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Tomatoes  |   Peppers  |   Eggplants/Tomatillos

Peppers - 2018

Note: This list is what we're hoping to have for the plant sale. Depending on factors such as germination rates and weather will determine the number of plants we will have.

Name Description  
7 Pot Pepper 90-100 days. One of the hottest peppers in the world. Distinguishes itself from its fellow super-hot brethren with a distinct plumpness, visible ribs, and fruity flavor. H
Aji Delight 70-85 days. No heat. Vigorous and easy to grow, works well in pots. Productive. 3-4"bullet shaped, red. Try substituting for bell peppers. S
Aleppo 80 days. Pul biber ("flaked pepper") in Turkish. Piquant and complex flavor. Ripen to deep burgundy-red at full maturity. Thin-walled fruits dry readily. H
Anaheim Chile 77 days. Mild pepper used fresh, canned, fried, or dried. Ripens to red. 6-8 inches. Productive. H
Ancho Poblano 79 days. Called poblanos when stuffed as a green pepper, and anchos when dried as a red pepper. Heat variable when green, medium when red. H
Basque 80 days. Traditional medium hot chili of the Basque region. H
Bell Big Bertha 70 days. Largest elongated bell pepper available. Peppers turn from green to red when mature. S
Bell California Wonder 75 days. Extra-large fruit have made this probably the most popular bell pepper. About 4X4 inches with crisp, thick walls and sweet taste. Ripens to bright red. Tobacco mosaic virus resistant. S
Bell Chinese Giant 75 days. Bright red when fully ripe. Thick walled. Good for stuffing. 5-6 inch long fruit. S
Bell Corona 68 days. Dutch variety. Fancy, flavorful, very sweet. Ripens to golden orange. Often featured in gourmet markets. S
Bell Jupiter 75 days. One of the largest and best blocky sweet bell peppers. The sturdy 3-5' plants have an excellent canopy of dark green leaves to protect the high yields of 4.5" fruit. S
Bell Keystone Giant 79 days. Large, blocky, pendant fruit (4" x 4-3/4"). Mosaic resistant. Heavy foliage reduces susceptibility to sunscald. Thick stems are breakage-resistant under heavy fruit load. S
Bell Orange Sun 80 days. Deep orange, 4-5 inches long. Meaty sweet flavor. S
Bell Red Beauty 80 days. Red and widely adapted in almost any area of the country. Thick-walled, about 4 inches long. Heavy yields. Resistant to tobacco mosaic virus. S
Bell Roumanian Rainbow 60 days. Start out as ivory, turn persimmon orange, then finally mature to red. Typically in all 3 color stages at one time. 4 to 5 inches long and very sweet. S
Bell Soroksari 66 days. Large pale-yellow fruit that turns to red/orange when ripened. Can be dried for paprika. Heirloom. S
Bell Sweet Chocolate 86 days. Medium-sized, shiny, chocolate-cherry-colored with dark maroon interior. Productive, continuous fruiting, very disease resistant. S
Bell Sweet Jemison 80 days. Ripens to yellow. Keep best if harvested with some green still on fruit. Large and sweet. S
Bell World Beater 72 days. Heirloom. Thick fleshed and extremely sweet when red. S
Bhut Jolokia 90 days. 1 million+ Scoville Units. Fruits are triangular, 2-3 inches long. H
Brazilian Starfish 90 days. Very nice, highly sought after chili from Brazil. Good yields of starfish shaped peppers. Hot with nice flavor thatmature to red. Highly recommended. H
Cabaça Roxa 75 days. From Brazil look like tiny purple gourds. Tasty and aromatic but quite hot. Productive. H
Carolina Reaper Chocolate 100 days. A chocolate colored version of the searing hot Carolina Reaper. Intense heat, full flavor. H
Cayenne, Long Red 75 days. Concentrated set of wrinkled, very pungent fruit, 6 X 1-1/4 inches. For sauces and drying. H
Ciliegia Piccante 85 days. Also known as Satan's Kiss. Golf ball sized, quite spicy, traditionally stuffed with anchovies and mozzarella then grilled. H
