overall health and well-being, I give you a few more interesting facts to consider as you nibble on some French fries.

  • Ever wonder who came up with the recipe for potato chips? Apparently, the idea for this now popular snack came from a passive aggressive chef working at a resort in Saratoga Springs, New York. According to potatogoodness.com, in 1853 railroad magnate Commodore Cornelius Vanderbilt complained that his potatoes were cut too thick and sent them back to the kitchen. To spite his haughty guest, Chef George Crum sliced some potatoes paper thin, fried them in hot oil, salted and served them. To everyone’s surprise, Vanderbilt loved his “Saratoga Crunch Chips,” and potato chips have been popular ever since.
  • The world’s largest potato chip was produced by the Pringle’s Company in Jackson, TN in 1990. It measured 23 inches by 14.5 inches.
  • The suggestion that it’s not the potato but rather the stuff that you put on it that’s fattening is, unfortunately, true. Baked potatoes by themselves do not pack all that many calories; it’s the butter, sour cream, bacon and cheddar cheese we top them with that adds to our waistlines. According to idahopotatomuseum.com, the potato is about 80 percent water and 20 percent solid. An 8 ounce baked or boiled potato has only about 100 calories.
  • In 1995, the potato became the first vegetable grown in space. NASA and the University of Wisconsin, Madison created the technology with the goal of feeding astronauts on long space voyages, and eventually, feeding future space colonies.
  • Thomas Jefferson introduced French fries to America when he had them served at a White House Dinner.
  • The average American eats about 124 pounds of potatoes per year.
  • The first permanent potato patches in North America were established in 1719, most likely near Londonderry (Derry), NH, by Scotch-Irish immigrants.  From there, the crop spread across the country.
  • According to the Guinness Book of World Records, the largest potato grown was 7 pounds 1 ounce by J. East and J. Busby  of Great Britain.
  • The strong connection between the Irish and potatoes is directly linked to the major outbreak of potato blight, a plant disease that swept through Europe in the 1840s, wiping out the potato crop in many countries. Because the Irish working class lived largely on potatoes, when the blight reached Ireland, killing their main staple food, many poverty-stricken families were left  with no choice but to struggle to survive or emigrate out of Ireland. Over the course of the famine, almost one million people died from starvation or disease. Another one million people left Ireland, mostly for Canada and the United States.
  • Though they share similar names, they are not related. The sweet potato belongs in the same family as morning glories while the white potato belongs to the same group as tomatoes, tobacco, chile pepper, eggplant and the petunia.

Stop by Colchester Neigbhorhood Farm today and pick up some freshly harvested, organically grown potatoes and serve them any way you prefer….as hash browns in the morning, french fries with lunch or baked and loaded with toppings for dinner. Tell us your favorite way to enjoy the spud.

 

When it comes to health benefits…beets can’t be beat!

When it comes to health benefits…beets can’t be beat!

Beets are one of those vegetables that may not have the prestige and popularity of green beans or even potatoes but these purple root vegetables should not be underestimated. Packing so much nutritional value as well as some ancillary benefits that are sure to boost your life in a number of ways, beets deserve a spot right next to sweet potatoes and avocados on the list of today’s popular “superfoods.”  From lowering blood pressure to boosting your mood, beets are one of those vegetables that, if you haven’t incorporated them into your diet, it might be a good idea to find a place for them at your dinner table. Here are just a few of the nutritional benefits and some other advantages of eating beets.

