I purchased the Fall Seed Collection for some container gardening this autumn and have been very pleased with the results. Germination rate was fantastic and I had to do much more thinning than I usually do from store-bought seeds. The little growing guide helped with varieties I haven't grown before (hello, kohlrabi). All of my plants are hardy and healthy and I'm already enjoying the early harvests. Looking forward to maturity on the longer growers. Will be buying the Granny's kitchen garden pack for spring. Thanks so much!
I planted several varieties over the past couple years. These have been the most reliable producers so far. Averaged 10-15 lbs. one larger one about 20. Nothing remotely close to 40 lbs. that’s ok. Huge ones are a pain to break down.
I planted a whole bunch of this to attract bees and butterflies. It grows like crazy. However I protected the seed with hay because my first round died because of the hot Florida sun and lack of rain lately.
We started these indoors in January. We transplanted them twice and finally out to our raised bed (full coastal sun). The plant is massive and the tomatoes are TASTY! The best little tomatoes we have ever had. We will likely plant them in a separate bed next year since they grow to such a large size and can crowd out other plants.
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Italian Pepperoncini Pepper Seeds
Italian Pepperoncini Pepper Seeds (75 days)
250 mg packet ~30-45 heirloom pepper seeds.
This great pepper has been highly prized in Tuscany for years.
Italian Pepperoncini Pepper is an Italian heirloom that produces a 3-5" pepper with just a touch of heat.
Bushy, small plants provide excellent sun-scald protection and tons of sweet fruit.
Italian Pepperoncini Peppers are yellow and then turn to red as the sweet flavor intensifies.
Excellent pickled or raw.
From one of our customers (sent in October - still getting peppers!):
The Italian Pepperoncini peppers turned out great. I grew them in East Point, GA (Atlanta) in large potting soil pots. They did very well, and I am still getting new peppers, so hopefully I can squeak out one more batch of canned pepperoncinis. I found a good recipe and they turned out great. Here is the basic recipe:
4c plain vinegar
8 Tablespoons canning salt
1/8 tsp alum (per pint jar)
2 bay leaves
2 garlic cloves
4 sprigs of fresh thyme
4 springs of fresh oregano
Rinse the peppers in a water bath. Poke a few holes in each pepper with a small fork to allow juice to get inside peppers. Boil water and vinegar and canning salt together. Sterilize jars and canning lids in boiling water bath, remove jars. Add alum, bay leaves, garlic, thyme and oregano. Then stuff jars with pepperoncinis. Remove lids from water. Using a funnel, carefully pour boiling vinegar/water mix into the jars to top of jar (the level of water in the jar will adjust as it seeps into the peppers). Immediately put lid on and tighten ring. Once the jars cool, store in a refrigerator. They should be edible in about 6 wks.
These Italian Pepperoncini Pepper made with this recipe are awesome, and I think they are even better than the pepperoncinis I buy in the grocery store.