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PEPPERS
Bell (green) - Big Bertha
We’ve grown this hybrid for two years past, and they have been pretty and huge! These are mostly 4-lobed, green fruits that can mature up to a full 7” long by 3 ½” across. These will turn deep green to red. Plants will continue to produce all season. Resists Tobacco Mosaic Virus. Plants grow 25” to 30” tall. 70 days.
 (From the garden of Melissa and Darren, Walnut Ridge, AR)
Bell (green) – Big Early
This is a new hybrid type for 2009. Elongated 3-4 lobed peppers that can mature at a huge 8” long by 4 ½” wide. Thick, crisp walls. 70 days.
Bell (green) – Goliath
We originally offered this pepper type in 2007 but could not get them the following year. If you want bells, try all three greens as one may do better than another in your region. We’ll plant what works best for you in 2010! 4-lobed fruit measuring 4” by 7”. 71 days.
Bell (yellow) – Quadrato Gillo Asti
This Italian heirloom from Asti comes highly recommended from the source as one of the largest yellow open pollinated bells. It consistently ranks as one of the best producers for the company. We are trying it new in 2009. 80 days.
Bell (red) – Socrates
We are trying a different red bell pepper for 2009. Four-lobed blocky bell pepper maturing at least 4 ½ inches long and wide with thick walls. Fruit turns from green to red with sweet taste in all stages. Tall, vigorous hybrid plants are resistant to 3 races of Bacterial Spot and Potato Y Virus. 68 days.
Bell (ripens red) – Topepo Rosso
This is a gourmet Italian spicy-sweet 3 ½ to 5 inch round pepper. It is a Pimiento type with thick red flesh that is a very popular variety in Italy whether stuffed, fresh, or pickled. This pepper is similar to the Botinecka and it can be dried for a deeply colored paprika. We are hoping for the “heavy yields” and the pepper to be the “most delicious that you will ever eat” per the description. Personally, I HAD to have this pepper for the caption under a picture I found, “The Pepper that Thinks it’s an Heirloom Tomato!” It is a short squat, round pepper that looks very similar to a tomato when red. How could I possibly resist ordering this one?!!!!!!!!
Bell (black) - Mavras
Awesome looking glossy black sweet bell pepper. Blocky fruits are thick-walled and begin to develop a shiny black-to-deep purple color while still immature. This is an early bell pepper that will be a dramatic addition to any dish! Resistant to Tobacco Mosaic Virus. 75 days.
Poblano – Ancho San Martin
This is your chile relleno pepper or even for roasting or drying. Thick, elongated peppers mature to 5 ½” long and 3 ½” wide. The seed company had them in the category as a “hot pepper” but as it is new for 2009 we have no report on its actual heat. This hybrid is promised to produce early, large, and many peppers. 75 days.
Banana – Sweet, Giant Aconcagua
I found this one under the seed category “sweet peppers”. By the picture, it looks a lot like a banana pepper….but it is as big as the person’s forearm!!! How could I not order ourselves the pepper that is “as big as your arm”?! Description says that it is light green growing up to 12” long and is produced in abundance. Also “Delicious in salads, stuffed, stir-fried or roasted and peeled”. Description sates that the flavor is “as sweet as apples”. They had me at “as big as your arm”! 70 days.
Banana - Yellow Wax, Mild
We are trying this new “mild” banana this year in 2009. I am still in search of an “Alainia, not-so-hot!” type for my mom. If you liked the hot one from last year, please try the Inferno Hot Banana (below) instead. Early, prolific, yellow pepper 2 inches wide and 5 to 8 inches long.
Banana – Inferno, Hot
Early high yielder produces big, 8” by 1 ½ inch fruits with outstanding flavor – they have outstanding flavor, however, it is very hot compared to most hot bananas. Matures yellow to red. 60 days.
