Hot Pepper

'Golden Cayenne'. 70 days to first fruit. Long, curved, slender peppers mature yellow. Very hot. This is an unusual color in a hot pepper, making it a stand out in the garden.

Hot Pepper

'Haba�ero'. 95 days. Haba�ero has a reputation as the hottest of the hot peppers,1000 times hotter than the common Jalape�o. A native of the torrid Yucatan peninsula, it has become a badge of pepper courage. Ripens to a golden orange, and is plenty hot with a Scoville rating between 100,000 and 350,000 units.

Hot Pepper

'Haba�ero Chocolate'. 85 days. Intensely hot, chocolate colored fruit same size as regular haba�ero.

Hot Pepper

'Haba�ero Red'. 95 days. This Haba�ero variety matures red and has supreme heat; one of its brethren tested 577,000 Scoville units, the hottest in the world at the time, according to Chile Pepper magazine.

Hot Pepper

'Haba�ero White'. 100 days. Small, blistering hot white peppers. Much smaller than the typical haba�ero but just as hot.

Hot Pepper

'Hahong Kocho/ Rooster Spur'. Short, bushy, small-leafed birds nest plant with dozens of fiery, fingernail sized fruit. Great for drying.

Hot Pepper

'Hot Paper Lantern'. 70 days lime green/90 days red ripe.Haba�ero type with larger, slightly elongated pods. Very hot. More productive than regular haba�ero.Fruits change from lime green through shades of orange to scarlet red as they ripen.

Hot Pepper

'Hungarian Yellow Wax'. 67 days. Spicy and fairly hot fruits 6 to 8 inches long and 1 inch in diameter are produced. Yellow peppers turn orange then red at maturity. Easy to stuff and to peal after roasting. Thick fleshed for frying.

Hot Pepper

'Italian Roaster'. 70 days. Mildly hot, narrow fruits reach up to 8 inches in length and ripen red. Thin walled-good for salads or grilling. Good, spicy flavor.
Sold Out For Season

Hot Pepper

'Jaloro'. 70 days. Virus resistant. This is the first yellow jalape�o, the handiwork of the Texas Agricultural Extension service. Fruits ripen orange and then red. Plants are compact.

Hot Pepper

'Jamaican Hot Chocolate Haba�ero'. 85 days. Seasoned chile head Susan Belsinger tried a sliver of this pepper while making final preparations before a cooking demonstration. To her surprise she had to delay the start of her talk several minutes while she put out the fire in her mouth. Fruits are intensely hot, resembling a haba�ero in size and shape, but slightly wrinkled and chocolate colored.

Hot Pepper

'Kung Pao Hybrid'. 85 days. Medium hot, 4 1/2 inch long fruits ripen red. Thin walls make this variety good for drying and storing.
Sold Out For Season

Hot Pepper

'Lemon Drop'. 100 days. Intensely hot, conical fruit with a citrus flavor. Ripens yellow. Needs long season to develop. 1/2 inch X 2 1/2 inch long fruits are bright yellow and slightly crinkled. Peruvian seasoning pepper.

Hot Pepper

'Mexibell'. 70 days. This is an improvement on the Mexibell Hybrid, an ALL-AMERICA SELECTIONS winner in 1988. Large, bell shaped peppers are fiery hot and wonderful for adding lots of heat to cooked dishes. Peppers are green, but turn red upon maturity.
Sold Out For Season

Hot Pepper

'Mirasol'. 100 days. Medium hot. Thin skinned, 3 to 5 inch conical red fruit have a hint of fruitiness.

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Before You Visit Us
- This is not an availability list!
  Please call to check our supply before you visit.
  This catalog lists most of the varieties I am growing or plan to grow, however, it is not possible to list everything. Some plants are tricky to propagate; others are too new for me to describe in any detail. Demand for certain varieties is sometimes greater than I anticipated and we run out. Usually, during the Spring season, there is another crop on the way.
  
  I can guarantee the quality of our plants because we grow them ourselves. I cannot guarantee that every item listed will be available at any given time.
About Our Veggies
- About Our Veggies
  The strength of the vegetable garden is its ability to yield the freshest produce from superior varieties that are unobtainable in the supermarket. That philosophy carries over into what I select to offer you. The way my plants are grown also offers you benefits. All vegetable plants are sold in individual pots to permit you to select just the number you need when you need them. Plants in individual pots tend to be more vigorous, grow faster, and produce a larger harvest. For you this means better vegetables sooner. Tomatoes, Peppers, Eggplants, and most other vegetable plants are $1.69 each. Lettuce, Italian and Asian greens are $1.29 unless otherwise specified.
Hot, Hot, Hot-Ranking Chile Heat
- Hot, Hot, Hot-Ranking Chile Heat
  Several factors play a large role in determining pungency or 'heat' of a particular pepper. Aside from genetics, environment plays a major role in determining chile pungency. The same variety can vary wildly from year to year or even plant to plant. According to Dave Dewitt, author of The Chile Pepper Encyclopedia, "soil, fertilizer, and stress from over or under watering; excessive summer heat, winds, and solar radiation; excess or lack of humidity; as well as ambient insecticides and air pollution" can all increase the pungency level of fruits. This was proven to me by accident when Susan Belsinger grew one of my white habañero peppers in her Maryland garden while I tested one of its brethren in my own garden. She reported that her harvest yielded fruits that were hot but nothing she couldn't handle. Upon trying a small piece of one from my garden she declared, with watery eyes, that they were much hotter than hers. Attempting to rate and compare heat levels is therefore difficult at best and at worst a little silly. For comparison's sake I have put together the following chart. As pointed out, your results will vary. From high to low pungency:
  Red Habañero
  White Habañero
  Chiltepin
  Thai Hot
  Jamaican Chocolate
  Super Chile Hybrid
  Piquin
  Cayenne
  Tabasco
  Kung Pao
  Mushroom
  Cherry Bomb
  Serrano
  Garden Salsa
  Jalapeño
  Big Jim
  Mexibell
  Hungarian Hot Wax
  Poblano/Ancho
  Anaheim
  Pasilla Bajio
  Pimiento
  Pepperoncini
  Sweet Bell Pepper
Supporting Tomatoes and Peppers
- Supporting Tomatoes and Peppers
  Supporting tomato plants helps control disease and makes it easier to harvest the fruit. The support systems I have seen for sale at garden centers are generally laughably short; a contraption three feet high and a foot around is not going to provide much support for a six-foot plant three feet in diameter. My grandfather favored large home designed tomato cages made from concrete reinforcing wire. The cages were 6 feet high and nearly three feet in diameter and provided support for lush growth and heavy yields. The cages had some drawbacks, however; they were heavy, hard to move, and they took up a lot of storage space. My father started out with stakes made of stout pieces of wood, but found they could be snapped easily when a strong, wet wind blew against a mature plant. He used 1/2-inch diameter by 10 foot long metal, electrical conduit for a number of years and found it worked well for tomatoes as well as eggplant. I usually cut the conduit into 8 foot lengths. It's light and easily pushed into garden soil, and is easily stored. The metal conduit lasts for years with virtually no maintenance. To tie the stems of tomatoes and eggplants to the conduit, I use plastic stretch ties (available at the nursery). Old pantyhose or cheese cloth work well also.