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By HELEN W. SMITH
Extension Agent, Hone Economics
Peppers are a vegeatable with a “borrowed” name. Christopher Columbus was in search of peppercorns of India when he landed in America and misnamed the plants he found growing here “pepper” and their users “Indians.” The sweet bell pepper, frying peppers, banana peppers, and hot chili peppers are totally unrelated to the plant that produces the spice-peppercorn. But they bear their name with the distinctiop accorded the more costly spice. These American peppers come in many varieties.
Bell peppers, usually sold green, also are available in their more mature and sweeter red version as well as in yellow and creamy white. The Italian frying peppers come in limegreen, reddish-green, and yellow. The hot peppers (their fire is due to a chemical called capsaicin) are now used worldwide; among their 200 varieties are cayenne, jalapeno, serrano, chili, pequin, hot cherry, and the Japanese santaka. These can be used directly (finely chopped and in small amounts) to flavor a-dish, or dried hot pepper can be cooked'in oil to make a hot-flavored oil for cooking and seasoning.
When cutting hot peppers, avoid touching the inner flesh and seeds. It’s best to wear rubber gloves and, after completing the cutting, to wash the cutting surface, knife, and gloves with soapy water before you take the gloves off.
Peppers are availble year round, although they are usually more plentiful in late summer and fall. Choose firm, thick-fleshed vegetables with a glossy sheen and without soft spots or wrinkled skin. Refrigerate them, and use them within several days.
Nutrition
Peppers are very low in calories22 calories in a cup of strips-and very rich in vitamin C-on a par with orange juice. They are also a good source of vitamin A and potassium. Chili peppers are very high in vitamins A and C, but of course, they are rarely eaten in large quantities.
Roasting Peppers
Many recipes call for roasting peppers to remove the skin and intensify the flavor of the vegetable. To roast peppers, place them whole on a large baking sheet. Bake at 500 degrees for 20 minutes or until the skin is blackened and charred. Immediately place the peppers in a paper bag and seal the top. Refrigerate for 10 minutes or until they cool. Peel away skin with your finger and discard the seeds. Proceed with the recipe as directed.
Baby Daughter
Born to Kardis
Mr. and Mrs. Phillip Kardis of Falls Church are proud to announce the birth of a daughter, Cora Helena on Friday, Aug. 20 at Fairfax Hospital.
She was six pound and 14 ounces and 201/2 inches long.
Maternal grandparents are Mr. and Mrs. Lawrence Chadwell of Huntly.
Paternal grandparents are Judge Phillip Kardis of Alton, 111. and Marilyn Maupin of Washington, D.C.
Maternal great-grandparents are Laura Findler of Huntly and Mr. and Mrs. Roy Williams of BresslerStellton, Pa.
Paternal great-grandparents are Mary Steward of St. Charles, Mo. and Cora Kardis of Godfrey, 111.
Mrs. Kardis is the former Penny Chadwell of Huntly. Cora was,born on her mother’s birthday.
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