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This list is subject to change depending on availability and quality of crops on harvest day. You’ll find the most accurate packing list on the homepage of our website.
The avocado tree, Persea americana, is a member of the laurel family, related to cinnamon, bay, and sassafras. Along with corn, beans, and peppers, the fruit was one of the staples of the pre-Columbian Mesoamerican diet. Archaeological evidence indicates that wild avocados probably originated in South-Central Mexico and were cultivated throughout Mexico, Central America, and South America as early as 7,000 years ago.
The first published Western account of avocados is from 1518, when conquistador MartÃn Fernández de Enciso described the fruit he ate in Colombia. When Hernán Cortés entered Tenochtitlan (now Mexico City) in 1519, he found avocados an integral part of sophisticated meals consumed by Aztec Emperor Montezuma, including a sauce of mashed avocado, tomato, and onion called ahuaca-mulli.
The Aztecs called the fruit ahuacatl, the same word they used for testicle, believing them to be aphrodisiacs with male-strengthening properties. Food historian Sophie Coe tells us that avocados were critical to the low-fat Mesoamerican diet because they contain up to 30% oil. Spaniards transcribed ahuacatl to aguacate; in a 1526 report to Charles V of Spain, New World chronicler Fernández de Oviedo describes a paste similar to butter that is "very good eating."
With the Spanish conquest and European exploration, avocados spread around the CaribÂbean and ultimately to the Pacific, the PhilipÂpines, and Southeast Asian countries. The first mention of avocados in English was in 1672 by W. Hughes, physician to King Charles II, after visiting Jamaica. He calls them "one of the most rare and pleasant fruits of the island. It nourisheth and strengtheneth the body, corroborating the spirits and procuring lust exceedingly." During the 1700s, avocados became known as alligator pears, subaltern's butter, midshipman's butter, shell pears, and Spanish pears. George Washington wrote of "agovago pairs" while visiting Barbados in 1751, but confessed he really preferred pineapples.
Avocados in Texas aren't a new idea - in 1895, John Bourke, a U.S. cavalry officer stationed on the Texas-Mexican border and an avid anthropological observer, wrote: "When the custard-like pulp is beaten up with egg, oil, vinegar, and spices, it makes a most delicious salad and when sliced seems to be equally good. This fruit resembles a pear in shape; is purple in color; the pulp is sweetish and can be eaten raw."
The Texas Avocado Society was formed in Weslaco in 1948 as an association of growers and horticulturists seeking promising varieties from Mexico and Florida to develop a major commercial crop for South Texas. While the Texas industry didn't quite take off as hoped, the sociÂety's research and development legacy remains.
Happy Guacamole Eating!
Amy has two batches of chickens that are currently producing eggs. One of the batches, Golden Sex-links, hatched around May 1, 2007. These are the   chickens that are currently producing the large eggs. The other batch of Barred Rocks hatched around May 1, 2008. Chickens aged less than one year are known as pullets. Between the ages of 18 - 24 weeks most pullets will begin to lay eggs. They will be small at first but will get bigger and more uniform as the pullet matures.
Brenton also added that this does not mean the smaller eggs are in anyway inferior. Quite the opposite; the benefits of pullet eggs are clear to many chefs who see a noticeable difference in recipe performance with pullet eggs. Omelets have a lighter texture, ice cream is more luscious and many pastry chefs actually prefer pullet eggs. Consumers have been conditioned to think that "bigger is better" so they go for the large and extra large sizes in the supermarkets. These eggs are likely to be from older, adult hens and will be lower in quality than the smaller eggs from the adolescent pullet hens.
Ringger's will be retiring 500 Golden Sex-link hens this April/May. They will be replaced with a new batch of Production Reds. Amy asks that you contact their farm at 512-923-2053 if you are interested in either the retired 2 year old hens, which will continue to lay for some time, or for butchering your own stewing hens.
