Peppers and other things 2025

Thanks to those who came! We're sold out until next year.

    Sweet Peppers: 

Bell – blocky bell peppers that eventually mature to red. (In our climate, expect these to be mostly green.) Late season.

Jimmy Nardello – extra sweet red peppers, long and curling. Looks like cayenne, but no heat and a lot of sweet. Great for fresh eating. Mid season.

Marconi - a long Italian sweet pepper with good flavor. Matures to bright red. Mid season.

Dark Sweet Twister  - a dark sweet Marconi type that matures to a chocolate/maroon. Mid season.

Hot Peppers (in order from milder to hotter):

Anaheim - a large mildly hot chile often used to make rellenos. Big plants will need support. Mid season.

Bishop's Crown (C. baccatum) – a South American hot pepper, prized in Peru and Bolivia for flavor and light heat. Very large plants need good support. They are not hot when green, but get a little heat when they ripen to red. Late season.

Jalapeno - [Need to grow a bit more] the classic short, blunt pepper, usually picked green. Mid season.

Jepkema Bulgarian (=Rezha Macedonian) an Eastern European hot red pepper with distinctive russetting, called 'embroidered'. About as hot as serrano. Mid season.

Yellow Serrano – Our hottest chili, orange-yellow with good flavor. Both the serranos make excellent hot sauce. Mid season.

Eggplants: 

Black Beauty – the common American type, a plump dark purple eggplant.

Tsakoniki - a Greek heirloom eggplant, stiped pink and white. It grew well for us last year, and was productive, with tasty fruit.

Listada de Gandia - a beautiful pink and white striped Italian eggplant, similar in size and shape to Black Beauty.

Long Purple - [NOT READY] an Asian variety. We are trying it for the first time.

Squash: 

Butternut

Kabocha

Cucumbers:

Slicers (Muncher, Marketmore)

Picklers (National Pickling)

Other vegetables and herbs: 

Parsley Genovese basil

Thai basil Lemon basil

Tulsi (holy basil) Chives 

Walking onions Jerusalem artichokes

Horseradish

Notes: Peppers, squash, and eggplants are warm weather crops. Even a light frost can damage or kill the plants, so be careful about planting too early. Peppers need temperatures above 60 degrees to thrive, and won't set flowers until night temperatures get around 55 degrees. (They don't like extreme heat, either, but we usually don't have to worry about that.) More sun is better.

Do not overfertilize peppers and eggplant. If the soil is very rich, they will put all their energy into growing big, bushy plants and not set fruit.  It's OK to be a little on the dry side, too.

Geeky notes:  All our peppers except baccatum, both sweet and hot, are the species Capsicum annuum. Capsicum baccatum is a different species from South America. The really painfully hot peppers (Carolina reaper, habanero, etc.) are a different species - Capsicum chinense.  We don't grow those.

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