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Plant Sale List - Spring 2014

Peppers

Name Description Variety
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. Hot
Aji Golden 90 days. Has a nice fruity flavor. It is very mild as far as heat goes. Hot
Anaheim TMR 75 days. New Mexican Chile, moderately pungent fruit is deep green, turning red at maturity. Very smooth peppers 7X2 inches on tall plants. Excellent for canning, freezing or drying. Hot
Ancho San Luis 80 days. Plant produces high yields of 6X3 inch peppers. Mildly hot and turn from dark green to red when ripe. Hot
Bell Big Bertha 70 days. Largest elongated bell pepper available. Peppers turn from green to red when mature. Sweet
Bell Buran 90 days. Sweet and productive Polish heirloom. Four inch long bell fruits. Sweet even when green. Does well in dry areas. Sweet
Bell Cajun Belle 60 days. Good for containers. Miniature bell with spicy flavor. 3" long turn from green to dark red when ripe. Good producers." Sweet
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. Sweet
Bell Chinese Giant 75 days. Bright red when fully ripe. Thick walled. Good for stuffing. 5-6 inch long fruit. Sweet
Bell Early Sunsation 70 days. Big, blocky golden yellow sweet bell peppers. The earliest, biggest, and brightest yellow bell ever. Sweet
Bell Gemini 65 days. Sweet, beautiful, and delicious. Long and blocky, ripen green to yellow. Very productive, early, and disease resistant. Great for containers. Sweet
Bell Orange Blaze 70 days. Highly disease resistant. Turn bright orange very quickly, 3-4" long. Sweet
Bell Orange Sun 80 days. Deep orange, 4-5 inches long. Meaty sweet flavor. Sweet
Bell Quadrato Giallo D'asti 80 days. The most famous Italian sweet yellow bell pepper. Highly prized, it ripens to a golden yellow. Sweet
Bell Quadrato Rosso D'asti 80 days. Famous blocky and sweet red Italian heirloom bell. Extremely large fruit, plentiful production, and terrific flavor. Sweet
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. Sweet
Bell Reina 70 days. Sweet pepper, with an elongated 'bell' shape. Ripens red. Sweet
Bell Roumanian Rainbow 60 days. Very early. Colorful start ivory to persimmon to red when mature. 4-5" long, sweet and productive. Sweet
Bell Ruby King 68 days. Early bell pepper that ripens from dark green to ruby red. Fruits grow to 6" long with thick sweet flesh, excellent for frying or fresh eating. Sweet
Bell Yolo Wonder 75 days. Improved version of California Wonder. Very hardy and adaptable to various environments. Normally used green will turn to red when fully ripe. Sweet
Bhut Jolokia 90 days. 1 million+ Scoville Units. Fruits are triangular, 2-3 inches long. Hot
Corno di Toro Red Italian 'bull's horn' colorful sweet peppers are 8-10" long and curved like a bull's horn. Ripen to deep red and are delicious fresh in salads, but more often are sauteed or grilled. Prolific tall plants. 68 days. Sweet
Corno di Toro Yellow 68 days. Long 8-inch tapered, bull-horn shaped golden-yellow peppers are sweet and spicy. They are great fresh or roasted. Large plants yield well. Among the best peppers you can grow and so delicious. Sweet
Cow Horn 75 days. Large thick pepper resembling a cow's horn. Originally from New Mexico. Features a mildly spicy flavor. Ripens from green to red. Hot
Criolla Sella 90-120 days. From Bolivia. Cylindrical and taper to a point. Turns orange when ripe. Spicy with a citrus flavor. Hot
Datil 100 days. Cultivated in St. Augustine, Florida. Unique in that it is extremely hot but also very sweet. Hot
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 . Sweet
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. Sweet
Golden Greek Pepperoncini 60-65 days. From Greece, for pickling. Thin-walled and mildly hot. Hot
Habanero 90 to 100 days. A blistering hot pepper 40 times hotter than Jalapeño! Wrinkled fruit is 1X1 1/2 inches with a tapered end. Light green then golden-orange. Thrives best in warm southern climates. Hot
Habanero Red 90-100 days. 285,000 Scoville units! Brilliant red when mature. Hot
Holy Mole 80 days. Known for distinctive nutty and spicy flavor in mole sauce. 7 to 9 inches long start out green then mature to a dark chocolate color. Adds rich, smoky flavor but very little heat to dishes. Hot
Hungarian Wax 70 days. Medium-hot peppers, especially good for pickling. Canary yellow, then bright red at full maturity. 6 to 8 inches long. Hot
Indian Jwala Ripens in stages. Probably the most popular pepper in India. Fruits grow to about 4 inches, with a slender and wrinkled shape. Very hot. Hot
