PEPPERS
Peppers (genus Capsicum) are flowering plants in the nightshade family cultivated for their edible fruits. One of our most versatile fruiting crops, there is something for everyone — front mild Bells to fiery Thai Chilis! All of our Peppers start out as green (unripe), and eventually ripen to their final color. Check out our Pepper infographic below to see the varieties we cultivate!
In season: Mid July to October
Nutritional value: Did you know that one Bell Pepper has more potassium than a banana? They are also loaded with vitamin C — one Pepper delivers 150% your DV! Ripened (colored) Peppers are higher in beta-carotene and lutein, an antioxidant, whereas unripe (green) Peppers provide more calcium and vitamin K.
Storage tips: Peppers store best in the crisper drawer of your fridge for about one to three weeks. Place them in a breathable produce bag unwashed and uncut for longer term storage. For cut Peppers, they will hold in an airtight container for around five days, just place a dry paper towel in the container with them!
Culinary uses: Peppers, like other fruiting crops, are highly versatile — you can roast, char, simmer, sauté, grill, stuff em’, eat em’ raw, the list goes on! They can be preserved easily as well — try chopping & freezing them, roasting & freezing them, or pickling them! Farmer tip: Bell Peppers are the new Apple, eat them raw, bite for bite, we dare ya!
