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Red Romano Chile Peppers
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Red Romano peppers have an elongated shape and can grow up to ten inches long. The red peppers mature from green to crimson and they develop a gnarled, tapered shape that comes to a point. The long Red Romano peppers have thin skins, and few seeds making them ideal for stuffing and roasting. The flavor is more mild and sweeter than that of a bell pepper. Red Romano peppers have a crisp and juicy texture.
Red Romano peppers are available in the mid-summer through the fall.
Red Romano peppers are a large sweet pepper variety of Capsicum annuum from Italy. They are popular throughout the Mediterranean, and are used for both fresh eating as well as roasting and stuffing. The peppers are quite popular in the United Kingdom and are often used in lieu of bell peppers.
Romano peppers have high amounts of vitamin C, as well as folate and vitamins A and E. Red peppers have high levels of vitamin B6 which is beneficial for optimal brain health.
Red Romano peppers can be used like Anaheim peppers or other long, sweet peppers. Stuff them for chile rellenos or cut them lengthwise and stuff with meat, chicken, or grains. The sweet, red variety is often used for raw applications, sliced for salads, diced for adding to stuffing or pasta salads. Red Romano peppers will keep in the refrigerator for up to a week when stored loosely in a plastic bag.
Romano peppers are used in kitchens throughout the Mediterranean, and are often stuffed, or sliced in half and filled with meats, cheeses and herbs. The peppers are featured in a cookbook based on cuisine from Jerusalem, where they are stuffed with lamb, basmati rice, and seasonings.
Romano peppers are native to Italy and Spain, in the Mediterranean region. There are three different color varieties of Romano peppers: yellow, green and red. The peppers are widely popular in the Mediterranean and can be found in restaurants throughout Italy and Spain. Red Romano peppers are limited in their availability to Europe and the United Kingdom.