Plant: After last frost

Capsicum annuum

50 seeds/pack   |   85 days   |    Heirloom

This is a long time farm favorite pepper for us. We first grew it over 10 years ago a seed contract for Fedco seeds and have kept it going. These squat little sweet peppers have thick flesh and much sweetness. The plants keep producing right up until the frost and are great to eat raw, stir-fried and roasted. I usually freeze a few gallons of these during seed harvest and we eat them all winter as well. 

 

$3.00

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. We have heard reports of some jalapenos not having any heat. This is not the case with our line of jalapeno. Great heat here. 

$3.00

Plant: After last frost

Capsicum annuum

50 seeds/pack    |   70-80 days   

This beautiful golden horn shaped sweet pepper is perfect for roasting or fresh eating. Bred by Frank Morton of OR, it is known for thick sweet walls, resistance to sunburn and early yields. Peppers germinate best with warm soil temps around 80 F and can take 10-14 days to sprout. Pledged to the Open Source Seed Initiative. 

 

$3.00

Plant: After last frost

Capsicum annuum

50 seeds/pack   |   70 days   |    Heirloom

 

This authentic Korean red hot pepper is perfect for spicing up Kim Chi or stews. Not too hot, but hot enough, it has thin red skins that dry easily for storage. Traditionally these are coarsely ground to make gochugaru, the dried red pepper flakes used in Kim Chi. The compact plants are prolific producers of these 4-5 inch peppers and also produce well in cooler climates.

 

$3.00

Plant: After last frost

Capsicum chinensis

50 seeds/pack   |   100-120 days   

 

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!

 

 

$3.00