We've got hydroponic bell and banana peppers as early as April. In the Summer, we have all types of peppers

Bell Peppers

Mild
0 Scoville Heat Units (SHU)

Italian Frying Peppers

AKA "Cubanelles"

Mild
1k Scoville Heat Units (SHU)
​

Lunchbox Peppers

Mild
0 Scoville Heat Units (SHU)
​

Sweet Banana Peppers

Mild
0 - 500 Scoville Heat Units (SHU)
​

​FEATURED RECIPES
Black Bean Stuffed Peppers
Fried Kohlrabi & Peppers
Pickled Banana Peppers
Roasted Pepper Vodka Sauce
Stuffed Italian Friers

OTHER RECIPES
Chips & Salsa
Country Curry
Creamed Corn
Eggs & Hash
Goat Cheese Omelette
Gritt's Goulash
Gritt's Salad
Meatball Squash Marinara
Ratatouille
Squash Gratin
Stuffed Squash & Zucchini
Summer Squash Tacos

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.