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Peppers
2019 Varieties:

SWEET:
 
KING OF THE NORTH:
A rare variety of pepper that does well in northern climates.  Very sweet bell pepper that ripens to red and can be eaten when green or when red.  Our go-to for stuffed peppers!
 
70 days from transplant.



 
 
 
 
 

 
YELLOW BELL:
A thick fleshed variety, with sweet flavour and great texture.
 
 
 
 
 


 



STOCKY RED ROASTER:  Rich red Italian pepper with sweet flavour and thick flesh. Perfect for roasting and quite easy to peel afterwards. This beauty is the genius of Frank Morton at Wild Garden Seeds. Frank selected for straight uncrumpled sides, smooth skin, thick walls and deep colour and the result is high yields and great quality. Strong plants bear a heavy crop of 15 to 18 cm long tapered fruits that are 7-8 cm at the shoulder. It is the last pepper to ripen in our zone 5 fields and we look forward to it for end of summer roasted pepper and caper salads. So worth the wait. 

65 days green 85 days red.



ORANGE BELL:
Thick fleshed with excellent sweet flavour.  A brilliant orange colour lends variety to salads or stir-fry.
 
85 days from transplant.
 
 
 
 





HOT PEPPERS:


CAYENNE:
Long, wrinkled, bright red pods.  Great for salsa, sauces or for drying or grinding.  This is what we make our red pepper flakes from.
 
Scoville scale rating:  50,000







 
 
 
 
 
  
 
ALMA PAPRIKA:
The Alma Paprika pepper is an excellent heirloom from Hungary. The round peppers ripen from cream to orange to red and are excellent for drying and grinding into paprika. They are also excellent for eating fresh and have a little bit of warmth to them.

80 days.

Scoville scale rating:  10000




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