Hi all! Thanks for taking a look at our available plants for this season. If you’ve supported us before, we appreciate you coming back, and if this is your first time, thanks for checking us out!
Please note quantities will be consistently updated to reflect current available numbers. Available number remaining can be found at the end of each description.
All plants are organically grown, with no pesticides, herbicides, neonicotinoids, insecticides, or otherwise used during the growing process. We grow our plants to produce in line with the natural seasons here in Colorado. Our peppers are started in January from seed, and tomatoes are started in April from seed. Here at the Urban Corner Garden, you won’t see the extremely bushy tomato plants you would in big box stores. More often than not those plants have been given growth hormones to manipulate the growth and production. These hormones can be present in the fruit as well when you’re finally ready to enjoy!
Pricing as follows: $5 each for all peppers and tomatoes. We will be offering curbside pickup and payment, or we can offer local delivery for an additional cost depending on location and size of order. Cash, all major credit cards, Venmo, or Paypal accepted.
***Count updated 5/15/22***
*PLANTS AVAILABLE FOR PICKUP 5/14/22*
Instructions for ordering:
- E-mail order, including names and quantities of each specific variety to info@urbancornergarden.com. (we recommend keeping pen and paper handy while scrolling through, pictures of lists will be accepted)
- Text 970-222-9723 including names and quantities of each specific variety.
PEPPERS:
Dragon’s Breath – This beast of a pepper was developed for making a topical pain relieving ointment and not for eating. It has a reported peak heat of 2.48 million Scoville Heat Units. Peppers are 1-2″ long and taper to point which sometimes includes a tail. Plants grow over 3′. WARNING: Handling this pepper requires extreme caution. Wear hand, eye, and breathing protection. Days to maturity: 100-120 QTY: 7
Carolina Reaper – Believed to be the hottest pepper in the world. Peppers are fiery red with a little scythe shaped tail at the base of many fruit, hence the name reaper. The heat rating on these monsters can be over 2,200,000 Scovilles; in comparison the spicy habanero is a mere 100,000 Scovilles! Days to maturity: 120 QTY: 6
7 Pot Yellow Brain Strain – This variety looks like a brain because of its lumpy appearance, but brain strain is actually what happens when you eat it! Pods are 2-1/2″ long and 2-1/2″ wide with crinkled yellow skin. It has a pineapple like fruity taste. Plats grow to 3′ tall. 1.6 million Scoville Heat Units. Days to maturity: 110 QTY: 5
Genghis Khan – Developed by Italian growers, the Genghis Khan Brain pepper is a superhot pepper with a fruity flavor. It was released in 2015 and is even hotter than the 7 Pot Brain Strain. The Genghis Khan Brain has very bumpy, thin skin with a fruity, sweet extreme heat of 1.5 million Scoville Heat Units. Days to maturity: 90 green, 120 red ripe. QTY: 5
Apocalypse Scorpion – One of the world’s hottest peppers! Ugly, but beautiful warted fruit packs a punch. This punishing pepper was developed by the Italian Pepper Lovers’ Association. Said to rival the Carolina Reaper. Heat level – Not yet tested – estimated around 1.4 million+ Scoville Heat Units. Days to maturity: 90 green; 120 red ripe. QTY: 21
Komodo Dragon – The Komodo Dragon’s heat is not instant and instead builds and builds. The flavor starts out with a delicious fruitiness but is then followed by the ridiculous fire breathing heat of the Komodo Dragon. This is a pepper for those who are experienced with super-hot peppers. The Komodo Dragon pepper resembles a combination of a 7 Pot and Ghost Pepper. It starts off green and ripens to red. Days to maturity: 90-110 QTY: 8
Trinidad Scorpion – Former record holder for heat—nearly the hottest chili on the planet! Wrinkled, lantern-shaped fruit ripens to a searing red-orange. 1.4 million Scoville Heat Units. Days to maturity: 90 QTY: 8
