Bradford Farm Availability & Updates 8/17/26-8/21/26

Pictured above: Wild Hope’s Jimmy Nardello pepper

Hello chefs,

 

 

COMING SOON

 

• Lively Orchards apples
• Amaranth greens
• Matt Fry’s peppers
• Prickly pear
• Butterbaby Squash

SPECIAL REQUEST: We kindly urge you to consider adding at least one of our own Bradford Farm grown crops to your weekly orders. We are working with quite a number of other farms to bring you the best access to regional flavor that we possibly can, but the heartbeat of our farm is our homegrown crops. We can’t exist without moving our own crops too. So please review the crops we offer under Bradford Farm Crops below and consider adding one or more of them. It helps us a ton.

Important Info

• NEW Jimmy Nardello 
  NEW Spaghetti Squash
  
• NEW Appalachian Gold potatoes - reg and baby 
• NEW Italian green peppers, Carmen
• NEW Anaheim peppers (subtle heat)

 

⚠️ **Highlights of the week**⚠️ 

NEW! Jimmy Nardello peppers - Wild Hope Farm

One of the chefs’ favorites and pretty hard to come by! This long, thin, brilliant-red Italian frying pepper traces back to the small mountain village of Ruoti in Basilicata, southern Italy. In 1887, Giuseppe and Angella Nardiello left Italy for the United States, carrying seeds from the sweet frying pepper they had grown in their family garden. They settled in Naugatuck, Connecticut, where they planted those seeds again and raised eleven children.

Their fourth child, Jimmy, inherited his mother’s love of the garden. He continued growing the family pepper throughout his life, cultivating it in terraced gardens and preserving the harvest by stringing the peppers to dry for winter. The family variety eventually became known as Jimmy Nardello’s pepper.

There was a very real possibility that the pepper would have remained just that—a family vegetable, eventually disappearing as Jimmy’s generation passed.

However, before Jimmy died in 1983, he gave seeds of the family pepper to Seed Savers Exchange. That simple act put the variety into seed preservation and allowed it to move beyond the Nardello family garden and into the hands of growers across America. Today, Jimmy Nardello is considered one of the great American heirloom peppers. It has even been recognized by Slow Food as an important heritage variety.

That’s just the story… a good story gets the foot in the door but it doesn’t matter if it lacks flavor. Because then it would have no longevity or real place in the kitchen nor American gardens. And then you cook one. 

The peppers are long, thin-skinned, and remarkably sweet, with a flavor that becomes almost fruity as they ripen fully to red. Seed Savers Exchange describes them as having a delicious roasted-apple character, and that description is remarkably accurate. There is none of the heavy vegetal character of a bell pepper and very little bitterness. The flesh is delicate and tender, with a concentrated sweetness that intensifies dramatically when exposed to high heat.

This is a pepper made for a hot pan.

In the Kitchen

The traditional preparation is also probably the best one: fry them hard in olive oil until blistered and collapsing, then finish with good salt.

But they have considerably more range:

• Blister whole and serve alongside grilled fish, pork, or chicken
• Fry slowly in olive oil until sweet and almost jammy
• Roast and fold into sauces, relishes, or vinaigrettes
• Serve raw in thin slices when fully ripe
• Preserve in olive oil
• Pickle while still green
• Dry ripe peppers for use through the winter
• Fold into eggs, pasta, beans, or risotto
• Pair with anchovy, garlic, tomato, fresh cheeses, or cured meats
• Pepper jelly (“Jimmy Nardelly” as my friend chef Joseph Harrison says)

The ripe red peppers are especially beautiful when cooked slowly. Their thin walls collapse quickly, concentrating the sugars and creating something almost halfway between a roasted pepper and a fruit preserve.

Wild Hope Farm is growing these because they deserve to be eaten at their best—not because they’re fashionable, but because they’re one of those old varieties where the story and the eating quality happen to be equally good.

A handful of seeds crossed the Atlantic in 1887.

A boy named Jimmy kept planting them.

And more than a century later, we’re still eating what his mother carried with her from Italy.

DISCOUNTS & PROMOTIONS

Bradford Okra

Standing order pricing, weekly (8+ weeks) 

Skips and quantity adjustments are allowed. 

10lbs - $4.50/lb

20lbs - $4/lb

40lbs - $3.75/lb

60lbs - $3.50/lb

80lbs - $3.25/lb

100lbs - $3/lb

For standing orders over 100lbs per week contact Theron, Nat or Noah. If you want to sign up for a standing order of okra please let either of us know via call or text! 

