We have sampled hundreds of varieties to bring you the very best!
This purple Italian variety is also referred to as a Japanese eggplant. It has similar culinary properties to the Snowy White eggplant.
This purple tinted Italian eggplant has a delicate and creamy flavor and is considered highly in the world of gourmet cooking. Try this eggplant with an experimental stuffing!
The long, white shafts have a dark blue/green upright flag. The 12-14 inch shaft provides a distinct flavor to your soups and salads. Slice these, mix with a little olive oil and either sautee them or freeze them in glass jars. Combine them with stored potatoes to have a great vichyssoise in the winter.
From Germany, also known as Sprenkel and Brauner Trotzkopf. Elegant green butterhead with light brown pebbling. Heads like loose large softballs at maturity. Has a delicious smooth taste with creamy texture.
Brought to the U.S. from the British Isles, this heirloom onion was a market favorite last year. Folks kept coming back for this delightfully sweet buttery tasting cooking onion.
This sweet cooking onion is terrific for making grilled onions and sautéing with peppers. I think it’s a little hot for fresh use but other folks use these in salads and fresh on sandwiches.
This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.
This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
The serrano is said to be five times hotter than the jalapeño and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.