Almost all of our peppers are grown in our high tunnels, where they are protected from cold, high winds, excessive rain, and insects. We grow many varieties, including our new favorites the Sweet Italian Peppers which are red, yellow and orange, along with Green Bell peppers, Jalapeños and Poblano peppers. A small amount super hots such as Habanero and Ghost Peppers are grown primarily for our CSA members.

Prep and Storage

  • Choose peppers that are firm and free of blemishes
  • Store unwashed peppers in the refrigerator for up to two weeks
  • Freeze peppers by first washing, then dice and place in a freezer bag
  • Frozen peppers will be soft once thawed, remove only what you needs and replace the rest in the freezer

How to Use

  • Be careful when prepping hot peppers, wearing gloves is recommended
  • Peppers are most nutrient dense when used raw, such as in salads, sandwiches, or for dipping
  • Use in stir-fry, quiches, salsas, or soups