65 days – Dark purple flesh with classic teardrop shape. Prolific yields on strong upright plants with good stress tolerance.

58 days – Attractive, slender 8-10”, glossy black fruits in long Oriental style. Ready up to 2 weeks before other early varieties. Tender, delicately flavored and quick cooking. (hybrid)

72 days – Huge thick-walled fruits, 6-7” long, 4” across. Dark green, ripening to red, and tender. Vigorous plants bear heavily.(hybrid)

70 days – Big blocky bell peppers, 4” long and nearly as wide, smooth and consistently well-shaped. Plants are tolerant to most pepper virus diseases and 3 races of bacterial spot. Extra sweet when fully yellow. (hybrid)

55 days green, 75 days red – Big, blocky, thick walled, fruit and sweet. King Arthur type with better disease resistance in more compact, open plant. (hybrid)

50 days – Very early and prolific pepper. Fruits are wedge shaped, 2-3 lobes, 3-4” long, greenish yellow turning to orange red. Compact plants. (hybrid)

68 days – Very popular, mildly hot, meaty, large peppers. Plants grow 30” tall and yield an abundance of 7-8” long chiles with a shiny green color or ripening to a mellow red color. An easy pepper to grow. (open pollinated)

75 days – Thin tapered fiery hot standard, 6” curved fruit ripen from dark green to crimson red. (open pollinated)

70 days – Classic, medium hot pepper, small fruit can be used in almost any kind of cooking. Keeps well in a multitude of ways. (open pollinated)

80 days – Mildly pungent ‘Ancho 101’ plays a fundamental role in Mexican cuisine, appearing in traditional dishes such as rellenos, tamales, and red chili sauce. It’s referred to as Poblano in its fresh form and Ancho when dried. Dried peppers can be ground to produce chili powder. Plants produce lots of 4–6″ tapered, juicy fruits that ripen from green to red. (open pollinated)

60 days green, 80 days red – Italian frying pepper with sweet taste for salads and roasting when fully red. Tapered fruits 6” long x 2” wide. Matures early on an upright, medium plant. (hybrid)

(Mini Bell) – 75 days to red ripe. This early sweet miniature bell pepper is the perfect size for snacking and for “lunchbox peppers.” Fruits are blocky to slightly pointed averaging 2” by 1.75”. (hybrid) Note: this is a tiny bell pepper.

60 days (green) 80 days (yellow ripe) – Golden yellow Italian pepper. 6” long fruits are very sweet when ripe and excellent for fresh use and frying. All America Selections winner.

60 days green, 80 days red – Popular Japanese variety used in traditional and gourmet recipes. The flavorful 3” oblong fruits are traditionally used green but ripen to a very sweet red pepper. (open pollinated)

80 days. (VFNASt) One of the most popular hybrid beefsteak types, with improved disease resistance. Solid, meaty, bright red tomatoes weigh up to 2 lbs. Better yields larger fruits and good tolerance to cracking and splitting. (indeterminate) (hybrid)

73 days – (VFFNTAst) Extra-large, juicy red fruits, approximately 10-12 oz. Very heavy yield. Heat resistant. (indeterminate) (hybrid)

77 days – (VFNT) A good quality, very productive variety that performs well under a wide variety of conditions. Fruit average 3” in diameter and are fairly round. Fruit sets at all the same time. An excellent home garden variety. (determinate) (hybrid)

65 days – (VFFNTAst) Smooth, bright red, deep oblate fruits averaging 10-15 oz. A sweet flavor that lives up to its virtually blemish free exterior. (indeterminate) (hybrid)

72 days – (VFN) The first lemon yellow (not golden) tomato. Extremely vigorous plants produce large harvests of attractive fruit that weigh 8 oz. or more. Flavor is outstanding, mild and sweet, yet tangy. (indeterminate) (hybrid)

 75 days – (VFLb) Determinate Roma type paste tomato. High yields of 4 oz. deep red fruits with good flavor.

70 days – (VFFNT) Large fruits are born early and over a long season. Good disease and crack resistance. Good flavor and texture. (indeterminate) (hybrid)

78 days – An old Amish variety famous for its great flavor. Large fruit with deep pink skin and red flesh. (indeterminate) (open-pollinated)

85 days – Produces a large number of pear-shaped, intensely purple-black colored fruits. The flavor is fantastic and slices are lovely on hamburgers or salad. (indeterminate)

64 days – Sweet and robust, round fruits almost black in color. Dynamic flavor, high-yielding. (indeterminate) (open-pollinated)

70 days – Small tomato-type fruit covered with a papery husk. Pick when the fruits fall to the ground. The flavor is intensely sweet with pineapple tones. Great in pies, sauces, and wonderful fresh.

70 days – (VF)Plants produce long strands of 100 or more super-sweet cherry tomatoes, measuring 1” in diameter. Extra-high in vitamin C. (indeterminate) (hybrid)

Beautiful purple tomato like fruits are enclosed in a husk. Much sweeter than green tomatillos and rich in healthy antioxidants. Let the fruit hang on the plant as long as possible for the husk to split open and for maximum flavor and color. Plant two or more plants for better pollination.