  1. According to the website, lovebeets.com, beets are good for the mind, body, and spirit. Because beets contain betaine, a substance that relaxes the mind and is used to treat depression, eating beets can elevate your mood. Along with that substance, the vegetable also contains tryptophan, which is also found in chocolate and contributes to an overall sense of well being.
  2. Ancient Romans believed the beet to be an aphrodisiac. And they may have been on to something. Beets contain high levels of boron which is directly related to the production of human sex hormones.
  3. Beets can be made into a wine that tastes similar to port.
  4. Beets are a traditional food eaten at Rosh Hashanah, the Jewish New Year.
  5. In 1975 it was giant step for beets when, during the Apollo-Soyuz Test Project, cosmonauts from the USSR’s Soyuz 19 welcomed the Apollo 18 astronauts by preparing a banquet of borscht (beet soup) in zero gravity.
  6. Beets enjoyed their 15 minutes of fame when Dwight Schrute, a character from the hit television show The Office declared himself a devoted beet farmer, often referencing the sweet root vegetable in different episodes of the show.
  7. Little flakes of dandruff on your shoulders? Try boiling beets in water and then massaging the cooled down water into your scalp each night; it is believed to be an effective cure for dandruff.
  8. Move over tulips. According to theredrushblog.com, the biggest beet in the world weighed over 156 pounds and was grown by a Dutchman.
  9. Beet juice has been used on city streets to remove the ice because it doesn’t damage cars like sand or salt.
  10. Pickled beets on hamburgers in Australia are as integral as tomatoes on a hamburger here in the US.
  11.  Beets are often called nature’s candy
  12. According to legend, if a man and woman eat from the same beetroot, they will fall in love.
  13. You can use beet juice as hair dye, though it will wash out rather quickly.

There’s no denying that there are plenty of nutritional and other advantages to eating beets. This week, Colchester Neighborhood Farm is packing this root vegetable into its CSA shares. Stop by the farm and pick up a few organically grown, freshly harvested beets…it could be just the pick me up you are looking for. Tell us your favorite recipe for cooking up beets.

Grilled Caprese Salad Pizza

Grilled Caprese Salad Pizza

We like this recipe from the website delish.com, because it uses many of the fresh ingredients that are being harvested at Colchester Neighbhorhood Farm. Best of all, it allows you to enjoy pizza made on the grill.

INGREDIENTS

  • 1 lb. mixed tomatoes
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 4 tsp. olive oil
  • kosher salt
  • Pepper
  • ¼ c. Fresh basil
  • flour
  • 1 lb. pizza dough (thawed, if frozen)
  • 4 oz. part-skim mozzarella
  • 3 c. arugula
  • shaved Parmesan

DIRECTIONS

  1. Heat the grill to medium-high. In a large bowl, combine the tomatoes, garlic, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; fold in the basil.
  2. On a lightly floured surface, shape the pizza dough into two 10-inch rounds. Place on a baking sheet and brush the top of each round with 1 teaspoon oil. Transfer to the grill, oiled-side down, and cook, covered, until the tops begin to bubble and the bottoms become crisp, about 2 minutes.
  3. Brush the top of each round with 1 teaspoon oil. Turn over, sprinkle the grilled sides with the mozzarella and cook, covered, until the bottoms are golden brown and crisp and the mozzarella has melted, about 3 minutes. Transfer to a cutting board.
  4. Fold the arugula into the tomato mixture. Spoon the mixture over the pizza; top with Parmesan, if desired.
Fruit or vegetable…the tomato is the hallmark of the summer season

Fruit or vegetable…the tomato is the hallmark of the summer season

It is a staple in almost every kitchen and will make an appearance at nearly every meal. Packed with an abundance of vitamins A and C and nutrients like lycopene,which fights cancer, is it any wonder that the tomato is one of America’s favorite vegetables?  Or is it? Technically, it is a fruit that endured a bit of an identity crisis when the Federal government began classifying it as a vegetable in the late 1800’s so it could be taxed under custom regulations. Just how popular is this half-fruit-half-vegetable? Well, consider that 93 percent of American gardeners grow tomatoes in their backyard gardens. And chew on this fact: Americans eat 22 to 24 pounds of tomatoes per person each year. And if those two facts aren’t enough to fascinate, read on for some more interesting tidbits about this popular “non-vegetable.”

