Windset Gazette - March 2010
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Issue #4: March 11th, 2010 | Windset Farms™ | E-newsletter to Windset Fan |
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The spotlight: 
Is it hot in here? Yes. Yes it is. Gusto™ peppers are the feisty little cousins of our sweet bell peppers. These are just hot enough to add the right amount of heat (and color) to any pepper recipe, sauce or salsa. They have a lovely sweet finish that seems to kiss away any lingering heat. Try them stuffed and baked with mozzarella cheese for a delicate dance of flavor contrast. Don't eat the seeds! (Unless you have health insurance.)
Coming up... Women’s and Men’s teams; The next four years 2010 Paralympic Games Vancouver, BC BC Chef’s Healthy Chef Competition Hyatt Regency Vancouver, BC Earth Day April 22, 2010
Contact Us Windset Farms™ Phone: (604) 940-7700 Follow and visit us at:
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Featured recipe: 
Where did you learn to be such a gastronome? Right here, that’s where. This month, we invite you to give Dana’s Campari Tomato, Basil, and Goat Cheese Tart a try. Simple, delicate and balanced, this tart has it all ... and can be prepared in relatively no time. Here’s an idea... Tzatziki. Hard to pronounce. Easy to make. Ingredients:
Drop the ingredients into a food processor and pulse until mixed well. Store in the fridge for a couple of hours or until ready to serve with cut veggies, pita wedges or something crunchy. Nutrition tip:
Cucumbers are high in potassium and magnesium which, when combined with fiber, have been shown to be able to help reduce blood pressure. They’re also high in silica, an essential mineral component of healthy connective tissues, like ligaments and tendons. Its silica content also makes the cucumber beneficial to the skin, both by eating it and applying its flesh topically to your flesh. Cucumbers are also high in phosphorus, which is an important mineral for bone health. And that’s good news for people who rely on a hard head. 
Scholar's corner: What’s the difference between a green pepper and a red pepper? Time is the main difference. Both are fruits of the same plant and they both start out as green. And that’s the end of the line for the green ones. Never will they know the joy of living as another primary color. This is probably why they tend to be bitter! Much like a grape, the sugar content of a pepper increases as it ripens on the vine, so the green varieties are the least sweet. But, you already knew that. You’ll see purple (but green on the inside), white and brownish peppers, which are also picked before they’re ready to leave home. Yellow, orange and red peppers are the sweetest, hands down. Although almost all peppers are loaded with vitamins A and C, the brightest of the bunch pack the most nutrients. The USDA says that a red pepper delivers double the amount of vitamin C than a green pepper does. Red peppers give us beta-carotene and lycopene. Orange peppers deliver lutein and zeaxanthin, which are good for the eyes. |
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Windset Fan, somehow you've shown an interest in receiving news and information from Windset Farms Inc.™ to your e-mail address. We work hard at sending you information we think you'll find useful. All Windset Farms™ e-mail communications are sent from yourfriends@windsetgazette.com. 2010 Windset Farms Inc.™ – All Rights Reserved.
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