500+ V Arieties of P Epper Plants, 200 Tomatoes & 75
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Quality of Rocoto Pepper (Capsicum Pubescens Ruiz & Pav.) Seeds In
Ecofisiología Vegetal y Producción de Cultivos / Plant Ecophysiology and Crop Production Acta Agron. (2018) 67 (2) p 246-251 ISSN 0120-2812 | e-ISSN 2323-0118 https://doi.org/10.15446/acag.v67n2.59057 Quality of rocoto pepper (Capsicum pubescens Ruiz & Pav.) seeds in relation to extraction timing Calidad de semillas del ají rocoto (Capsicum pubescens Ruiz & Pav.) en relación con el momento de extracción Roger Fabián García-Ruiz1, Sandra Liliana Castañeda-Garzón2* and Edna Fabiola Valdéz-Hernández3 1IDEA- Instituto de Estudios Ambientales Research Group. Universidad Nacional de Colombia. Bogota, campus. Bogotá, D.C., Colombia. 2CORPOICA-Corporación Colombiana de Investigación Agropecuaria. Permanent Crops Network. Plant Breeding and Plant Reproductive Material Thematic Area. La Libertad Research Center. Km17, road to Puerto López, Meta, Colombia. 3UAN-Universidad Autónoma de Nayarit, Mexico. Author for correspondence: [email protected] Rec.: 14.07.2016 Accep.: 31.05.2017 Abstract Rocoto pepper (C. pubescens), is one of the domesticated species of the genus Capsicum in South America. Currently, its supply and demand are arising in national and global market. The aim of this study was to determine the optimal extraction timing of the seeds of C. pubescens according to physiological and physical seed qualities. Seed qualities measurement include seed weight, number of seeds per fruit, total emergence, emergence rate, mean emergence time, mean daily emergence, survival percentage, peak value and emergence value. Treatments were evaluated for comparison as follows: seed extraction ranged from 0 to 3 days after harvest (T1), and seed extraction ranged from 14 to 17 days after harvest (T2). T1 presented seeds with the best physiological qualities and a total emergence value of 84.2%, in contrast to 74.8% obtained in T2. -
Epicurean Product Listing 2016
Epicurean Product Listing 2016 800.934.6495 173 Thorn Hill Rd Warrendale, PA 15086 ** For the most up to date listing, please visit our website ** version 2, 8/26/16 EPICUREAN PRODUCT LISTING Condiments.........................................3 Miscellaneous......................................9 Oils & Vinegars................................1211 Syrups.............................................1514 Spices.............................................1716 Dried Mushrooms............................2322 Dried Fruits & Nuts..........................2423 Breads and Crackers.......................2726 Meats & Seafood.............................3029 Pasta Sauces and Noodles.............3332 Desserts..........................................3635 Chocolate........................................4039 Grains & Legumes...........................4342 Cheese, Dairy, & Eggs....................4544 Bar & Bakery.......................................50 Baking & Pastry...................................54 Appetizers...........................................66 CONDIMENTS Prod # Description Packaging UoM Special Order 06177 BASE BEEF NO MSG 1 LB EA X 06207 BASE BEEF NO MSG 5 LB EA 06176 BASE BEEF NO MSG MINORS 12/1 LB CS X 06206 BASE BEEF NO MSG MINORS 4/5 LB CS 06179 BASE CHICKEN NO MSG 1 LB EA 06201 BASE CHICKEN NO MSG 5 LB EA 06178 BASE CHICKEN NO MSG MINORS 12/1 LB CS 06200 BASE CHICKEN NO MSG MINORS 4/5 LB CS 06180 BASE CLAM NO MSG MINORS 6/1 LB CS 06198 BASE CRAB NO MSG MINORS 6/1 LB CS 06187 BASE ESPAGNOLE SAUCE 1 LB EA 06186 BASE ESPAGNOLE SAUCE -
