Windset Gazette - April 2011

Windset Gazette for Windset Friend   |   Issue #14: April 2011   |   Windset Farms™

Tales from the Blog:

Latest post from Dana
Just for the Halibut
 

Latest post from Ned
Some Searing Advice
 

The Spotlight:

Windset Farms™ Concerto™ Grape Tomatoes

They explode like a concert in your mouth. These mini-tomatoes with monster flavor are perfect for healthy snacks on the go, lunch kits for kids or complimenting delicious recipes like our newsletter's featured burritos.

Read more
 

Coming up...

Vancouver Playhouse International Wine Festival
Vancouver, BC
March 28 - April 3, 2011

Read more
 

CPMA Trade Show
Montreal, QC
April 13 - 15, 2011

Read more
 

Vancouver 2011 Sun Run
Vancouver, BC
April 17, 2011

Read more
 

Contact Us

Windset Farms™
3660-41B Street
Delta BC V4K 3N2
Canada

Phone: (604) 940-7700

www.windsetfarms.com

Follow and visit us at:

Featured recipe:
Our Brilliant Breakfast Burrito

¡Olé! Windset Farms™ has single-handedly perfected breakfast. An easy-to-make wrap that is as delicious as it is healthy.

Full Recipe Details
 

Your Health with Nutritionist Nanci Guest:
Nutrition on the Go

Most of us lead very busy lives, which means making healthy choices can sometimes seem too difficult or at least time-consuming to consider. But the principles of healthy eating apply wherever you eat. A little planning can help you make healthy food choices. Choose a variety of foods from the four food groups, increase your grains, fruits and vegetable consumption, choose leaner meats and low-fat dairy products and select foods prepared using little or no fat (choose healthy fats when you have to).

Grazing/Snacking

Eating small meals or snacks throughout the day can bring proper nutrition into a busy life. Have “grazing foods” (hello Concerto™ tomatoes) easily available for really hectic days when you don't have time for sit down meals. Long periods without meals or even meal skipping can increase impulse eating, and make you feel lethargic and/or unable to concentrate. Having access to a fridge at work or school and keeping a cooler in the car (if you spend a lot of time on the road) is very helpful to enjoy a wider variety of healthy snacks/meals.

Find out more about how to make healthy eating easier.
 

Scholars Corner:
Bringing the Heat

How hot is a hot pepper? How do they measure it? Who are they?

The "hot" compound in a pepper is called Capsaicin. A pharmacist figured out a way to measure the bite in 1912 - using his tongue.

Here's how the original scale developed by Wilbur Scoville works: peppers are soaked in alcohol for 12 hours to draw out the capsaicin. Then, a standard unit of that extract liquid is drawn to which is added incremental units of sweetened water, until the heat is barely detectable on the tongue. It's not an exact science as scale numbers will have a range rather than a fixed point. For example, Habañero peppers will have a rating of 150,000 to 300,000 SHU (Scoville Heat Units), meaning it takes 150,000 to 300,000 times the sweet water to the pepper extract before the heat is barely perceptible. Naturally, tester "burn-out" could be expected so a panel would average its findings on a particular pepper.

Almost all peppers are ranked. Habeñeros are by no means the hottest. The hottest is the appropriately named Naga Viper from South Asia: 1.4 million SHU. No thank you.

Today, a machine does the work and it's more precise. The High-Pressure Liquid Chromatograph is as sensitive as the human tongue and measures the heat in ASTA units. But, the notion of the Scoville scale is so firmly rooted in the pepper-loving community, that these units are converted to the familiar SHU.

So, where do our Gusto™ Mixed Hot Peppers rank on the scale? These feisty little medium-hot peppers come with a sweet side that cuts the bite. Pepper lovers: where do you think they fit?

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