VOLUME TWO                         January 2007                                    NUMBER 1
 

  
 

Growing Peppers
Rio Verde University Department of Agriculture Part II

  
 
      Care -- Peppers thrive in a well-drained, fertile soil that is well supplied with moisture.  Use a starter fertilizer when transplanting. Apply supplemental fertilizer (side-dressing) after the first flush of peppers is set. Because a uniform moisture supply is essential with peppers, especially during the harvest season, irrigate during dry periods. Hot, dry winds and dry soil may prevent fruit set or cause abortion of small immature fruits. Harvesting - Fruits may be harvested at any size desired. Green bell varieties, how- ever, are usually picked when they are fully grown and mature—3 to 4 inches long, firm and green. When the fruits are mature, they break easily from the plant. Less damage is done to the plants, however, if the fruits are cut rather than pulled off. The new, colored bell pepper fruits may be left on the plant to develop full flavor and ripen fully to red, yellow, orange or brown; or they may be harvested green and immature.  Some (including "white," light yellow, lilac and purple) are colors that develop in the immature fruit and that should be harvested before actually ripening, when they turn
red. Hot peppers are usually harvested at the red-ripe stage; but "green chilies," the immature fruits, are also required for some recipes. Some dishes may actually call for a specific variety of Chile to be authentic. Hot pepper flavor varies more from variety to variety than was previously appreciated. To dry chilies, individual fruits can be picked and strung in a "ristras" or entire plants can be pulled in the fall before frost and hung in an outbuilding or basement to dry. Always exercise caution when handling hot varieties, because skin, noses and eyes may become painfully irritated. Plastic or rubber gloves may be helpful when picking or handling hot peppers.

*Vitae-Myte is an excellent source of 74 trace minerals which will ensure a proper nutrient presence. In major University study's this soil additive has been shown to be a good source of a significant amount of minerals. These trace and essential minerals are bio-incorporated into the plant's system, creating more nutritious vegetables and fruit

Home Gro'n is an exclusive trademark of the International Institute for Health & Wellness, Inc. ©2005

 		  
 
Kosher Kooking                    SW-style                                          page 13


Wrap-It-Up Alaska Salmon Sandwich
 
 

Ingredients:
1 14-3/4 oz. can Alaska salmon, drained and chunked
1 (8 oz.) whipped cream cheeseor package light cream cheese
2 Tbsp fresh chopped chives
1 Tbsp lemon juice
2 tsp dried Italian seasoning or
2 Tbsp chopped cilantro
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes

4 large (10-inch) flour tortillas
4 large Romaine or curly lettuce leaves, center ribs removed
4 cups chopped or thinly sliced assorted fresh vegetables, such as cucumber, bean sprouts, tomato, celery, or shredded carrots/broccoli/cabbage, red/green/orange bell peppers
 
Instructions:
In bowl, blend salmon, cream cheese, chives, lemon juice, Italian seasoning, onion powder, and pepper flakes. On each of 4 tortillas, divide and spread salmon-cream cheese mixture to within 1/2 inch of edges. Lay a lettuce leaf over each tortilla. Top with one cup vegetables placed across middle of tortilla. Roll up envelope style and slice on diagonal.

Makes 4 servings.
Recipe courtesy of Alaska Seafood
 
 
 
  Back to Newsletters