Name Description Type Culinary Uses Flavor Scoville Matures
Name Description Type Culinary Uses Flavor Scoville Matures Baby Chocolate Bell Gourmet miniature that are 2 1/2" tall and 1 Bell Stuffed, pickled, Sweet 0 - 100 85 1/2" wide, with all the flavor of full-sized bells. canned, salads or They will mature from green to the color of milk fresh eating chocolate. The mature peppers are the sweetest. These compact plants are amazingly productive. Beaver Dam Yields enormous amounts of horn shaped, Bell Fresh eating, roasting, Mild, Sweet 500-1,000 80 medium-hot peppers on compact plants. Great salsa, pickled or stuffing pepper that ripens from green to red. stuffed This pepper will have more heat when seeded, when cooked the heat mellows but it will retain its robust flavor. Better Belle IV Crisp, blocky, thick walled shiny fruit that are full Bell Great for stuffing, Sweet 0-100 75 of flavor. They ripen from green to shiny red. roasting, grilled, This one has a better production than the canning , drying or original. freezing. Big Bertha Produces thick, crisp peppers that are 7" long Bell Excellent for stuffing, Sweet, crisp 0 - 100 72 and extremely sweet, with few seeds. They roasting, salads or mature from dark green to shiny red. For best snacks flavor, eat them the same day that they are picked. Cajun Bell Produces small 2-3" long lobed peppers with the Bell Can be stuffed, also Spicy, hint of 100 - 1,000 60 flavor of a sweet pepper along with a mild, spicy adds color and flavor sweet heat. They ripen from green to orange to red. -
Ethylene and Carbon Dioxide Production in Detached Fruit of Selected Pepper Cultivars
J. AMER. SOC. HORT. SCI. 124(4):402–406. 1999. Ethylene and Carbon Dioxide Production in Detached Fruit of Selected Pepper Cultivars Lucia Villavicencio,1 Sylvia M. Blankenship,2 Douglas C. Sanders,2 William H. Swallow3 Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695-7609 ADDITIONAL INDEX WORDS. respiration, maturation, climacteric, Capsicum annuum, Capsicum chinense, Capsicum frutescens, ripening ABSTRACT. Bell peppers (Capsicum annuum L.) are classified as nonclimacteric fruits while some hot peppers have been reported as climacteric. Responses of peppers to exogenously applied ethylene-releasing compounds suggest ethylene involvement in the ripening process. Ethylene production and respiration rates in 13 cultivars of pepper: ‘Camelot’, ‘Cherry Bomb’, ‘Chiltepin’, ‘Cubanelle’, ‘Banana Supreme’, ‘Habanero’, ‘Hungarian Wax’, ‘Mesilla’, ‘Mitla’, ‘Savory’, ‘Sure Fire’, ‘Tabasco’, and ‘King Arthur’ were studied under greenhouse and field conditions. Fruit from each cultivar were harvested at different maturity stages determined by color, ranging from mature-green to full red-ripe. Carbon dioxide and ethylene production were measured by gas chromatography. Both variables were significantly different among maturity stages for –1 –1 all cultivars. Respiration rates were between 16.5 and 440.3 mg·kg ·h CO2. Ethylene production ranged from 0.002 to 1.1 –1 –1 µL·kg ·h . Two patterns of CO2 production were identified: higher CO2 production for mature-green fruit with successive decreases for the rest of the maturity stages or lower respiration rates for mature-green fruit with an increase in CO2 production either when fruit were changing color or once fruit were almost totally red. A rise in CO2 production was present for most cultivars. -
Pace University Faculty Staff Catering Guide
