Interview with Florida Farmer of the Month, Peter F. Pero IV of Pero Family Farms Food Co.
How did you get your start growing bell peppers?
Farming has been in our family since 1908, so I was always around the farm. My grandfather mentored me from when I was very young, just 11 years old. I learned how to cultivate green beans, then graduated to driving the bean harvesters and grape harvesters. I would work after school, on Saturdays and the whole summer.At the time, we lived in New York, so during the winter months I worked in our shop repairing equipment and took an interest in running the farm.
In what ways was agriculture a part of your life in school?
I moved to Florida in 1981 and realized that bell peppers loved the Florida soil and sunshine.I studied and experimented with different pepper varieties and over the years I created my own unique variety. I then concentrated on marketing the bell peppers in different ways.
What makes Florida bell peppers unique from other state varieties?
Believe it or not, bell peppers are a tropical vegetable.They love the Florida sunshine, as it brings out their natural sweetness.The rich Florida soil also helps grow a hearty bell pepper that lasts longer than most other varieties.
What is your favorite dish with bell peppers?
I enjoy having scrambled eggs with bell peppers and onions in the morning.
In what ways can classrooms and cafeterias incorporate bell peppers?
Bell peppers are great when added to a salad.If you cut them into strips they are also great as a snack during the day.They can also be enjoyed in fajitas and even as toppings on a pizza.
How would you describe a perfectly ripe bell pepper? (using the 5 senses)
A green bell pepper is actually not ripe. When it turns color (red, yellow or orange) is when it becomes fully ripe.A green bell pepper has a tart smell and can be a little more bitter than a fully ripe, colored bell pepper.Colored bell peppers usually taste and smell sweet. A ripe bell pepper should also be firm when you hold it.