Peppers

• Heirloom
• Early Season
• Mild to Sweet

This classic wax pepper is perfect for pickling but also great for fresh eating. Tapered 6-in. fruits get sweeter as they ripen from yellow to scarlet red. Harvested yellow and pickled, they are crunchy, tangy and mild. Fully ripened red peppers are good fresh or as a frying pepper. Plants produce early and are productive.

• Heirloom
• Early Season
• Sweet

Fantastic sweet crunchy peppers and an early producer. Fruits are bright red with thin flesh, crisp, sweet and complex. Great for eating right off the vine or as a frying pepper. On Slow Food's Ark of Taste list as an endangered variety.

• Heirloom
• Early Season
• Bell type

Early and reliable red bell pepper, this one tolerates our cool nights better than other bell varieties, and can be harvested red or green. Introduced in 1934 as an early, reliable producer of blocky, red, sweet bell peppers for challenging climates.

• Open Pollinated
• Mid Season
• Bell type

Excellent sweet flavor and productive for a bell. Some years fruit comes quite early, other years somewhat late, but always a good producer of thick fleshed, beautiful, tasty bells.

• Heirloom
• Mid Season

A delicious thick fleshed, sweet red heirloom pepper from Bulgaria. Great eaten fresh but also very good roasted. 5” long tapered fruits ripen from green to mahogany to red, and are quite productive.

• Open Pollinated
• Mid season
• Medium Heat

Long, tapered red chiles are thin-fleshed with medium heat and a hint of sweetness. Good for frying or adding to salsas. They tend to get hotter the longer they hang on the plant, and later in the season.

• Open Pollinated
• Early/Mid Season
• Mild-Medium Heat, 1500-3000 SHU

An excellent New Mexico variety. The 6”-8” pods ripen to a stunning earthy red. Thick fleshed with sweetness and mild to medium heat. This do-it-all pepper is fabulous roasted or stuffed, but are fantastic raw too. They produce very well and for a long season.

• Open Pollinated
• Mid Season
• Medium heat

These rich, smoky chiles from NE Africa are a rare variety here. Named for the aromatic dried spice central to Ethiopian cuisine. Long narrow pods slowly ripen from green to brown and have a medium+ heat when fully ripe.

• Open Pollinated
• Mid Season
• Hot - Very Hot, 8000-23,000 SHU

A must for fresh salsas and guacamole. Notably hotter than jalapeños, these 2.5" long peppers grow on productive 2' plants.

• Heirloom
• Mid-Season
• Medium heat, 2000-4000 SHU

Unmatched flavor! My go-to chile for roasting and stuffing. Very productive too. This is one of the famous 'Hatch' chiles grown for over a century in the Hatch Valley of New Mexico. Medium heat.

• Open Pollinated
• Mid Season
• Medium Heat, 3,000 - 17,000 SHU

Jumbo sized, thick-fleshed, crisp jalapeños, these easy-to-grow peppers are perfect for poppers, or for fresh salsas and guacamole. So crisp and fresh you’ll never want to buy another supermarket jalapeno. I find them to be on the mild side for a jalapeño. Plants grow to 30" tall and are very productive.

• Open Pollinated
• Late Season
• Mild-No Heat

Amazing bright, citrus-floral flavors with a hint of sweetness—all the wonderful flavor of a habanero but without the searing heat! Habanada is a truly heatless habañero with all the bright spiciness unmasked. This one will have a place in my garden every year. Plants are productive, but fruit requires patience. Worth the wait.

• Open Pollinated
• Mid Season
• Mild heat

3" long tapered fruit are mild when green and somewhat sweet when ripened to red. Very popular as a frying variety. Great as mild alternative to Padron, served tapas style. 1 in 20 may have a bit more heat. Very popular and expensive at market.

• Open Pollinated
• Mid Season
• Mild to Very Hot

Classic tapas pepper. Small, thin-skinned, and mild when young (although about 1 in 20 will be hot). If left to mature to red, the peppers will be ruthlessly hot. Productive plants, particularly as the season wears on.