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nongmo4

Anaheim Green Chile Capsicum annuum (75 days) Very smooth peppers are 7-1/2" long and 2" wide on tall productive plants that offer good foiliage cover for the fruit. Fruit is deep green and turns red at full maturity. Tobacco mosaic virus resistant.  Anaheim chiles are also known as the New Mexico Chile and the California Green Chile.

~ This variety was developed by Dr. Fabian Garcia in New Mexico over 100 yrs ago in 1907. He was seeking a chile pepper that was bigger, fleshier, and milder.
~ They are called “Anaheim" because a farmer named Emilio Ortega brought these seeds to California and began growing them in the Anaheim area in the early 1920's.
 
Start seeds indoors 6 weeks prior to soil warming to 55°F. Then transplant seedlings into rich well-draining soil 24” apart. Can easily be grown in containers. Harvest chiles when they are green and firm for Chile Verde or leave on plant until red for Chile Colorado. 

Heat level: Mild ~ Scoville 500 - 1000 ~ Packet contains 30 seeds

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Poblano Capsicum annuum (78 days) This easy to grow pepper is 4” long and 2½“ across at the shoulder tapering to a blunt point. Chiles ripen from dark green to rust red. Plants are 30 to 36” high and yield a continuous harvest over the entire season.

Called poblano or pueblano in the fresh green form and ancho as the dried red pod.

~ Fresh green poblanos are roasted, peeled, and stuffed with meat or cheese. Then battered and fried for authentic chile rellenos. ~ Dried red anchos are used in a variety of sauces such as mole poblano. This spicy chocolate chile sauce is used to make the traditional Mexican dish Pavo en Mole Poblano (Turkey in Chile Sauce).

Start seeds indoors 6 weeks prior to last frost. Transplant seedlings into rich well-draining soil 30” part. Harvest chiles when they are green and firm. For anchos pick when they are very dark and allow to dry in the sun.

Heat level: Mild ~ Scoville 500 - 1000 ~ Packet contains 30 seeds

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nongmo4

NuMex Heritage Big Jim Capsicum annuum (80 days) Improved NuMex variety with distinctive New Mexico chile flavor and medium hot pungency. Large 9” pods have thick flesh and are moderately flat. The thick flat pods make these ideal for plate-size chile relleños stuffed with cheese or meat.

~ The original NuMex Big Jim variety was known for its inconsistent pungency on the same plant. The heat level would vary from the top of the plant to the bottom. Peppers on the lower branches would be hotter than the peppers just above them.
 ~ This new heritage variety has more flavor, better yields and produces a larger crop over the growing season. The heat level of the chiles is more consistent.

Start seeds indoors 6 weeks prior to soil warming to 55°F. Transplant seedlings into rich well-draining soil 24” apart. Seeds can also be planted directly outside after soil warms. Harvest chiles when they are green and firm orleave them on plant to mature to red. 

Heat level: Medium ~ Scoville 2000 - 4000 ~ Packet contains 30 seeds

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nongmo4

NuMex Espanola Improved Capsicum annuum (75 days) An early maturing fast growing chile adapted to short growing seasons. It has smooth well shaped 5 – 6” pods that dry well. Pepper cultivars developed at the Agriculture Experimentation Station of New Mexico State University carry the designation ‘NuMex’.

~ New Mexican chiles have been cultivated for hundreds of years in specific regions, and several distinct varieties have developed. 'Española' is one of these landrace varieties. It thrives in high altitude environments with short growing seasons.
~ In 1984 Española Improved chile was developed at NMSU by Drs. Matta and Nakayama. It is a cross between 'Sandia' and the northern New Mexico landrace chile ‘Española’. 

Start seeds indoors 6 weeks prior to soil warming to 55°F Then transplant seedlings into rich well-draining soil 24” apart. Can easily be grown in containers. Harvest chiles when they are green and firm or leave on the plant until they turn red.
Heat level: Medium ~ Scoville 2000 - 4000 ~ Packet contains 30 seeds

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nongmo4

NuMex Joe E. Parker Capsicum annuum (80 days) Large 8” chiles have excellent flavor with thick flesh. This pepper turns from green to red quickly and has incredible production after the initial harvest. The great taste of this chile and its consistant heat level make it a favorite in New Mexico restaurants.

~ This variety is an improved version of New Mexico 6-4 chosen by grower, Joe E. Parker and produced for gardener use in 1990.
~ It has thicker walls, more flesh, and is longer than earlier versions. This makes it an ideal chile for stuffing (chile relleños), grilling and roasting.
~ Found in fresh markets as ‘Hatch Medium’. 

