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Peppers
Beautiful, flavorful and unusual peppers. Try some! From sweet to to super hot, our favorites for flavor and heat. Jimmy Nardello
$3.00
Only a few left!
Seeds of this pepper were brought to America by Giuseppe and Angella Nardello when they emigrated from Italy in 1887. They named the pepper after their fourth son, Jimmy, who preserved the Italian heirloom and shared the seeds. Sweet and fruity, and considered one of the very best frying peppers. Placed in Slow Food USA’s “Ark of Taste,” a catalog of delicious and distinctive food.
Padron
$3.00
Sold out From Galicia, Spain, Pimiento De Padron is very early and highly productive over a long growing season. Flavor is earthy and almost nutty, especially compared to its cousin, the Shishito. Harvest when two to four inches long. Heat increases as the fruit ripens. If left on the plant, fruits grow much larger and are often extremely spicy. Approximately one in ten have a mysterious habit of being surprisingly hot! Scoville Heat Units: 500 – 2,500. Shishito
$3.00
Sold out
An old Japanese variety for roasting, frying and grilling. Flavor is sweet, grassy and citrusy with a slight hint of smoke, especially when compared to its cousin, the Padron. A compact variety, good in containers, that produces three to five-inch lime-green, slightly wrinkled fruit. Leaves may wilt in hot sun but plants aren’t thirsty. Approximately one in ten have a spicy punch! Scoville Heat Units: 50 – 200.
Sweet Elephant’s Ear
$3.00
Sold out Sweet Elephant’s Ear peppers are a rare variety native to the Balkan peninsula. Mature fruits are flattened and very large, resembling an elephant’s ear. Noted for their thick walls and sweet flavor, they are traditionally used in Ajvar, a savory condiment made with roasted Sweet Elephant’s Ear and eggplant. Early maturing compact plants, just over two feet tall. Anaheim
$3.00
Sold out
Anaheim’s are derived from New Mexico’s famous Hatch pepper, and named for Anaheim, California, where they were first canned by Emilio Ortega, of the Ortega Hispanic foods brand. Long at eight inches, with a sweet flavor and crisp texture, they are excellent for many uses, including salsas, roasting and frying. They become spicier as they mature and color changes to deep red. Scoville Heat Units: 500 – 2,500.
Fish
$3.00
Sold out A pre-1870’s African-American heirloom, brought to the Chesapeake Bay region from the Caribbean. Fish peppers can be used in any color phase, and as ‘white paprika’ it was a secret ingredient in fish and shellfish cooking. Famous for its beautiful striped fruit and variegated foliage. Easily grown in containers. Scoville Heat Units: 5,000 – 30,000. Placed in Slow Food USA’s “Ark of Taste,” a catalog of delicious and distinctive food. Habanero
$3.00
Sold out The Habanero is named after the Cuban capital La Habana (Havana). Once the Spanish discovered peppers in the new world, they spread them far and wide. Its flavor is floral and sweet, with a hint of citrus and smoke, and a flowery aroma. Good container plant. Among the hottest of peppers. Scoville Heat Units: 100,000 – 350,000. Jalapeno
$3.00
Sold out
Jalapeno means “from Xalapa”- or Jalapa, the capital city of Veracruz, Mexico, where the pepper was traditionally cultivated, which explains the origin of its name. Enjoyed by the Aztecs before the Spanish conquest, they’ve become one of the world’s great culinary peppers. Their flavor is bright, fruity, grassy, and somewhat like a green bell pepper. When dried and smoked, they become chipotles. Scoville Heat Units: 2,500 – 8,000.
Poblano
$3.00
Sold out
A mild, green, heart-shaped chili pepper that originated in Puebla, Mexico. Thick-walled meaty peppers have a rich, earthy, raisin-like sweetness. Good in containers. Anchos are Poblanos that have ripened to red and then dried. Scoville Heat Units: 1,000 – 1,500.
Serrano
$3.00
Sold out
From the mountainous regions of Puebla and Hidalgo states in Mexico. Thick juicy walls with a bright, sharp flavor. Similar in appearance to the jalapeno, but notably hotter. The smaller the serrano, the hotter. Typically eaten raw, often in salsas and pico de gallo. Scoville Heat Units: 10,000 – 25,000.
Please read all sale guidelines:
1. ORDERING: All orders must be placed online at here by 5 PM on May 12. No additional purchases are possible at pick-up time. All sales are final. No refunds are available after an order has been placed. 2. PICK UP PROCEDURE: In compliance with COVID-19 guidelines to keep us all safe, plant pick up will be at assigned times only on Saturday, May 16, between 9 AM and 3 PM, in the Mullis Senior Community Center parking lot. You will be able to choose a pickup window between 9 AM and 3 PM. 3. PICKUP TIMES: After completing your order online, you will receive an email order confirmation and a link to choose your preference for a morning or afternoon pick up assignment. If you are available at any time between 9am-3pm for pick up, you do not need to fill out this form. On Thursday, May 14th, you’ll receive an email with instructions and your specific pick-up time. 4. UNCLAIMED ORDERS: If you’re not sure that you, or a friend or relative can pick up your order, please do not place an order. We regret that we cannot hold orders after 3 PM, May 16. If your order is not claimed, it will be donated to the Family Resource Center for distribution. Thank you for your support and help in making this sale as safe as possible for you and our volunteer San Juan County Master Gardeners! Questions? Call 360-378-4414. Happy Gardening! |
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Spring Plant Sale Home Cabbages Cucumbers Herbs & Flowers Master Gardener Plant Collections Peppers Squash Tomatoes See my cart Reasonable accommodations will be made for persons with disabilities and special needs who contact the WSU San Juan County Extension office at 360-370-7663 or mg.sanjuancounty@wsu.edu by 5 PM, May 15, 2020.
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| Master Gardener Foundation of San Juan County | 2020 Spring plant sale |