This is the first season we’ve grown these increasingly popular peppers, and this is the first week we’ve had some to put in the CSA boxes.
Here are a couple of articles that you might find interesting. They both include recipes.
Peperonata: The gypsy pepper is thin-skinned, sweet and incredibly versatile.
DESPITE the proliferation of pepper varieties in this world, few can stand up to myriad uses. Bell peppers, for example, offer an abundance of color but not much flavor, and their skin can be leathery when cooked. Hot peppers pack a punch, but some people cower at their potency. By contrast, the boldly flavored, thin-skinned gypsy pepper is so remarkably versatile that Troy MacLarty, the chef at Lovely Hula Hands, has planted his own crop, ensuring that he’ll have as many of them as he needs. [more]
Gypsies come to town
Tara Duggan, Chronicle Staff Writer
The curving, tapered shapes and autumnal-fire colors make them hard to resist at a farmers’ market. Sitting next to their spicy cousins habanero and serrano, specialty sweet peppers — from long and squiggly Italian frying peppers to cute and tiny Jingle Bell peppers — beckon for frying and stuffing.
But one in particular stands out on Bay Area restaurant menus this time of year: the Gypsy pepper.
Like other sweet peppers in the “frying pepper” category, Gypsies have a thin skin that doesn’t need to be peeled, making the pepper ideal for frying. They also are smaller and have thinner walls than bell peppers, so you can stuff and roast or grill them quickly. Most of all, the fully ripe, dark red Gypsies have an intense sweetness and complex flavor unmatched by supermarket bell peppers. [more]
–posted by Steven