Red Shepherd Peppers
Planted in mid to late May
Available in late August until the first frost in the fall.
Keep these peppers in the fridge.
Best for roasting, but also commonly used for pickling or red pepper jelly.
Low in Saturated Fat, Cholesterol and Sodium.
It is also a good source of Vitamin K, Thiamin, Riboflavin, Niacin, Potassium and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin B6 and Folate.