Peppers are a summertime staple at Full Belly Farm. The farmers add them to everything- omelets, salads, sandwiches- everything! We grow many different kinds of peppers from no spice to quite hot. Each pepper can bring different flavors to your cooking. 

Corno de Toro (red and yellow): The name translates to "horn of the bull" because of their shape. They are sweet and fruity, very flavorful, with medium-thick walls and no heat.

Italian Frying: Corno de toro and Jimmy Nardello are also Italian frying peppers but we grow a few varieties of much larger Italian frying peppers, such as stocky red roaster. They've got thick walls and a sweet juicy taste.

Jalapeños: These peppers pack a punch! Be sure to be careful with your hands -- keep them away from your eyes and mouth while chopping these peppers. They add a great spice to just about anything -- we add one or two to our summer peach salsa!

Jimmy Nardello: These heirloom peppers are also called sweet Italian frying peppers, great for frying, not really known for roasting. They cook quickly, sautéed in a bit of butter or oil and their flavor is amazing. They are especially good if you take time to split each pepper and remove the seeds and stem. Start them in a high heat in a heavy pan to get a bit of brown color on the skins, then cover them and lower the heat.

Padron & Shishitos: These two pepper varieties are very close relatives and can be cooked the same way. The only difference is that the occasional Padron pepper will be quite hot (approximately 1 in 10) while Shishitos almost never are. They both add great flavor to anything you cook, but they are best know as an appetizer, served on their own.  Heat some high quality olive oil in a frying pan, and when the oil starts to spit throw your peppers in.  You want them in a single layer, otherwise they will start to steam.  You want to blacken the peppers a bit on all sides until they are soft.  Then toss them in sea salt and then zest a lemon over them or give them a squeeze of fresh lemon juice and toss that in too.

Pimentos: Pimento peppers aren't just for pimento cheese! These peppers are sweet, with a thick, meaty skin. No spice, just sweet. Good for a number of cooking uses, including stuffing, and taste great raw, with or without hummus or dip.

Poblanos: Poblanos range from mild to hot heat levels. They are usually picked green, but if left on the plant, can turn red. Ancho peppers are dried poblanos. Poblano peppers can be used raw, they are often roasted and peeled. Their skins are somewhat thick, making them perfect for stuffing (as in chiles rellenos). When dried, they are called ancho chilis.