Start seeds indoors 6 weeks prior to soil warming to 55°F. Then transplant seedlings into rich well- draining soil 24” apart. Seeds can be planted directly outside after soil warms. Harvest chiles when they are green and firm or leave on plant until mature and red.

Heat level: Medium ~ Scoville 2000 - 4000 ~ Packet contains 30 seeds
 

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NuMex Heritage 6-4 Capsicum annuum (70 days) Improved variety with distinctive chile flavor and medium hot pungency. The 7” - 8” pods have 5 times more flavor than the original cultivar. When you roast them the sweet smoky green chile aroma is stronger and so much more intense.

~ After 50 years of commercial growing this open pollinated cultivar had ‘run out’ to use a grower’s term. The chiles lost their signature flavor and aroma after many growing seasons.
~ The NMSU Chile Pepper Institue developed this new variety from a seed bank by selecting for more flavor, better yield and better plant habits.
~ The research seed came from a seed bank of original New Mexico No. 6-4 released in 1957.

Start seeds indoors 6 weeks prior to soil warming to 55°F. Then transplant seedlings into rich well draining soil 24” apart. Seeds can also be planted directly outside after soil warms. Harvest chiles when they are green and firm. 

Heat level: Medium ~ Scoville 1000 - 2000 ~ Packet contains 30 seeds

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nongmo4

Santa Fe Grande Capsicum annuum (78 days) Conical peppers are 3-1/2" long and 1-1/2" wide on 24” tall plants. Smooth and glossy with a waxy sheen. Chiles start off yellow, then turn orange and then red when mature. Tobacco mosaic virus resistant. All three colors; yellow, orange and red can be on one very attractive plant at the same time.
 
~ The Santa Fe Grande pepper is a yellow wax type pepper with sweet overtones and medium heat.
~ With its thick flesh this chile makes great salsa and pickles that are very colorful.

Start seeds indoors 6 weeks prior to soil warming to 55°F. Then transplant seedlings into rich well draining soil 24” apart. This pepper can easily be grown in containers. Harvest chiles when they are yellow and firm or allow them to change to orange or red. 
 
Heat level: Medium ~ Scoville 3000 - 5000 ~ Packet contains 30 seeds

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nongmo4

Hatch Red Chile - Capsicum annuum (85 days) AgCo Fire Red. This chile is sweeter and has a more complex flavor than its Hatch Green Chile compadre. Fresh red chile is very perishable and impossible to find in grocery stores. It's east to grow your own and pick it at peak maturity. The moment it is picked off the plant, you know it’s one of the most flavorful chiles around. Turns quickly from green to red. It can be flame roasted and peeled for immediate use, or frozen for later. Can also be dried and ground for medium chile powder. Grown near Hatch, New Mexico and sold fresh as “Hatch-Red”. 

Heat Level: Medium. Scoville 2000-4000
 ~ Packet contains 30 seeds

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Hatch Green Chile Capsicum annuum This variety is Agco Fire Green. (75 days) It is improved through selection for uniform set, flavor and easy machine harvesting. It is field grown near Hatch, NM and sold as ‘Hot’. Peppers are 7" long on productive 30” plants. Easy to Grow. 

"Hatch Chile" is not an actual variety, but is a term used to describe peppers of several different varieties grown in the area. 

~ Actual variety names might include "Big Jim", "Joe Parker", "Sandia Hot", and others. 
~ The Hatch Chile Festival occurs every Labor Day. This event attracts people world-wide to “The chile capital of the world”, in New Mexico.

Start seeds indoors 6 weeks prior to soil warming to 55°F. Transplant seedlings into rich well-draining soil 24” apart. Harvest chiles when they are deep green and firm or wait until they fully mature to red.

Heat Level: Medium  ~ Scoville 2000 - 4000 ~ Packet contains 30 seeds

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nongmo4

Pasilla Bajio / Chilaca - Capsicum annuum (85 days) Narrow 8-10” peppers are mildly hot with a sweet flavor when fresh, and a rich smoky flavor when dried. Tall 30” plants produce dark green chiles that turn dark brown when mature. Pasilla is the dried form of the Chilaca chile and means “little raisin” in Spanish, referring to the dark brown wrinkled skin as the pod dries. Use this pepper fresh in enchilada sauce or salsas. Use it dried and powdered in traditional Mexican mole sauces.

Heat Level: Mild. Scoville 1000-2000
 ~ Packet contains 30 seeds

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