Eggplant, Tuscan "Prosperosa"

We've never seen a more beautiful eggplant.  Intense violet color, this globe heirloom will reward you with succulent flesh that is never bitter.  Breathtaking beauty.  Will need some staking.  Space 18" apart. 65 days.

Barbarella Eggplant

This hybrid variety, similar to the heirloom Prosperosa, also yields tender globe violaceous fruits that are 4-5" long and 4-6" in diameter.  Better yields and excellent taste. 65 days

Black Beauty Eggplant

"The" standard open-pollinated Italian eggplant with high yields.  Bell shpaed fruits average 1-3 lbs and skin is deep purple and glossy.  It's a reliable producer and perfect for lasagne and parmesean.  Requires staking. 65 days

Rosa Bianca Eggplant

4-5" steaked round eggplant with a mild and creamy taste.  This traditional Italian variety likes warm nights.  Like all eggplants, plant when you are absolutely sure you are past the final frost date. 73 days

Japanese Eggplant "Black Shine"

A very early producing and super prolific slender eggplant. We were harvesting up until the first frost.  The fruit grows to 8" and the flesh is soft, dense and never bitter.  Versatile in many ethnic dishes. This is a true Japanese eggplant according to our local sushi master Ume.  Space 18-24" apart. 65 days

Ace Sweet Red Bell Pepper

Early producing and highly productive variety of 3-4 lobed medium bell peppers that can be harvested extra early as green bell peppers or later for sweet red peppers.  This is the variety to try if you haven't successfully grown peppers before and nearly every flower produces a pepper. 50 days green, 70 days red ripe.

Golden California Yellow Bell Pepper

Gorgeous big blocky fruits with 3-4 lobes and roughly 4" long.  This pepper will reward you earlier than most orange bell peppers.  Space 12-18" apart.  Good companions: onions, scallions.  60-80 days.

Orange Bell Pepper "Gourmet"

Medium-large blocky fruits.  Easy to grow, compact plants set plentiful fruits without crowding. 65 green, 85 orange, days

Ancho/Poblano Chili Pepper

Most popular chili in Mexico.  Used for chili rellenos and mole.  Called "poblano" when fresh and "ancho" when dried.  Bushy productive plants. 90 days.

Jalapeño "El Jefe"

Check out the amount of peppers growing on one plant!  We were overwhelmed by this variety's production of large thick-skinned jalapeños.  These picture-perfect peppers will eventually turn a fire-red color if left on the plant.  Jalapeños keep in the refrigerator for weeks but with the amount you produce with this variety, you can also freeze them whole to be used later in stews.  70 days spacing 12" apart.

Padron Pepper

Only available in the US 5 years ago, these difficult to find peppers can be found in trendy restaurants seeking to put the classic Spanish Tapas "Pimientos de Padron" on the menu.  To cook, quickly fry the young green peppers (for mild peppers harvest no larger than 2") until the skin blisters then top with a little course salt.  When green 90% of the peppers are not spicy but one may shine through.  Or leave them on the plant to turn red and you will have very hot spicy peppers.  Plant 12-15" apart in full sun. 80 days

To find out more about this pepper, click HERE.

Thai Bird Chili

"Staggeringly prolific" chili pepper with a lot of heat, these fruits start green, then finally to a flame red.  Rated 50,000-100,000 on the Scoville pepper scale, they are much hotter than a jalapeño but milder than a habanero chili.  Essential in Thai and Vietnamese dishes.   Can do well in a container as well.  Dry or freeze unused peppers at the end of the season for continued use. We kept this plant in the greenhouse until January where it was still producing. Space 12-18" apart. 85 days.

Serrano Tampequino Pepper

The serrano needs no description.  Very hot, pungent and distinctive flavor for connoisseurs of heat.  Super productive plant producing the extra kick for your hot salsa.