04/11/2024
Many varieties of peppers available, please keep reading!
$4
4 inch pot
*Jalapeño ( Craig's Grande)
*Banana
*Asche County Pimento- Very prolific sweet red pepper. Because this variety has been cultivated in the mountains of Western North Carolina, it is fairly cold hardy for a member of the Solanaceae family, producing early and steady until well after frost.
*Lipstick Peppers- A bright red pimento type pepper that performs exceptionally well in northern climates. These 4-inch-long pointed peppers have super sweet, thick flesh, making them ideal for both eating frjuesh and cooked. It is a widely adaptable variety that will produce plenty of fruit, even in northern climates with cooler summer weather
* Orange Bell
* Pepperoncini
* Leutschauer Paprika- RARE A lovely drying pepper that comes from Matrafured, Hungary. It has been grown there since the 1800s when it was brought from Leutschau (Slovakia). plants grow fast and are loaded with medium-hot paprikas sporting a sweet aroma and crisp texture. Its great flavor, uniform shape, and thin walls make it terrific for smoking, drying, and grinding to a delicious spicy powder. Very rare and not often found outside of its native Hungary!
* Sheepnose Pimento- dating back to at least 1940. Tomato-type peppers are exceedingly flavorful with sweet juicy flesh. Very meaty, good for canning. Keeps for an extended period when refrigerated.
*Cubanelle- Cubanelles are also called the Italian Frying Pepper, because they are great in a frying pan with a little olive oil.They are considered a sweet pepper, though it can have a touch of heat. It is a light green pepper used in general cooking.
*Jimmy Nardello- This fine Italian pepper was grown each year by Giuseppe and Angella Nardello at their garden in the village of Ruoti, in Southern Italy. In 1887 they set sail with their one-year-old daughter Anna for a new life in the U.S. When they reached these shores, they settled and gardened in Naugatuck, Connecticut, and grew this same pepper that was named for their fourth son, Jimmy. This long, thin-skinned frying pepper dries easily and has such a rich flavor that this variety has been placed in “The Ark of Taste” by the Slow Food organization. It ripens to a deep red, is very prolific, and does well in most areas.
* Padron - This is our favorite pepper! Also known as the Pimiento de Padron pepper, Pimento Padron peppers, or small green Spanish peppers, this is a famous Spanish heirloom named after the town where they originated. This is a unique and delightful little pepper with a variety of traditional uses. Known as the Russian roulette of peppers, some peppers are spicy while others are very mild. We love to sauté them in olive oil until just soft and sprinkle with coarse sea salt. Makes a great appetizer!