Action Alert - Help Solve Tecolote Farm's Water Crisis
Tecolote Farm has been providing locally-grown, organic vegetables to the Austin area since 1993. It is a vital part of and gives much value to our   community. Recently they have suffered a water crisis. Water levels in Tecolote Farm's well dropped dramatically, and then went completely dry, soon  after Travis County installed nearby high-production wells used to water recreation fields a few miles away. At first, Travis County officials indicated that if they had caused the problem, they would help fix it. Since that time, several highly-qualified hydrogeologists, including ones with extensive experience in studying and working with the local aquifer at issue have confirmed what Tecolote has always known: that the high-volume pumping by the County was at least a significant contributor if not a major cause of what has happened to Tecolote's water supply.There is some hope. This coming Thursday, March 5th, the Travis County Commissioner's Court will be considering whether to make good on the County's promise to help solve a problem that they (at least in part) created. There are a number of workable options that have been mentioned. However, we are still facing an uphill battle. This is where your participation is needed and we urge you to act via the following options:
Option 1. Email the Travis County Commissioner
Commissioner, Precinct 4 - Margaret Gómez - commissioner.gomez@co.travis.tx.us - 854-9444Below is suggested text for such an email. Feel free to add to it by discussing your relationship with Tecolote or how important it is that our local governments support those within our community who produce local, healthy food, and that Travis County not contribute to the demise of Tecolote.
Please send an email very soon - preferably by this coming Monday (3/1) - but by no later than Wednesday (3/4), letting your County Commissioner (or all of the Commissioners including the County Judge) know how important it is to you that the County step up to the plate and help solve Tecolote's water crisis which they had a hand in causing. Please Email or Call Your County Commissioner Now. Below is a list of the names of the email addresses of the County Judge and the four Commissioners. Please send an email to your commissioner and cc the County Judge. If you don't know who your county commissioner is, just send the email to all of them.List of County Commissioners and their email addresses and telephone numbers: County Judge - Samuel T. Biscoe - sam.biscoe@co.travis.tx.us - 854-9555 Commissioner, Precinct 1 - Ron Davis - ron.davis@co.travis.tx.us - 854-9111 Commissioner, Precinct 2 - Sarah Eckhardt - sarah.Eckhardt@co.travis.tx.us - 854-9222 Commissioner, Precinct 3 - Karen Huber - kelly.darby@co.travis.tx.us - 854-9111
It is very important to me that Travis County does what it takes to assure that we keep the local farm and not contribute to its demise.
Option 2. Call Your County Commissioners You may call your commissioner's office and let them know your views on this issue. See the list above.
Option 3. Attend Work Session/Show Support in Person The meeting at which this issue will be considered is scheduled for Thursday, March 5, 2009, at 1:30 PM. The location will be: the  Commissioners'  Courtroom, 1st Floor of the Ned Granger Administration Building, 314 West 11th Street, Austin. Feel free to attend and show and voice your support in  person.
Thank you in advance for getting involved in this important issue.
Japan: The Ukita family of Kodaira City Food expenditure for one week: 37,699 Yen or $317.25
Italy: The Manzo family of Sicily Food expenditure for one week: 214.36 Euros or $260.11
Germany: The Melander family of Bargteheide Food expenditure for one week: 375.39 Euros or $500.07
United States: The Revis family of North Carolina Food expenditure for one week: $341.98
Mexico: The Casales family of Cuernavaca Food expenditure for one week: 1,862.78 Mexican Pesos or $189.09
Poland: The Sobczynscy family of Konstancin-Jeziorna Food expenditure for one week: 582.48 Zlotys or $151.27
Egypt: The Ahmed family of Cairo Food expenditure for one week: 387.85 Egyptian Pounds or $68.53
Ecuador: The Ayme family of Tingo Food expenditure for one week: $31.55
Bhutan: The Namgay family of Shingkhey Village Food expenditure for one week: 224.93 ngultrum or $5.03
Chad: The Aboubakar family of Breidjing Camp Food expenditure for one week: 685 CFA Francs or $1.23
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3) Events:
4) Quotable Food:
1 bunch broccoli, chopped 4-5 cups 1 cup raisins 1/4 cup chopped red onion 1 lb. bacon, fried and crumbled Above can be prepared and refrigerated overnight. When ready to serve mix the following and add: 1/2 cup mayo 3T sugar 1T vinegar Last add 1 cup sunflower seeds
Preheat oven to 350 degrees. Combine in a mixing bowl: 3 cups cooked mashed carrots (about 1 1/2 lb.) 3 eggs beaten 2 cups milk 1 1/3 cup shredded cheddar cheese 1 1/3 cups crushed crackers (reserve 1/4 cup for topping) 2-3 T softened butter 1 1/3 t salt dash pepper 1 T chopped parsley Mix well. Turn into a greased casserole and sprinkle with reserved crumbs. Bake 30 minutes, or until knife inserted in center comes out clean.
