Jimmy In Italian Free Download
Roseanne Devon
This pepper came to me through David and is easily one of our favorite varieties on the farm. Before I was a local food eater and farmer, many vegetables were unappealing; celery was bitter, cucumbers were spongy, and peppers were leathery and tart. My dislike of peppers quickly changed into an obsession after growing Jimmy Nardellos.
The Jimmy Nardello pepper demands attention from all of the senses. It hangs long and lean from each stem, mottled in scarlet, auburn, burgundy, and burnt sienna. It twists and curls, grabbing on as one brushes by, forcing a head turn and a moment of recognition.
At the farm, we eat this pepper raw all day, munching away as we weed or stake or wash produce. But in the evening, it goes into the frying pan, onto the grill, or under the broiler; the sweetness amplified and complemented by savory oils, residual smoke, and flaky sea salt.
The most enjoyable preparation of Jimmys I have ever been fortunate enough to taste was also the simplest. Sliced peppers are thrown into a cast iron skillet with olive oil, sea salt, thyme, and crushed garlic. Once soft, a dollop of goat cheese is spooned in the middle, and the pan rests under the broiler for a few minutes. The whole pan is set on the table and scooped up by crusty baguette slices.
This pepper is not only wonderful to eat, but it is equally wonderful to grow. This italian frying pepper grows six to ten inches long on a plant that is about two feet tall. Jimmys are also prolific and quick maturing, which is crucial in our short High Desert growing season.
We grow peppers exclusively in a greenhouse due to our radical swings in diurnal temperature and our chance at a frost any day of the year. They performed well under extreme summer heat and pressed on during some cold fall nights. In 2018, we experienced a frost on July 3rd and August 25th. We kept the peppers in the greenhouse, blanketed in row cover, and enjoyed these beauties from mid July until early November.
Boundless Farmstead is a 20 acre farm with five acres of diverse vegetables and 12 acres of pasture in the High Desert region of Central Oregon. Our mission is to grow and cultivate healthy plants, animals, and community, and to form creative and sustainable practices by observing, listening, and studying. We are dedicated stewards of the land who love to work hard, assimilate back into the natural cycles and rhythms of the natural world, and eat well. By cultivating and eating Jimmy Nardellos, we hope to continue its viability, heritage, and legacy for decades.
In 1887, the Nardello family immigrated to Connecticut seeking a better life than they had in their remote, mountainous village in southern Italy. Along with them, they brought the seeds of some of their favorite vegetables including Capiscum annum, the variety of sweet pepper that is now known as the Jimmy Nardello Italian pepper.
Plants need full sun and grow approximately 2 feet tall and wide. The fruit is 6-10 inches long and bright red at maturity. Jimmy Nardello peppers contain vitamin A, vitamin C and are low in calories.
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