Varieties grown: Carmen (Corno di Toro), Oranos (Corno di Toro), Hinkelhatz (high heat), Hungarian Hot Wax (medium heat), Jimmy Nardello (sweet Italian)

Peppers, peppers, peppers! We grow many different colors, shapes, and sizes of peppers. They have a hard time ripening in our climate, so it’s a long wait until that first crunchy, juicy, sweet ripe pepper. Some of our sweet pepper varieties look like hot peppers, so make sure to read the signs and ask questions.

How to use them:

• Stir fried with other vegetables, and served over rice

• Sauteed with onions and greens, and served over pasta

• Stuffed and roasted in the oven

• Raw, alone or with a dip

• Fire-roasted, then served on pizza or in pasta dishes

• In soups, stews, and casseroles of all kinds

• Chopped and frozen on a sheet tray, then into freezer bags for later use

• In relishes and pickles

• Hot peppers are good in salsa, tacos, and chili; they are also great for making your own fermented or vinegar-based hot sauce

How to store them: In the refrigerator, inside a non-breathable container (plastic bag, glass or plastic storage tub, etc.). Check frequently, as a small dot can turn into a big problem very quickly with peppers!