Imperial Black Beauty
This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.
This purple Italian variety is also referred to as a Japanese eggplant. It has similar culinary properties to the Snowy White eggplant.
This purple tinted Italian eggplant has a delicate and creamy flavor and is considered highly in the world of gourmet cooking. Try this eggplant with an experimental stuffing!
This creamy textured eggplant is native to India. Like most of the long types, it has less of a tendency to bitterness so you should not have to worry about peeling and salting this eggplant.
The size and coloration of this pepper suggests its high heat content. Many people note a smoky flavor when they use this variety. Drying? yes. Scoville Rating: 30,000-50,000. mmm.
This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeņos are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeņo that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
The serrano is said to be five times hotter than the jalapeņo and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.
A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. The French Breakfast radish has an elongated shape that can grow to approximately three inches in length, displaying a bright red outer skin, which turns white at the root base. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. This radish is considered to be a spring radish, but may be available throughout the year. It is a radish that is generally served raw to be used as hors d'oeuvres or a complement to salads. When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several days. It is also known as a Flambo radish.