Pace University Faculty Staff Catering Guide Welcome to The Gathering by Chartwells There are both big decisions and little details to attend to as you prepare for your upcoming catered event. Let The Gathering by Chartwells guide you, from designing the perfect menu to personalizing all the details of your unique gathering. Our catering services can accommodate any size, theme, or individual requirements, in virtually any location – on or off campus. We’ll work with you to create a custom gathering menu inspired by your unique needs that will leave a lasting impression on your guests. All menus will follow the Chartwells culinary philosophy; authentic recipes using the freshest, seasonal ingredients. Waiter service, buffet, small plates and international inspired specialty stations: all served in your style! And because you’ve entrusted your event to The Gathering by Chartwells, the food will be unmatched, the service spectacular, and the event will be unforgettable! The Gathering by Chartwells at Pace University Dineoncampus.com/Pace Normal Business Hours for Pace Catering Monday-Friday 7am-6pm For Weekend, Holiday and Semester Break Hours of Operation Please contact Special Events & Chartwells for more information The Gathering The Morning Start Continental Breakfast 9.25 per person Energy Breakfast 12.25 per person Assorted Breakfast Pastries and Bagels with Cream Cheese Egg White Scramble with Potato, Spinach and Tomato Seasonal Fresh Fruit Display Fresh Baked Muffins Coffee and Assorted Hot Teas Seasonal Fresh Fruit and Yogurt Bar -
Descrizione Specie Aci Sivri X Jalapeno C.Annuum Anaheim C
Descrizione Specie Aci Sivri x Jalapeno C.annuum Anaheim C.annuum Ancho Poblano C.annuum Arcobaleno C.annuum Arlecchino C.annuum Atarado C.annuum Black Namaqualand C.annuum Black Pearl C.annuum Bob's Pickling C.annuum Bolivian Rainbow C.annuum Cacho de cabra C.annuum CAP 1546 C.annuum CH1 indiano C.annuum Chilhuacle Negro C.annuum Duemila C.annuum Explosive Ember C.annuum Fish C.annuum Goat's Weed C.annuum Heatwave C.annuum Hot M&M's C.annuum Indian PC-1 C.annuum Indian Red C.annuum J4 C.annuum Jalapeno Coyame C.annuum Jalapeno Dark Red C.annuum Jalapeno Farmer's Market Potato C.annuum Jalapeno Felicity C.annuum Jalapeno Goliath C.annuum Jalapeño grosso C.annuum Jalapeño liscio C.annuum Jalapeno Mammouth C.annuum Joe's Long Cayenne C.annuum Kashmiri Mirch C.annuum Kroatina C.annuum Lanterna de Foc C.annuum Lazzaretto Abruzzese C.annuum Li Black C.annuum Little Elf C.annuum Masquerade C.annuum Maui Purple C.annuum Mauritius C.annuum Naga Jolokia Purple C.annuum Naga Khorika C.annuum Napoli C.annuum Naso di cane C.annuum Numex Bailey Pequin C.annuum Numex Big Jim C.annuum Numex Sandia C.annuum Numex Sunrise C.annuum Numex Sunset C.annuum Numex twilight C.annuum Peperone di Capriglio Giallo C.annuum Pimenta de Padron C.annuum Purple UFO C.annuum Satan's Kiss C.annuum SBS Purple C.annuum Scozzese C.annuum Serrano del Sol C.annuum Short Yellow Tabasco C.annuum Stefania C.annuum Thai Orange C.annuum Topepo Piccante C.annuum Corno Ungherese C.annuum Variegato C.annuum Vietato C.annuum Yalova Charleston C.annuum Yemen Nord Arancio C.annuum Yemen -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Vegetables and Fruits Plant List Spring Plant Sale 2021
Rutgers Gardens Spring Plant Sale 2021 ‐ VEGETABLES AND FRUITS (plants available from May 1 unless noted) Plant type Common name Cultivar, notes fruits blueberry (highbush) Vaccinium corymbosum Jersey (mid season/late) [available May 6] (native to NJ) fruits Fig (Ficus carica, black) Biago Blush [from Rutgers Floriculture greenhouse] fruits Fig (Ficus carica, black) Big Al [from Rutgers Floriculture greenhouse] fruits Fig (Ficus carica, black) Lil's Black [from Rutgers Floriculture greenhouse] fruits Fig (Ficus carica, black) white with white center [from Rutgers Floriculture greenhouse] fruits hazelnut [Rutgers release, small plants, need different types for cross‐ pollination, buy at least 4 plants] fruits strawberry Berri Basket Hot Pink fruits strawberry Delizz vegetables arugula vegetables asparagus Mary Washington vegetables bean Fortex (pole) vegetables bean Hilda Romano (flat, pole) vegetables bean Mascotte (bush) vegetables bean Provider (bush) vegetables bean Seychelles (pole) vegetables bean (lima) Christmas (pole) vegetables bean (lima) King of the Garden (pole) vegetables bean (soybean) Tohya (bush) vegetables broccoli Calabrese vegetables cabbage Ruby Perfection vegetables cauliflower Snow Crown vegetables collard greens Top Bunch vegetables cucumber Burpless vegetables cucumber Chicago Pickling vegetables cucumber Diva vegetables cucumber Green Light vegetables cucumber Hilda Romano vegetables cucumber National Pickling vegetables cucumber Parisian Gherkin vegetables cucumber Phoona Kheera vegetables cucumber Straight 8 -
Pepper Joes Seeds 2017.Pdf
Maynard, MA 01754 300. Suite St., Parker 141 16 NEW HOT NEW HOT 16 THIS YEAR THIS Reapers Festival PEPPERS Wow! Not just the legendary Carolina Reaper, but now we have more in the family! If you are a Reaper fan, get ready! Carolina Reaper Grow the legendary Guinness Book of World Records hottest pepper on the planet. This is the REAL deal, from the original strain of award-winning peppers. 1,569,000 Scoville Heat Units. $9.99 (10+ seeds) Chocolate Reaper Mmmm… smoky! This delicious hot pepper tastes as good as the classic, but with the hint of a smoky taste up front. It is still being bred out for stabil- ity, but worth the taste! $9.99 (10+ seeds) of 7342companies reviewed and 30 “Top a out Company” Joe’s #1 in Pepper Seeds Dave’s Garden Ranks Pepper Yellow Reaper Try this beauty with grilled seafood! It has a fruity flavor paired with loads of heat. We are still growing this pepper out, but wanted to bring it to you without delay! US POSTAGE Sudbury, MA Sudbury, Permit No 3 $9.99 (10+ seeds) STD PRSRT PAID About Pepper Joe’s Butch “T” Trinidad ScorpionOUR W e a#3re the expWe’reerts in thrilledHot Pe topp haveer Se thiseds .# 3 “WORLD’S HOTTEST PEPPER. It set a Guinness Book PLEDGEof World Record N THS EAR - 1 SCREAMING Since 1989, Pepperearly Joe’s in 2011has found, at 1,450,000 grown, Scoville Units. WOW! NEHOT oetos EPPS and enjoyed superThat’s hot peppersa lot of fromheat. all This over is a very exclusive pepper the world. -
Wild Capsicum in the Area of the Amboró National Park in Bolivia
Wild Capsicum in the area of the Amboró National Park in Bolivia Claudio Dal Zovo1, Leonardo Bruno2 1 Associazione Pepperfriends, Verona, Italy 2 Associazione Pepperfriends, Roma, Italy Abstract Bolivia is believed to be the source of the genus Capsicum; possibly Capsicum chacoense Hunz. is the species closer to the ancestor of all Capsicum species. About ten species of wild Capsicum grow in Bolivia: Capsicum baccatum L. var. baccatum, Capsicum caballeroi Nee, Capsicum cardenasii Heiser & Smith, Capsicum ceratocalyx Nee, Capsicum chacoense Hunz., Capsicum coccineum (Rusby) Hunz., Capsicum eshbaughii Barboza, Capsicum eximium Hunz., Capsicum minutiflorum (Rusby) Hunz. A couple of possible new species are under investigations. Many cultivated species are also grown and sometimes present in wild forms, especially Capsicum pubescens Ruiz & Pav., Capsicum frutescens L., Capsicum baccatum L. var. pendulum (Willd.) Eshbaugh. These species are preserved in herbaria and described in articles through drawings, but few or no images are available. We wished to produce a better documentation