![]() This long, thin-skinned frying pepper dries easily and has such a rich flavor that this variety has been placed in “The Ark of Taste” by the Slow Food organization. When they reached these shores, they settled and gardened in Naugatuck, Connecticut, and grew this same pepper that was named for their fourth son, Jimmy. In 1887 they set sail with their one-year-old daughter Anna for a new life in the U.S. A customer favorite! This fine Italian pepper was grown each year by Giuseppe and Angella Nardiello at their garden in the village of Ruoti, in Southern Italy. This exotic new pepper is sure to be the darling of the culinary scene, making it an excellent choice for market farmers, chefs and foodies.ħ5 days. This 2-3 inch tangerine fruit stole the show at the 2014 Culinary Breeding Network Variety Showcase, where the fruit was made into a stunning sherbet. These exceptional snacking peppers have all of the fruity and floral notes of the habanero without any spice (even the seeds are sweet and add to the flavor). THE SWEET HABANERO! CUSTOMER FAVORITE! The world’s first truly heatless habanero! Bred by well-known organic plant breeder Michael Mazourek, Habanada is the product of natural breeding techniques. Originally a Polish commercial variety, Etiuda is equally at home under row cover, in the greenhouse, or out in the garden. These mandarin-orange bells can reach up to a half-pound in weight, and are lavishly produced on tall plants. Blocky, thick-walled orange fruits are crisp, very sweet and juicy. Easily one of the best peppers we have ever tasted, it is sugary sweet when ripe. Our customers have raved about the merits of this pepper the home gardeners and market farmers alike. Rich, sweet, citrus flavor! Noted as one of the easiest to grow and most adaptable sweet peppers we have grown and as a bonus, the flavor is outstanding. In the garden, in addition to their famed taste and colors, the Cubanelle peppers are also known for their unique, imperfectly curled, wrinkled, and twisted shapes-no two seem to ever be alike.ħ5 days. They can also be left to mature and harvested when bright orange-red. Best picked when yellow-green for use in roasting, stuffing, as a pizza topping, for frying, a substitute for Anaheim peppers, or in a yellow mole sauce, and is one of the traditional ingredients in sofrito. The thin-walled pepper is especially suited for quick cooking and has a low water content. This 6-8-inch pepper is prized for its sweet, mild flesh, rich flavor, and pretty colors. Sweet Cubanelle peppers can some times be slightly hot, but with only a touch of heat. Also known as “Cuban pepper”, the Cubanelle is a variety of sweet pepper commonly used in Cuban, Puerto Rican, and Dominican cuisine. Peppers often appreciate a bit of afternoon shade during the hottest summer weather.Ħ5 days. Heat mat helps to warm soil and speed germination. Growing Tips: Start indoors in bright light 8-12 weeks before last frost date. The original seed was a gift from the students in the villages of Kalugeritsa and Zleovo. In autumn, North Macedonians flock to the markets in fertile valleys in the east to buy bushels of the best aromatic roasting peppers from the local villages. Nearly every rural household puts up a supply of ajvar for winter eating. ![]() When you throw half a dozen on your grill, everybody in your neighborhood will smell them! These thick-fleshed traditional peppers are roasted on flat metal stoves, peeled, then ground into a traditional relish called ajvar, which is eaten spread on bread, often with sirenje, a local cheese similar to feta. These peppers are incredibly fragrant and tasty. Two-foot, stocky plants are covered in 6- to 7-inch, broadly wedgeshaped pods that ripen from green to deep, rich red.
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