Nature's Choice Biodynamic Peppers

Sweet or hot, there is a pepper for almost every culinary need. They may have different characteristics, but they have very similar growing habits. They do best in slightly acidic soil, full sun, and need plenty of moisture. If peppers do not get enough moisture, they tend to drop their flower sets. Pepper fruits tend to set up when nighttime temperatures are between 60-70 degrees. Be careful when harvesting. Peppers tend to have delicate branches, use a knife to remove the fruits to avoid snapping off a branch when picking. The following are what we have for 2017.



Chinese Giant
Sweet Chinese Giant was twice as big as the largest bell pepper of its day. Plants are a compact 24" tall. Fruits are usually 4” by 4". Fruits are medium thick with sweet mild flesh that turns from a rich dark-green to a bright cherry-red. Early producer with a long harvest that is ideal for home gardens. Introduced by W. Atlee Burpee in 1900 as one of the first truly giant bell peppers, twice as big as any other bell pepper!
Plants are compact, only 24 in. tall and highly productive. Thinning the fruits will grow larger peppers. Absolutely perfect for stuffed peppers. 73-90 days




Gypsy
Full sun and 4 inches by 2 inches. Matures in 60 days.
This elongated, 3-lobed beauty performs well in hot and cool regions. Great for frying or in salads. Ripens from light greenish yellow to orange to red. A sweet pepper similar to Romanian Sweet. Resistant to tobacco mosaic virus.
If you love your peppers sweet, then there are none better than the gypsy pepper. There’s a sugary sweetness here, almost floral, not shocking since the gypsy is a no-heat sweet pepper, but surprising for its intensity as the fruits mature. Gypsies, with their thin skin, are perfect frying peppers, though the walls are thick enough for stuffing, too. There’s a visual charm to the gypsy, as well, as the peppers take on a hodgepodge of mixed flower-like colors as they age. They look exceptional in a landscaped edible garden or container. 



KC Cheif's
Two tone, Red and yellow bell pepper. They are for sell this year. The KC Cheif's Red and Yellow pepper has striking yellow and red throughout - and the combined benefits of both red and yellow peppers.
Thanks to its dual complexion the pepper combines the sweetness of both separate colors and contains more vitamin C than an orange.
Can't get your children to eat their vegetables? Try offering them the KC Cheif's Red and Yellow pepper instead. This pepper may encourage children to eat their vegetables.
It is red and yellow and comes with the combined benefits of both. Research found half of parents struggle to get their child to eat peppers. The KC Cheif's Red and Yellow pepper may help. 




Keystone Green


79 days. A California Wonder type with large, blocky, pendant fruit (3½” x 4”). Mosaic resistant. Heavy foliage reduces susceptibility to sunscald. Thick stems hold up under heavy fruit load. Well suited to the Mid-Atlantic but not recommended for the Deep South. A perfect stuffing pepper. Suitable for home garden and market growers. Disease Resistant to the Tobacco Mosaic Virus.






Orange Peppers


All-America Selections winner with great flavor and remarkable disease resistance.We're sweet on this sweet orange bell pepper, the AAS 2011 winner. Orange is a winner for great flavor, early maturity, easy-growing personality and remarkable disease resistance. Beauteous 2-3 lobed fruits are 4'' long and 1.5'' wide-optimally sized for peak sweet flavor and texture at harvest. 65-70 days to maturity.





Red Beauty


An early, prolific variety bearing very sweet peppers with thick walls. Glossy green fruit turning to red when mature. Adds color and flavor to salads and cooked dishes. The fruit can be used when green and are also great in salsas. Fertilize with liquid slow release plant food for best results. Resistant to tobacco mosaic virus. 68 days until mature green; red about 2 weeks later. 





Sweet Banana

In full sun they get 6 inches by 1.5 inches. They matures in 75 days. Named for its banana-like shape, this variety bears sweet, mild banana peppers that mature from yellow, to orange, and then to crimson red. Plants fruit prolifically, easily producing up to 25 to 30 pods per plant. Banana peppers are great for frying and pickling, and are an excellent choice for making pepper rings for sandwiches. Great for containers. This classic, sweet wax pepper that has been grown by generations of gardeners. Sleek, tapered fruits are a translucent ivory color when immature, ripening quickly to stunning red-orange. Superb in pickles or stuffed, in salads, and more. 