Heirloom tomatoes - mixed flat - Clem’s and Hickory Bluff

Buy 2 flats - $5 off

Buy 4 flats or more - 10% off

Standing orders

• Reference - a la carte price - $55 each
• 1 flat per week - $53
• 2-3 flats per week - $51 each
• 3-5 flats per week - $49 each
• 6+ flats per week - $47 each

Reach out to us if you’d like to get included on this deal! 

 

Charleston Wakefield Cabbage - Bradford Farm

Standing order prices 

• 8 weeks  - 1 case (20lbs) - $65 ($3.25/lb)
• 8 weeks - 2+ cases - $60 ($3/lb)

We hope to quickly move through this crop because we honestly have too much to store in our coolers here on the farm. Please reach out to Theron, Noah or Nat to get on board.

 

Key:

** - limited availability

*OUT- currently out of stock

*OFS- out for season

NEW- recent addition

(SlowFood AOT)- appears on the SlowFood Ark of Taste for its exceptional qualities, flavor, story, and historical significance and/or usage. 

✅ Bradford Farm Crops: ✅

-Bradford collards bagged/chopped (spring crop)

-Bradford collards whole plant (spring crop)

-Charleston Wakefield cabbage (SlowFood AOT)

-Hybrid green cabbage

-Purple cabbage

-Shredded hybrid cabbage 

-Shredded purple cabbage

-Bradford Okra (through October) 

🤝 Partner Farms: 🤝

-Fruit

——Apples - Lively Orchards

———Ginger Gold
———NEW! Gala

——Scuppernongs (bronze native grapes)

——Muscadines (purple native grapes)

——Cantaloupe

——Watermelon 

———red seedless

———yellow seedless

——Canary melons

 

-Tomatoes

——Heirloom slicer mix - Clem’s, Dale Acre, Farmer Sidi

——Grape, red

——Grape, mix (yellow and red)

——Red round - Osage, Rabun Gap GA

——Gold slicer

——Roma

——Tomatillos - Hickory Bluff

——*OUT Sungold tomatoes - Wild Hope 

 

-Beets

——Gold

——NEW Davidson River Red 

——NEW Baby Davidson River Red 

 

-Carrots

——Yaya - Wild Hope Farm

——Bolero - Clem’s 

——Baby Bolero - Clem’s 

 

-Butterbeans and Field Peas - Johnny McNair

——Green butterbeans, fresh

——Speckled butterbeans

——White acre, fresh

——Pinkeye field peas, fresh

——Dixie Lee peas, fresh

——NEW Zipper Cream peas, fresh

 

-Potatoes

——Adirondack Red (red skin, pink flesh) - Dorr

——Pontiac (red skin, white flesh) - Dorr Farms 

——Pee Dee sweet potatoes - Dixon Farms

——NEW! Appalachian Gold - Clem’s

——NEW! Baby Appalachian Gold - Clem’s

 

-Peppers (sweet / not hot / mild)

——Green Bell

——Red Bell 

——NEW! Italian green, Carmen (frying pepper)

——NEW! Jimmy Nardello - Wild Hope

——Shishito - Wild Hope

——Tequila (mixed) - (coming soon)

——Banana peppers (mild/hot) - Dorr Farms

 

-HOT Peppers 

——Jalapeños - Dorr Farms

——Serrano - Dorr Farms

——Cowhorn - Dorr Farms 

——NEW! Anaheim (low heat) - Wild Hope 

 

-Squash & Zucchini

——Zucchini - Dorr Farm and others 

——Yellow Squash - Dorr Farm and others

 

-Hard squash

——Autumn Frost butternut - SC

——Delicata - SC

——Acorn - SC

——NEW! Spaghetti squash - Clem’s

 

-NEW! Eggplant 

——Italian Purple

——Casper (White Heirloom) - Dorr *leaving soon

——Tiger Stripe, about golf ball size (Asian Heirloom) - Dorr *leaving soon

——Fairytale - Wild Hope

 

-Sweet corn - Dale Acres 

-Cucumbers, Kirby

-Blue Lake Pole Snap Beans

-Broccoli - Southeast (SC, GA)

-Pecans (fresh, shelled, halved) - Johnny McNair

-Onions, Santee Sweet (dried) - Dorr Farms

 

Coming soon:

MORE COMING SOON

….let us know if there is something else you are interested in that isn’t on our list