Peppers
Open-pollinated and heirloom pepper varieties spanning sweet frying types, mild snackers, pickling peppers, and hot chilies from around the world.
15 varieties available this season
$6 per plant · 3 for $15
Poblano
The popular, high-yielding, and sturdy pepper variety originating from Mexico. Plants grow 2–3 feet tall, producing large, mild, heart-shaped fruits 3"–6" long, known as "Ancho" when dried.
Beaver Dam
Beaver Dam offers the complex, sugary flavor and eating qualities of a sweet bell pepper, but pairs these qualities with the spice of a medium-hot pepper. Its thick, juicy, crisp walls make this a pepper with real substance. Large fruit size, thick flesh, and few seeds make for easy processing.
Bulgarian Carrot
The Bulgarian Carrot pepper (also known as Shipka) is a vibrant heirloom hot pepper originating from Bulgaria. It is highly regarded for its striking resemblance to a small, bright orange carrot, as well as its fruity, hot flavor profile and crunchy texture. Excellent roasted.
Carmen Organic (F1) Corno di Toro
A high-performing rendition of the classic Corno di Toro (or "Bull's Horn") pepper popular in Italy. Early, adaptable, and notably sweet — especially when fully red-ripe — with a shapely tapered silhouette. Begins green, then deepens to a beautiful carmine at maturity. Excellent roasted, grilled, and in salads. Fruits avg. 6" long × 2½" wide, avg. weight 5 oz. AAS Winner. USDA Certified Organic.
Golden Treasure
Golden Treasure's peppers are so beautiful that we have even included them in flower arrangements. This Italian variety bears 9"-long fruits that ripen from green to shiny yellow and are excellent for frying, roasting, and fresh eating. Sweet, medium-thick flesh and tender skin.
Jimmy Nardello
Sweet frying peppers brought to the United States in 1887 from the village of Ruoti in southern Italy. Shiny red, thin-walled, richly sweet, and perfect for roasting or frying. Slather on crusty bread or in sandwiches, use as a pizza topping, or serve with antipasti plates. Approx. 10" long, curved, and tapered like a large cayenne. One of our most reliable and productive field-grown sweet peppers for cooler climates. Grow undercover for earlier and heavier yields.
Peperoncini
The classic Italian pickling pepper, producing mildly sweet, slightly tangy pods traditionally harvested green and pickled in vinegar. Often seen in pizza parlor condiment jars and Italian sub sandwiches. Easy to grow and incredibly prolific. Perfect for pickling, antipasto platters, salads, sandwiches, and garnishing.
Pimiento De Padron
The famous Spanish tapas peppers — mostly mild with an occasional surprise burst of medium heat that keeps every bite exciting. Originating from the Padrón region of northwestern Spain, these small, wrinkled pods are traditionally blistered in olive oil and finished with coarse sea salt. Harvest when small and green for the mildest flavor, or let them mature for more heat. Perfect for tapas, frying, roasting, and as an appetizer.
Sarit Gat
Beautiful, productive, and hot, this chili was bred by the pioneering Austrian organic seed company ReinSaat. 'Sarit Gat,' meaning "Long Yellow," was bred from a diverse population of yellow chilies sourced from a farmer in Kosovo. Extremely productive, eventually requiring staking to prevent toppling. Uniform, canary-yellow fruits have the approximate heat and shape of a cayenne and are great for hot sauce, powdering, or simply spicing up meals.
Shishito (organic)
Compact, bushy plants produce an abundance of 3"–4" wrinkled fruits over an extended period. When eaten green, as is traditional in Japan, peppers are incredibly crunchy with just a hint of heat. When red, the fruits are sweet and slightly hotter but not as crunchy. Perfect for frying — this Japanese heirloom's fruits are usually mild, but an occasional pepper (about one in ten) is hot.
Yellow Nardello
A classic sweet Italian frying pepper — long, with medium-thick walls and outrageously delicious flavor. It has gained a devoted following, and for good reason. We've always farmed in short-season, northern climates, and Nardellos thrive in those conditions: plants are compact and bear early and heavily. Typically matures about a week later than the red variety.
Italian Pepperoncini
Bushy plants provide good scald protection. Sweet yellow peppers turn red in the fall and become amazingly sweeter. Try this unique variety eaten raw or pickled in the traditional way. An Italian heirloom.
Jalapeño
Most familiar in their green stage, jalapeños are hottest and fully ripe when they turn red. The stocky, 2-foot-tall plants will not fall over or break branches even with a heavy load of fruit. The short, 2–3" peppers are thick-walled and juicy. Early Jalapeño will set fruit under cooler conditions than other jalapeño varieties. Use fresh, pickled, or in sauces.
Black Prince
Small but striking, a great ornamental variety for the garden or patio — and unlike most ornamental peppers, Black Prince has excellent flavor for a wide range of culinary uses. This compact plant grows up to 2 feet tall in containers and has beautiful purple flowers. Fruits grow from black to red when mature and are quite small, reaching only about ½" long. Slightly sweet flavor with a heat profile similar to a cayenne pepper.
Lesya
Believed to be the sweetest of all peppers and among the thickest-fleshed, Lesya is a total crowd pleaser. The unique, pointed heart-shaped fruit ripens to a deep red and has an intensely juicy texture. Plants are stocky and high-yielding — an overall rugged and easy-to-grow pepper. Superior flavor and texture that every gardener and sweet pepper lover should experience. A sweet treat from Ukraine.
Available weekends in May · 10am–2pm Saturdays & Sundays · Or by appointment