Home       About Us      Directions/Hours

Sweet Pepper

'Antohi Romanian'. 53 days. Romanians typically fry this heirloom pepper in a hot skillet in order to fully experience the sweet, full flavor. Plants produce lots of yellow 4 tapered fruits that eventually ripen red.

Sweet Pepper

'Apple'. 57 days to first green fruit. Top-shaped fruit actually has a slight apple/fruity flavor. Very sweet. Matures red.

Sweet Pepper

'Banana Supreme'. 65 days. This Hungarian hybrid has large fruit (2 1/2 in. wide by 7 to 9 inches long). Bright yellow tapered fruit that matures red and has a delicious flavor.
Sold Out For Season

Sweet Pepper

'Big Bertha'. 70 days. A giant in the sweet pepper pantheon, this hybrid has fruits as large as 7 inches long and 4 inches in diameter. Young green peppers mature red on plants that are easily 3 feet high. Fruit is mostly 4-lobed, making it good for stuffing.

Sweet Pepper

'Blushing Beauty Hybrid'. 72 days. Hybrid. Sweet, blocky 4 fruit ripen ivory to gold to orange to red. All color stages on the plant at the same time. All-America Selections winner for 2000! Fruit is almost never green.

Sweet Pepper

'California Wonder'. 75 days. Bell-type. Blocky, 4 inch green fruits with thick walls ripen red. Plant may need support. A good pepper for stuffing.

Sweet Pepper

'Chocolate Beauty'. 67 days to green; 87 days to chocolate. Four-lobed, medium-large sweet bell variety. Plants are disease resistant and provide prolific yields. The rich mahogany color on mature fruits turns green when cooked.

Sweet Pepper

'Corno Di Toro, Red'. 68 days. Italian bulls horn. Delicious in salads but more often grilled or sauted. Long, 8-10 inch, curved, green fruit. We have two varieties; one ripens brilliant red, the other, yellow. Prolific tall plants.

Sweet Pepper

'Corno Di Toro, Yellow'. Italian bull's horn. Long, 8-10 inch, green fruit ripens brilliant orange-yellow. Delicious in salads but more often grilled or sauted. Prolific tall plants.

Sweet Pepper

'Cubanelle'. 68 days to first lime-green fruit. Large, smoothly tapered with slightly blunt ends. Thin skinned peppers are 6 inches long and 2 inches wide. Matures red.

Sweet Pepper

'Early Sunsation'. 70 days to first green fruit, 84 days to yellow. Big, blocky bell pepper reach about 4 1/2 inches long and nearly as wide. Fruit is smooth and consistently well shaped. Extra sweet when fully yellow.

Sweet Pepper

'Early Thickset'. 48 days. This medium-sized pepper is early and highly productive. Fruits are four-lobed and concentrated in clusters. Mature fruits are scarlet. This is a good choice for stuffed peppers.

Sweet Pepper

'Fat N Sassy'. 65 days. Large, heavy, blocky, fruit matures green to red and has excellent sweet flavor. One of the best green to red bell peppers for home gardeners.

Sweet Pepper

'Giant Aconcagua'. 75 days. A pepper with flavor as sweet as apples. Oblong fruit grow up to a huge 12 inches long (ours didnt get quite so large) and is produced in great abundance. Delicious in salads, stuffed, stir-fried or roasted and peeled. Can be enjoyed at the light green stage, but is sweetest when fully ripened to red.

Sweet Pepper

'Golden Calwonder'. 73 days. Golden-yellow at full maturity, these peppers are thick-walled, meaty and really sweet and tasty. Square shaped fruits are about 4 inches long and wide, and grow upright on healthy, plants, making harvesting easy. Expect great production and beautiful, very sweet tasting peppers, perfect for enjoying fresh, cooked, or stuffed.

• Thomas DeBaggio
  (1942-2011)

  ---

• 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 $1.89 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.

---