Capsicum chinense Tangerine skin. (90 days) Open pollinated. A Scotch Bonnet–type infamous for its extreme heat, their distinctive flavor makes them a key ingredient in West Indian jerk sauces.
Capsicum annuum Red skin. (82 days) Open pollinated. Tiny bright red 1" conical fruits stand erect from foliage. Very hot, 25,000-40,000 Scovilles. Pretty and prolific.
Capsicum annuum Red skin. (64 days green, 80 days red ripe) F-1 hybrid. Uniform glossy dark red fruits are mostly 2-lobed, flattened and tapering with a recessed stem. Known as Poblano when green.
Capsicum annuum Red skin. (71 days) Open pollinated. Red 4-6" long wrinkled tapered pendent fruits. Good fresh, roasted, strung into ristras, or dried and ground. Prolific.
Capsicum annuum Light yellow skin. (90 days) Open pollinated. Light yellow 3x4.5" pointed fruits. Juicy, sweet, flavorful. Ripens to red and can be dried for paprika. Incredibly productive.
Capsicum annuum Red skin. (70 days) Open pollinated. Semi-hot and semisweet for perfectly balanced homemade paprika. Thick-walled light yellow to red fruits hold up well in roasting and in the traditional use as a stuffing pepper.
Capsicum annuum Red skin. (85 days) Open pollinated. 2x4" squat ribbed fleshy red fruits are thick-walled, crunchy and extra sweet. Plants are productive and fairly early.
Capsicum annuum Red skin. (80 days) Open pollinated. Early and prolific even in bad years, with a rich fruity taste. Maine-grown seed continues its cold-climate adaptation.
Capsicum annuum Orange skin. (85 days) Open pollinated. Beautiful tangerine color. Plants ripen more than a dozen of these small 2-3" round to slightly flattened thick-walled sweet and juicy fruits in a good year.
Capsicum annuum Reddish brown skin. (90 days) Open pollinated. Rich reddish-brown 3½x3½" blocky thick-walled pepper. Meaty, sweet, delicious and flavorful even when green.
Capsicum annuum Orange skin. (90 days) Open pollinated. Orange sweet bell pepper. Thick-walled, blocky 3½" fruits. Easy to harvest. Good foliage cover on 4' plants helps to prevent sunscald.
Capsicum annuum Red skin. (68 days) F-1 hybrid. Bright red 3x5" elongated 3 to 4-lobed bell. Juicy, sweet, with a hint of spiciness. Sets well, even in cool weather.
Capsicum annuum Red skin. (68 days) Open pollinated. Prolific yields of long tapering 2"red sweet peppers on short stocky plants. Great for cold-climate growers.
Capsicum annuum Purple skin. (74 days) Open pollinated. Blocky 3x3" bells ripen from purple to green to deep red. At purple stage they sell at a premium. Early and prolific.
Capsicum annuum Red skin. (74 days) Open pollinated. This large blocky market-type pepper produces good-sized glossy dark green 3–4 lobed peppers on tall bushy plants, even in adverse conditions.
Capsicum annuum Red skin. (60 days) F-1 hybrid. Red thin-walled bell peppers, not consistently blocky. Easy to grow. Consistently early. Good for home gardens.
Solanum tuberosum Mid-season, blue skin, blue flesh. Maintains its purple color after boiling, roasting or frying. This spud is packed with powerful antioxidants.
Solanum tuberosum Mid-season, blue skin, blue flesh. Maintains its color after boiling, roasting or frying. This spud is packed with anthocyanins, powerful antioxidants that can lower risks of heart and neurological diseases.
Solanum tuberosum Early to mid-season, blue skin, yellow flesh. Round sapphire exterior creates a striking contrast with stunning gold flesh. High yielding. Also known as Peter Wilcox.
Solanum tuberosum Mid-season, pink-splashed purple skin, white flesh. For size, style, yield and taste, it's an all-around winner. Show-stopping colorful skin and creamy rich flesh. Delicious baked, roasted or mashed.
Solanum tuberosum Multi-colored skin. Five time-tested winter-storage potatoes in multiple hues of skin and flesh for full baskets in your root cellar that will keep your stove cranking right through spring parsnip digging.
Solanum tuberosum Multi-colored skin. Three diverse varieties of gourmet potatoes. If you find a favorite, you can grow it next year. Sample the many colors and shapes that these tasty cuties provide.
Solanum tuberosum Multi-colored skin. For those with limited space and an expansive palate, this collection of three varieties includes 2# each of an early, a midseason and a fingerling potato.
Solanum tuberosum Mid to late season, red skin, red flesh. Plump fingerlings with smooth skin, excellent color retention and high yields. They’re also tasty as heck!
Solanum tuberosum Mid-season, tan skin, yellow flesh. A lovely potato with bountiful yields. Some sources mention Austrian Crescent tubers as long as 10"!
Solanum tuberosum Late season, tan skin, yellow flesh. The most consistent fingerling in shape and size. Versatile in the kitchen and stores beautifully through the winter.
