An Italian-style pepper with straight uncrumpled sides, smooth skin, thick walls, and a rich red color. Uniform roasting, easy skin removal, and easy to process with rounded shoulders. Fruits are 6-7″ long, sweet, heavy fruiting, and long keeping. 102 days. A “Chefs’ Favorite” from Culinary Breeding Network (CBN).
The background story: It was this open-pollinated pepper that inspired the creation of the Culinary Breeding Network. In 2010, local farmers were scrambling to replace a dependable hybrid roasting pepper when seed became scarce, so CBN organized a pepper variety trial with Oregon farmers to find a suitable open-pollinated replacement. Among the roasting peppers trialed were several open-pollinated varieties developed by Frank Morton of Wild Garden Seed. In the field, Frank’s plants were impressive with exceptional architecture and strong, tall plants that did not lodge (fall over). The abundant fruits were a consistent size and shape and protected from sun damage by a full leaf canopy. CBN organized a formal taste test with 30 chefs and farmers. Overwhelmingly, chefs chose Stocky Red Roaster as their preference due to its rounded shoulders and straight walls, which make for easier kitchen processing with less waste. Seed from Wild Garden Seed.
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