From Slow Foods website: The Beaver Dam Pepper is a Hungarian heirloom pepper that was brought to Beaver Dam, Wisconsin in 1929 by the Joe Hussli family. The pepper’s first fruits mature 80 days after transplanting, at which point they ripen from lime-green to red. The crunchy fruits are mildly hot and when seeded, they hold an excellent flavor. Rated as 3 on a heat scale of 1-5, the Beaver Dam is great for making fresh batches of cool and tangy salsas.
This product is available from just a handful of mail order seed companies in the US and Canada, and its future is largely in the hands of these seed saving companies.
"Mildly hot" and "crunchy" sounds amazing! I wonder how think the skin is? Maybe they are a stuffing possibility... Hum. August will tell...We are also trying to get our hands on a couple varieties off the Italian Ark of Taste list! It's just hard to verify they are the same when we do not speak the language!