Growing and marketing specialty peppers
publication date: Feb 1, 2005
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.
Benefits of Full Access Membership
When you sign up for Full Access subscription, you get a year of:
•Access to the Archive, which contains every article published from 2001 to the present (more than 1,500 articles and growing every month.)
•Immediate access to a downloadable, searchable PDF version of each issue when it is published. You can store them on your computer for future reference.
•Discounts on books and back issues from the Online Store.
Click here to become a member.