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Peppers - 2022

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 Hot or Sweet Description
Anaheim Joe E Parker H 77 days. Mild pepper used fresh, canned, fried, or dried. Ripens to red. 6-8 inches. Productive.
Ancho Poblano H 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.
Balik H 46 days. Sleek, crunchy peppers, about 1x3 in., generally with two lobes, similar to fish in shape(pronounced BA-luck, means "fish" in Turkish)
Bell California Wonder S 75 days. Extra-large fruit, very popular bell pepper. About 4X4in with crisp, thick walls. Ripens to bright red.
Bell Chocolate S 75 days. Medium size cola colored bell.
Bell Jupiter S 75 days. Blocky sweet 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 S 79 days. Large, blocky fruit. Heavy foliage reduces susceptibility to sunscald. Thick stems are breakage-resistant under heavy fruit load.
Bell Purple Beauty S 70 days. Beautiful, purple bell.4X3 inch fruits, have thick, sweet, flavorful flesh. The plants are highly productive.
Bell Red Beauty S 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 Sunbright S 75 days. 5X7 inch yellow bells.
Carranza H 68 days. A large size ancho peppers for hot areas. Harvest fresh for poblano, or dry them for ancho. Color changes from dark green to red.
Cayenne, Long Thin H 75 days. Concentrated set of wrinkled, very pungent fruit, 6X1-1/4 inches. For sauces and drying.
Chilhuacle Negro H 95 days. Hotter than cayennes and good roasted over an open flame before making into salsa or mole.
Corbaci S 55-75 days. Light green, to yellow, to orange and finally to bright red. 10-12" long. From Turkey with rich, sweet flavor. Productive.
Corno di Toro Red S 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.
Corno di Toro Yellow S 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.
Gatherer's Gold Sweet Italian S 70 days. Sweet Italian frying pepper remaining golden at maturity.
Ghost H 90 days. 1 million+ Scoville Units. Fruits are triangular, 2-3 inches long.
Gypsy Queens S 70 days. Early sweet red. Elongated, tapered bell shape. Also good flavor when green.
Habanero H 80-100. 2 inch, wrinkled fruits ripen from dark green to salmon orange. Extremely pungent and may be used fresh or dried.
Hong-gochu H 75-90 days. Korean hot pepper. For authentic kimchi recipes.
Hungarian Wax H 70 days. Medium-hot peppers, especially good for pickling. Canary yellow, then bright red at full maturity. 6 to 8 inches long.
Jalapeno Early H 80-90 days. This is the one you usually buy in the grocer store. Thick walls, dark green. 5000 Scoville units.
Jalapeno El Jefe H 70 days. Large variety produces heavy yields of high-quality hot peppers throughout the summer months.
Jalapeno Gigantica H 70 days. A fatter, thicker and hotter jalapeno. Produces loads of jumbo fruits 4 inches long. Usually used green, maturing to red.
Jimmy Nardello S 80-90 days. Bears 12 inch red ripening peppers that are great for frying. A sweet variety. Quite productive and pretty when in fruit.
Marconi Giant S 120 days. Sweet red fruits, 7 inches long.
Melrose S 60 days. Italian heirloom. Very early frying pepper, 4" long, turn brilliant red very early in the season. Rich,sweet flavor.
Ms Junie H 70-87 days. Hatch type chile. Spicy, medium hot flavor is perfect for Mexican dishes of all sorts.
Pantos S 160-180 days. Beautiful elongated red roasting pepper, 6-8in length.
Pasilla Bajio H 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.
Pequin H 80-90 days. Complex flavor citrusy and smoky. Small, red pods excellent for pickling, salsa, soup.
Pimento L S 95-100 days. Large heart shaped fruit. Often canned or pickled.
Pimient de Espelette H 80 days. Basque pepper. Dry it and use it as substitute for Black pepper with much more flavor. About 5X1 inches. Ripen to dark red. Very productive
Piquillo H 85 days. Sweet with very mild heat and tangy, smoky undertones. Roasted and great for stuffing. Used for Romesco sauce in Spain. Mild to medium heat level.
Pueblo Chile H 75 days. The best kept secret in the Southwest. Better than Hatch? From Colorado.
Red Cherry Sweet S 78 days. Deep green to red with medium thick walls. 1 1/2 inch round fruit. Use in salads and for pickling.
Serrano H 57-77 days. 3 inch dark green ripen to red. Much higher yielding, than Serrano Del Sol.
Shishito H 61 days. Wrinkled sweet pepper with a slight hot edge. Thin walled, usually used when still green. Popular in Japan.
Stocky Red Roaster S 80 days. Red, Italian type pepper. Delicioius raw, roasted or cooked.
Sweet Banana S 72 days. 5-1/2 to 6 inch long, tapered peppers that are wonderful fried or cut up into salads. Ripen to red.
Sweet Pickle S 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.
Szentesi Cherry H 75 days. Heat is high but not too extreme. Round, red cherry shaped fruit are about 1" wide and deep red when ripe.
Tabasco H 80 days. Fiery hot, this is the one that has made Tabasco sauce famous. Light yellow-green peppers turn to red and grow on tall plants.
Thai Early H 90 days. Very hot. Slender, pointy 2-3 inches long.
Tolli's Sweet S 75-85 days. Sweet Italian heirloom. Large, dependable yields of 5" long scarlet-red peppers. Great added to tomato sauces.
Trinidad Perfume H 80-85 days. No heat. Pendant peppers are 1 to 1 1/2 inches long and mature to orange-yellow.
Trinidad Scorpion H 100-120 days. One of the hottest peppers in the world. Originally from the Caribbean. Ripe when red.
Urba Biber H 85 days. From Turkey. Mild in heat with smoky flavor.

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