Varieties we grow and love:
Ya, green bell peppers are a clear favorite, but we major in peppers of color. Did you know that they all start out green, but genetics allow them to ripen to red, orange, yellow… but the purple and white peppers do not. Having said that, they ALL ripen to red or reddish.
- Several varieties of green bell, like Ace and Lady Bell
- Lipstick, not a bell pepper, per se, but pimiento shaped and early to ripen red
- Sunsation- yellow
- Bianca- white
- Valencia- orange
- Islander- light purple
- Purple Beauty – dark purple
- Sandpiper – a pale yellow blushing to peach, orange, then red
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
Fresh peppers will keep for a week, after that be aware of spots appearing. We do not spray our peppers for a lot of issues that may plague them, as we do not need treat them for extended shelf life.
Peppers are a great item to stash leftovers on baggie on freezer. I like to sack up several bags of assorted sliced or diced peppers and keep handy in the freezer for stir-fry, chili, anything you need some pepper in that will be cooked. The do not work in salads after freezing;)
– can be enjoyed in:
- the ultimate crudite platter
- every great meal starts with sauteed onions and peppers, right
Tips for preparing:
If you are chopping, try cutting in half the long way, through the stem and simply tearing out the seed cavity. This is simpler and tidier than cutting out the top with seeds and potentially losing the shoulders.
Also check out these great recipes: