[shel]

Gypsy peppers are one of my favorite peppers - much more flavorful than Bells, not as spicy or hot as jalapeno and other such peppers. They are mild with regard to heat, and, depending on their stage of maturity, can be sweet. Their thin skin makes them great for frying, they are large enough to be stuffed, and there's really no need to peel them when using them in sauce. I'm making a spaghetti sauce this morning that will feature these wonderful peppers.

Unfortunately, they are not always easy to find, and unlike many other peppers, they are seasonal - summer to early fall is generally their season. Right now the ones in the market are yellow-orange, and haven't quite reached the peak of their sweetness - another week, maybe two. However, lots of people like them when they're less sweet - theiy're good at almost any stage of ripeness, IMO.

So, if you can find some Gypsies, grab 'em. The link below tells more about them and offers a few recipes as well.

Gypsies come to town

shel

[phatch]

And here I thought this was going to be about Italy trying to fingerprint all the gypsies....

[MaryB]

It could be about the US government trying to make everyone have a national ID.... wait, they are trying that! Rant off now

[KYHeirloomer]

Trouble with the Gypsies is that they're a West Coast thing; primarily California, and, actually, primarily the greater SF area.

So you guys get to rave about them, while the rest of us wonder if you've gone off your tree.

Everybody I know who's had them agrees with you Shel. And they've become the darlings of the regional food writers.

So, if you really loved us, you'd stop merely talking about them and send a half-bushel or so to everyone at ChefTalk.

[shel]

Originally Posted by KYHeirloomer

Trouble with the Gypsies is that they're a West Coast thing; primarily California, and, actually, primarily the greater SF area.
[...]
So, if you really loved us, you'd stop merely talking about them and send a half-bushel or so to everyone at ChefTalk.

I didn't realize until yesterday how much of a Bay Area item the peppers are, although I knew they were difficult to come by. A dear friend, who's lived here for years and recently moved to SoCal, mentioned that she hasn't been able to find them in her area.

I sincerely wish I could send CT participants some of the food items we have in abundance here. It would be wonderful to share the bounty and get some comments on what is considered "good eats" in the Bay Area. This has got to be one of the most "foodie" areas in the country. For example, I know of about a helf dozen people who drive from my area north about 60 miles or so just to buy some butter and bread, both incredible artisanal quality products, even though there are some equally good items here. We are a little nuts about food, that's for sure.

There's a running joke here that says ifyou go out for breakfast you'll overhear people talking about lunch, and if you go out to lunch, you'll be listening to people talk about dinner, and when out for dinner people will be comparing restaurants and chefs, and talking about the next day's breakfast.

Which reminds me, my favorite local bakery is just about to open, and I've gotta get a warm brioche <LOL>

shel