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Peppers

 
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)

Banana – Sweet Pepper (Chocolate)
Everybody loves the colored bells so we added this one new for 2011. These are the same rich color as the Chocolate Habanera pepper (pictured). This one is early maturing with “high yields”. Given description of “Medium sized peppers are uniformly long and slightly tapered with long stems”. 58 days green, 78 brown

Italian – Bull’s Horn - Corno di Toro Rosso (green to red)
This is a standard in Italy for frying. Tall plants give large yields of “authentic „Bull‟s Horn‟ tapered and pointed style Italian peppers”. I have custom grown this type for years for a customer. I thought we would finally add them to the list for 2014. 70 days.
Picture and Source: GourmetSeed.com

PIMENTO - Pritavit
This plant is described as a classic “pimento” type pepper, or as a “topepo” type in Italy. Deeply-ribbed, flattened fruit (2-1/2” tall X 4” wide) looks like a small little crimson red pumpkin. This type fruit is sweet and very thick-walled. With its wide, shallow shape, they also make for a nice stuffing pepper. 75–80 days until red.

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 - Gemini (green - yellow)
Long type, 4 lobed bell pepper grows green and ripens to yellow. Seed source states them to be productive, sweet, and early at 65 days (more time needed for yellow development).
Picture and Source: GourmetSeed.com

BELL - Reina (green to rich red color)
New for 2014. I picked this elongated bell for its rich red color….almost a brown. Expect fruit fully developed at 70 days, and a little longer for the red to fully develop. Seed supplier is excellent, so we thought we would give this one a try..
Picture and Source: GourmetSeed.com

BELL - Crème Broulee(yellow–orange-red)
This is a 4 lobed bell shaped fruit that will reach 3 inches across and 5 inches long. They have a creamy pale yellow color, that if allowed to ripen, will become fiery red. The seed company promises an abundant producer of fruits which are good fried, stuffed, baked, or sliced raw. A concentrated seed cluster makes for easy cleaning. 70 days.

BELL - Purple Beauty (green – purple – red)
Estimated maturity 70 days. Blocky bells produced on short, bushy, 17 inch tall plants provide good leaf cover. Source calls these the “best purple bell pepper available”, producing as many as a dozen fruits in a season on each plant.
Picture and Source: GourmetSeed.com

BELL - Tequila (purple – orange - red)
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.

Friariello APPETIZER/FRYING PEPPER
In the past couple years we have been adding frying peppers to our list like the Padron. This is a sweet pepper new to us in 2013 to please those who do not want the heat, but like the truly flavorful quality found in little frying peppers. Per the seed company’s description, this pepper is “used throughout Italy and especially associated with the Campania region”. This pepper is recommended for a saute in olive oil with a bit of garlic. Strong production of thin skinned 4-5” long tapered peppers. 67 days.

Shishito - APPETIZER/FRYING PEPPER
These are a long-time favorite variety in Japanese markets. The buzz of this "gourmet" pepper came to me from Martha Stewart’s website. If you like the Padron pepper for its frying attributes (see the Padron description for cooking instructions), but don’t want the heat, this is a must have variety. Fruits of the Shishito are larger than the Padrons, measuring 1” wide and 3” to 5” long. Shiny green fruits are crisp and thin. They can be eaten raw or cooked. You will find them to taste between that of a bell pepper and a mild chili pepper.


** 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 - APPETIZER/FRYING 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.

Alma Paprika – mild, spicy
This is a thick-walled sweet pepper that can be used fresh or harvested for making paprika seasoning. The 1-2” fruits start out creamy white, then turn to orange before finally turning shiny red. In this red stage, they will have found their “hint of warmth” whereas they can be dried and ground for your own paprika seasoning. (I picked this one for 2013 solely, yes,....again.....on its striping as it matures. The creamy, almost pearlescent white/yellow, with the maturing orange/red gave it a marbled/streaking was a gorgeous in the photo.) 80 days.

Cajun Belle – mild heat
We added this one for 2011. Is there a bell pepper with a little heat? Description to this variety from the seed company is, “mildly spicy but still sweet”, and will add “zing to salsas, salads, and stir-fry”. “Firm walled” fruits average 3.5 to 4” at maturity. Being a smaller pepper, we hope this will be a large producer.
Picture courtesy of Danielle in Marlboro, NJ

Mexibell – mild chili flavor (green-chocolate-red)
Described as a “bell pepper with a mild chili flavor”. Three to four lobed fruit is short, squat, and plump. Ripens from green to chocolate to red but can be eaten at any time. Tolerant to Tobacco Mosaic Virus.

POBLANO – Ancho Ranchero
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.

Black Hungarian Wax, mild
New PURPLE pepper for 2014. Unlike the purple jalapeno that we have listed here this year, this one is NOT AS HOT. Its description has me believing that it is comparable to a mild banana that we all know. Most that tried it have rated it high for flavor, productivity, and cooking characteristics. 75 days.
Source and picture:RareSeeds.com

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.

