Peppers are so versatile. We grow a huge variety of peppers because there are so many to choose from, they're all gorgeous and we can't help ourselves.


Iko Iko (yellow-purple bell)

King Crimson (red bell

Ace (red bell)

California Wonder (red bell)

Habanada (sweet habanero)

Corno Di Toro (Itallian frying)

Shishito (Japanese frying)

Buena Mulata (cayenne)

Ring O' Fire (cayenne)

Numex Joe E Parker (anaheim)

Early Jalapeño

Bastan (poblano)

Hungarian Hot Wax


Peppers will last 1-2 weeks in the fridge in a plastic bag. Peppers with thin skins (cayenne's are perfect for this) can be dried and ground for flakes. Peppers also freeze beautifully! For larger bell peppers, but them into strips and lay out individually on a cookie sheet in the freezer. Allow to freeze completely before storing in a sealed bag. Smaller hot peppers don't need to be cut before freezing.


***Remember to handle and cook with hot peppers carefully. Wash your hands thoroughly or wear gloves while handling and avoid touching sensitive areas like eyes and nose***

Shishito peppers are mild and nutty but BEWARE ~ allegedly 1 in every 10 is pretty spicy (in our experience it can be more like 1 in 5)