2017 Plant List

we have a new location to use this year that is much bigger and has more parking available!

Each year, on the 3rd Saturday of May, we host a plant sale open to anyone in the community. Our aim is to give you the biggest, healthiest, sturdiest plants that we can. Our focus is on tomatoes and peppers, but we will have a selection of herbs, pollinator-friendly plants, and other veggies as well. Last year we sold out of cherry tomatoes before noon, so we started more this year and even arranged to get more plants from other gardeners. But come early if you want them, as I expect they will sell out again anyway! 

2017 pepper plants, taking up the entire greenhouse and too tall to fit on the middle shelves.Β 

2017 pepper plants, taking up the entire greenhouse and too tall to fit on the middle shelves. 


We are very proud to offer a great variety of some of the hottest chile pepper plants in the world, as well us unique additions that you are unlikely to find anywhere else. Our 2017 pepper plants look better than any we have ever grown in the past! I'm thanking the new lights that we installed, some hard won experience, and the ladybugs that are keeping aphids away. 

All  fruits and vegetables will benefit from the addition of bees to your garden. While vegetables do not specifically attract bees to the area, bees that are raised in the area will provide pollination for those plants. Some vegetables can not be pollinated by honey bees (blueberries, tomatoes, pumpkins, etc.) because they require "buzz pollination", the native bee specialty! If you want to learn more about our native mason bees, leafcutter bees, or bumblebees, stop by for an introductory lesson. I can also provide information about honey bees, and the pros & cons of raising them. I will have native bee products available at the sale.

Please note that this is a list of seeds and plants that we intend to have ready, but it is not a guarantee. We hope to have all of the varieties shown, but a sudden turn in the weather, bad luck, or naughty children can occasionally interfere with our intentions. We will do our best to keep you posted on what we have for certain as the sale gets closer.


World's hottest

  • Apocalypse Scorpion - ??? SHU. Caribbean, red. Developed by an Italian grower's organization. This pepper is in testing still, but rumor has it that it will beat the Carolina Reaper.  We've eaten it and did not die, but I did wish for death for at least a good portion of the day. 
  • Fatalii Jigsaw - ??? SHU. African, red. Developed in Finland. The grower estimated the Scoville rating on this pepper to be about 2.2 Million  back in 2014. It was slated for testing at that time, and the SHU hasn't been updated since. My guess is that they missed the mark on heat, but it's definitely on the upper end of the spectrum. This is a cross with the regular fatalii, a red-orange chile with moderate heat at up to 325k SHU. The Fatalii is my favorite for drying and grinding, then mixing with our honey for the BEST rib sauce ever.
  • Carolina Reaper - 2.2 Million SHU. Caribbean, red, tail like a stinger. Fruity flavor if you can get past the heat. Official world record holder since 2012. A cross between a Naga pepper and red Habanero.
  • Trinidad Moruga Scorpion - 2.0 Million SHU. Caribbean, red. The heat on this one starts slower but builds quickly. Originally from Trinidad.
  • Butch T. Scorpion - 1.5 Million SHU. Caribbean, red, stinger tail. Another Trinidad pepper. Great sweet and citrusy flavor once the burn dies down. IF the burn dies down. 
  • Ghost - 1.0 Million SHU. Indian, red. AKA Bhut Jolokia. It isn't the world's hottest, but it is the hottest Asian pepper. Makes a great chili powder when dried and ground. 