Corbaci 55-75 days. Light green, to yellow, to orange and finally to bright red. 10-12"long. From Turkey with rich, sweet flavor. For fresh eating, pickling or frying. Productive. S
Corno di Toro Red 68 days. Italian 'bull's horn' colorful sweet peppers are 8-10" long and curved like a bull's horn. Ripen to deep red. Often sauteed or grilled. Prolific tall plants. S
Corno di Toro Yellow 68 days. Long 8-inch tapered, bull-horn shaped golden-yellow fruit, sweet and spicy. Yield well. Among the best peppers you can grow and so delicious. S
Costeno Rojo 85 days. Pods are dried and used in sauces. Hot. H
Datil Sweet 100 days. Just like the famous Datil from Florida but no fiery heat. Uncommon, fruity. 2 inch pods ripen to red. H
Elephant's Ear 75 days. Sweet, from Serbia. Thick walls and ripens to deep red. Can be over 8"long. Fairly prolific for such a sizable pepper. S
Ethiopian Brown 90 days. Yields lots of peppers late in the season. The 3- to 5-inch fruits are hot! Gradually ripen from green to a deep chocolate brown. H
Fish Pepper 90 days. An African-American heirloom pepper that's one of the prettiest and tastiest. Leaves are variegated. Good variety for ornamental edible. H
Florina 90 days. From Macedonia. Long, flat, sweet and bright red peppers. Greeks roast them with olive oil, garlic, parsley and a touch of vinegar . S
Friariello di Napoli 70 days. Productive famous frying pepper of Italy. Produces small, long, cone-shaped peppers that are fried or pickled. Known for their sweet, distinctive flavor. S
Giant Aconcagua 75 days. As sweet as apples. Delicious eaten raw, in salads, stuffed, or stir fried. Grows up to 11 inches long and can weigh up to 12 ozs. S
Golden Greek Pepperoncini 60-65 days. From Greece, for pickling. Thin-walled and mildly hot. H
Gypsy Queens 70 days. Early sweet red. S
Habanada 90 days. Heatless habanero has all the exotic, floral flavor of the habanero pepper with absolutely none of the heat. Harvest peppers when bright orange for their best flavor. H
Habanero 80-100. 2 inch, wrinkled fruits ripen from dark green to salmon orange. Extremely pungent and may be used fresh or dried. H
Habanero White 85-100 days. The rare White Habanero ripens to a snow white or slightly creamy color. 1". Low-growing, productive. Gorgeous and rare. Easily container grown. H
Hawaiian Sweet Hot 90 days. AKA Waialua Pepper from Hawaii. Conical, 2 inch. Moderate level of heat. H
Hungarian Wax 70 days. Medium-hot peppers, especially good for pickling. Canary yellow, then bright red at full maturity. 6 to 8 inches long. H
Jalapeno M 80-90 days. This is the one you usually buy in the grocer store. Thick walls, dark green. 5000 Scoville units. H
Jalapeno Mucho Nacho 70 days. A fatter, thicker and hotter jalapeno. Produces loads of jumbo fruits 4 inches long, up to an inch longer than other jalapenos. Usually used green, maturing to red. H
Jalapeno TAM 70 days. Very tasty mild Jalapeno type, with the same delicious flavor, but a lot less heat. Great yields. H
Jimmy Nardello 80-90 days. Bears 12 inch red ripening peppers that are great for frying. A sweet variety. Quite productive and pretty when in fruit. S
Lady Hermit 70-80 days. From Sunchang, South Korea, Used to make their famous pepper paste. Prolific, thin walled, excellent for drying. H
Malawi Cute plant with pretty peppers. Also known as the peppadew. From a fellow gardener. H
Manganji 80-90 days. King of Japanese Chili Peppers but actually sweet. A traditional vegetable in Kyoto with soft skin and lots of possibilities. H
Marconi Golden 90 days. Golden-yellow Italian sweet peppers are 3 lobed and up to 1 ft long. Prolific high quality fruit. S
Marconi Red 120 days. Sweet red fruits, 7 inches long. S
