Peppers
Capsicum annuum | Pkt. $3.00 | approx. 30 seeds
53 days yellow, 78 days red. A tasty Romanian frying pepper brought to North America by Jan Antohi, a touring acrobat , when he defected to the USA. This is a pimento style pepper, 10cm long and 5cm wide. The plants are sturdy, well branched and they yield abundantly. Fruits ripen early even in the north. They start pale yellow and ripen to red. The sweet flavour is expressed by frying in a little hot olive oil.
60 days green, 70 days red. These early maturing sweet bell peppers have thick flesh that ripens from green to red. The medium sized fruit have four lobes and are more uniform than other early bells we have trialed. A little later and more uniform than King of the North. The plant shows intermediate resistance to Cucumber Mosaic Virus and was developed through a partnership between High Mowing Seeds and Cornell University. Cornell does plant breeding work for the public domain that focuses on open-pollinated varieties and disease resistance.
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57 days green 68 days red. This early, sweet bell pepper is true to its name and does very well in cool climates. The 12-15 cm long and 7.5-10 cm. wide fruit mature from green to bright red. The fruit has thick walls and the flesh is sweet and crisp. Very dependable in our zone 5 gardens.
53 days green, 73 days red. Sweet, tasty peppers ripen reliably even when summers are cool. Lipstick is usually the taste test winner in our pepper trials. Plants are loaded with glossy, red peppers that taper to a blunt point. Flesh is thick and juicy. A farm favourite. Bulk 5 g. $12.95
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55 days purple, 75 red. An absolutely gorgeous open-pollinated bell pepper that was developed through the dehybridization of a purple hybrid bell pepper. The fruits start out green and ripen to a deep eggplant purple when mature. They are approximately 7cm. x 7 cm. and thick walled. Stocky plants are 45 cm. tall and hold masses of peppers in the crown as well as on each branch of the plant. Very productive and tolerant of cool weather.
65 days yellow, 75 red. Long, tapered peppers start out yellow and mature to red. This is a great, all purpose pepper that can be eaten raw or cooked. Sweet, mild pepper flavour and a shape that looks beautiful in a jar of pickled peppers. The plants are very productive even in short season gardens.
58 days green, 78 days brown/red. A beautiful pepper that ripens to a unique chocolate brown with a brick red interior. Peppers taper to a blunt point and have a medium thick flesh. The taste is sweet and mild and the fruits ripen early, ensuring a long picking season. Productive even when nights are cool.
75 days coloured. Wow were we impressed with this pepper when we trialed it in 2010. Sweet, Italian type peppers ripen to red, orange and yellow and are borne on 60-70 cm productive plants. All the peppers are long and narrow but there is some variation in shoulder width, tip bluntness, wall thickness and length. The colours are very saturated and make beautiful displays at market or on your plate. Developed by Wild Garden Seeds.
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Hot Peppers
60 days black, 80 red. Ornamental plants have purple flowers and dark green foliage with purple veining. Plants reach 75-90 cm. in height and bear numerous, thick walled, mildly hot peppers. Most of the heat is in the ribs and seeds; the flesh itself has a fruity flavour. Try it in salsa, chutney or in any dish where you want just a little heat.
SOLD OUT
Caspium annuum. 75 days red Beautiful little hot peppers start out purple then turn cream, yellow, orange and finally red with all colours present at the same time. Thumbnail sized fruits are 3.5 cm. long and 2 cm. wide and dry well. Showy foliage is green with purple stems and veins. Plants do well in the ground or in containers. We winter our containerized plants indoors for a head start on the season.
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65 days green, 85 days red. A medium-hot early Jalapeno which is flavourful when green or red. Upright plants produce high yields of 6 cm long, 2.5 cm wide blunt-nosed peppers.
59 days yellow, 85 days red. Early, incredibly productive and medium hot. This long narrow pepper is used for stuffing, frying and pickling. Enough heat to add kick to your meals without burning your mouth. Fruits start off pale yellow and ripen to red. Very dependable.
70 day green, 95 red. This mildly hot Anaheim-type pepper is named for Joe E. Parker who selected it from a field of New Mexico 6-4 peppers and released it in 1990. Productive plants have a strong central stem and uniform branching that will shade fruit from the sun. Fruits are 20 cm. long and 4.5 cm. wide. They have thick tasty flesh and they colour up quickly. Harvest the first green peppers to ensure continued heavy pepper production. Tobacco mosaic virus resistant. Makes the best chili rellenos going.
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80 days. Pasilla means little raisin in Spanish and probably refers to the raisin-like aroma and brown wrinkled flesh of these dried peppers. A key ingredient in Mexican mole sauces, these are very tasty peppers and once you’ve tried them you won’t want to go without. Mildly hot fruits are long and thin reaching 15-20 cm. by 2.5 cm. and they ripen from deep green to a dark chocolately brown. We sometimes grow them in tunnels to make sure we ripen enough fruit to get us through the winter.
SOLD OUT sorry
70 days green, 80 red. Enjoy the taste of jalapenos but not the heat? Then this is the pepper for you. It has the same great flavour of a jalapeno with just a touch of heat. 7 cm. fruits start out green and ripen to red. Eat at either stage. Dry the red peppers and grind for amazing chili powder. Pickle the green fruits for mild jalapeno pepper pickles. Bushy plants are very productive and disease resistant. Tam jalapeno was developed Texas A&M University hence the name TAM.
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Antohi Romanian
