80 days, indeterminate, green,purple,orange and yellow. Flesh bright green streaked in red
80 days, indeterminate, “black” dark purplish-brown outside with deep brick-red inside, exceptionally rich-sweet flavor. 8-12 oz flattened, round, smooth; salads, sandwiches, salsa, sauces
one of my favorites, averages 10-14 ounces, highly productive, one slice is enough for a tomato sandwich without little pieces of tomato slipping out of the sandwich when you try to take a bite.
Japanese Trifele Black:
80-85 days, indeterminate, pear shaped, dark 2.5-3” fruit with complex, rich flavor
85 days indeterminate, heirloom, red beefsteak
80 day indeterminate, huge dark pink fruit, outstanding taste, 1+ pound fruits, brought to the US by a Mexican family.
85 days, indeterminate, bicolored red and yellow fruit up to 2 lbs. Red streaked inside and out, flavor rich fruity and sweet.
70 days, indeterminate, sweet-tangy complex rich flavor in 6 oz red fruits. Grow it to believe it.
52 days, indeterminate, good producer consistent in cool spring weather, 2-4 oz sized, red, great for sauces, salads, salsa
Cherry type tomato, heavy producer, very sweet and juicy, challenge to get from the garden to the kitchen with the same amount!
70 days, indeterminate, round-slightly enlongated cherry, bright red, prolific, juicy, flavorful. Heirloom from the Ozark Mountain region.
indeterminate, consistent producer high yields smooth, large, red, tasty tomatoes
indeterminate 68 days, smooth red fruits 6-8 oz, can be harvested with green shoulders for unique flavor.
Indeterminate, medium sized fruits
Indeterminate, 70 days, 6-8 oz red fruits with smooth skin, excellent taste
Indeterminate, medium/large red, keep harvested to promote fruiting
Semi-determinate. Green when ripe, round, 8-10 oz fruits, firm, sweet, hint of tart flavor. Perfect for fried green tomatoes, salsa verde, eat right out of the garden.
Indeterminate, favorite in Japan, great balance of sweet and acid, heavy producer, rich red colored fruits
largest of the bell-type peppers, thick-walled, can be used green but will turn red if allowed to stay on the plant
thick-walled 5-6” wide & deep, bright red & very, very sweet
Corno di Toro (Horn of the Bull):
Sweet, large Italian pepper starts green & turns to red
sweet, turns from green to red, 8” long, salads, outstanding for grilling or roasting
Hungarian pepper begins white turns orange to red, can be used at any color thick walled, sweet
very thick-walled, 6.5×4”, when red has more Vitamin C than an orange, a beauty to see and taste
1/4- ½ pound each, deliciously sweet when ripe
California Wonder Bell:
crisp, thick flesh, great for stuffing, pizza, salads, will turn red if left on plants. More vitamin C than an orange when red.
11 long, as much as
Anaheim type, 8-10” long, great for roasting, stuffing, cooking
green that will turn to red if left on the plant to ripen, sweet Italian pepper great for salads, fresh eating, cooking
2007 All-American Selection Winner; warm, nutty, spicy; starts out green then turns chocolate; use fresh or it’s easy to dry and keeps well dried, adds a rich smokey flavor, pasilla type
hottest pepper in the world, red chile 2-3” long wedge shaped, great flavor if your tongue doesn’t burn off
Medium hot, dries well, makes great salsa 15,000-30,000U Scoville heat scale
sweet hot, Hungarian wax pepper. BEAUTIFUL, great roasted, dried, salsa. Good at green, yellow, orange or red stages
jumbo sized 4” jalapeno, thick walled, a bit hotter than regular jalapeno, green, will turn red,
jalapena medium hot for salsa, nachos
hot Thai-type chili, fiery hot flavor, 6-9” long, dark red, slim fruits; fresh or dried to heat up favorite Thai dishes
NuMex Big Jim:
largest of the New Mexico varieties, up to 12” long, medium hot, great for chile rellanos
Serrano de Sol:
green but will turn red if left on the plant to ripen, slightly hot, (5,000 Scoville scale), salsa, salads, flavoring, drying, used in Mexican cuisine
70 days, the earliest producer we grow, delectable ivory-colored, 5-6” long fruits; sparkling fruits against sturdy green plants
Purple & White Eggplant
75 days, Oriental type, 7-8” fruits slender, straight, excellent eating quality. White flesh, skin with blush of purple over white background.
63 days, sweet, bitter-free, elongated shape, lavender coloring with white stripesbackground.
55-65 days, plum and cream streaked skin. Fruits firm, delicate, delicious. Best flavor when harvested at 2-3”.
70 days. Dark purple, sleek, finger
61 days; Highly productive, ornamental appearance with purple/violet flowers followed by black-purple slender fruits with purple calyx. Asian origin, flavor mild, great in Oriental dishes or grilled after brushed with olive oil and minced garlic.
Hybrid purple eggplant, early, slender, highly productive, mild, pick frequently for continued fruiting
Orient Express F1:
58 days, slender, dark purple fruits, mildly flavored without bitterness, harvest regularly for continued production.
85 days, perennial, tender fruits, most hardy and will produce for about 5 years. Hardy zone 7 and above
treat like an annual, 6-8 chokes per plant, same rich flavor as Green Globe
Hardy zone 6 & above, artichoke of the aristocrats, abundant crop for about 4 years