Capsicum an ideal dish for cooler days

Press, 11 June 1982, Page 2

Capsicum an ideal dish for cooler days

Green peppers or’ capsicum are now at produce markets and make " an ideal dish for cooler days. The garden pepper is not related to the true pepper from which we get black pepper. It belongs instead to the same family as tomatoes and potatoes, both native to the American continent. The name apparently was given to the plant by Colum-’ bus and his companions because of the pungency of the hot varieties. The peppers available are mild to the taste and can be eaten either raw in salads or, more appropriately for this time of year, cooked. Capsicum is low-in calories and contains a remarkably high percentage of vitamin C and other vitamins and minerals. Good supplies of the fruit were selling for about $4 a kilogram at the markets. Broccoli and silverbeet

were good buying. Goojdquality produce;in ample quantities readied the markets from local growers. Like other leafy vegetables. broccoli is a source of vitamin C to ward off winter colds. Selling for ’sl to $2 a kilogram at the markets this week, broccoli should be bought as a compact cluster of small buds with none opened to show the yellow flowers. It should be dark green, even with a purplish tinge, in colour. Buyers paid $2.50 to $5.50 a case for silverbeet this week. Other green vegetables on sale included cabbages, cauliflowers, brussels sprouts, spinach, courgettes, spring onions, leeks, and celery. Of these, cabbages were somewhat scarce, as the continued lack of rain affects growth. Some growers are finding it necessary to irrigate their vegetable crops to keep them growing. Courgettes from the North

Island were in demand and fetched up to $4 a kilogram. Good-quality celery also sold well. Lettuces from Oamaru were reasonably plentiful, as were tomatoes. Hothouse tomatoes made $20.50 for a 7kg case. Only a few cucumbers are now available and these are also grown under cover. Yams, potatoes, pumpkins, and onions were all plentiful. Bean sprouts were also on sale. Reasonable stocks are usually for sale daily; and the demand for bean sprouts, used in Chinese or vegetarian cooking, is increasing. Stocks of fruit from the North Island — tamarillos. kiwifruit, passionfruit, feijoas, and mandarins — are building up again after disruptions to the freight service. Satsuma and Clementine mandarins are available, as are goldfruit. Goldfruit (New Zealand grapefruit) is being ad-

vertised as marmalade goldfruit. Although the fruit can be eaten, it is usually called by this title until about August when the taste has mellowed. It is then sold as a table fruit. Grapes, again from the North Island, are scarce. A keen demand for the few that were available saw the price rise above $lO a kilogram. Abundant quantities of apples — Red Delicious, Golden Delicious, Granny Smith, and Braeburn, among other varieties — and pears — Winter Cole and .Packham — are available. Oranges and Ecuadorean bananas are also on shop shelves. New Zealand walnuts, American peanuts, and Fijian ginger completed the variety of produce on sale. This week’s recipe FRENCH FRIED CAPSICUM 2 Capsicum 6 Tbsp Breadcrumbs I 1: Tsps Salt 2 Tbsps Water *n Tsps Black Pepper ; '■a Cup Grated Cheese . Method: Wash green peppers. Cut off tops, remove seeds and core. Cut into rings inch-thick, then cut each ring into half or thirds depending on size. Dip in breadcrumbs mixed with salt, pepper and cheese, then in egg beaten with water and then in crumbs again. Chill for an hour. Fry in hot fat about half-inch deep. Dram well.