Deceptive Delicious by Jessica Seinfeld The Sneaky Chef by Missy Chase Lapine
We would love to share your recipes, too! Please email your favorites to bess@jbgorganic.com
6) Vegetable Storage Tips:
We aim to grow and package our vegetables to maintain the highest taste and nutritional quality possible. However, once they’ve left the farm it’s up to you to keep them fresh and nutritious. There’s no refrigeration at the CSA drop points so it’s best to pick up your box as early as possible. Here are some additional tips on how to store this week’s share:
Spinach, Kale, Chard, Lettuce, Salad Greens, Bok Choy, Braising Mix and Cooking Greens will stay fresh in the crisper for 4-7 days and should be kept in plastic bags. Any bunch greens can be freshened by cutting an inch of the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.
Cabbage and Celery have a fridge life of up to two weeks. Wrap celery in plastic.
Broccoli will last 4-7 days in plastic bags in the crisper.
Oranges and Grapefruit are best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.
Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions. The National Center for Home Food Preservation is your guide for how to can, freeze, dry, pickle or ferment just about anything.
7) Johnson’s Backyard Garden Contact Info:
Johnson’s Backyard Garden 9515 Hergotz Lane, Box E Austin, TX 78742
Office Phone: 512.386.5273 Office Hours: M-F 8am to 12pm
Roasted Beet, Peach and Goat Cheese Salad
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Parsley and spinach.
This list is subject to change depending on availability and quality of crops on harvest day. You’ll find the most accurate packing list on the homepage of our website.
2) Farm News
We have been doing some seed trials with the cucumbers and summer squash. Seeds of a few varieties have been seeded both in the greenhouse and directly to the field. Hopefully this will give us some information on which practice will produce healthier plants and bigger harvests. Just this week we have seeded 1100 cucumbers and 1100 summer squash. This is just the first succession and the numbers sound overwhelming to me but I'm sure you will all enjoy the bounty.
Workshares on the packing line:
This also means that some interns will be moving onto other ventures. Dylan will be leaving sometime in April with the plan to work on a farm somewhere near his partner's graduate school (she hasn't decided where yet, but he's hoping for Arizona). Lucas, our official non-intern intern, will be returning to Germany at the end of March to work on his family's farm for a while (ie. "to save up enough money to tour more of America").
4) Quotable Food:
3 cups arugula 1/2 cup best-quality extra virgin olive oil 1 small clove garlic, coarsely chopped 1/4 cup pine nuts 1/4 cup coarsely chopped kalamata olives, or other oil-cured black olive 1/4 tsp. salt Freshly ground black pepper to taste 1/4 cup freshly grated Pecorino Romano or Parmesan cheese
1. Place all ingredients except cheese in the bowl of a food processor fitted with the steel blade. Process until smooth, scraping down the sides of the bowl as necessary.
2. Transfer mixture to a small bowl and stir in the cheese. Taste for seasonings adding salt or pepper as desired.
Makes enough sauce for one pound of pasta.
2 beets, scrubbed 1 bunch mache (lamb's lettuce), rinsed and dried 1 bunch arugula, rinsed and dried 2 fresh peaches - peeled, pitted and sliced 2 shallots, chopped 1/4 cup pistachio nuts, chopped 1 (4 ounce) package goat cheese, crumbled 1/4 cup walnut oil 2 tablespoons balsamic vinegar salt and pepper to taste
1. Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
2. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
We would love to share your recipes, too! Please email your favorites to bess@jbgorganic.com
6) Vegetable Storage Tips:
We aim to grow and package our vegetables to maintain the highest taste and nutritional quality possible. However, once they’ve left the farm it’s up to you to keep them fresh and nutritious. There’s no refrigeration at the CSA drop points so it’s best to pick up your box as early as possible. Here are some additional tips on how to store this week’s share:
Spinach, Kale, Chard, Lettuce, Salad Greens, Bok Choy, Braising Mix and Cooking Greens will stay fresh in the crisper for 4-7 days and should be kept in plastic bags. Any bunch greens can be freshened by cutting an inch of the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.