Our favorites

  • Aji Pineapple - 20k SHU. South American, yellow. Tapered chile, with a bright fruitiness that reminds you of pineapple but with a moderate amount of heat. I like these pickled whole, or used to spice up a pineapple or mango salsa.
  • Chipotle - 10k SHU. Central American, red. Here in the United States, it is commonly said that a chipotle pepper is simply a jalapeno that has been smoked. Well, that's what we have been told. But in Mexico, that's not necessarily true. I got my first Chipotle seeds from a friend who had been growing this variety in Mexico for years, and they are definitely not a typical Jalapeno. The most glaring difference is that these peppers grow upright on the plant, not with the tips pointing down (much like a Thai chile). The size is similar, with this species before on the meatier end of the scale, with thicker walls and a length like the Jalapeno Gigante. The heat level is similar to a standard Jalapeno, and they can be picked green and tossed into your average bowl of chile with no complaints. But I like to take these chiles when they are red and smoke them before drying out the pods. Then they can be stored for making fresh chipotles in adobo sauce, or ground before adding them to your favorite BBQ sauce recipe for an extra smokey kick. 
  • Rocoto - 350k SHU. South American, red. This was the pepper that started us down the "chile head" path. A sweet and delicious pepper with a significant amount of heat. The fruits look like a somewhat flattened apple, with black seeds. The plant itself has fine hairs on the leaves and new growth, and grows to be the size of a dwarf fruit tree in just one season. This variety can be overwintered successfully if brought indoors before temps dip into the 40's. These peppers are particularly well suited to making sweet & savory combination sandwich spreads, our favorite being a strawberry-rocoto spread.
  • Calabrian - 40k SHU. Italian, yellow to red. The pepper of choice for Iron Chef Bobby Flay. Technically, "Calabrian" can refer to any number of peppers from the Calabria region in Italy. But in this case we are talking about peperoncino, which start out green-yellow and mature to a bright red, with a moderate amount of heat. When picked green, they can be pickled for a great Mediterranean salad topping. Once red they can be added, either fresh or dried, to pizza sauces, pasta dishes, and more. 


  • Jalapeno - 8k SHU. Central American, green. The mildest pepper that we grow. A classic kitchen favorite that most anyone can eat. Great when sliced thick and pickled for topping nachos.
  • Habanero -  600k SHU. Central American, orange. The go-to pepper for fruit based hot sauces. Mango habanero chicken wings? Yes, please!



  • Gold Nugget - Organic seed. 60 days. Determinate. 3/4" round golden yellow fruit. Vigorous grower, high yielding. Rich flavor. 
  • Early Cherry - Organic seed. 55 days. Determinate. 1 1/2" oval orange-red fruit. Tomatoes grow in clusters of 5, which ripen all at once. Does well even in cool and damp weather.
  • Sweet 100
  • Matt's Wild Cherry
  • A variety of cherry tomatoes in other colors


  • Caiman - Organic seed. 80 days. Indeterminate. 4" x 2 1/2" fruits with a fine texture and sweet flavor. High yielding slicer. Fruit is very uniform and attractive.
  • San Marzano - Organic seed. 78 days. Indeterminate. 5" long roma type, rosy color. Meaty, attractive fruit. High in sugar and pectin, makes a great canning tomato or used for sauce. 


  • Mortgage Lifter - Conventional seed. 95 days. Indeterminate. Heirloom. Hefty 1-2 pound fruit with great flavor.
  • Old German - Organic seed. 85 days. Indeterminate. Heirloom. Golden streaked fruit weighing over 1 1/2 pounds each. Meaty interior, sweet flavor. Our favorite tomato in the 2016 garden.
  • Brandywine
  • Beefmaster


  • Mortgage Lifter - Conventional seed. 95 days. Indeterminate. Beefsteak. Hefty 1-2 pound fruit with great flavor.
  • Old German - Organic seed. 85 days. Indeterminate. Beefsteak. Golden streaked fruit weighing over 1 1/2 pounds each. Meaty interior, sweet flavor. Our favorite tomato in the 2016 garden.
  • Brandywine

Everything Else

squash, zucchini, cucumbers, celery, beans, peas, herbs, grasses, sunflowers, and more!

A note about requests to hold plants:

Each year I get requests to put plants on hold before the date of the sale. Typically, I have tried to honor those requests. But as our sale has grown, this has become more difficult, and that has resulted in people not getting what they wanted. Other times, those plants would go unsold when the potential buyer failed to show up at the sale. That drives up my costs, which makes it hard to keep my plant prices as low as they are. In addition, some guests have found the process to be unfair, especially when we were holding a plant that was otherwise sold out. For those reasons, I am unable to accept requests to hold plants. My apologies to those of you affected.