We've got hydroponic poblanos and jalapeños as early as Spring. In the Summer, our hotter peppers pop up in our fields. They're all the bomb.

Cayenne Peppers

Very Hot
​30k - 50k Scoville Heat Units (SHU)
​

Cherry Bomb Peppers

Hot
​2.5k - 5k Scoville heat units (SHU)
​

Habanero Peppers

Extremely Hot
100k - 350k Scoville heat units (SHU)

Hot Banana Peppers

Hot
​5k - 10k Scoville heat units (SHU)
​

Jalapeño Peppers

Hot
​2.5k - 5k Scoville heat units (SHU)​

Poblano Peppers

Medium
1k - 2k Scoville heat units (SHU)
​

​FEATURED RECIPES
Bacon Wrapped Jalapeño Poppers
Jalapeño Cornbread
Pickled Jalapeños
Sausage Balls

OTHER RECIPES
Black Bean Stuffed Peppers
Chips & Salsa
Country Curry
Kohl Slaw
Pickled Swiss Chard
Stuffed Squash & Zucchini

CULINARY TIPS
Preparing
Wear gloves when handling hot peppers, and wash hands afterwards. Careful not to rub eyes or spread oils onto skin. You will often want to remove pith and seeds, which reduces heat. To do this, cut off stem top of pepper, and half vertically. Then, use your knife or spoon to remove the pith from the inside. The rest is ready to chop however you need it. 

STORAGE TIPS
Refrigerator
Keep dry in fridge. Best kept for less than a week.