  • According to popsugar.com, the best way to store tomatoes depends on their ripeness. If they are under ripe and green, place them in a single layer inside a brown paper bag, stems down. Once they have turned red, place them in a cool (55 to 70 degrees), dark area, away from sunlight, in a single layer-not touching one another.  But not for very long; at this point, it is best to eat them within a few days. Overripe tomatoes that are soft to the touch should be stored in the refrigerated and brought up to room temperature before eating. These can stay in the refrigerator for up to three days.
  • According to our friends at HGTV,worldwide, China is the number one producer of tomatoes. The U.S. is second, with Florida growing more tomatoes than any other state. California, however, is the largest producer of processed tomatoes.
  • Located in the sunshine state, Disney World Resort claims the title as having the world’s largest tomato tree, producing over 32,000 tomatoes in its first 16 months. It holds the Guinness Book of World Records for the most tomatoes in a single year. Now that’s a lot of salsa!
  • Despite Florida’s number one position with respect to growing the most tomatoes and hosting the largest tomato tree, New Jersey touts the tomato as its “state vegetable” and Arkansas, hitting from both sides of the plate, has declared the tomato its state fruit and vegetable. Meanwhile, Ohio has selected tomato juice as its official state beverage.
  • According to the folks at tomatodirt, the heaviest tomato on record weighed in at a whopping 7 pounds 12 ounces—the size of an average newborn. It was grown by Gordon Graham of Edmond, Oklahoma in 1986. He then sliced his record-winning fruit to make sandwiches for 21 family members.

Whether you consider it a fruit or a vegetable, nothing says summer like a freshly picked, organically grown tomato. And the summer season is officially here and well under way at Colchester Neighborhood Farm which started harvesting this oh-so-sweet and delicious fruit-vegetable this week.

Eight Surprising Facts About Cauliflower

Eight Surprising Facts About Cauliflower

Number 7 is Shocking

With so many people trying to cut carbohydrates from their diets, cauliflower has quickly risen in the ranks as a go-to vegetable for the side dish. Because of its uncanny, chameleon-like ability to imitate foods like rice or potatoes, it serves as the perfect alternative to these higher calorie dishes. Pizza, using a cauliflower crust, can be both delicious and guiltless! Even beyond its ability to mimic other textures, there are some other rather interesting facts and tidbits of information about this vegetable. No wonder Colchester Neighborhood Farm is busy keeping up with the demand of this cousin to the broccoli.

  1. Yes, it’s a flower—the white part of this vegetable, the florets or curds, are undeveloped flowers.
  2. The reason for cauliflower’s white color white is because its leaves shade the florets, which keep them hidden from the sun, preventing chlorophyll from forming and thus creating color.
  3. According to duplinschools.net Mark Twain is credited with the quote, “Cauliflower is nothing but cabbage with a college education.”
  4. Cauliflower can emit a strong smell when it is boiled. To cut down on this odor, try adding celery seeds or celery leaves to the water.
  5. The best way to store cauliflower is in the refrigerator in a loosely sealed plastic bad with a paper towel to absorb any moisture. Do not wash cauliflower until you are ready to cook it. It is best when eaten within 5 days of purchase.
  6. Cauliflower is high in fiber and can help in the digestion process. It is also an anti-inflammatory and because it is a cruciferous vegetable, it can reduce the risk of developing certain types of cancers.
  7. If its health benefits aren’t enough, consider that this versatile vegetable can help you keep your youthful appearance. According to beautyandtips.com, as a great source of antioxidants, eating cauliflower can help slow down the signs of aging, keeping you young and healthy looking longer.
  8. Though most people only eat the white florets of cauliflower, its stalk and leaves are edible. The best way to enjoy these parts of the vegetable is to use them in a soup stock.

This week, some of Colchester Neighborhood Farm‘s CSA customers will receive cauliflower in their shares. With so many recipes for using this vegetable, there’s bound to be some delicious and guilt-free meals served up.