Carrots, Radishes, Turnips, Beets, and Parsnips should be stored in plastic bags. They'll last two weeks in the fridge. Take tops off carrots before storing, leave greens on radishes, turnips and beets, with both roots and tops in the bag.
Broccoli will last 4-7 days in plastic bags in the crisper.
Oranges and Grapefruit are best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.
Parsley and Cilantro are best with bottoms of stems trimmed, placed upright in a jar of water in the fridge. Basil can be stored upright in a jar of water at room temperature, or in an open bag on the counter. These three all do well frozen also (they will loose texture but not taste).
Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions. The National Center for Home Food Preservation is your guide for how to can, freeze, dry, pickle or ferment just about anything.
7) Johnson’s Backyard Garden Contact Info:
Johnson’s Backyard Garden 9515 Hergotz Lane, Box E Austin, TX 78742
Office Phone: 512.386.5273 Office Hours: M-F 8am to 12pm
Table of Contents 1) In Your Box this Week
2) Farm News
4) Quotable Food
5) Recipes6) Vegetable Storage Tips 7) Johnson’s Backyard Garden Contact Information
Please send newsletter feedback, suggestions and contributions to farm@jbgorganic.com
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1) In Your Box this Week: Broccoli Florets Spinach Salad Mix or Chard Baby Boc Choy Kale Beets Asparagus Cabbage Parsley Oranges Grapefruit Coming soon: Lettuces!
This list is subject to change depending on availability and quality of crops on harvest day. You’ll find the most accurate packing list on the homepage of our website.
2) Farm News
The Food Safety Bill needs Your Attention: Several CSA members have also sent in links to the current federal House of Representatives Bill 875 and Senate Bill 425 (click on the links to read the full text of each bill) regarding 'Food Safety'. If you haven’t heard about this one, please read…growing food in your own backyard, heirloom seeds, organic farms and farmer's markets may be a thing of the past….....Read Sean Shepard's article HR 875 Would Essentially Outlaw Family Farms In The United State
The 'Food Safety' Bill in Congress were written by Monsanto, Cargill, Tysons, ADM, etc. All are associated with the opposite of food safety.What is this all about then? In the simplest terms, organic food and a rebirth of farming were winning. Not in absolute numbers, but in a deep and growing shift by the public toward understanding the connection between their food and their health, between good food and true social pleasures, between their own involvement in food and the improvement in their lives in general, between local food and a burgeoning local economy.
To find your congressman: http://www.visi.com/juan/congress/ Enter your state and zip code to get direct links to their contact forms. Select "Agriculture" as the topic when necessary, then copy and paste this letter (or write one of your own). It won't take five minutes.
Phone calls work the best!! Messages already sent are here to give you ideas. You have a right and responsibility to keep American food safe and clean healthy food available for you and your family.
3) Events:
4) Quotable Food:
5) Recipes:
SERVES 4 2 lbs swiss chard (stemmed and washed in several changes of water, stems diced and set aside) 2 tablespoons olive oil 2 garlic cloves, minced (to taste) 3 tablespoons pine nuts 3 tablespoons currants or golden raisins 1/2 teaspoon kosher salt 1/2 teaspoon black pepper, freshly ground
6) Vegetable Storage Tips:
We aim to grow and package our vegetables to maintain the highest taste and nutritional quality possible. However, once they’ve left the farm it’s up to you to keep them fresh and nutritious. There’s no refrigeration at the CSA drop points so it’s best to pick up your box as early as possible. Here are some additional tips on how to store this week’s share:
Spinach, Kale, Chard, Lettuce, Salad Greens, Bok Choy, Braising Mix and Cooking Greens will stay fresh in the crisper for 4-7 days and should be kept in plastic bags. Any bunch greens can be freshened by cutting an inch of the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.
Broccoli will last 4-7 days in plastic bags in the crisper.
Oranges and Grapefruit are best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.
Parsley and Cilantro are best with bottoms of stems trimmed, placed upright in a jar of water in the fridge. Basil can be stored upright in a jar of water at room temperature, or in an open bag on the counter. These three all do well frozen also (they will loose texture but not taste).
Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions. The National Center for Home Food Preservation is your guide for how to can, freeze, dry, pickle or ferment just about anything.
