Capsicum more than seasoning

Press, 8 November 1984, Page 2

Capsicum more than seasoning

A vegetable that is attracting interest these days is the capsicum. The green pepper, as it is also known, is not related to the true pepper but to the same family as potatoes and tomatoes. Extensive promotion of the capsicum in recent years coupled with a change in eating trends has promoted it to being more than just a seasoning vegetable. Many people have discovered its uses in salads, casseroles, and as a luncheon or dinner dish when stuffed. Unlike the true pepper, the capsicum is non-pungent and sweet. It is also high in vitamin C, low in calories, and easy to digest. Prices for the vegetable at Christchurch produce markets have remained dear in recent weeks. However, a boost in supplies this week eased the prices to a top floor price of $7 yesterday. Retail prices ranged from $4.99 to $l5, the latter probably for supplies bought earlier in the week. Other lines of vegetables were plentiful with an emphasis on new-season supplies. These included spring favourites such as green beans, beetroot, carrots, marrows, parsnips, and green peas. The first of the beans from Nelson, sold yesterday for up to $l6 a quarter-case (bushel). Beetroot was $6 to $10.50 a case, carrots to $2O a 20kg bag, and peas were $23 a case. Good supplies of

marrows and parsnips from Hawke’s Bay were up to $l7 a case and $2O a 20kg bag, respectively. Asparagus prices dropped $1 a kilogram from earlier in the week to $1.50 to $2 a kilogram or $2O to $25 a tray. Excellent quality celery from the North Island also met a good demand and fetched $27 to $36 a bushelp' Broad beans came forward at $1.20 to $4.80 a halfcase, as did good supplies of courgettes at $l2 to $34 a half-case. Cucumbers were also popular, shorts selling at $8 to $lB a case and 60c to $1 each, and telegraphs selling at $3 to $l2 a case and 50c to $1.50 each: Silverbeet was $1 to $6 a case, and spinach was $1 to $5.50 a case. White turnips fetched $2 to $5 a case and spring onions and radishes were $2 to $5 a .dozen bunches.

Old potatoes were available at $1 to $2 a 20kg bag, and Nelson and Pukekohe supplies were $6 to $7.50 and up to $9.50 respectively. Pumpkins were plentiful at $4 to $8 and 20c to 30c a kilogram. ’The first of the season’s stone-fruit appeared at the markets yesterday. Cherries were expensive at $l4 to $lB a 2kg carton. Strawberry supplies have increased in the last fortnight and prices have dropped to $l4 to $25 a tray or about $1.40 to $2 a punnet. Retail prices surveyed yesterday ranged from $1.49 to $2.30 a punnet. The berries have come from local growers and from Hawke’s Bay and have been of good quality. A good range of citrus fruit was available including grapefruit, uglifruit, tangelos, mandarins, lemons, and oranges.

Today’s recipe STUFFED CAPSICUMS 5 medium-sized capsicums 2 cups cooked brown rice 1 cup chopped onion 2 cup diced tomatoes 1 cup fresh breadcrumbs 2tbsp oil 1 tspn sweet basil pinch salt and black pepper 1 tbspn butter melted 3 tbspn dry breadcrumbs grated cheese Method: Saute the onion in oil and add tomatoes and sweet basil. Cook for one minute and add rice, fresh breadcrumbs, and\ seasonings. Heat gently and put aside. Remove the seeds from the capsicums and parboil in boiling water, for five minutes. Remove from the water and drain. Fill with the rice mixture. Combine dry breadcrumbs with melted butter and sprinkle over capsicums. Sprinkle lightly with grated cheese.

Place in a greased baking dish and bake in a preheated moderate oven for 35 minutes or until the crumbs’are brown.