CSA BOX 3 :
Peaches: The peach (Prunus persica) is a deciduous tree native to the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Mountains, where it was first domesticated and cultivated.[3] It bears edible juicy fruits with various characteristics, most called peaches and others (the glossy-skinned varieties), nectarines.
The specific name persica refers to its widespread cultivation in Persia (modern-day Iran), from where it was transplanted to Europe. It belongs to the genus Prunus, which includes the cherry, apricot, almond, and plum, in the rose family. The peach is classified with the almond in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated seed shell. Due to their close relatedness, the kernel of a peach stone tastes remarkably similar to almond, and peach stones are often used to make a cheap version of marzipan, known as persipan.[4]
Peaches and nectarines are the same species, though they are regarded commercially as different fruits. The skin of nectarines lacks the fuzz (fruit-skin trichomes) that peach skin has; a mutation in a single gene (MYB25) is thought to be responsible for the difference between the two.
Corn on the Cob: Corn on the cob is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn. Sweet corn is the most common variety of maize eaten directly off the cob.[1] The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed or boiled, usually without their green husks, or roasted with them. The husk leaves are in any case removed before serving.
Corn on the cob is normally eaten while still warm. It is often seasoned with salt and buttered before serving.[1] Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels.
Within a day of corn being picked it starts converting sugar into starch, which results in reduction in the level of natural sweetness. Corn should be cooked and served the same day it has been harvested, as it takes only a single day for corn to lose up to 25% of its sweetness.
Coolepena Peeper: like the jalapeno but not hot!
Banana Peppers: The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen.[1] It is often pickled, stuffed or used as a raw ingredient in foods. It is a cultivar of the species Capsicum annuum. Its flavor is not very hot (0–500 Scoville units) and, as is the case with most peppers, its heat depends on the maturity of the pepper, with the ripest being sweeter than younger ones.
Cucumber: Cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant in the Cucurbitaceae gourd family that bears cucumiform fruits, which are used as vegetables.[1] There are three main varieties of cucumber—slicing, pickling, and burpless/seedless—within which several cultivars have been created.
The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around supports with thin, spiraling tendrils.[2] The plant may also root in a soilless medium, whereby it will sprawl along the ground in lieu of a supporting structure. The vine has large leaves that form a canopy over the fruits.[citation needed]
The fruit of typical cultivars of cucumber is roughly cylindrical, but elongated with tapered ends, and may be as large as 62 centimeters (24 in) long and 10 centimeters (4 in) in diameter.
Cucumber fruits consist of 95% water (see nutrition table). In botanical terms, the cucumber is classified as a pepo, a type of botanical berry with a hard outer rind and no internal divisions. However, much like tomatoes and squashes, it is often perceived, prepared, and eaten as a vegetable.
In a 100-gram (3+1⁄2-ounce) reference serving, raw cucumber (with peel) is 95% water, 4% carbohydrates, 1% protein, and contains negligible fat. Cucumber provides 67 kilojoules (16 kilocalories) of food energy, and supplies low content of micronutrients, as it is notable only for vitamin K at 16% of the Daily Value (table).
Depending on variety, cucumbers may have a mild melon aroma and flavor, in part resulting from unsaturated aldehydes, such as (E,Z)-nona-2,6-dienal, and the cis- and trans- isomers of 2-nonenal.[6] The slightly bitter taste of cucumber rind results from cucurbitacins.[7]
In 2009, an international team of researchers announced they had sequenced the cucumber genome.
Tomato: The tomato is the edible berry of the plant Solanum lycopersicum,[1][2] commonly known as a tomato plant. The species originated in western South America and Central America.[2][3] The Nahuatl (the language used by the Aztecs) word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived.[3][4] Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico.[2][5] The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.[2]
Tomatoes are a significant source of umami flavor.[6] The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.
Farm Fresh Eggs: A 50-gram (1.8 oz) medium/large chicken egg provides approximately 70 kilocalories (290 kJ) of food energy and 6 grams of protein.
Eggs (boiled) supply several vitamins and minerals as significant amounts of the Daily Value (DV), including vitamin A (19 percent DV), riboflavin (42 percent DV), pantothenic acid (28 percent DV), vitamin B12 (46 percent DV), choline (60 percent DV), phosphorus (25 percent DV), zinc (11 percent DV) and vitamin D (15 percent DV). Cooking methods affect the nutritional values of eggs.
A yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol.
The diet of laying hens also may affect the nutritional quality of eggs. For instance, Pasture-raised free-range hens, which forage for their own food, produce eggs that are relatively enriched in omega-3 fatty acids when compared to those of cage-raised chickens.
Celery: Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery seed is also used as a spice and its extracts have been used in herbal medicine.
A typical 100-gram (3+1⁄2-ounce) reference serving of celery provides 67 kilojoules (16 kilocalories) of food energy and consists of about 95% water. Celery is a good source of Vitamin K, providing about 28% of the Daily Value (DV) per 100 g (3+1⁄2 oz) serving (see right table), and consists of modest amounts of many other vitamins and minerals.
Celery is used in weight loss diets, where it provides low-calorie dietary fiber bulk. Celery is often incorrectly thought to be a "negative-calorie food", the digestion of which burns more calories than the body can obtain. In fact, eating celery provides positive net calories, with digestion consuming only a small proportion of the calories taken in.
Cauliflower: Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or Mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd" (with a similar appearance to cheese curd).[1] The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. Brassica oleracea also includes broccoli, Brussels sprouts, cabbage, collard greens, and kale, collectively called "cole" crops,[2] though they are of different cultivar groups.
Squash: Straightneck squash is a cultivated variety of Cucurbita pepo grown as a type of summer squash that is usually yellow-colored. It is also known as yellow squash, though other squashes, such as crookneck squash, may also be known by that name.[1] It has mildly sweet and watery flesh, and thin tender skins that can be left on the fruit for many types of recipes. It was almost certainly domesticated in the eastern United States, although other variants of the same species (zucchini and pumpkin) were domesticated in Mesoamerica. This squash grows on vined plants reaching 60–90 cm (2.0–3.0 ft) in height that thrive in mild weather. It is well known as an item in American cooking where it is fried, microwaved, steamed, boiled, or baked. It is often used in recipes interchangeably with zucchini. A good yellow summer squash will be small and firm with tender skin free of blemishes and bruising. It is available all year long in some regions, but is at its peak from early through late summer.
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