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    |   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.

$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 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. 

$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