Plant: After last frost

Capsicum annuum

50 seeds/pack   |   85 days   |    Heirloom

This squat 2-by-4-inch pepper turns red with fleshy folds when mature and is exceedingly sweet. Yields are somewhat early for peppers and it will continue to produce heavily until the frost arrives.  Last season this pepper was an absolute farm favorite for its sweet taste and crunchy texture. We are so in love with this pepper that all the seed we offer has been painstakingly scraped from each pepper by hand, as opposed to the bucket and shovel method, and we saved all the flesh for freezing and drying. I was amazed by how easily these peppers sun dried. There’s nothing like opening up a bag of these peppers to add to winter dishes.  And of course, they are most superb eaten raw. Use as 'chips' for hummus dips or add to smoothies! 

$2.75

Plant: After last frost

Capsicum annuum

50 seeds/pack   |   88 days

This mild hot pepper is great for stuffing or adding just the right amount of heat to a dish. Used in the classic Mexican recipe, chile relleno. Peppers turn red when fully ripe and are 4-7 inches long and about 1-2 inches in diameter. Expect 15-20 per plant.

$2.75

Plant: After last frost

Capsicum baccatam

50 seeds/pack   |   70 days   |   Heirloom 

These knee high multi-branching plants are loaded with 2-inch golden orange peppers. We love the citrus flavor with mild heat. Produces early, even in our mountain climate. Withstands hot temps and fierce sun without burning fruits. Makes a beautiful and delicious golden chili powder. 

$2.75

Plant: After last frost

Capsicum annuum

50 seeds/pack | 65 days

These plants yield an amazing number of blunt, 3-inch peppers. As its name suggests, it ripens earlier than other jalapeño varieties. It also resists sunburn due to thick foliage. Each compact plant produces 20-30 fruits each! We think this is the perfect multi-use pepper, great for canning or pickling or for a flavorful addition to salsa or soups. This pepper has just the right amount of heat.

$2.75

Plant: After last frost

Capsicum annuum

50 seeds/pack   |   80-90 days   |    Heirloom

We've been hearing about this heirloom Italian pepper and seeing it at the farmer's market for the past few years and I'm glad we decided to give it a try this year. It is very sweet and flavorful when eaten raw and those flavors really coalesce when fried or sauteed. To do so we just took off the stems and seeds then fried the whole peppers as a side dish. Yum. These are also traditionally dried by stringing them up through the stems for winter use.

Each plant reached 2-3 ft tall and was loaded with 25-30 bright red fruits through the season. The peppers are anywhere from 5-8 inches long and are thin skinned and slender with interesting shapes and dimensions. The plants and fruits are vigorous and not prone to rot or sunburn.  Thanks to Jimmy Nardello for saving this great variety and passing it along to Seed Saver's Exchange in 1983. It is now listed on the Slow Food Arc of Taste.

 

$2.75

Plant: After last frost

Capsicum fructescens

50 seeds/pack   |   95 days   |   Heirloom

Heralding from Peru, this completely purple plant yields dark purple to almost black peppers.  The up-pointed fruits are mildly hot, meaning you can actually put one or two in a salsa and not get blown out of the kitchen! It really is quite a striking plant whose compact nature lends it to patio gardens.  These peppers do need a long season to fully mature.  Watch as the fruits turn from dark purple to burgundy red when mature. 

$2.75

Plant: After last frost

Capsicum chinensis

50 seeds/pack   |   100-120 days   NEW

 

Scotch Bonnnet peppers are a staple in Caribbean cuisine as well as a new favorite on our farm. The squat golden fruits pack not only heat but also fruity sweet flavor. These are relatives of the habanero and are similar in growth and maturation. Be sure to seed them a good 6-8 weeks before the last frost since they need a fairly long growing season. Expect loads of these golden peppers to ripen until the first frost. Extend your season with row cover or the greenhouse. 

We made a delicious fermented hot sauce with this by blending the fruits, including the stems, with a few cloves of garlic, salt, a bit of honey and a dab of yogurt. Blend well and put in a canning jar. Leave to ferment at room temp for 3-5 days, burping the container several times a day to let gases escape. Refrigerate and enjoy!

 

 

$2.75