7) Johnson’s Backyard Garden Contact Info:
Johnson’s Backyard Garden 9515 Hergotz Lane, Box E Austin, TX 78742
Office Phone: 512.386.5273 Office Hours: M-F 8am to 12pm
Table of Contents 1) In Your Box this Week
2) Farm News
4) Quotable Food
5) Recipes6) Vegetable Storage Tips 7) Johnson’s Backyard Garden Contact Information
Please send newsletter feedback, suggestions and contributions to farm@jbgorganic.com
We’re on Facebook! We’re also on MySpace, be our friend!
1) In Your Box this Week: Broccoli Florets Spinach Kale Radish Arugula Pac Choi Green Garlic Lettuce Just a few Fennel Baby Chard Beets Strawberries Oranges Grapefruit Coming soon: Turnips
This list is subject to change depending on availability and quality of crops on harvest day. You’ll find the most accurate packing list on the homepage of our website.
2) Farm News
3) Events:
4) Quotable Food:
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. Its not coincidence that we say bread is the staff of life. ~Lionel Poilne
5) Recipes:
CSA member Marian Schwartz sent in a soup recipe this week using arugula and tatsoi to make Martha Rose Shulman's Provencal Greens Soup. Marian says "it was beyond fabulous. Thirty minutes from start to finish, too. With all the yummy greens we're getting these days, it might be a good recipe for the newsletter."
We aim to grow and package our vegetables to maintain the highest taste and nutritional quality possible. However, once they’ve left the farm it’s up to you to keep them fresh and nutritious. There’s no refrigeration at the CSA drop points so it’s best to pick up your box as early as possible. Here are some additional tips on how to store this week’s share:
Broccoli will last 4-7 days in plastic bags in the crisper.
Oranges and Grapefruit are best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.
Parsley and Cilantro are best with bottoms of stems trimmed, placed upright in a jar of water in the fridge. Basil can be stored upright in a jar of water at room temperature, or in an open bag on the counter. These three all do well frozen also (they will loose texture but not taste).
Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions. The National Center for Home Food Preservation is your guide for how to can, freeze, dry, pickle or ferment just about anything.
7) Johnson’s Backyard Garden Contact Info:
Johnson’s Backyard Garden 9515 Hergotz Lane, Box E Austin, TX 78742
Office Phone: 512.386.5273 Office Hours: M-F 8am to 12:30pm
Table of Contents 1) In Your Box this Week
2) Farm News
4) Quotable Food
5) Recipes6) Vegetable Storage Tips 7) Johnson’s Backyard Garden Contact Information
Please send newsletter feedback, suggestions and contributions to farm@jbgorganic.com
We’re on Facebook! We’re also on MySpace, be our friend!
1) In Your Box this Week:
This list is subject to change depending on availability and quality of crops on harvest day. You’ll find the most accurate packing list on the homepage of our website.
2) Farm News
3) Events:
4) Quotable Food:
What some call health, if purchased by perpetual anxiety about diet, isn't much better than tedious disease.~George Dennison Prentice5) Recipes:
We aim to grow and package our vegetables to maintain the highest taste and nutritional quality possible. However, once they’ve left the farm it’s up to you to keep them fresh and nutritious. There’s no refrigeration at the CSA drop points so it’s best to pick up your box as early as possible. Here are some additional tips on how to store this week’s share:
Broccoli will last 4-7 days in plastic bags in the crisper.
Oranges and Grapefruit are best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.
Parsley and Cilantro are best with bottoms of stems trimmed, placed upright in a jar of water in the fridge. Basil can be stored upright in a jar of water at room temperature, or in an open bag on the counter. These three all do well frozen also (they will loose texture but not taste).
Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions. The National Center for Home Food Preservation is your guide for how to can, freeze, dry, pickle or ferment just about anything.
7) Johnson’s Backyard Garden Contact Info:
Johnson’s Backyard Garden 9515 Hergotz Lane, Box E Austin, TX 78742
Office Phone: 512.386.5273 Office Hours: M-F 8am to 12:30pm
Photo by Scott David Gordon. In honor of National Watermelon Day ...
Behold: The Summer Greens. Photo by Scott Gordon The greens that we ...
