Jimmy Nardello

An Italian heirloom frying pepper that landed in Connecticut in 1887 and is perfectly happy one state over. The pods stay green until August, then redden in strings through October, and fried they are sweeter than any bell.

Growing

Eight weeks indoors from mid March, out to a 5 to 7 gallon bag or the bed after frost. The thin walls that make it fry so well also make the pods droop convincingly long before they are ready; wait for full glossy red, which starts here in August. A short stake helps once the plant loads up. Otherwise treat it like the rest of the bench: full sun, steady water, no heavy nitrogen after flowering.

Varieties

It is its own variety, and seed saved from a good plant comes true, since peppers mostly self-pollinate.

In the kitchen

Sliced into rings and fried soft in olive oil until the edges catch, it is the best thing the pepper section produces. Also good charred whole, like a sweeter, calmer padron.