Peppers: Poblano (Ancho), Pot-a-Peno, Big Red, Sweet Banana, Jalafuego, Hungarian Yellow Wax, Kaleidoscope Mix, Italian Pepperoncini, Serrano

Poblano: 75 days — The four inch long 'Poblano' fruit are medium walled, tapered to a blunt point, and wrinkled with dark green skin that turns a deep red color at maturity. They are mildly hot (1,000 to 1,500 Scoville Units) with a sweet taste. Known as 'Poblano' peppers when used fresh, stuffed or roasted, they are called "Ancho" peppers after being dried.

Pot-a-Peno: 60 days. Petite plants have a cascading growth habit perfect for growing in hanging baskets, containers, or small-space gardens. Despite its compact size, the Pot-a-Peno Pepper produces a high yield of 3-4” fruits with a classic spicy jalapeno flavor. Matures earlier than any traditional variety, harvest green for traditional spicy jalapenos or allow to ripen to red for a sweet, spicy flavor.  All-America Selections winner. 

Big Red: 75 days. Many say this newer open-pollinated variety yields better than the hybrids. You will get an abundance of 4”, thick-walled, very sweet red peppers. The Big Red Pepper is crisp and delicious. 

               Harvest: Use a sharp instrument to cut the peppers from the plant. Pick the first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some peppers on the plant to mature so they can change color and sweeten up.

               Tips: Pinch off early flowers or tiny fruit on any seedlings before placing them in the ground.  The Big Red Pepper should be planted in fertile soil and amended with compost if needed. It helps to use row cover early in the season, giving the plants extra warmth, especially in the north. Side dress when flowers begin to form.

Sweet Banana: 68 days.  Have tapering, six inch by 1½ inch long fruit that start out green, ripen to a light-yellow color at the harvest stage, finally maturing from golden to orange to red. Their flavor is mild (typically 0 but can reach up to 500 Scoville Units) and as with most peppers, its "heat" depends on the growing conditions and the stage of maturity at harvest. That is, the riper they are, the sweeter they are.

Although primarily used as a pickling pepper, they are also excellent stuffed with your favorite sausage or cheeses, or are used as a raw ingredient in various dishes. Diced into small chunks, they are added to relish or salsa recipes to add sweetness and to temper the heat of other pepper varieties in the mix. If you are trying to eat smartly and watch your caloric intake, banana peppers are a great choice. They are low in calories, fat, and sodium, and are an excellent source of dietary fiber, vitamin A, potassium and vitamin C. Since they are mild, they are ideal for adding to as green salads in order to make them feel more filling. 

Jalafuego: 80 days.  Big, smooth, dark green fruits. Vigorous plants consistently produce very high yields of 3 1/2 to 4" fruits that are resistant to checking (small cracks in skin). 

Resistant to: Bacterial Leaf Spot races 1–3, 7, 8 (High) Potato Virus Y races 0–2 (High)

Hungarian Yellow Wax: 65 days — Some vendors market 'Hungarian Yellow Wax' as 'Hot Banana' or 'Hungarian Hot Wax'. The fruit reach five inches long, are tapered, firm, yellow, waxy, and hot. The plants are dwarf, bushy, fourteen to sixteen inches tall, and are quite productive. They are pleasantly hot, not painful, and generally reach somewhere between 5,000 and 15,000 Scoville Units, but remain quite flavorful.

Kaleidoscope Mix: 72 days. The Kaleidoscope Mix Pepper is a rainbow of sweet pepper varieties. Red, yellow, chocolate, white, and orange.  

Italian Pepperoncini: 72 days — This Italian heirloom produces prolific yields of thin, yellowish-green fruit that are traditionally pickled but can be enjoyed raw. 'Italian Pepperoncini' peppers grow two to four inches long and stay sweet for a long time.
Harvest fruit when green, yellow, or even at the red, mature stage.

Serrano: 85 days — The hot, pungent fruit grow from 2½ to four inches long by one-half inch in diameter. Slim, club-shaped green peppers with medium thin walls maturing to a bright red color on thirty inch tall plants. Their heat can vary greatly depending on the growing conditions but generally reach 5,000 to 30,000 Scoville Units.
The word "Serrano" simply means, "from the mountains." These chilies are typically picked fresh and used to make salsas.