StORY BEHIND THE ART OF JANENE WALKKY

 

Abundant Future: Cultivating Diversity in Garden, Farm, and Field

 

Jimmy Nardello Peppers

Capsicum annuum 'Jimmy Nardello'

 

When I saw ‘Jimmy Nardello’ peppers at our local farmers’ market, I was struck by their beautiful shapes and vibrant colors. I bought over a dozen of them, chose some to paint and stir-fried the rest. They were the most flavorful and tender peppers I have ever eaten!

 

Since their shapes remind me of bold calligraphy strokes, I composed them lined up on the page like the letters of an ancient language. To get the bright, clean, orange and red of the pepper skins, I layered single-pigment, translucent colors, rather than mix pigments on my palette.

 

These delicious sweet peppers were brought to the US in 1887 by Giuseppe and Angeline Nardello. I have been privileged to be in contact with their descendants, who have generously shared many family stories with me. The couple emigrated from a poor, remote village in a mountainous region of southern Italy. Amongst the few possessions they brought with them were the seeds of their favorite pepper, stitched into the hem of Angeline’s skirt, lest the precious seeds be confiscated upon entering their new country.

 

Many years and eleven children later, their middle son, Jimmy, became an avid gardener like his mother. He grew vegetables in a terraced garden similar to those his mother knew in Italy. He continued the tradition of growing his favorite Italian sweet peppers, along with many other vegetables, to serve at family meals. Before he passed away in 1983, he donated seeds to the Seed Savers Exchange, and the seeds were named in his honor. Seed Savers Exchange is a nonprofit organization that conserves and promotes the rich, diverse heritage of American garden and food crops. Heirloom seeds and plants are collected, grown, and shared there.

 

‘Jimmy Nardello’ peppers are listed as an endangered vegetable on the Slow Food USA Ark of Taste catalogue. The Slow Food organization is an international grass-roots group that promotes local, seasonal, and sustainably grown foods.

 

This sweet pepper matures in 80-90 days from transplanting. The fruit is six to ten inches long and bright red at maturity. The plants grow approximately two feet tall and wide. They need full sun and are prolific as long as they are not overwatered. Traditionally, the peppers were strung on string and dried. The string was run through the stem of the pepper with a needle, and the fruit hung near a window or on a porch. Dried peppers were then sliced or chopped and sautéed in olive oil for use in traditional Italian recipes.

 

The peppers have a fruity flavor and a light, creamy texture when sautéed. I agree with Jimmy Nardello—they are the best!

 

 

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Read more about this artist’s work: America's Flora