Our red Carmen peppers, golden Escamillo peppers and their green equivalents are in full production right now. In addition to the fact that these are super sweet tasty peppers of the ‘bulls horn’ type, we’re proud that they were developed by Janika Eckert, one of the few women at the forefront of the plant breeding world. Eckert won the 2016 All America Selection (AAS) breeders cup for the development of these and other two other varieties.

These are great peppers to add to a salad, or cut in strips to serve with a dip. There are endless ways to cook them too, but it can be really simple.  Cut the peppers in half lengthwise and take out the core, toss them in a little olive oil, salt and pepper and they are ready for the grill. 5 minutes on barbecue will turn them into a juicy sweet treat.

To keep some of the summer color for the depths of winter, prepare them as above and spread them out on a baking tray. Bake for 20 to 30 minutes at 400 degrees F  until they are soft.  Pack them in ziplock bags and store them in the freezer to bring out on a dark winter day.

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