Italian Sweet Pepper – Otter Oaks

These are some gorgeous peppers. They’re similar to other pepper varieties you might see called ‘frying peppers’ or ‘Jimmy Nardello’s.’ We’re in the peak of pepper season right now. This is point in the season when red peppers are plentiful and delicious. You’ll notice some green color lingering on these. Most peppers will eventually ripen to a red color if left on the vine long enough. I find that red peppers have a more fruity flavor than the green ones. Jalapenos, for example, we typically eat green but you can occasionally find red ones at grocery stores. Red peppers will always be a little more expensive though since for industrial agriculture the extra time on the vine reduces the overall yield of the plant by weight. For smaller farms, they’ll pick green peppers early in the season as needed and the rest later as they turn red for a natural staggering of the pepper crop rather than just maximizing pounds of peppers.