Tomatoes  |   Peppers  |   Eggplants/Tomatillos

Peppers - 2017

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.
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.
Anaheim Chile 77 days. Mild pepper used fresh, canned, fried, or dried. Ripens to red. 6-8 inches. Productive.
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.
Bhut Jolokia 90 days. 1 million+ Scoville Units. Fruits are triangular, 2-3 inches long.
Cabaça Roxa 75 days. From Brasil look like tiny purple gourds. Tasty and aromatic but quite hot. Productive.
Cajamarca 90 days. Very hot fruit. Vibrant violet changes to a rich red. Fragrant aroma captures your attention with an intense, spicy-citrus fragrance and habanero fruity undertone.
Carolina Reaper days. As of 2015, the hottest pepper in the world with over 1.5 million SHU. 10 times hotter than a habanero. Use caution handling any part of the fruit.
Cayenne, Long Red 75 days. Concentrated set of wrinkled, very pungent fruit, 6X1/4 inches. For sauces and drying.
Ciliegia Piccante 85 days. Also known as Satan's Kiss. Golf ball sized, quite spicy, traditionally stuffed with anchovies and mozzarella then grilled.
Costeno Amarillo 85 days. Pods are dried and used in sauces. Hot.
Datil Yellow 100 days. Cultivated in St. Augustine, Florida. Unique in that it is extremely hot but also very sweet.
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.
Golden Greek Pepperoncini 60-65 days. From Greece, for pickling. Thin-walled and mildly hot.
Habanero 80-100. 2 inch, wrinkled fruits ripen from dark green to salmon orange. Extremely pungent and may be used fresh or dried.
Habanero White 85-100 days. The rare White Habenero ripens to a snow white or slightly creamy color. 1". Low-growing, productive. Gorgeous and rare. Easily container grown.
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. A pasilla.
Hungarian Wax 70 days. Medium-hot peppers, especially good for pickling. Canary yellow, then bright red at full maturity. 6 to 8 inches long.
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.
Jalapeno Jaloro 72 days. Developed at Texas A&M in 1992. Goes from golden yellow to orange to red and can be used at any stage.
Jalapeno Mucho Nacho 69 days. Strong yielder of 4" thick heavy hot peppers that ripen to red
Jalapeno TAM 70 days. Very tasty mild Jalapeno type, with the same delicious flavor, but a lot less heat. Great yields.
Korean 70 days. Early, red with enormous yields. Hot but not as hot as Thai or Cayenne. Dries easily.
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.
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.
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.
Numex Sandia 75-80 days. Smaller and hotter than Big Jim. 4-6 inches. Bright scarlet when ripe.
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.
Padron 60 days. 1-1 1/2 inches long. About 1 out of 20 fruits will be hot, and the rest mild. All the fruits become hot if allowed to grow 2-3" long.
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.
Pimient de Espelette 90 days. A nice pepper from the Basque country, medium heat and unique flavor.
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.
Poblano L 80 days. Called poblano when fresh and Ancho when dried. Dark green mature to almost brown. 5 inches long.
Puya 90 days. Red, ripening to black, growing to about 4" long. Popular in Mexican cooking and its origin dates back to early Central America. Nice, sharp flavor.
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.
Sahuaro 68 days. Large green chile. Strong disease resistance with big, early harvest. Can be 9 inches long with a mild 500 Scoville Units.
Serrano Hot Rod 57-77 days. 3 inch dark green ripen to red. Much higher yielding, than Serrano Del Sol.
Shishito 61 days. Wrinkled sweet pepper with a slight hot edge. Thin walled, usually used when still green. Popular in Japan.
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.
TÃ¥rgu Mures 70 days. Medium hot. Transylvanian paprika pepper. Productive and good for drying.
Thai Bangkok Upright 80 days. Hot and flavorful typical of standard southeast Asian cuisine. Attractive, easy to harvest as the fruit are held upright.
Thai Early 90 days. Very hot. Slender, pointy 2-3 inches long.
Trinidad Perfume 80-85 days. No heat. Pendant peppers are 1 to 1 1/2 inches long and mature to orange-yellow.
Trinidad Scorpion 100-120 days. One of the hottest peppers in the world. Originally from the Caribbean. Ripe when red.
Urfa Biber days. Turkish pepper often used dried with smoky, sweet tangy flavor. Several inches long. Mildly hot.
Urfa Cherry 75 days. Deep garnet red. From Turkey. It has mild to moderate heat and thick flesh.
Name Description
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.
Bell Big Bertha 70 days. Largest elongated bell pepper available. Peppers turn from green to red when mature.
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.
Bell California Wonder Golden 72 days. Golden version of California Wonder introduced 1928. Large and thick walled good for stuffing and grilling.
Bell Charleston Belle 67 days. Nematode-resistant. Compact growth habit and reach a height of 18". Fruits weigh approximately 1/4 lb and measure 3-1/4" wide by 3" long.
Bell Chinese Giant 75 days. Bright red when fully ripe. Thick walled. Good for stuffing. 5-6 inch long fruit.
Bell Corona 68 days. Dutch variety. Fancy, flavorful, very sweet. Ripens to golden orange. Often featured in gourmet markets.
Bell Doe Hill Golden 75 days. An heirloom from 1900. Mini, flattened 2 inch bell that ripens when bright orange.
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.
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.
Bell Orange Sun 80 days. Deep orange, 4-5 inches long. Meaty sweet flavor.
Bell Quadrato Giallo D'asti 80 days. The most famous Italian sweet yellow bell pepper. Highly prized, it ripens to a golden yellow.
Bell Quadrato Rosso D'asti 80 days. Famous blocky and sweet red Italian heirloom bell. Extremely large fruit, plentiful production, and terrific flavor.
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.
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.
Bell Sweet Chocolate 86 days. Medium-sized, shiny, chocolate-cherry-colored with dark maroom interior. Productive, continuous fruiting, very disease resistant.
Bell Sweet Jemison 80 days. Ripens to yellow. Keep best if harvested with some green still on fruit. Large and sweet.
Bell World Beater 72 days. Heirloom. Thick fleshed and extremely sweet when red.
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.
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. Often sauteed or grilled. Prolific tall plants. 68 days.
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.
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.
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 .
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.
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.
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.
Large Sweet Antigua 90 days. From seeds collected in Guatemala. Green to a bright red, at which stage they are very sweet and highly flavored. Very productive.
Marconi Golden 90 days. Golden-yellow Italian sweet peppers are 3 lobed and up to 1 ft long. Prolific high quality fruit.
Marconi Red 120 days. Sweet red fruits, 7 inches long.
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.
Melrose 60 days. Italian heirloom. Very early frying pepper, 4" long, turn brilliant red very early in the season. Rich,sweet flavor.
Pimento L 95 to 100 days. Large heart-shaped fruit is 4-1/2" long. Often canned or pickled.
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.
Sigaretta Dolce 72 days. Red slim, long, sweet fruits.
Stocky Red Roaster 80 days. Red, Italian type pepper with sweet flavor. 4-6 inches long.
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 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.
Syrian Three Sided Pepper 80 days. Large fruits that ripen to deep red. Super sweet and productive.
Tolli's Sweet 75-85 days. Sweet Italian heirloom. Large, dependable yields of 5" long scarlet-red peppers. Great added to tomato sauces.