What's Available This Week

Starting out a cream color and ripening to a red, these thick walled peppers are sweet with just a touch of heat. Popular dried and ground into pepper but also great fresh or roasted.  

A mild pepper that when dried is called an Ancho. This is the classic pepper used for chili rellenos. Good producer of large heart shaped peppers. Heirloom 

Excellent, thick-walled  pepper that is perfect for fresh eating. Moderately hot while also being sweet. Productive 

Highly ornamental plants with fruit that starts out purple and ripens to orange then red. Medium hot.

Small red, beaked peppers from Brazil. They have a unique flavor that is slightly tart with a small amount of heat. They are commonly pickled and served as a side with meals. 

A good substitute for jalapenos, these start out black later ripening to red. The plant is ornamental with lovely purple flowers and leaves that have dark-purple veins. 

A mild pepper that when dried is called an Ancho. This is the classic pepper used for chili rellenos. Good producer of large heart shaped peppers.     

These commonly grown peppers in Calabria, Italy are about 2-3" long, red and stand straight up.  Traditionally used fresh, stuffed pickled or dried. Spicy, smoky and fruity. Medium heat.

The most commonly grown pepper in Calabria, Italy, these peppers are slightly elongated with a pointed tip.  This was a hard variety to find seeds for but my love for Bomba Sauce, made from fermented Diavolicchio peppers, had me determined to find them. Unique rich flavor. Medium heat.

A medium-hot pepper that is perfect for most tastes. Less hot than a jalapeno these large peppers are great for roasting, canning, and stuffing. 

A jalapeno with all the flavor but none of the heat. Large fruits reach 4-5" long and are thick walled.  Perfect for making low heat salsas without losing that jalapeno flavor.

Sweet heat in a little ball of a pepper. Great for pickling or in a savory dish. Sturdy plants that are productive.

A very unique striped pepper on plants with variegated foliage. Peppers start out a green with cream colored stripes and eventually ripen to solid red. Very hot, 1-2" long fruit that was traditionally used to season fish and shellfish in the '30s and '40s. 

A medium-hot pepper that is perfect for most Americans. Less hot than a jalapeno but hotter than an Anaheim. Large fruits on large plants that are Tobacco Mosaic Virus resistant. 

A habanero that has nearly zero heat! All the fruitiness you have come to expect. Bright orange peppers are prolific  

One of the few hybrids we offer, this is one of the hottest and most prolific jalapeno on the market. We don’t get real warm here to encourage jalapenos to get hot, so we’re hoping this variety will deliver.  

Larger and hotter than your typical jalapeno which makes them better for stuffing and grilling. Plants are vigorous and produce lots of fruits.  

These bright orange peppers are both ornamental and prolific. Developed by the University of New Mexico, these jalapenos offer a citrusy flavor with a moderate heat.  

The famous frying pepper from Spain.  Make sure to pick them when they are 1" to 1-1/2" long to avoid their lingering heat. Saute in olive oil and finish with sea salt for a wonderful appetizer.   

Round Calabrian cherry type peppers. These are smoky, fruity, medium hot pepper. Traditionally stuffed with meats or cheeses or pickled. 

 Another very productive pepper with thick walls that are perfect for making hot sauce. The original variety used to make Sriracha Hot Sauce. Also very hot, but not as hot as the Cayenne.

A super popular variety that has done well for us. These perfect little frying peppers similar to Padrons but with less heat. Productive.  

Long peach colored fruits have a fruity, tropical flavor to them with a smokey, complex heat. Early producer of high yields. 

Extremely productive hot variety from Thailand. Clusters of bright red, thin fleshed fruits that stick straight up in the air. Popular pepper used in Asian cuisine.  

Another habanero -type pepper with little to no heat. These have a citrus-like flavor and when cooked release a perfume scent. Perfect for making Caribbean dishes really special.

The standard green and red bell pepper for California. Good production with thick walled fruits.   

A yellow version of the dependable California Wonder pepper. Thick-walled peppers and sweet and meaty on productive plants.        

Mini bell peppers perfect as snacks or on an appetizer tray. Sweet and productive they come in orange (shown), yellow and red.        

A bright orange specialty pepper that is just outstanding. Extraordinarily  sweet crunchy peppers are on tall productive plants that may need staking so they don't fall over from the weight of all the peppers. 

A deep orange bell that is thick-walled and very sweet.     

We grew this on a whim one year and were surprised at how well it sold. It produces a multitude of medium sized, thin walled purple fruit that are easy to find in among the foliage.  

Big, blocky, thick fleshed bell peppers that start out green but then slowly ripen to yellow in streaks. Delicious at any stage of ripening. 

Ribbed, flattened peppers that is sweet, meaty and delicious. A specialty pimento cheese pepper with very thick flesh. 

Early, great tasting Italian variety that has a low seed count and the fruit is nearly spineless.  

Variegated Italian eggplant that is best harvested at 7-8" long and 3-4" wide. Late producing so plant with an earlier producing variety to extend your harvest.  

The classic eggplant that is early and productive. Large 1 1/2 lb fruits that get up to 8" long have a spineless calyx making for an easier harvest.