Here’s the pepper plant list for 2013. There are a few more varieties pending, but we’re about out of time to get pepper plants started this year:
Aji Dulce: A very mild habanero type pepper
Bhut Jolokia (Ghost Chile): Hottest pepper in the world. ‘Nuff said.
Gamba: Squat red bell pepper, recommended for cooking.
Giant Aconcagua: Very long sweet pepper which we always eat before it turns red.
Habanero: Very hot wrinkled orange pepper with a unique, citrusy flavor.
Jalapeno M: A very mild jalapeno variety
Jimmy Nardello: Very sweet long frying pepper, good eaten fresh, too.
Kevin’s Early Orange: Early orange bell pepper
Milord: Flavorful red bell pepper
Orange Sun: Sweet orange bell pepper
Red Cherry: Sweet, thick-walled small pepper that I grow mainly to snack on.
Super Heavyweight: Large yellow bell pepper
Super Shepherd: Very sweet red italian pepper
As always, let me know if there’s something you’re looking for. The last wave of late peppers will be planted very soon.
4 thoughts on “Preliminary Pepper Plant Prospectus”
Paul– have you seen “Wild Garden Seed” from the Gathering Together Farm in Philomath, Oregon?? I appreciate their passion for breeding OP varieties out of hybrids. Get the catalog for the dialogue on OP versus hybrid and open source seeds alone. The pepper varieties in there were super interesting to me. Their “Stocky Red Roaster” is one that I am seeing the other companies picking up. http://www.wildgardenseed.com
Yes, I’ve been watching them with interest. It’s been my experience, though, that stabilized OP variants of hybrids are rarely the same as the parents, especially in modern tomato varieties with unknown parents. Still, self-sustainability and guarding varieties for future generations will not be possible with commercial hybrids.
I’ve been trialing a lot of pepper varieties lately. I may add some of theirs to the trial list for next year.
Hey Paul… Any chance there’s room to grow “Chimayo??” I see it in the Bountiful Gardens catalog and am tempted to get some. I noticed you don’t have a chile for roasting in this batch. The Chimayo might do the trick. “An ancient heirloom from the mountains of New Mexico, this pepper is not meant to be very hot—it’s the sweet, complex, ultraflavorful base for chili powder and enchilada sauce. Early-ripening for dependable crops even in the North and mountain areas. Limited quantity–we expect to sell out.”
Probably too late to add any new varieties to the growout, but the list as published is incomplete. I need to get it updated–soon hopefully.
As far as roasting–I haven’t met a pepper yet that didn’t benefit from a good roast. I have quite a few cooking and frying peppers in the complete list that have full flavor profiles. Chimayo might be one to add for trial next year.
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