A Plethora of Peppers
The drier and warmer conditions this spring have led to an abundant pepper season thus far! We love peppers so we are incredibly excited to be able to offer you such a diverse lineup this year. Whether you’re a fan of hot, mild, or sweet, we’ve got you covered! Below you’ll find a list of most of the varieties we’re growing along with a brief description of the heat level and taste. You can snag our peppers at the farm stand on Saturdays from 8am-noon, or if you’re a Harvest Green resident, you can sign up for our Vegetable Share Program.
Cayenne -bright red pepper with a neutral flavor and a medium heat that lingers on the tongue. Perfect for drying and making crushed chili flakes or ground cayenne pepper.
Aji Rico - red pepper with a sweet, fruity flavor and medium heat. Great for making salsa, hot sauce, and stir-fries.
Hungarian Hot Wax - pale yellow to red pepper with a tangy-sweet flavor and mild heat. Perfect for pickling, stuffing, and making Goulash.
Hatch - green pepper with an earthy flavor and mild to medium heat. Ideal for roasting to help bring out the smoky and buttery flavors.
Poblano - large dark green pepper with a bright, fresh flavor and mild to medium heat. Great for roasting, stuffing, and sauces.
Jalapeno - small green pepper with a vegetal flavor and medium heat. Ideal for pickling, salsas, hot sauces, and fresh eating.
Jimmy (Red) and Yellow Nardellos - thin-skinned Italian frying pepper with a sweet and rich flavor. Great for frying, roasting, and eating fresh in salads.
Glow - orange mini-bell pepper with a sweet and fruity flavor. Perfect for stuffing, roasting, and adding to stir-fries.
Picnic - a mix of red, orange, and yellow mini peppers with a fresh, sweet flavor. Ideal for adding to salads, snacking, and dipping.
Corbacci - slender, curved Turkish variety that can range from pale green to red and have a sweet, rich flavor. Great for pickling and frying.
Shishito - small green pepper with wrinkled looking skin and a citrusy and herbal flavor. Ideal for roasting, blistering, or grilling.
Don’t forget that tomato season is still in full swing! From slicing to paste to cherry varieties, we’re harvesting quite the abundance for you. The end of tomato season always coincides with La Tomatina Padre, our annual celebration of the lovely tomato on Saturday, June 18th! This resident-only event takes place on the farm and invites kids to throw our old and split tomatoes at their parental figures. In order to provide a fun way to wash off those sticky tomato juices and keep cool, we will be setting up our homemade slip-n-slide on the hill right behind our office. We’ll share a sign-up link with you next week so stay tuned!
Currently in Season at the Farm Stand: Green Beans, Rattlesnake Beans, Hot and Sweet Peppers, Tomatoes (cherries and slicers), Cucumbers (slicing and pickling), Zucchini (yellow and green), Beets, Carrots, Fennel, Leeks, Onions, Kale, Collards, Basil, Mint, and Cut Flowers.