Green peppers are less sweet and slightly more bitter than yellow, orange, purple or red peppers.  Peppers are a great source of vitamin C.  Green peppers have two times the vitamin C by weight than citrus fruits, and red peppers have three times what the green varieties have.  The fiery hot flavor in hot peppers is concentrated along the top of the pod.  The stem end of the pod has glands which produce the capsaicin (the primary substance that determines the amount of heat in peppers), which then flows down through the pod.  The white pith, that surrounds the seeds, contains the highest concentrations of capsaicin.  Removing the seeds and inner membranes is effective at reducing the heat of a pod.  Nevertheless, always wear gloves when working with hot peppers.  We know of no cure for the heat when it permeates the skin.

Sweet:  Do you want sweet peppers like green, purple, orange or red bell peppers, sweet yellow Gypsy peppers, red Pimentos?


Hot:  Are you after something more spicy like green Anaheim chilis, yellow Hungarian Wax, Jalapenos, Cayenne, Poblano, Serrano, Thai-Hot, plus a few others?

We have several varieties of peppers from MILD to WILD!

Uses:  Fresh eating, canning, pickling, freezing, drying

Available for picking: Beginning in mid-August & continuing throughout most of the picking season