Peter Piper picked a peck of pickled peppers.
Did Peter Piper pick a peck of pickled peppers?
If Peter Piper Picked a peck of pickled peppers,
Where's the peck of pickled peppers Peter Piper picked?
The earliest version of this tongue twister was published in Peter Piper's Practical Principles of Plain and Perfect Pronunciation by John Harris (1756–1846) in London in 1813, which includes one name tongue twister for each letter of the alphabet in the same style. However, the rhyme was apparently known at least a generation earlier. Some authors have identified the subject of the rhyme as Peter Poivre, a Mauritian government administrator of the eighteenth century who once investigated the Seychelles' potential for spice cultivation
There are several kinds of peppers growing in Grandma Farmers garden and yes, we've been known to pickle a few. Below is a picture and write up on each variety available at 'the farm'. Se our MARKET PAGE for availablilty to customers and pricing.
Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time or may also be done by pickling.
Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chiles may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño.
Many fresh chilies such as poblano have a tough outer skin which does not break down on cooking.
Chiles are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.
Our Chili Peppers include the Jalepeno and the (tiny red ones we sell dried).
Red chilies contain high amounts of vitamin C and carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.
Fresh or dried chilies are often used to make hot sauce, a bottled condiment to add spice to other dishes. Hot sauces are found in many cuisines including harissa from the Middle East, chili oil from China (known as rāyu in Japan), and sriracha from Thailand.
Medicinally Capsaicin is a safe and effective topical analgesic agent in the management of arthritis pain, herpes zoster-related pain, shingles pain, diabetic neuropathy, post mastectomy pain, and headaches.
There is also some disagreement on the use of the word pepper for chilis because pepper originally referred to the genus Piper, not Capsicum; however this usage is included in English dictionaries, including the Oxford English Dictionary (sense 2b of pepper) and Merriam-Webster. The word pepper is commonly used in the botanical and culinary fields in the names of different types of chili 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, sweet taste. While typically bright yellow, it is possible for them to change to red or orange as they ripen. 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 hotness depends on the maturity of the pepper, with the most ripe being sweeter than younger ones. The mild heat associated with them makes it ideal for adding to lighter fare such as salads in order to make them feel more filling
Bell peppers come in a rainbow of colors. While green is the prevalent color you will also see yellow ones, red ones, orange ones and even purple ones. The color and flavor of a bell pepper is determined by not only the variety but also by the amount of time the pepper is left on the plant. A red bell pepper is just a green bell pepper that has been allowed to stay on the plant to ripen more.
You will find that many recipes call for certain colors of pepper, but you can easily substitute one for another without greatly altering the flavor of the recipe. Often various colors are called for just for the esthetic effect. The more mature a pepper the sweeter it will become so the colored peppers will be sweeter than the green peppers, but they all will add color and a slightly sweet crunch no matter how you serve them.
Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains 209 mg of vitamin C, which is three times the 70 mg of an average orange.
Bell peppers can be eaten raw or cooked. Their firm texture makes them a perfect choice for a veggie tray, and it is that same firmness that makes them an excellent choice for stir-fries. They can be stuffed with meat, rice, or tofu and compliment beef, chicken, pork, seafood and tofu.
Conventional bell peppers are usually waxed and should be washed well to remove the wax before they are eaten. Not so with organic peppers. When you are ready to use them rinse them under cool water and remove the stem, seeds, and core. Store bell peppers in a plastic bag in the refrigerator and do not wash them until you are ready to prepare them. They will stay fresh for about a week when stored this way.
Solve the Riddle
*** A peck is a measurement used for dried goods. It's equal to 2 gallons.
Curry and Clippinger wrote: "Halliwell suggests that 'off a pewter plate' is sometimes added at the end of each line. This rhyme is famous as a 'tongue twister,' or enunciation exercise." Halliwell was a well-known editor of nursery rhyme books from the 19th century.