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. 

Capsicum annuum

30 seeds/pack    |   75-90 days   |    Heirloom

The name of this Italian heirloom means ‘bull’s horn’. With a twisted shape, these peppers certainly do resemble their namesake. The claims of 10 inch sweet and crisp fruits were true. We found this variety to be perfect for grilling, stuffing and dicing. 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. 

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. 

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. 

Capsicum annuum

50 seeds/pack   |   70 days   |    Heirloom

Each time we grow this pepper the productivity amazes us. This Korean red hot pepper adds the perfect amount of spice- 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 3-4 inch peppers and also produce well in cooler climates. The bushy plants can reach thigh high by seasons end and have a tendency to lodge, fall over, at this time so staking can be beneficial. 

Capsicum annuum 

50 seeds  90 days to maturity

This heirloom pepper from northwestern Spain has made a name for itself in recent years. Traditionally served as tapas in Spain where they are  harvested green at just 1-2 inches long and sauteed in olive oil and garlic. Most are deliciously mild but about 1 in 20 will be hot. As the peppers grow larger and turn red they also develop more intense heat. Start seeds indoors 6-8 weeks before last frost at 75-80 F.

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. 

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!