of live plants and their details; so we planned a trip to Bolivia starting in the area where most of the less known species are concentrated. We visited the area around the Amboró National Park, from Santa Cruz de la Sierra up to Samaipata, Mairana and Comarapa (South side of the Park) and the area near Buena Vista (North side of the Park). We found populations of C.minutiflorum (Rusby) Hunz., C.caballeroi Nee, C.eximium Hunz., C.baccatum L. var. baccatum, C.coccineum (Rusby) Hunz., fully described and documented them with many detailed images. These species are well differentiated and each of them has particular characteristics. -
Reimer Seeds Catalog
LCTRONICLCTRONIC CATALOGCATALOG Drying Hot Peppers HP320‐20 ‐ Achar Hot Peppers HP321‐10 ‐ Aci Sivri Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ¼" long by 1" wide hot peppers. Peppers of 7 ½" long by ½" wide Cayenne type hot are hot, have medium thin flesh, and turn peppers. Peppers are medium hot, have from green to deep red when mature. The medium thin flesh, and turn from light plant has green stems, green leaves, and yellowish‐green to red when mature. The white flowers. Excellent for pickling and plant has green stems, green leaves, and seasoning spice. A variety from India. United white flowers. Excellent drying, pickling, and States Department of Agriculture, PI 640826. seasoning powder. An heirloom variety from Scoville Heat Units: 27,267. Turkey. HP21‐10 ‐ Afghan Hot Peppers HP358‐10 ‐ African Fish Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3" long by ½" wide Cayenne hot peppers. of 1 ½" long by ½" wide hot peppers. Peppers are very hot, have medium thin Peppers are medium‐hot, have medium thin flesh, and turn from green to red when flesh, and turn from cream white with green mature. The plant has green stems, green stripes, to orange with brown stripes, then leaves, and white flowers. Excellent for to red when mature. The plant has Oriental cuisine and for making hot pepper variegated leaves. An African‐American flakes and seasoning spice powder. -
Wine by the Glass
Scroll down to view our menu Table of Contents Food Cocktail Liquor + Beer Wine Food ICED SHELLFISH & RAW BAR HARBOUR 60 165 SEAFOOD TOWER Atlantic Lobster, King Crab Legs, Jumbo Black Tiger Shrimp, Tuna SHRIMP COCKTAIL 48 Jumbo Black Tiger Shrimp, House Made Cocktail Sauce DAILY OYSTER 40 SELECTION Classic Mignonette, Pickled Chili Hot Sauce TUNA CRUDO 32 Yuzu, Olive Oil, Fennel Pollen, Jalapeño AHI TUNA TARTAR 52 Wasabi, Avocado, Sesame Seeds CRAB SALAD 35 Lump & King Crab, Jalapeño Aioli, Yuzu & Sesame Vinaigrette, Taro beluga caviar 30gr 400 Blinis, Eggs, Sour Cream, Shallots appetizers SEARED FOIE GRAS 48 Brioche, Spiced Date Puree, Fig Saba, Pistachio BBQ PORK BELLY 35 House BBQ Sauce, Smoked Mustard, Cicierone BEEF CARPACCIO 32 Pine Nuts, Parmigiano, Arugula, Truffle, Lemon CRISPY MARYLAND 38 CRAB CAKE Chipotle Aioli, Corn, Avocado & Crab Salad, Lime Crema JUMBO TEMPURA 46 SHRIMP Three Jumbo Tiger Shrimp, Spicy Coconut-Lime Sauce, Soy-Ginger Sauce, Scallions CALAMARI 28 Jalapeño, Pickled Pepper & Caper Salsa, Lemon Aioli OCTOPUS 35 CARPACCIO Pickled Shallot, Olives, Celery, Espelette PRIME STEAK 46 TARTAR Capers, Truffle, Shallots, Dijon Mustard, Smoked Egg Yolk KOREAN SHORT 35 RIBS Hoisin & Sesame Glaze, Chili, Scallions, Taro DOP BURRATA 42 Charred & Marinated Tomatoes, Pickled Onion, Salsa Verde OYSTERS Market ROCKEFELLER Price Creamed Spinach, Bacon, Pernod, Parmigiano Crema Salads HARBOUR SIXTY 26 CAESAR Double Smoked Bacon, Baked Croutons, Parmigiano Reggiano ARUGULA AND 22 ENDIVE Slivered Pear, Goat Cheese, Toasted Walnuts,