Sweet Cubanelle
In full sun they get 5 inches long and Matures in 62 to 65 days. This yellow-green to red tapered fruit is prized for a sweet, mild flesh that is growing in popularity because of its rich flavor and pretty colors for frying and cooking. The thin-walled pepper is especially suited for quick cooking. Popular in dishes of Spanish, Italian, and Slavic descent, many cooks prefer it to bell types. In the garden, Cubanelle peppers are unique, often growing in imperfect shapes and changing color from green/yellow to shades of orange to red. Don’t be surprised if the some of the peppers curl and twist a bit. No two seem to ever be alike — it’s part of of their charm. Cubanelle is a thin-walled, long, tapered pepper with more flavor and a lower water content than other bell peppers. It's best picked when yellow-green for use in roasting or frying but can also be left to mature and will turn orange-red.



Yellow

In full sun they get 4 to 5 inches long and matures in 70 to 80 days. They get 24 to 36 inches tall and 18 to 24 inches wide. Yellow, thick-walled, sweet fruits add appetizing color and vitamins to fresh salads, and are superb for stuffing as well as fresh use. Plants can get quite large, so be prepared to support them, especially when carrying lots of fruit. Ripens green to yellow. Yellow peppers are harvested at the midpoint of maturity and therefore fall in between green and red bell peppers on the “ripeness” spectrum. These bell peppers lack the bitterness often associated with green peppers. Although they contain same type of nutrients as that in red and green bell pepper, their quantities are different. 












Anaheim


Harvest starts 77 days after plants are set out. CAUTION: Use rubber gloves or clean hot peppers under running water to avoid skin burn from the juice. Green Anaheim chile peppers are defined by their elongated curved lime green pod and their mild, sweet flavor. The chile's skin is waxy, glossy and semi thick. Inside the pod is a thin white seeded membrane. Raw Anaheim chiles are bright, succulent and slightly peppery in flavor. Cooked Anaheim chiles, whether slow roasted or grilled obtain a depth of rich, sweet and tangy flavors. Anaheim chiles are harvested immature anywhere between four inches and ten inches in length. If allowed to reach maturity, Anaheim chiles will eventually turn a deep red color, lose their moisture and shrink significantly in size. A mild-flavored pepper it ranges from 500 to 2,500 Scoville units.



Orange Habanero

It ripens from green to a bright orange hue. Its skin is thin and waxy with slight exterior wrinkling. Their pods have a distinctive lantern-like shape and are petite measuring typically no bigger than two inches in length and one to two inches in width. A close relative of the Scotch bonnet pepper, the Orange Habanero has a similar shape, flavor and heat as the Scotch bonnet. An aromatic chile pepper the Orange Habanero has a subtle apricot aroma and offers an intense and pungent heat at 200,000 – 300,000 Scoville unitsThe orange variety Habanero is also one of the hottest varieties of Habanero peppers.



Red Habanero

One of the hottest versions of the habanero is the Caribbean Red. With the typical citrusy-smoky flavor of orange habaneros and twice the heat, these fireballs are a perfect addition to a pot of soup or chili, and they make killer hot sauce. Like its sister, the Caribbean Red probably originated in the Yucatan Peninsula of Mexico, but it is now commonly grown in the Caribbean and North America as well. It even grows nicely in northern climates, either in summer gardens or in large pots. The chiles mature from green to bright red, and grow to about 1 ½” in length and 1” in width. 445,000 Scoville units.



Hungarian hot wax

These peppers produce an abundance of peppers with a somewhat herbaceous, agreeably stimulating flavor. Produce fruit in just 70 days after sowing, making them an excellent garden crop for short season areas, where they will bear fruit all summer long. The plants are fairly care-free. However, routine care will increase yields. The Hungarian Hot Wax pepper is a variety of conical yellow chiles that are 4–5 times hotter than the jalapeno pepper. Sturdy plants grow 18-24" tall and 16” wide. Peppers are on average 5-6” long and 1½” wide at the shoulder. They start out as a greenish yellow and become more yellow to orange and finally a bright red when they are mature. Peppers are waxy, smooth skinned and thick fleshed. 1,000-15,000 Scoville units.



Jalapeno M

Dark green, medium-hot, thick-walled peppers 3" long, 1" wide, with rounded tips. Matures to dark red. Days to maturity are from time plants are set in garden. For transplants, add 8-10 weeks. Space plants 18-24" apart. CAUTION: Use rubber gloves or clean hot peppers under running water to avoid skin burn from the pepper juice. Annual. 75 days. 4,150 24-48" height. Produces tapered hot peppers that mature from dark green to red. 2,000-5,000 Scoville units.





Poblano

They are peppers that typically grow to the size of a medium bell pepper. Poblanos are picked before they're ripe. So though we think of poblanos being green, mature poblanos are actually red and contain a bit more heat. But in what I like to call "Poblano Roulette" sometimes even a green pepper will be super spicy. Poblanos are delicious and versatile and used in a ton of Mexican dishes. They're particularly good when they're roasted and skinned because the pepper takes on a smokey, meaty quality. Chiles rellenos is a well known dish where poblanos are stuffed with cheese and meat and deep fried. In fact poblanos seem the perfect anecdote to roasted bell pepper fatigue. 1,000 - 2,000 Scoville units.



