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SWEET PEPPERS
Banana – Sweet, Giant Aconcagua
I found this one under the seed category “sweet peppers” in 2009. 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 states that the flavor is “as sweet as apples”. They had me at “as big as your arm”! 70 days
(From the garden of Dillon Belew, Memphis, TN)
Cayenne – Black, Pasilla Bajio – NO HEAT!!!
This one is new for us in 2009. When fresh, this pepper is called “chilaca”. It is also known as “chile negro”. 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.
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.
PIMENTO - Super Red
New in 2010! We are looking for a large red, pimento (tomato-shaped) type pepper that will grow as large as a bell pepper….something prettier than the standard blocky bell, though!!!! Eary, “larger and more disease resistant than the original Pimento” is how this one is described. Expect extra thick, sweet flesh that turns from green to red. Fruit is to be 5 ¾” wide and 3 ¼” deep….that would be a “super” stuffing size! 70 days.
PIMENTO – 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?!!!!!!!! Update: This one seemed to produce a whole lot of small peppers in 2009…but maybe it was the wet, nasty season we had. We are also trying Super Red Pimento for maybe a bigger one.
Bell (green) - Big Bertha
We’ve grown this hybrid for three 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) – Goliath
If you want bells, try both greens as one may do better than another in your region. We’ll plant what works best for you in 2011! 4-lobed fruit measuring 4” by 7”. 71 days.
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.
BELL - Blushing Beauty (ivory – orange - red)
New for 2010! This bell pepper is never green. It first appears as ivory, then blushes to light red and orange-red, and finally to deep scarlet. Expect to see fruit in several color stages at one time on the plants. Peppers are thick walled, about 4” wide and long, blocky, and 4-lobed. Compact plants produce “abundantly”. Demonstrates resistance to 3 races of bacterial leaf spot and a number of viruses. 72 days.
BELL – Lilac (ivory – purple - red)
New for 2010! This pepper matures from ivory to lavender and finally to crimson red, but they remain in the lavender stage longer than other purple peppers. Thick-walled, 3-4 lobed, blocky fruit measure 3 1/2 “ wide and 4 1/2” long. 70 days.
BELL - Tequila (purple – orange - red)
New for 2010! This bell pepper is never green! Early fruits begin as lavender, then fade to a lovely orange, then finally red. Blocky, 4” wide and 4 ½” long. Strong plants are tobacco mosaic virus resistant and tolerant to blossom end rot. 72 days.
** PADRON PEPPER – NO HEAT IF PICKED EARLY - see description under the “Hot Peppers”
** ORNAMENTAL PEPPERS – CHECK THEM OUT
We have Bolivian Purple Rainbow and Tri-fetti. Most people who grow them, do so for their cool APPEARANCE. Beware, though, they would be VERY HOT if EATEN…..hence, their description can be found under “Hot Peppers”.
(MILD TO FLAMING) HOT PEPPERS
Padron Pepper
This was a favorite sample from 2009, now making our list for 2010. This one has NO heat if picked very small at around an inch long…the size of a large olive. A little longer…you can expect some wonderful fine MILD flavor in this pepper. Beyond, that…..they are SCORCHING! This truly can be a pepper for the WHOLE family!!!! Fry them in olive oil, blistering one side (both sides if it is a large one), then turn over, add sea salt and eat. Less than an inch, eat like popcorn. These are also known as tapas when served this way. As the plant carried different sized peppers (some big ones that escaped my prior picking) on a given picking/frying day…..my husband would start eating the big ones on the plate, as I would start eating the smallest ones first. We will plant several for ourselves this year, as one plant just didn’t supply them near as quick as we could eat them. Makes a very spicy paprika if ripened and dried. 55 days.
Poblano – Ancho San Martin
New for 2010! We are in search of a perfect, good growing, poblano with a little heat. Described as a “first rate hybrid pepper for ancho or poblano use”. Promises to be very productive, exceptionally early (our 2009 poblano was a late producer) and disease resistant. 5.5” X 3”, thick-walled fruit. Use green for fresh poblano use or allow to ripen red and dry for later ancho use. Very good cooked red or green. 70-75 days.
Banana - Yellow Wax, Mild
We found this mild banana in 2009. It is the “Alainia, not-so-hot!” type for my mom. If you like a hot one, 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 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 (when ripened to red). 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. Mild 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
Cayenne – Salsa Delight - MILD HEAT!!!
Long cayenne shaped pepper (7” X ½”) with mild heat….some of us who can’t take the heat, need something with a little more flavor than a bell pepper! Good yielding pepper mild enough for every day cooking if picked green….if left to ripen to red, they will develop more heat. 70 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)
Jalapeno - Hot Goliath
Hybrid. At a record-breaking 6000 to 8000 scovilles (much 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.