Chili - Hot Goliath Griller Colors
These are a chili type that mature green to red and even have a nice purple color in between. Pungent enough to make a great roaster, but mild enough to eat fresh if you like a pepper with a little bite. Smooth fruits measure 5” to 7” long and about 1 ½” wide. Good yield. Widely adapted with good disease resistance. 70 days.
Chili – Hot Sandia
Pods average 6 ½” in length and a little over 1 ½” wide. It is one of the hotter long green New Mexico type peppers with a heat level ranging between 5,000 and 7,000 scovilles. Very popular market chile in New Mexico. If you are looking for a sandia, we know this one to be a great one. 75 days.
Chili – Nu-Mex Big Jim, Mild
This one is in the Guinness Book of World Records as the largest of this chili type. The pods can be up to 12” long and weigh as much as 4 ounces. Medium hot pungency makes them great for chile rellenos and roasting. Great drought and heat tolerance. We got great reviews for this chili type. 80 days.
Jalapeno - Fooled You
Hybrid. The scorching heat of most jalapenos makes the distinctive flavor hard to enjoy. Fooled-You emerged as a non-hot alternative for jalapenos. These have no heat. Unfortunately, they taste like a bell pepper in a small package. This really is just a novel pepper for the gardener who wants to fool someone, though!!! These are the absolute twin to our large HOT Goliath Jalapeno. 65 days.
Jalapeno - Hot Goliath
Hybrid. At a record-breaking 6000 to 8000 scovilles (30 times hotter than the average jalapeno), we suggest you fireproof your kitchen before slicing, stuffing, or grilling these giant 4” beauties. Thick-walled fruits, about 1½ inch across, mature from a dark, glossy green to scarlet red. With this much heat, you’d expect other qualities to be compromised, but the flavor and texture are excellent. Good disease resistance. If you can stand the heat, you will be pleased at the size and production of this one!!! 65 days.
Jalapeno - Wenk’s Yellow Hot
This heirloom pepper looks like a yellow banana, but tastes more like an extremely hot banana pepper. It is just as hot as a typical jalapeno, although not quite as hot as our Jalapeno Goliath. It is certainly hotter than a banana pepper should be!! Fruit is a pearlescent yellow color that matures to orange, then red. Thick waxy walled fruit used pickled, cooked or pureed into the pepper vinegar often found on sauerkraut and other PA Dutch dishes. idely appreciated for its heritage and wonderful distinct flavor. 105 days.
Cayenne – Mild Black, Pasilla Bajio
This one is new for us in 2009. When fresh, this pepper is called “chilaca”. It is also known as “chile negro”. These are shaped like a cayenne but have less than 250 scovilles. Long 8 to 10 inch cylindrical peppers have thin dark green walls ripening to a deep dark brown, almost black. Seed company tells these are ”mainly used dried for their rich smoky flavoring in sauces”. Plants are resistant to Tobacco Mosaic Virus. 75 days.
Cayenne – Thick Red, Hot
These long, slightly wrinkled, very hot peppers are especially good for pickles, canning and drying. Brilliant, fiery red peppers. Excellent for chili and homemade salsa. Two-celled fruits start out dark green, and then ripen to a bright red color. We are pretty proud of these as they can produce huge thick peppers about 10” long. 72 days.
(From the garden of Melissa and Darren, Walnut Ridge, AR)
Fish Hot Pepper
An heirloom considered by many to be the best variety to use when cooking fish and shellfish. Plants grow 18” to 24” with decorative green and purple foliage splashed with white variegation. High yields of very hot, pointed fruits, about 1 1/2” long. The colors range from white fruit with green stripes to orange with brown stripes. You can also get some brilliant reds and some deep purples too. We like these as they are a nice size for a hot pepper. They were great for seasoning in the kitchen in just the right portion. 90 days
Satan’s Kiss – Hot Cherry Pepper
This pepper’s name translates to “little cherry” but the locals call it Baccio de Satana or Satan’s Kiss. This premium Italian red pepper is about the size of a golf ball and not often seen in the U.S. Traditionally it is stuffed with anchovies and mozzarella then grilled. 85 days.
