Stroll past a kitchen window in Serbia in October and there’s a good chance you’ll be greeted by the smell of roasting red peppers. Across the Balkans, fall is the time for making ajvar, a thick, deliciously rich, and tangy savory spread that preserves the peak harvests of peppers and eggplants to be enjoyed throughout the year (recipe follows). The process can take a couple days and often happens in large volumes (one recipe I read started “Take about 60lbs of ripe red peppers…”). One of the choice varieties of sweet pepper used is known as “Elephant’s Ear” (Slonovo uvo in Serbian) for its impressive appearance. Our 2015 crop yielded some of the biggest, most beautiful sweet peppers we’ve ever grown, 6” long by 4”wide, slightly flattened and with a pointed tip. Fruits ripen from green to bright red with thick walls and very sweet flavor. Very reasonable maturity for such a big sweet pepper.
90-100 days. UO
Packet: ~30 seeds