Jalapeno M 75 days. Fiery, thick-walled peppers grow 3 inches with rounded tips. Dark green at first, then red. Good for nachos and other Tex-Mex dishes. Hot
Jalapeno NuMex Primavera 75 days. Mild jalapeno, large, meaty pods. Hot
Jalapeno NuMex Vaquero 75 days. Newest edition of the New Mexico SU family, this is a better quality jalapeno with much more disease resistance than older varieties. Hot
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. Sweet
Large Red Thick Cayenne 76 days. Concentrated set of wrinkled, very pungent fruit, 6X1-1/4 inches. Very pungent, even when small. Useful for sauce and drying. Hot
Long Red Slim Cayenne 75 days. Bountiful harvest of pencil shaped fruits often curled and twisted. Very hot. Easily dried. Hot
Long Thin Cayenne 70 days. Strong plants that produce slender, six inch long peppers turn bright-red and are hot. Especially good for pickles and hot sauces. Hot
Marconi Golden 90 days. Golden-yellow Italian sweet peppers are 3 lobed and up to 1 ft long. Prolific high quality fruit. Sweet
Marconi Red 120 days. Sweet red fruits, 7 inches long. Sweet
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. Hot
Nocera Rosso 75 days. Produces an abundant amount of large elongated bell shaped fruit. Very sweet flavor. Sweet
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. Hot
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. Hot
NuMex Suave Orange 95 days. Developed by the Chile Pepper Institute, this pepper has all the wonderful flavor of a habanero but with very little heat. Suave means smooth or mild in Spanish. Hot
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. Hot
Petit Marseillais 70 days. French heirloom pepper with 3-4 inch long, blocky fruits that ripen to a pretty orange-yellow. Thin skinned, mildly hot and with excellent flavor. Hot
Pimento L 95 to 100 days. Large heart-shaped fruit is 4-1/2" long. Often canned or pickled. Sweet
Pimient de Espelette 90 days. A nice pepper from the Basque country, medium heat and unique flavor. Hot
Pimiento de Padron 65 days. Traditionally used in immature green stage, picked small, fried in olive oil as a tapa dish. Mild when green but get hotter as they mature to a deep red. Hot
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. Hot
Sahuaro 68 days. Large green chile. Strong disease resistance with big, early harvest. Can be 9 inches long with a mild 500 Scoville Units. Hot
Santaka 65 days. Popular Japanese pepper is a favorite for stir fries and soups. 2 inches long. Quite hot and full of flavor. Suitable for container growing. Hot
Serrano del Sol 65 days. Fleshy and meaty with the unique Serrano flavor so popular in Mexican cuisine. About 3X1/2 inch green, maturing to a bright red. Hot
Serrano Dustbowlseed 75 days. 3-4 inches long. High yields. Turns from dark green to scarlet red. Unique flavor. Usually eaten fresh and green in sauces, condiments or as a key ingredient in fiery Mexican dishes. Hot
Shishito 61 days. Wrinkled sweet pepper with a slight hot edge. Thin walled, usually used when still green. Popular in Japan. Hot
Sigaretta Dolce 72 days. Red slim, long, sweet fruits. Sweet
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. Sweet
Sweet Pickle 75 days. Very compact plants are crowned by a profusion of upright peppers in 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. Sweet
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. Hot
Thai Hot 90 days. Extremely hot. 1 1/2 inch long peppers ripen to red. Hot
Tolli's Sweet 75-85 days. Sweet Italian heirloom. Large, dependable yields of 5" long scarlet-red peppers. Great added to tomato sauces. Sweet
Trinidad Perfume 80-85 days. No heat. Pendant peppers are 1 to 1 1/2 inches long and mature to orange-yellow. Sweet
Trinidad Scorpion 90-120 days. Outrageously hot, these peppers mature to a red color. It is a tall plant that should produce many 2-3 inch peppers. Hot
Trinidad Scorpion Butch T 90-120 days. SHU rating of 1.4 million+. Hotter than standard Trinidad Scorpion. Hot
Trinidad Scorpion Moruga 90-120 days. SHU rating of over 1.5 million, possibly the hottest pepper in the world. Wrinkled pendant shaped fruit ripens to red. Care should be taken when handling fruit and seeds. Hot

Garden Thoughts

We didn't invent nature. Nature invented us. Nature bats last, the saying goes, but, even more importantly, it's her playing field. We would be wise to learn the ground rules and play by them.
  -- Ken Ausubel

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