Banana - Wenk’s Yellow Hot – JALAPENO heat
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.

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

CHILI – Sahuaro
Large green chili averaging 9 inches and a mild 500 scovilles. These peppers would be great for roasting or used fresh in all your favorite salsas and dishes. Disease resistant plants yield big and early harvests. 68 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.
Compliments of Jill Amos, Collierville

CHILI – Barker Hot
The most popular heirloom chile of New Mexico and the hottest! How hot? Without curse words….expect 15-30,000 scovilles. That would be 5 X hotter than our very hot jalapeno. Peppers are 1-2 inches wide and 5-7 inches long. 75 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. We sampled one customer’s dried, ground seasoning which was comparable (heat-wise) to cayenne, but with a distinct flavor. 85 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)

Cayenne – Golden Yellow
New for 2014, I thought we would try this yellow maturing cayenne, to compliment the red we have had for so long. Plants are more compact and are only to reach 2 feet.
Source and picture: RareSeeds.com

JALAPENO –Purple
New for 2014. As in many reviews of peppers, heat varies….this has a lot to do with the length of time it is on the plant, whereas the size and color more so related to the conditions. Some are calling this one mild, while others are saying it has plenty of heat, and a great jalapeno taste. Seriously….it is purple...!!!! Although the actual reviews are inconsistent, they are all giving this one five stars. It must be productive and worth a try. 75 days.
Source and picture: RareSeeds.com

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)
(Courtesy of Ted in Memphis, TN)

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

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


Bhut Jolokia (**EXTRA CHARGE + $2.00)
This pepper is also known as Ghost Chile. It measures over one million scovilles and is recorded in the Guinness Book of World Records as the hottest in the world. These orange-red peppers growing to be 2-1/2” to 3-1/2” long, can be used to spice up dishes but should be used with extreme caution. We first grew them in 2011. I was surprised to see that people did actually like them and eat them….way too hot for TomatoGirl. The seeds are more expensive and the plant is slower growing, so there is a larger price on this plant. 80-85 days.

Trinidad Scorpion (**EXTRA CHARGE + $2.00)
This one is for all those crazy heat loving people...you know you are crazy...this is the new record holder for heat, 1.2 million scovilles. New Mexico Chile Institute rates this one hotter than the Bhut Jolokia...and evidently it is somewhat disputed by the crazies. I just think it looks really cool...90 days. (The seeds are more expensive and the plant is slower growing, resulting a larger price on this plant.)
Source and picture: RareSeeds.com

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


EGGPLANTS

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.


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. Picture courtesy of Mac McAtee, NC



Millionaire
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.

Neon
Early, hybrid fruit are tender and bitter-free. These are similar to the long purple shape we know, but they are shorter, giving them a slightly bulbous, stout appearance at 7” x 2.5”. Producing in only 65-70 days, these dark pink/light purple fruits are a new one to try for 2014. We had one of our customers highly recommend this variety.
Source and picture: CooksGarden.com

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.

Prosperosa
Heirloom from Tuscany, in northwestern Italy, this full season variety is to be tender and mild. Large fruit is a dark purple and is said to have a “satiny greenish sheen”. Picture shows me a medium purple, large round, somewhat oblong variety. Of course, we have to taste it to see how it agrees with us...they ARE all different, after all. New for 2014. 75 days.
Source and picture: RareSeeds.com

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.

Rotonda Bianca Sfumata
New for 2014...it was late and I was shopping (online) while hungry, I guess. Italian heirloom is also to be mild. This one appears to be larger than the Prosperosa, but similar in shape as it is somewhat oblong. Customer reviews counted this one to be a great producer. 120 days.
Source and picture: RareSeeds.com


BASIL

Cinnamon Basil
This is a small-leaf, sweet basil with cinnamon overtones. If you are looking for interest in flavor and scents for your garden, this is a great addition.

Genovese Italiano Classico
We tried this one for the first time 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?

Purple Ruffles
Attractive lavender flowers could also land this one in a flower bed...maybe near a kitchen window?
Source and picture: TerritorialSeed.com

Sweet Basil
Plants grow 1-1½ feet tall. Indispensable for seasoning tomato sauce. Use fresh or dry in soups, stews, with vegetables, eggs, and meats.


TOMATILLO

Purple Tomatillo
This tomatillo is much sweeter than the green types and can be eaten right off the plant. Turns purple when ripe. Two or more plants are recommended for proper pollination.

Tomatillo Verde
A widely known variety of tomatillo. Richly flavored deep green fruit. Seed company promises huge yields. I was never a fan of commercial canned tomatillo sauce. I should have known the “real thing” was something great! Please note, that for this variety, two or more plants are needed for proper pollination.

Pineapple (husk) Ground Cherry
We offered this variety a few years back. This little husked fruit looks like a very small yellow cherry tomato. It has a sweetness that does remind you of a pineapple. It also has a nutty flavor. Source states that it makes a “unique and wonderful salsa”. Short vines need to spread on the ground.75 days
Source and picture: TerritorialSeed.com

 

 

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