Red Cayenne Thick

75 Days Quite hot, thick-fleshed fruits, 6" by 3/4". A favorite for using dried, pickled or in sauces. Concentrated sets of pendant fruits - wrinkled, tapered and curved - are borne on strong upright plants. Ripens from a lustrous dark green to a brilliant scarlet. The Cayenne Thick is a variant of the classic Cayenne. It’s high yielding and the peppers are larger than the classic Cayenne and have a thick fruit wall. They are long and wrinkled. The hot peppers have a wonderful aroma. Perfect for salsas or to use fresh. Also good for drying and for seasoning dishes. 3,000 - 5,000 Scoville units.



Serrano Chili

Small finger-shaped hot peppers picked green or red. Serrano will give you dozens of medium-thin walled fruits per plant. Pick them early when the peppers are green and more mild or wait until they're mature and "red hot". Days to maturity are from time plants are set in garden. For transplants add 8-10 weeks. Space plants 18-24" apart. Serrano is pronounced: suh rah noh. Serrano chiles generally tend to have thin skin. They don't need to be steamed or peeled before using, making it one of the easiest peppers to use for salsas. Serranos are a green color, but ripen to red, brown, orange, or yellow. Serrano peppers don't dry well, because they are very meaty. The serrano chili pepper can be up to five times hotter than the jalapeƱo.  8,000 and 23,000 Scoville units.


Thai Hot

This plant produces large numbers of 1-inch green fruits that mature to blazing red color with heat and flavor to match! These are extremely hot. This variety grows well in hot, humid regions. Plants are compact, about a foot tall. Great ornamental value. The colorful peppers last a long time on the plant.
Thai Hot Red Cluster Chilli – A Beautiful Spicy & Glossy Red Asian Hot Pepper. If you love hot chilli then you will love this! This plant produces very hot & spicy chillies for months. They are very popular in South-eastern Asia & also in China for cooking. They are very heavy yield and grow in cluster. The chilli turning from dark green to beautiful glossy red when ripe. This is a very compact plant so can easily be grown in pots and patios. 50,000 to 100,000 Scoville units.









Carolina Reaper

This is an extremely hot variety developed by a grower named Ed Currie. It is also called HP22B pepper. As of 2013 it is over 7 generations old. Ed created this chile plant variety by crossing a Pakistani Naga with a Red Habanero type from St Vincents Island in the West Indies. It is similar in looks to the Trinidad 7 Pot Primo. These chile plants grow slow in the beginning like Nagas but are very productive. The Carolina Reaper chile plant has a nice fruity flavor similar to other superhots like the 7 Pot. The Carolina Reaper can grow to a height over 4 feet tall. ~1,400,000 Scoville units.

White Ghost
90 day Blow your brains out hot The Ghost Pepper is quickly becoming the hottest selling hot pepper on the market. The ripe fruits are ivory white in color and they grow to a length of 2 to 3 inches on 3 foot plants. This pepper is also known as Naga Jolokia, ghost pepper, ghost chile pepper, and ghost chile. It has been recognized in the past, by Guinness World Records as the hottest pepper in the world with a Scoville rating that can sometimes exceed 1 million. Since then, it has been outdone by a few others, bumping the Ghost to the world's 3rd, maybe 4th hottest. Its origin is the Indian states of Assam, Nagaland and Manipur. It can also be found in rural Sri Lanka. Use extreme caution when handling any part of this pepper. That warning includes the handling of these seeds. Wear gloves. ~1,000,000 Scoville units


Health benefits:

Vitamin C: They contain plenty of vitamin C, which powers up your immune system and keeps skin youthful. The highest amount of Vitamin C in a bell pepper is concentrated in the red variety.
Antioxidants: Red bell peppers contain several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits.
Cholestrol: The captain in bell peppers has multiple health benefits. Studies show that it reduces ‘bad’ cholesterol, controls diabetes, brings relief from pain and eases inflammation.
Cancer: The sulfur content in bell peppers makes them play a protective role in certain types of cancers.
Vitamin E: The bell pepper is a good source of Vitamin E, which is known to play a key role in keeping skin and hair looking youthful.
Vitamin B6: Bell peppers also contain vitamin B6, which is essential for the health of the nervous system and helps renew cells.
Optical health:Certain enzymes in bell peppers, such as lutein, protect the eyes from cataracts and macular degeneration later in life.