Station Post Text: Ahead of you and in the fields stretching up the hill to the left is the heart of the farm’s sweet corn production.  Plantings are staggered to permit harvesting of the sweet corn throughout the summer.  Other vegetables including sweet bell peppers, hot peppers, okra, cauliflower, green beans, cabbage, eggplant, sugar pumpkins, and Brussels sprouts are planted here.

Food Focus: Bell peppers are a crunchy, tangy vegetable choice and come in a variety of colors. Bell peppers are green if harvested early; if left to ripen on the plant, they turn yellow, then orange, and then red. Peppers are part of the nightshade family with potatoes, tomatoes, and eggplant. Bell peppers are available throughout the year but are most abundant and delicious in the summer and early fall. To find the best peppers look for deep color, glossy skin and firmness. Store unwashed peppers in a plastic bag in the refrigerator, they should last for at least 1 week, make sure to leave the stem on.   

Peppers are a powerhouse of nutrients, providing 220% of the daily value of vitamin C, 20% of the daily value of beta carotene and 5% of the daily value of potassium as well as 3 grams of fiber. Peppers also contain antioxidants and phytonutrients that can help protect body from certain cancers and decrease inflammation.  Always wash peppers before eating. Peppers can be enjoyed raw or cooked as a tasty snack or side dish. They freeze well too so you can eat and enjoy later in the year.

Learn more about peppers - their selection, storage, nutrition and preparation - by clicking here.