Summertime Veggies...
Chile Peppers
Chile peppers have been cultivated for more than 7,000 years, used extensively by the Incas and the Aztecs. Today, they are used by many ethnic groups in their daily cooking preparations. There are several varieties of fresh chile peppers: Yellow (or Caribe), Pasilla (or Poblano), Fresno – red and green, Habanero – assorted colors, Jalapeño, Anaheim – red and green, and Serrano, to name a few. Chile peppers get their heat from ‘capsaicin’, an oil in them that can burn your eyes and mouth. The hottest of these mentioned is the habañero chile, which is off the heat scale in comparison to the others. Generally, the smaller the chile, the hotter the bite. Also, when preparing chiles, if you remove the seeds, the chile will be milder. We also suggest wearing gloves and use caution not to touch your eyes.
Shishito Peppers
Shishito peppers are a fun, twisted looking pepper that ranges from mild to hot. They are full-flavored peppers that are often served sautéed with a little soy sauce. They are great fire-roasted on the grill or diced into omelets, queso or casseroles. Perfect as an appetizer or side dish. Use them as a garnish for salads or charcuterie plates.
Peppers are vitamin rich and full of healthy minerals. They are low-fat, low-calorie and contain some protein.
Hatch Chiles
Coming soon! Hatch Chiles are fresh chiles that get their name from the area they are grown in in New Mexico, the Hatch Valley. Hatch, New Mexico has been growing these chiles for many years and they have been popular with the locals for a long time. They have an amazing flavor and aroma when roasted, making them appealing for homemade dishes like chile rellenos and tamales. Hatch chiles look similar to an Anaheim chile but can be mild or hot or extra hot, depending on the chile. They grow well in this area because of the intense sunlight during the day and cool evenings, which creates the wonderful flavor of this chile. They are low calorie like most chiles and contain good amounts of vitamins A and C.
Hatch chiles should be kept in the crisper section of the refrigerator and used as soon as possible after purchasing. Many people will purchase a full case, take them home and roast and prepare them for the freezer so they have them all year around when they want them! Keep in mind, they do get a little hotter the longer they are frozen. Another alternative for year-round Hatch is our new Red and Green Hatch Chile Powders and Dried Hatch Chiles. Our Hatch Chile Salsa is awesome, too! It is delicious!!!
Peeled and Steamed Baby Red and Golden Beets
Melissa's Peeled and Steamed Baby Red and Gold Beets are delicious, convenient and easy to use. No more mess from boiling and peeling fresh beets! These no-hassle beets are vacuum-sealed for extended shelf-life (a good 3 months!). Just slice or dice and add to your favorite recipe. Add vibrant color with both colors to appetizers and salads. Beets are even delicious as a snack and they can be served hot or cold.
Melissa's Peeled and Steamed Baby Red and Gold Beets are approximately 40 calories each and contain no fat, sodium or cholesterol. Beets are also a good source of fiber and are rich in potassium.
Steamed Red Kidney Beans
Melissa's Steamed Red Kidney Beans are ready-to-eat right out of the package. They are pre-cooked for quick and easy use. These delicious beans are made naturally with no preservatives. They are delicious in dips, appetizers, salads, sauces, stews, sautés, pastas and risottos. Use them in your favorite chili recipe for the best flavor available in red kidney beans!
Red, White and “Blue” Seasonal Potatoes
Melissa's Seasonal Potatoes are a mix of red, white and purple baby (or creamer) potatoes. These thin-skinned potatoes are mostly round with distinctively colored skins. They can be cooked in just about any way imaginable. They are great for summer grilling or salads. They have a light, subtle flavor and a creamy texture. To preserve their nutrients, leave the skins on and simply scrub them gently in water before using. These potatoes are available year-round.
Seasonal potatoes are hand-selected for excellent quality. Look for firm, well shaped and fairly smooth potatoes. Store in a cool, well-ventilated area rather than in the refrigerator. Potatoes are low fat (about 20 calories per ounce) and have no cholesterol or sodium. Potatoes are a good source of vitamin C and fiber.
Melissa’s DYPs™ (baby Dutch Yellow® Potatoes)
Grown in nutrient-rich volcanic soils where the days are warm and the nights are cool, Melissa’s baby DYPs™ are produced under ideal conditions to create an irresistibly creamy potato. Our baby DYPs™ have a distinct, yellow flesh with a subtle flavor and a creamy texture. These potatoes are so delicate; you can even eat their skin. They are low-fat with about 20 calories per ounce; perfect for baking, frying, mashing or preparing into delicious potato salad. They are perfect for summer grilling or roasting, too.
Store Melissa’s baby DYPs™ in a cool, dark place for best flavor.
Veggie Sweet Peppers
These are small sized sweet bell peppers that are shaped more like chile peppers, but have a sweet taste and crisp texture. These virtually seedless red, yellow and orange assorted Veggie Sweet Peppers add a surprisingly mild flavor to dishes or can be eaten out of hand. Their petite size is convenient and easy to add to recipes. Served raw, Veggie Sweet Peppers add crunch to salads and appetizers, or a surprising texture in stir-fries They go wonderfully on a vegetable platter or they can be stuffed and eaten as an appetizer.
Boiler Onions
Melissa’s Boiler Onions are available in white, red, and gold. These versatile onions are about one inch in diameter and impart a sweet, pungent flavor. They can be cooked as a side dish and are perfect for use in pickling and stews. Boiler onions are available year-round. They are perfect for summer grilling and holiday dishes. Delicious in stews, soups, main dishes or barbecued on skewers…
Melissa’s Boiler Onions should be firm, with dry, papery skins. Store whole onions in a cool, dry place with good air circulation for up to two months. Once cut, tightly wrap any unused onion in plastic, refrigerate and use within a few days.
