For a number of years I've been growing two peppers that look scary, kind of like they might be hot. They're not. In fact they are both super sweet. The bigger, thicker one is Stocky Red Roaster, a Frank Morton pepper was bread right here in the Willamette Valley.
The thinner one is an Italian import, Jimmy Nardello. This is a Slow Food Ark of taste variety but really I grow it because it's so sweet! It also ripens early and so today we put one in each share as a little preview. Peppers don't usually really come ripe for us until September but we've had good heat this summer so we have some early ones this year.
Regular blog contributor, occasional blog signer.