Peppers are one of our most eagerly anticipated summer vegetables! We strive grow only the best tasting peppers and keep things simple by just growing our favorite varieties. Peppers are a member of the Solanaceae family, making them relatives of tomatoes, eggplant, and potatoes. 

This heirloom Italian frying pepper is truly our favorite crop! We were first introduced to it in 2022 while working on a farm in West Virginia, a friend confidently told us this was the next big pepper! In the years since then, we've been seeing them more often at farmer's markets, on restauraunt menus, and even in Whole Foods! While they look spicy, Jimmy Nardellos are incredibly sweet and have no heat. Our favorite ways to use them are sauteed and added to eggs for a breakfast scramble, stir fried, or just as a refreshing snack!

Lunchbox peppers are sweet with very few seeds, making them the perfect snacking pepper! 

These tiny, teardrop shaped peppers are best described as having all the fruity flavor of a habanero but with only a tiny fraction of the heat. We love to add them to breakfast egg scrambles or tomato sauce, and they're also great pickled. 

Environmental conditions (including heat, humidity, and plant stress) play a large role in how spicy peppers are and our jalapenos tend to be on the milder side as far as jalapenos go. 

Just the classic, standard pepper. We love to make stuffed peppers (they're great when made with our pasture raised country sausage!) and in 2026 we're hoping to offer a mix of green, orange, and red bell peppers.