Individual: okra, potato, beets, Farmer's Choice greens, carrots Small: ...
0 ITEMS IN CART 
CSA members report that we have the sweetest carrots they have ever tasted!
Workshares help clear the massive brush pile.
THANK YOU EACH AND EVERYONE (even if you are not pictured here)!
6) Produce Storage Tips:
Irene - This traditional egg-shaped, purple black eggplant sets heavily, producing medium-sized firm fruit. Irene is one of the very few eggplant varieties with intermediate resistance to Verticillium races Va & Vd.
Louisiana Long Green - Attractive 7? banana-shaped fruits average 6 oz. each. At edible harvest the fruits are light green with creamy-green stripes at the blossom end. Spineless plants average 3-1/2' tall, withstand light frost. 100 days.
Bianca - Prized by chefs and gardeners alike for its creamy, mild flesh and lovely appearance, this Italian heirloom eggplant has become very popular. Well-filled, round to tear-drop-shaped fruit is white with soft lavender streaks outside, and inside flesh white and sweet with no trace of bitterness. Delicious for slicing, stuffing, or any eggplant use. 75 days.
Snowy - Non-bitter fruit enjoyed in a long, uniform 8-10? sharp-white fruit. Earlier to bear fruit than others and will enhance any collection of eggplant when displayed with others of varying colors. 65-80 days.
Verde
Purple
Goldie
Anaheim - Also know as the 'New Mexican Chile,' this moderately pungent fruit is deep green, but turns red at full maturity. Very smooth peppers are 7-1/2 inches long and 2 inches wide and borne on tall, productive plants that offer good foliage cover for the fruit. Tobacco mosaic virus resistant. Excellent for canning, freezing or drying. 75 days
Corno di Torro - Italian 'bull's horn' colorful sweet peppers are 8 to 10 inches long and curved like a bull's horn. Ripen to deep red or bright yellow and are delicious fresh in salads, but more often are sauted or grilled. Prolific tall plants. 68 days.
Cubanelle - This is a large sweet pepper. It is yellow-green in and matures to red. This variety of sweet pepper is very popular among home gardeners. Cubanelle Sweet Pepper is great for frying, stuffing, dipping and on salads. 12 inches. They're high in vitamin C .
Numex-Big Jim - The largest of New Mexican varieties, this pepper has pods up to 12 inches long that weigh as much as 4 ounces. Their size makes them a favorite for chiles rellenos. Medium hot pungency. As an advantage, plants are able to set fruit under hot, dry conditions. 80 days.
Orion - This is a huge blocky pepper, up to 5 inches long and wide, with thick, heavy walls and 4-lobed shape. Widely adapted, it does well even in warm locations, where its heavy foliage cover shields fruit from the sun. This very high quality Dutch pepper has excellent disease protection with resistance to 3 races of bacterial leaf spot and tobacco mosaic virus. 75 days.
Queen - Brightly colored bell pepper with a delicious sweet and mild thick flesh. Queen consistently produces big, green, blocky 4 lobed bells that mature to orange. The sturdy plants have resistance to tobacco mosaic virus. 70-74 days.
Ringo - Produces large plants laden with elongated, pointed fruit measuring about 5cm in diameter at the top and reaching almost 30cm in length. With a shape that is somewhat reminiscent of a bull’s horn, they turn from green to a stunning bright yellow as they ripen.This is a later maturing variety better eaten after it turns yellow. At that point it is mildly sweet and perfect grilled and peeled, fried, or used fresh in salads.
Serrano del Sol - Very impressive new version of open-pollinated Serrano pepper, this one boasts fruit that is twice the size and two to three weeks earlier than the original. Peppers are fleshy and meaty with the unique Serrano flavor so popular in Mexican cuisine. Measuring about 5,000 Scoville units, they are about the same pungency as a jalapeno, and are quite versatile for sauces, salsas, or flavoring. 64 to 67 days.
Tabasco - Fiery hot, this is the one that has made Tabasco sauce famous. Green leaf strain that grows best in the South and East. Light yellow-green peppers turn to red and grow on tall plants. 80 days.
Telica - Plant produces heavy yields of extra large 4 ¾" long by 1 ¾" wide Jalapeno peppers. Peppers are hot, have thick flesh, and turn from shiny green to red when mature. 75 days.