Mehmet's Sweet Turkish 65-70 days. Incredible pepper hails from Turkey. Sweet, long green, yellow turning to red. Tapered and crunchy, averaging 7-8 inches. Best for grilling or fresh eating. S
Melrose 60 days. Italian heirloom. Very early frying pepper, 4" long, turn brilliant red very early in the season. Rich,sweet flavor. S
Mulato Isleno 85-95 days. Plant produces good yields 6X3 inches. Hot. Peppers turn from dark green to chocolate brown when mature. A type of Ancho/poblano. H
NuMex Bailey Piquin 120 days. Also known as Chilepiquin or bird pepper. Fruit falls from stem when ripe. Oblong small fruits with rating of 97,000 Scoville Units. H
NuMex Big Jim 80 days. A favorite for chiles rellenos. Medium hot pungency. As an advantage, plants are able to set fruit under hot, dry conditions. H
Numex Sandia 75-80 days. Smaller and hotter than Big Jim. 4-6 inches. Bright scarlet when ripe. H
Pasilla Bajio 75-80 days. Good yields of 8-10 inch long fruit that are mildly hot and turn from green to dark brown when mature. Used to make smoky flavored sauces. H
Pimento L 95 to 100 days. Large heart-shaped fruit is 4-1/2"long. Often canned or pickled. S
Piquillo 85 days. Spanish workhorse is renown for preserving. Sweet, heart-shaped pods grow on sturdy plants ripening to a beautiful rich red. Good for frying and roasting. Mild. H
Poblano L 80 days. Called poblano when fresh and Ancho when dried. Dark green mature to almost brown. 5 inches long. H
Red Cherry Sweet 78 days. Deep green to red with medium thick walls. 1 1/2 inch round fruit. Use in salads and for pickling. S
Rezha Macedonian 80 days. The name means "engraved." There are striations on the skin of the tapered, long fruit. Range from mild to pungent and hang in clusters. H
Santa Fe Grande 75 days. Blocky, tapered fruit ripen from yellow to orange to red. Medium hot with sweet overtones. H
Serrano Hot Rod 57-77 days. 3 inch dark green ripen to red. Much higher yielding, than Serrano Del Sol. H
Shishito 61 days. Wrinkled sweet pepper with a slight hot edge. Thin walled, usually used when still green. Popular in Japan. H
Sweet Banana 72 days. 5-1/2 to 6 inch long, tapered peppers that are wonderful fried or cut up into salads. Light green at first, they turn yellow and orange, and finally ripen to red. S
Sweet Pickle 75 days. Colors of red, orange, yellow, and purple, all at the same time. About 2 inches long and chunky. Highly ornamental but very edible and sweet. S
Syrian Three Sided Pepper 80 days. Large fruits that ripen to deep red. Super sweet and productive. S
Tabasco 80 days. Fiery hot, this is the one that has made Tabasco sauce famous. Green leaf strain that grows best in the South and East. Light yellow-green peppers turn to red and grow on tall plants. H
Thai Culinary 90 days. Produces high yields of 3-1/2"long by 3/4"wide upright hot peppers. Extremely hot ripen to dark red. H
Thai Early 90 days. Very hot. Slender, pointy 2-3 inches long. H
Tolli's Sweet 75-85 days. Sweet Italian heirloom. Large, dependable yields of 5" long scarlet-red peppers. Great added to tomato sauces. S
Topepo Giallo Nearly round and incredibly sweet, thick-walled when allowed to ripen to deep golden color. S
Trinidad Perfume 80-85 days. No heat. Pendant peppers are 1 to 1 1/2 inches long and mature to orange-yellow. H
Trinidad Scorpion 100-120 days. One of the hottest peppers in the world. Originally from the Caribbean. Ripe when red. H
Urfa Biber days. Turkish pepper often used dried with smoky, sweet tangy flavor. Several inches long. Mildly hot. H
Xanthi City Red 80 days. Small plants from northeastern Greece. Thin walled and superb for drying into papper flakes. Slim, ripen to red. H

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