Pepper - Rutabaga

Blocky fruits about 4" long by 3-3 1/2" across.  Thick walls, tender flesh and delicate flavor make this one of the best varieties for stuffing, freezing, and canning.  Fruits turn red when they are mature.  Ready in 75 days from setting of plants.

The fruits are medium long and blocky, mostly 4 lobed.  Early and productive variety.  Dark green fruits are thick walled, all purpose and turn early to red.  Has tobacco mosaic virus resistance.  Ready in 70 days from setting of plants.

This pepper is an excellent frying variety.  Yellow-green color turning to red as fruit matures.  Peppers are 5½ to 6" long and 2 to 2½" thick in size.  Ready in about 65 - 70 days from transplant.

Strong, spreading plants bear heavy yields of 5" x 3/4" slim fruits, dark green to red, wrinkled and often twisted and curled. Very hot. Easy to dry. Ready in 75 days from the setting of plants.

HOT

Strong, upright plants bear heavy yields of 5½" x 1½" fruits that are light yellow turning bright red.  Fruits are fairly hot, smooth skinned with medium thick walls that taper to a point.  Ready in 65 days from setting of plants.

Heavy yields of colorful 6½" x 1½" fruits that are wonderful for table use, for pickling or canning whole.  The light yellow fruits turn red when ripe.  Plants are sturdy, upright, 2' tall.  Ready in 65 days from setting of plants.

Fruits are 3½" long by 1½" across tapering to a blunt end.  Pungent thick walls make this an excellent variety for hot dishes, such as chili.  Fruits are dark green turning to red when mature.  Ready in 75 days from setting of plants.

HOT

Ready in 115 days.  Just right for Halloween lantern carving.  The orange-yellow flesh is excellent for delicious pies or for freezing and canning.  Fruits are 12" - 14" round to elongated.  The skin is bright orange, firm, smooth with slight sutures.

[Connecticut Field]

Plant seeds in groups 5' apart each way.  Space 4-6 seeds in each group.  Cover with 1" of fine soil.   Sprouts appear in about 14 days.  Thin out plants to 3 strongest plants per group.

Ready in 110 days. Just right for Halloween lantern carving.  The orange-yellow flesh is excellent for delicious pies or for freezing and canning. Fruits are 10" x 8", round to elongated. The skin is bright orange, firm, smooth with slight sutures.

Ready in 24 days.  Almost round bright scarlet bulbs with pronounced white tip.  Medium tops.  Crisp flesh.

Ready in 23 days.  Bright red, deep globe bulbs.  Pure white flesh.  Uniform and dependable.  Widely adapted.

Ready in 30 days.  Long, tapering roots, 4-5" in length.  Crisp, juicy and perfectly mild.  Short top strain.

Ready in 22 days.  Extra early round red bulbs are smooth with crisp, firm, white flesh. Retains good eating quality for a long time.  Slender taproots and short tops.

A vigorous and hardy variety.   Stalks are crimson shading to green toward the leaves.  Produces a great many long, thick, tender stalks.  Flavor is pleasant and tart.  Use stalks only, as leaves are not edible, raw or cooked.  For sauces, canning, and freezing.   Perennial.  Ready to cut in 2 years.

Ready in 90 days.  Large globular roots have yellow skin except for purple top.  Flesh is tender, crisp, sweet and fine textured, light yellow in color.  For fresh use and storage.

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