Chile peppers have been cultivated for more than 7,000 years, used extensively by the Incas and the Aztecs. Today, they are used by many ethnic groups in their daily cooking preparations. There are several varieties of fresh chile peppers: Yellow (or Caribe), Pasilla (or Poblano), Fresno – red and green, Habanero – assorted colors, Jalapeño, Anaheim – red and green, and Serrano, to name a few. Chile peppers get their heat from ‘capsaicin’, an oil in them that can burn your eyes and mouth. The hottest of these mentioned is the habañero chile, which is off the heat scale in comparison to the others. Generally, the smaller the chile, the hotter the bite. Also, when preparing chiles, if you remove the seeds, the chile will be milder. We also suggest wearing gloves and use caution not to touch your eyes.
Shishito Peppers
Shishito peppers are a fun, twisted looking pepper that ranges from mild to hot. They are full-flavored peppers that are often served sautéed with a little soy sauce. They are great fire-roasted on the grill or diced into omelets, queso or casseroles. Perfect as an appetizer or side dish. Use them as a garnish for salads or charcuterie plates.
Peppers are vitamin rich and full of healthy minerals. They are low-fat, low-calorie and contain some protein.
Hatch Chiles
Coming soon! Hatch Chiles are fresh chiles that get their name from the area they are grown in in New Mexico, the Hatch Valley. Hatch, New Mexico has been growing these chiles for many years and they have been popular with the locals for a long time. They have an amazing flavor and aroma when roasted, making them appealing for homemade dishes like chile rellenos and tamales. Hatch chiles look similar to an Anaheim chile but can be mild or hot or extra hot, depending on the chile. They grow well in this area because of the intense sunlight during the day and cool evenings, which creates the wonderful flavor of this chile. They are low calorie like most chiles and contain good amounts of vitamins A and C.
Hatch chiles should be kept in the crisper section of the refrigerator and used as soon as possible after purchasing. Many people will purchase a full case, take them home and roast and prepare them for the freezer so they have them all year around when they want them! Keep in mind, they do get a little hotter the longer they are frozen. Another alternative for year-round Hatch is our new Red and Green Hatch Chile Powders and Dried Hatch Chiles. Our Hatch Chile Salsa is awesome, too! It is delicious!!!
Peeled and Steamed Baby Red and Golden Beets
Melissa's Peeled and Steamed Baby Red and Gold Beets are delicious, convenient and easy to use. No more mess from boiling and peeling fresh beets! These no-hassle beets are vacuum-sealed for extended shelf-life (a good 3 months!). Just slice or dice and add to your favorite recipe. Add vibrant color with both colors to appetizers and salads. Beets are even delicious as a snack and they can be served hot or cold.
Melissa's Peeled and Steamed Baby Red and Gold Beets are approximately 40 calories each and contain no fat, sodium or cholesterol. Beets are also a good source of fiber and are rich in potassium.
Steamed Red Kidney Beans
Melissa's Steamed Red Kidney Beans are ready-to-eat right out of the package. They are pre-cooked for quick and easy use. These delicious beans are made naturally with no preservatives. They are delicious in dips, appetizers, salads, sauces, stews, sautés, pastas and risottos. Use them in your favorite chili recipe for the best flavor available in red kidney beans!
Red, White and “Blue” Seasonal Potatoes
Melissa's Seasonal Potatoes are a mix of red, white and purple baby (or creamer) potatoes. These thin-skinned potatoes are mostly round with distinctively colored skins. They can be cooked in just about any way imaginable. They are great for summer grilling or salads. They have a light, subtle flavor and a creamy texture. To preserve their nutrients, leave the skins on and simply scrub them gently in water before using. These potatoes are available year-round.
Seasonal potatoes are hand-selected for excellent quality. Look for firm, well shaped and fairly smooth potatoes. Store in a cool, well-ventilated area rather than in the refrigerator. Potatoes are low fat (about 20 calories per ounce) and have no cholesterol or sodium. Potatoes are a good source of vitamin C and fiber.
Melissa’s DYPs™ (baby Dutch Yellow® Potatoes)
Grown in nutrient-rich volcanic soils where the days are warm and the nights are cool, Melissa’s baby DYPs™ are produced under ideal conditions to create an irresistibly creamy potato. Our baby DYPs™ have a distinct, yellow flesh with a subtle flavor and a creamy texture. These potatoes are so delicate; you can even eat their skin. They are low-fat with about 20 calories per ounce; perfect for baking, frying, mashing or preparing into delicious potato salad. They are perfect for summer grilling or roasting, too.
Store Melissa’s baby DYPs™ in a cool, dark place for best flavor.
Veggie Sweet Peppers
These are small sized sweet bell peppers that are shaped more like chile peppers, but have a sweet taste and crisp texture. These virtually seedless red, yellow and orange assorted Veggie Sweet Peppers add a surprisingly mild flavor to dishes or can be eaten out of hand. Their petite size is convenient and easy to add to recipes. Served raw, Veggie Sweet Peppers add crunch to salads and appetizers, or a surprising texture in stir-fries They go wonderfully on a vegetable platter or they can be stuffed and eaten as an appetizer.
Boiler Onions
Melissa’s Boiler Onions are available in white, red, and gold. These versatile onions are about one inch in diameter and impart a sweet, pungent flavor. They can be cooked as a side dish and are perfect for use in pickling and stews. Boiler onions are available year-round. They are perfect for summer grilling and holiday dishes. Delicious in stews, soups, main dishes or barbecued on skewers…
Melissa’s Boiler Onions should be firm, with dry, papery skins. Store whole onions in a cool, dry place with good air circulation for up to two months. Once cut, tightly wrap any unused onion in plastic, refrigerate and use within a few days.
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