The Jimmy Nardello’s are here!! This is one of my absolute favorite peppers and it has a great story to boot. It is on the endangered list in the Slow Food Arc of Taste and you can read more about it here. It is a sweet, thin walled Italian frying pepper which can be eaten raw (and I do eat them all the time in the field) but is incredible when sauteed – becomes melt in your mouth creamy and delicious.
Your Recipe Packet this week some great tips for the fingerling potatoes and a pizza recipe for the Jimmuy Nardellos – yum!
This week your share may include…
- Cucumbers: You’ll see a few different varieties in the share this week. Of the classic green cucumbers we’re growing two different kinds – Marketmore 76 is long, slender and slightly knobby while Diva is shorter, fatter and has a smooth skin. Both have great flavor. There will also be some heirloom Lemon cucumbers in the mix – they have the round shape and yellow color of a lemon but taste like a cucumber.
- Dill: A nice addition to potato salad or pickles
- Kale: Black Tuscan aka Toscano, Black Dinosaur, and Lacinato – too many names but such a great kale! The dark leaves are thinner than other kale and heavily savoyed.
- Onions: More super sweet Walla Wallas!
- Sweet Peppers: Heaps of Jimmy Nardellos (see above for moer info)
- Green Peppers: This week you’ll see both the Anaheim and regular green bell peppers in the share.
- Potato: These Austrian Crescent fingerling potatoes make a great potato salad or they’re also really nice roasted too.
- Heirloom Tomatoes: I posted about some of my favorite heirlooms last week and you can check it out again here if you want to.
- Slicing Tomatoes: The slicing tomatoes are at their peak with this late season heat wave.
- Roma Tomatoes: Time to make some tomato sauce!!
Coming soon… Frank Morton’s Sweet Peppers!