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 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   |   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 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