(From the garden of Darren and Melissa McVay, Walnut Ridge, AR)
Jalapeno - Wenk’s Yellow Hot Banana
This heirloom pepper looks like a yellow banana, but it is just as hot as an average jalapeno! Many customers refer to these as our Yellow Jalapenos so this is how we are going to list them. You will find that they have the very flavorful banana taste, but in a HOT way. 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. Widely appreciated for its heritage and wonderful distinct flavor. 105 days.
Fish VARIEGATED 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, Ciliegia Picante, 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
ORNAMENTAL - Bolivian Purple Rainbow
One inch long cone-shaped peppers are very hot if eaten. 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
ORNAMENTAL - Tri-fetti
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 HOT purple fruit that ripen to red. If I was a hot-pepper-eating kind of person, I would place these in jars when canning vegetables for their colorful appeal and heat kick! 75 days.
EGGPLANTS
Arumugam's Tamil Nadu Indian
Medium, purple slightly tear dropped shaped fruit. Seed company states, “Very prolific bushy plants with purple flowers. 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 in any way, we are only offering this one in 2009, and on a smaller scale in 2010.
Black Beauty
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.
Cloud Nine (white)
White skinned teardrop-shaped eggplant is bitter-free, mild, and sweet. Harvest when fruits are 6-7” long. 75 days
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.
Millionaire
New for 2010! Description of this seed says you will “feel like you’ve hit the jackpot” for this one’s extra early maturity and high productivity. Deep purple, slender fruit, 8 inches long. Japanese variety is tender and delicious with a minimal seed cavity. 54 days.
Pingtung Long
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. I describe it to others as being mild like squash but with an eggplant flavor. 65 days.
Rosa Bianca
Tear drop shaped Italian fruit is white with soft lavender streaks outside and white, bitter-free flesh inside. Good for slicing, stuffing, or any eggplant use. Several suppliers spoke highly of it., 75 days.
Rosita
Large tear drop shaped fruits become 8-9” long and about 4” wide. This is a pinkish-lavender colored eggplant compared to other light purple colored. White, mild, eggplant developed in Puerto Rico in the 1940’s. 70 days.
BASIL
Genovese Italiano ClassicoSOLD OUT
This is the first of four new basil that we will try in 2010. “True pesto basil” most commonly used fresh, but also a good all-purpose basil. Imported from Italy. 68 days.
Lime Basil
Grows in a loose, mounding habit to 12” tall. Leaves are a slender, 1 1/2” long. Hmmm…wonder how it would taste in a Bloody Mary?
Mammoth Sweet
This was the largest leaf basil I could find to fill requests. Large yellow-green leaves with slight puckering would be great for its culinary wrapping qualities. Supplier boasts that this one is “hailed by the chefs of Italy”.
Red Rubin
This purple basil maintains its dark purple color through the season better than others. Attractive lavender flowers could also land this one in a flower bed….maybe near a kitchen window?
CABBAGE
Golden Acre(medium green)
This is the first year we have grown cabbage for sale. We tried 2 kinds of cabbage last year and thought they were quite neat. Yes, cabbage is cheap in the store, but these are easy to grow, forgiving plants that keep their edible-ness for a long period…and they were truly beautiful plants…they are cool looking plants like cacti or succulents. Golden Acre is an early round head that grows to 6-7” in diameter. The plants are compact growing to 12” tall. Firm, medium green head excellent raw or cooked. 55-65 days.
Marner Lagerrot(purple-red)
Eastern European red cabbage known for its red heads and versatility as it can be picked from 2 to 10 lbs. Tight head with few outer leaves that are blue-purple. Keeps in cold storage for a long time. 75 days.
Red Cabeza(dark red)
Deep red, frost resistant variety popular in Europe. The inner head has a rich red color with white veins. The outer leaves are very deep red, almost black. Firm texture and good flavor. 75 days.
Savoy, di Verona(blue/green with pink blush)
Popular Italian savoy cabbage with a blue/green frilly appearance. What set this one out from the others was its pink “flush” to the head. I don’t know whether that is just on the outside or whether it is pink inside as well. “One of the finest for market due to both its looks and flavor”….I thought cabbage all tasted the same….we will find out in 2010! 74 days.
Savoy, Ironhead(light green)
Savoyed (bumpy) head is light green. Early, small heads are about 3 lbs. each and “highly prized for cooking in Italy”. Good size for market and home use. 85 days.
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