Pepper Greek - Pepperochini

$2.39

The Pepper Chile Pepperoncini Greek, 'Capsicum annuum', is the essential pickled pepper in Greek salads and antipasto platters. The flavorful golden pepper is the classic garnish for deli sandwiches, salads and pizza. It is usually picked and pickled in the yellow stage. The Pepperoncini Greek Chile pepper holds its color and flavor well when processed. This pepper plant is very productive. Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when peppers are yellow and 3 to 4 inches long. ... additional info

Radish - Round Black Spanish The Radish Round Black Spanish, 'Raphanus sativus', is a winter radish with black skin and white flesh. Radish lovers should try this often neglected group of winter radishes. The large roots are excellent for slices on sandwiches or in salads. The flesh has a medium-hot flavor and they can be stored for a long time. In cold climates, plant in mid-summer for fall harvest. Radishes prefer loose, light soil with a fair amount of organic material. Harvest when the radish is 3 to 4 inches across or smaller. Bigger radishes get pithy and hot.