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.
| HOT PEPPERS | |
|---|---|
| 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. |
| Tårgu 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. |
| SWEET PEPPERS | |
|---|---|
| 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. |