I purchased the Fall Seed Collection for some container gardening this autumn and have been very pleased with the results. Germination rate was fantastic and I had to do much more thinning than I usually do from store-bought seeds. The little growing guide helped with varieties I haven't grown before (hello, kohlrabi). All of my plants are hardy and healthy and I'm already enjoying the early harvests. Looking forward to maturity on the longer growers. Will be buying the Granny's kitchen garden pack for spring. Thanks so much!
I planted several varieties over the past couple years. These have been the most reliable producers so far. Averaged 10-15 lbs. one larger one about 20. Nothing remotely close to 40 lbs. that’s ok. Huge ones are a pain to break down.
I planted a whole bunch of this to attract bees and butterflies. It grows like crazy. However I protected the seed with hay because my first round died because of the hot Florida sun and lack of rain lately.
We started these indoors in January. We transplanted them twice and finally out to our raised bed (full coastal sun). The plant is massive and the tomatoes are TASTY! The best little tomatoes we have ever had. We will likely plant them in a separate bed next year since they grow to such a large size and can crowd out other plants.
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Jimmy Nardello Pepper
(75 days from transplant) 250 mg packet ~30-45 heirloom pepper seeds.
The Jimmy Nardello pepper originated in the small Southern Italian coastal town of Ruoti. It is here over a 100 years ago Giuseppe Nardiello and wife Angela grew this sweet frying pepper. Now Giuseppe and Angela like many folks had heard of the new opportunity in a place called America. So, in 1887 they set sail from Naples landing in Naugatuck, Connecticut. Of course they took their prized seeds with them to settle in their new home garden. The story goes the couple had 11 children, the 4th being named Jimmy. Now how Jimmy's name stuck to the pepper I don't know, but I'm sure glad this sweet succulent pepper made its way here!
Jimmy Nardello peppers are sweet,crisp and light when eaten raw. Jimmy Nardello has long been considered one of the best frying peppers because their fruity raw flavor becomes creamy and soft when fried. When Jimmy Nardello turns from deep green to fire-engine red, fry like Giuseppe did in olive oil with fresh garlic and serve with your favorite entree. Don't forget a glass of Sonoma County wine!
Jimmy Nardello fruits are red, long, tapering, thin-walled, and slightly curved, 3/4" to 1-1/4" at the shoulder and 6" to 9" long.