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 annuum

50 seeds/pack    |   75-90 days   |    Heirloom

We grew this pepper for seed at the bequest of several farmer friends. Their claims of 10 inch sweet and crisp fruits were true. We found this variety to be perfect for grilling, stuffing and dicing. The name of this Italian heirloom means ‘bull’s horn’. With a twisted shape, these peppers certainly do resemble their namesake. To our delight, as the summer came to an end these peppers really amped up their production. From September to the end of October we harvested a giant bounty of these great peppers. 

$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 days   |   Heirloom

This is the quintessential bell pepper. Large, blocky and thick skinned. Delicious green but even sweeter red. Developed in 1963 by the USDA. We loved stuffing these with our home grown quinoa and beans!

$2.75

Plant: After last frost

Capsicum annuum

50 seeds/pack    |   80 days   |   Heirloom

Fish peppers satisfy both the culinary adventurer and the ornamental gardener.  The entire 2-3 foot plant is variegated, including the 1-2 inch peppers. This comes across as green with white in the leaves. The fruits begin white and green and as they mature become red and orange. Peppers are about 2 1/2 to 3-inches in length and are of a medium hot pungency. The white peppers were used extensively in the early 1900's to make a special white sauce for fish and shellfish.

The history of these seeds is given in an excellent article by Mother Earth News. Used by the African American community around Baltimore and Philadelphia as early as 1900, it is believed these peppers originated from a mutation of the Serrano pepper.

$2.75

Plant: After last frost

Capsicum annuum

50 seeds/pack   |   95 days

New Mexico-style stuffing pepper with mild heat and superb flavor. Red at maturity and up to 10 inches long. Prolific. We dried a lot of this pepper after saving seed from them. They have great flavor dry and add just a touch of heat to winter foods. Great chile for roasting and eating fresh, green or red. I imagine it will also be very good ground as a chile powder for stews and enchilada sauce!

$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    |   95-100 days   |   Heirloom

Tucked behind a row of pole beans, our 2011 crop of red habanero grew nearly waist high. Bright red, wrinkled fruits are about 1-1/2 inches deep and 1 inch wide. The plants are loaded with scorching fruits that become red at maturity. The flesh of these peppers can be brewed into a full-flavored hot sauce with a smoky quality unique to the red habanero.

$2.75