Hot Pepper

'Numex Big Jim'. 80 days. Large medium hot peppers, can get up to 12 inches long and up to 4 ounces. Although, in our area they dont get quite that large. Anaheim type, good for Chiles Rellenos.

Hot Pepper

'Numex Twilight'. 120 days. An ornamental piquin-type chili with green leaves and purple fruit that ripens to yellow, orange, and then red. This variety has fruit in all four color states at the same time. Very Striking and great for containers.

Hot Pepper

'Paprika Supreme'. 55 days to green fruit. Mildly hot 7 inch tapered fruit matures red. Can be dried and ground to make paprika.
Sold Out For Season

Hot Pepper

'Pasilla Bajio'. 78 days. Chile Negro. Sturdy plants produce very mild, 8 to 10 inch long, fruity tasting peppers with just a little zing. They have less than 250 Scoville units and are mainly used dried for their rich, smoky flavoring in sauces.

Hot Pepper

'Peter Pepper'. 90 days. This ornery old heirloom is grown as much to shock the prudish as for its culinary value! Pods are 4 to 6 long, blunt-ended, and mature to a deep red - excellent for chili powder. Dense plants, 20-30 tall. Limited supply.
Temporarily Out Of Stock

Hot Pepper

'Poblano/ Ancho'. 68 days. This medium-hot chile is known in Mexico as Poblano when used fresh and as Ancho when dried. These heart-shaped peppers are about 2 inches in diameter and up to 4 inches long. They are dark green and mature to a mahogany color. Plants can be tall and rangy.

Hot Pepper

'Purple Jalape�o'. 75 days. Larger than regular jalape�o but just as hot. This fruit turns dark purple and stays that way for a long time before finally ripening to red. Very attractive pickled with a mixture of other jalape�o colors.

Hot Pepper

'Robustini Pepperoncini Hybrid'. 62 days. Hybrid. Thin-walled 2-3 inch long fruits with slightly lobed tips. Harvest and pickle in white vinegar when fruits reach light yellowish green. Pickled peppers are ready in 1 to 6 months.

Hot Pepper

'Royal Black'. 90 days. Very hot. Compact, 2 foot tall plants with black stems and foliage. Small, oblong, pointed, jet black fruit.

Hot Pepper

'Serrano Grande'. 60 days. Peppers twice the size of traditional Serrano with prolific fruit set. Very hot chile used in many recipes. Plants are 30 to 36 inches tall and well branched. Green fruit matures red. Disease resistant.

Hot Pepper

'Spanish Spice Hybrid'. 68 days to fruit. Technically a hot pepper, although the dark green, elongated fruits are neither spicy nor sweet. Good for grilling or frying.

Hot Pepper

'Super Chile'. 75 days. 1988 All-America Selection. Semi-compact plant bears very hot, 2 1/2 inch long fruits. Peppers ripen from green to orange to red. This is a good variety to grow in a container year-round.

Hot Pepper

'Tabasco'. 90 to 100 days. This exceptionally hot pepper produces small, slender yellow-green fruits that mature red. Plants are vigorous and high-yielding. These will bring tears to your eyes.

Hot Pepper

'Thai Hot'. 65 days. Short plants produce small, pointed, 1 inch long green peppers that mature red. One of the hottest of the hot peppers and decorative, too.

Hot Pepper

'Tri-Color Variegated'. 75 days. The variegated foliage, exhibiting shades of white, green and purple, really makes this plant stand out. Purple stems and blooms add to the charm. Fruits are hot and turn from deep purple to bright red at maturity. Thought to have originated in the rain forests of Central America.

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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.