Peppers are great because you don't have to do much at all to prepare them. Pick 'em, clean 'em, chop 'em and eat 'em. Try the different varieties to learn their sublte taste differences. And when you hit peak harvest, roast them to preserve them a little longer. Thick and meaty, roasted peppers make a great vegetarian sandwhich too.
Use the dropdown menu to choose:
King of the North- (70day) Early, good-sized peppers of a heavy yielding habit. The variety thrives in the cooler summer weather so prevalent in New England and yields crisp bells, green ripening to red, right up until frost.
Jimy Nardello's- (78day) 6 to 8 inch narrow sweet fruit with thin walls which ripen to red quick, they're a wonderful treat raw or cooked. Sometimes called Sweet Nardello, they're so tasty it's hard to leave the garden without eating some. Very productive! Jimmy Nardello lived in Maugatuck Connecticut until his death in 1983. His family had been growing these peppers in that region since Jimmy's mother brought the seeds with her from Italy to the U.S. in 1887.
Elephant's Ear- (100day) Elephant's Ear (Slonovo Uvo) is a big delicious sweet pepper from Serbia. It has juicy thick walls and ripens to a deep red. We are trying this variety based on a chef’s recommendation
Shishitos are under Hot?!?
One seedling in a 2.5" pot.