Crop failure. Back in 2013.

Sweet frying peppers brought to the States in 1887 from the village of Ruoti in southern Italy. Shiny red, thin walled, richly sweet, and perfect for frying with shallots and lathering on thick bread, as a delectable pizza topping, or fresh. Creamy and rich when roasted and fried, or just eat them raw and see if you can stop! Approx. 10" long, curved and tapered like a big Cayenne. Produced amazingly well in our 2009 field. Grow under cover for earlier yields or where climates are cooler. Our most reliable sweet pepper.
77-90 days.
Packet: 30 seeds