Habanera - Chocolate
I had some requests for habanera, so I thought we’d grow a unique color. Seed company promises very high yields of crunchy, 2 ½” fruits with velvety brown inside and out. Of course, this one is extremely hot, but is supposed to be flavorful as well. I believe these are large compared to a typical habanera pepper. Seed company states I will get the right “kick” in stir-fry, salsas, and sauces…..Ha! I can’t even take my coffee hot! 85 days
Bolivian Purple Rainbow - Ornamental
One inch long cone-shaped peppers are very hot. Plants show varying colors of peppers all at the same time. Fruit starts purple, turning yellow, orange, then finally red. Most people growing this plant, grow it for its ornamental qualities. It is still even more unique in that it has 2-3’ tall dark purple foliage. People just like them…
Purple Flash – Ornamental
This ornamental pepper will only grow about a foot tall with a slightly wider spread and a layered habit. Great for containers or landscaping. Bright purple foliage among darker, almost black leaves while new growth is “splashed with creamy white”. This plant does all this and still has little glossy black peppers which are very hot. (Not many seeds ordered - very limited number of plants available)
Royal Black – Ornamental
Compact plants have deep purple, almost black foliage growing no more than 2 feet tall. Purple flowers turn to “jet black tiny piquin-type peppers”. These will eventually ripen to red. Although this is one to grow for its looks, the peppers are edible and very hot. 90 days. (Not many seeds ordered - very limited number of plants available)
Tri-fetti – Ornamental
This variety is also known as “Variegata”. This is an ornamental pepper that is low-growing and mound shaped. It has variegated green, white, and purple foliage. It does have small purple fruit that ripen to red. We really didn’t need four kinds of ornamentals, but they all sound unique…..we’ll see. 75 days. (Not many seeds ordered - very limited number of plants available)
EGGPLANTS
Arumugam's Tamil Nadu Indian
Medium, purple slightly tear dropped shaped fruit. Seed company states, “Very prolific bushy plants with purple flowers. Sweet white flesh with very little bitterness.” We thought they had a bold eggplant flavor much like the Black Beauty that we all know. I grew this in 2008 along with the Kumari Sri Lanka. As they were so similar we could not tell them apart, we are only offering this one in 2009.
Black Beauty-SOLD OUT FOR SEASON-
Ready in 80 days from setting of plants. Fruits are round to globe shaped, large when mature. Plants 2-2 ½ feet tall. Tasty when picked young, about 5” long, and of glossy color. Best in rich, loose soils. Warm temps are needed to grow this crop.
Machiaw Hybrid
Slender Asian pale lavender eggplant that is 9 to 12 inches long. White flesh inside is both tender and mild. Skin is so thin that peeling is optional. Large and extended harvests. Seed company states that “even people who have been shy about trying eggplant will enjoy cooking and eating this one”. 65 days.
Pingtung Long-SOLD OUT FOR SEASON-
This eggplant is named after its town of origin in Taiwan. Plant has the ability to thrive and produce continuous, large harvests despite summer heat and humidity. Slender, violet-purple eggplant become at least 12” long. Tender flesh is mild and non-bitter. Excellent for slicing in Oriental or other dishes. If you don’t typically like eggplant (as many have that bitter bite) give this one a try. 65 days.
BASIL
Basil Ball - Fine Verde-SOLD OUT FOR SEASON-
It is supposed to be the “terrific Greek basil that grows small ‘mouse ear’ shaped leaves in a globe shape plant. “Slightly hot and spicy yet still with the sweet basil scent”. That is the seed company’s description. We’ve been calling this the Basil Bush purely from its description as it is new in 2009 and we have no real experience with this type yet.
Lettuce Leaf Toscano Basil
Tuscany strain of lettuce leaf basil that is “more aromatic than most with a wonderful subtle taste”. Also a new experience for 2009.
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