Market Farming

["Halstead, Kate" <khalstead AT wsu.edu>]

You might also want to look at one we've been growing that looks very similar 
to the 'Calabrian' ones in the jar. Does well in our PNW cool, wet summers; 
likely astounding elsewhere.. An heirloom from Africa called 'Fish", the 
plants and immature peppers are variegated beautifully. Leaves have irregular 
white blotches, and the peppers have white/green candy-cane stripes until 
they mature to a beautiful cone-shaped solid red pepper that has a nice heat 
for a wide variety of cuisines. Good fresh and they dry nicely as well. 
Astounding yield from medium-small plants. Listed in the Slow Food Ark of 
Taste.

Kate Halstead
Agriculture Workshops
WSU Snohomish County Extension
600 128th St SE
Everett, WA 98208-6353
C-360.794.6081
W-425.357.6024
khalstead AT wsu.edu
www.snohomish.wsu.edu
Extension programs and employment are available to all without 
discrimination. Evidence of noncompliance may be reported through your local 
Extension office or to the WSU Center for Human Rights.
In the long view, no nation is healthier than its children, or more 
prosperous than its farmers. --Harry Truman

-----Original Message-----
From: market-farming-bounces AT lists.ibiblio.org 
[mailto:market-farming-bounces AT lists.ibiblio.org] On Behalf Of Barking Cat 
Farm
Sent: Friday, December 09, 2011 9:28 AM
To: Market Farming
Subject: Re: [Market-farming] Italian Long Hot Peppers


On Dec 8, 2011, at 7:55 PM, <sunnfarm AT netscape.com> <sunnfarm AT netscape.com> 
wrote:

> I found the best of the best Italian type long hots to be Mesilla F1. 
> Fruits average 1" wide by 10" long. I generally can fill a bushel basket 
> from 4 plants. I have never seen a more disease resistant variety.. Bob.
> Sunny Meadow Farm


Bob, I saw that one, but all the descriptions list it as a cayenne type. Are 
you selling it into restaurants or elsewhere as a pickling pepper? Did you 
let it go to red before picking?

Maury - thanks for the tip on the Jersey Long hots, will add them to the 
trial. 

Bill, you're right about the selection process. It appears from looking at 
the jar they showed me (link below for your entertainment), that they are 
using red ripe peppers that on the label, at least says, peperoncino, from a 
particular region. Calabrian peppers (again a regional Italian pepper) are 
the rage in culinary circles these days. All the requestors want them red, 
not immature. Not all are asking specifically for the Calabrian, but 
generally for the long hots. 

I did ask an Italian seed company for help. I'll report back to the list next 
year once we set up, conduct and evaluate the trial. Any other thoughts or 
leads are appreciated. If anyone wants to play along and conduct a trial in 
their region for their market, email me & I'll be glad to share the variety 
list we decide to start with. 

Here's the link to the kind of peppers one of the chefs is looking for:

http://www.amazon.com/Calabrian-Chili-Pepper-Long-1Kg/dp/B004G1PVQC/ref=pd_sim_sbs_gro_2


Kim
NE Texas who is having much much more fun figuring out peppers than she did 
fixing drip tape all summer in the drought

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