Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
Red Roaster Chile Peppers
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Red Roaster chile peppers have a classic pepper shape with broad shoulders than taper down towards a rounded tip end. When young its skin is green and will ripen to a vibrant red hue once fully mature. Measuring four to six inches in length and two inches in width at the shoulders of its stem end the Red Roaster chile pod has thick walled flesh. Its skin is smooth and tight displaying a glossy sheen. The juicy flesh offers a sweet pepper flavor both when raw and cooked and is void of any heat.
Red Roaster chile peppers are available in the late summer through the fall months.
Red Roaster peppers are botanically part of the Capsicum annuum family, and are also commonly known as the Stocky Red Roaster pepper. An open pollinated pepper the Red Roaster is a relatively new variety developed in 2011 and has been rising in popularity in seed catalogs and among growers as a preferred Italian roasting type pepper.
Exhibiting the same preferred characteristics of a classic Italian fryer pepper the Red Roaster chile pepper can be used to prepare the traditional Italian appetizer, fried whole simply in olive oil and finished with sea salt and parmesan cheese. Whole peppers can be roasted or grilled and utilized on sandwiches, pasta, pizzas or as a side dish. Their thin skin is edible but also once roasted is easy to peel and remove from the flesh. Their size and shape makes them ideal for use as a stuffing pepper filled with a combination of ground meat, rice, and cheeses then roasted or baked. When fresh they can be sliced and added to salads or served alongside cream based dips or soft cheeses as antipasti. This variety is also popular for cooking down to make sauces or sweet pepper tapenade. The peppers can be pickled, frozen or dried for future use. To store the fresh Red Roaster pepper, keep refrigerated and use within one to two weeks.
The Red Roaster pepper has excelled in numerous studies and competitions such as the 2012 Northern Organic Variety Improvement Cooperative pepper trials in the United States where it placed as the top winning selection that year.
The Red Roaster chile pepper was developed by Frank Morton at Wild Garden Seed and was originally introduced by Oregon State University at Corvallis Farm. The Red Roaster was developed specifically to produce a stabilized open-pollinated variety as an alternative to desired yet difficult to grow and subsequently disappearing hybrid variety peppers. The Red Roaster chile plant grows between two and three feet tall producing a leafy canopy which serves as protection for the pepper pods from sun-scald in the summer months. It was also bread to be able to thrive in the mild to cool climate of the Pacific Northwest United States.