Today I picked the first few of the Jimmy Nardello peppers that I started from seeds indoors early in the spring. They were worth the wait. D. hasn’t had them before pulled a little piece right off the cutting board try it. He said they have good flavor. He is absolutely correct. I had cut some in longer strips to sauté with zucchini, onions, half of a carmen red pepper and beef fajita meat from Jordandal Farms. This morning I marinated the meat this in lime juice with unmeasured quantities of chili powder, cumin, black pepper and a little sea salt.
A smaller quantity of the Jimmy Nardellos ended up finely chopped in a fresh salsa with a clove of minced garlic, onion and two good-sized heirloom tomatoes with sea salt and pepper.
With tortillas, a little freshly grated sharp cheddar cheese and some sour cream this was a really satisfying dinner. Of course, no pictures of the finished product.
I also saved some of the seeds for next year. The seeds for this year’s crop came from Seed Savers. I’ll be keeping up that tradition too.