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Growing and marketing specialty peppers

publication date: Feb 1, 2005
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As confirmed “pepperheads”, my wife and I relish eating peppers just about any way they can be prepared—though my wife prefers the really hot varieties (her “Green Death Sauce” made with tepin peppers could double as personal protection spray) whereas I am partial to sweet and slightly hot ones. As long-time market gardeners we really appreciate the ease of raising and harvesting peppers, their non-finicky handling and storage needs and long shelf lives, the blaze of colors (multitudinous hues and shades of green, red, orange, yellow, near-white, purple, brown, pink, near-black and even multi-colored) that they add to our farmers’ market displays, and their widespread and increasing customer demand.

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