Red Shepherd Peppers

• Planted in mid to late May

• Available in late August until the first frost in the fall.

TIPS:

Keep these peppers in the fridge. Best for roasting, but also commonly used for pickling or red pepper jelly.

Nutritional Information:

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.