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​Sheepnose Pimento
 
An Ohio heirloom pepper. Small fruits with thick walls, great for stuffing and canning!  

​Jimmy Nardello
 
A Southern Italian heirloom brought to the US in 1887. Don’t let its appearance fool you; this is the sweetest pepper we grow! Possibly the best-tasting pepper around, it is best pan fried or grilled to “blister” the skin. 

Mini Bell Pepper
 
Great for lunch boxes or a quick snack (kids love them)! These are also great pickled and are a perfect size for shish kebabs. 

Corno di Toros
“Bull’s horn” peppers. The red pepper, Carmen, is named after Bizet's opera. These peppers are versatile; they’re great raw, excellent stuffed, and are even sweeter when roasted.

Banana Peppers
This is the classic pickled pepper. We always keep a jar in our fridge for sandwiches and nachos. They are also good sliced thin on a salad or in pasta sauce. Jalapeno poppers too spicy for you? These make a great popper alternative!  

Cayenne
 
The hottest pepper we grow! These are great to dry; simply use a needle and thread through the green stem, then hang the peppers in your kitchen. Use in curries, chilies, or soups. Make your own cayenne powder by dehydrating and grinding in a food processor. If you are brave, add a little to your coffee in the morning! 

Fresno
 
Often confused for jalapeños, these peppers are similar in shape and size but are a bit hotter. They are meatier than most hot peppers and, in my opinion, they make the best hot sauce. Add a couple slices to your olive oil bottle to provide a kick!  

Jalapeños
 
Perhaps the most ubiquitous hot pepper. Technically, I grow a milder version for our Fort Wayne farm share, but I suspect it is the predominant varietal grown for US markets. Great for pickling and for stuffing as poppers.  

​Ancho/Poblano
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A larger pepper with mild heat. They are called poblanos when fresh and green and “ancho” when dried (usually red). These are a perfect choice for a mild heat in salsas, and they make an excellent stuffed pepper. 

Hungarian Hot Wax
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A rather mild options, these are the cousins to the sweet wax pepper and a favorite at our Fort Wayne farm stand. You'll find them in shades of yellow, orange, and red as they ripen on the plant. They're perfect to slice thin and add to any dish for some spice. These last all winter in your fridge when pickled and are easy to add to nachos, sandwiches, or eggs!