Death Spiral – This menacing fruit is contorted and wrinkled with a fierce little scythe-shaped tail. This super hot chile is loaded with capsaicin oils that drip between the inner walls of the pepper. The inner skin of these peppers is light brown in color, which foreshadows the burn that is about to ensue. Flavor seems to vary with these peppers. Most peppers are fruity with citrus undertones, while some are floral with extreme heat. The ripening stages are very unique compared to other chili peppers. In the early stages it starts at a light green, then changes to light peach, finishing with a vibrant red and orange color. 1.2-1.3 million Scoville Heat Units. Days to maturity: 90+ QTY: 11
Tombstone Ghost – It has been said when people survive the heat of this Outlaw pepper they become Tombstone legends! Pods are 3″ long and 1″ wide with red dented skin. The flavor is fruity up front then spooky hot. 1 million Scoville Heat Units. Days to maturity: 100 QTY: 9
Bhut Jolokia – Also known as Ghost Pepper. Starts out slow but eventually makes tall plants. The thin-walled, wrinkled, pointed fruit reaches 2-3 inches in length, ripening mostly to red. 1 million Scoville Heat Units. Days to maturity: 100-120 QTY: 12
White Trinidad Scorpion – The White Scorpion pepper the white variant of the original Trinidad Moruga Scorpion. Although the White Trinidad Scorpion does not have as much heat as the original variety, it does have a delicious tropical fruity flavor with hints of citrus. It is unknown whether this was the result of an intentional cross or is simply a natural mutation. The peppers start off green and ripen to white. 1 million Scoville Heat Units. Days to maturity: 90-110 QTY: 8
Peruvian White Lightening Habanero – A rare variety with creamy white lantern shaped pods. Great for making white hot sauce! Pods are 1-1/2″ long and 3/4″ wide, growing on 24″ plants. 400,000 Scoville Heat Units. Days to maturity: 90 QTY: SOLD OUT
Scotch Bonnet – From Jamaica, has a fruity and full bodied flavor. Named for the unique shaped fruits which resemble the famous “Tam o’ shanter” Scottish hat. 350,000 Scoville Heat Units. Days to maturity: 60 green; 80 yellow ripe QTY: SOLD OUT
Fatalii – From the Central African Republic. Habanero-type peppers with delicious citrus flavor and few seeds. Golden-orange 3″ long fruits. 325,000 Scoville Heat Units. Days to maturity: 90 QTY: SOLD OUT
Sugar Rush Peach – Long, peach-colored fruit is packed with loads of super sweet, tropical flavor, and the seeds bring a smoky, complex heat. This exciting new open-pollinated variety was bred by hot pepper prodigy Chris Fowler of Wales. 80,000-150,000 Scoville Heat Units. Days to maturity: 80-100 QTY: SOLD OUT
Thai Hot Pepper – The fiery zing adds incredible heat and spiciness to Asian cuisine! Plant blossoms profusely and produces a bounty of small heirloom peppers that grow in an upright direction. Thin skinned 1-1/2″ peppers grow on 18″ plants. 50,000-100,000 Scoville Heat Units. Days to maturity: 90 QTY: SOLD OUT
Helios Habanero – Fruits avg. 2 3/4″ x 1 1/2″ and are very hot. Much earlier, higher yielding, and with bigger fruits than the standard habanero. Good yield potential, even in northern and short-season regions. 75,000 Scoville Heat Units. Days to maturity: 67 green; 87 orange ripe QTY: 5
Jalafuego Jalapeno – Vigorous plants consistently produce very high yields of 3.5-4″ fruits that are resistant to cracking. 40,000-60,000 Scoville Heat Units. Days to maturity: 70 green; 93 red ripe. QTY: 10
Red Flame Cayenne – Attractive taper and bright red when dried. Flavor is sweet and hot. Matures early. Thin walls. Fruits avg. 5–6″ long. 30,000-50,000 Scoville Heat Units. Days to maturity: 55 green; 75 red ripe. QTY: 5
Lemon Spice Jalapeno – Use this beautiful pepper to enhance the look of everything you would make with green jalapenos! This variety is green at immaturity and bright yellow when fully ripe. Plants are 24″ tall and pods 3″tall by 1″ wide. 30,000 Scoville Heat Units. Days to maturity: 65 QTY: 8
Bulgarian Carrot Chili – An heirloom with a fruity but very hot flavor and glowing orange, 3 1/2-in. carrot-shaped fruits. Adds brilliant color and intense flavor to glazes, marinades and salsas. 5,000-30,000 Scoville Heat Units. Days to maturity: 67 QTY: SOLD OUT
Hatch Rattlesnake X-Hot – This variety joins the standard Hatch Green Chiles this year. Pods can be 4″-8″ long with thick flesh, growing on 30″ plants. 10,000-18,000 Scoville Heat Units. Days to maturity: 80 QTY: SOLD OUT
Fish Pepper – African-American heirloom predates the 1870’s. Variegated foliage plants produce 2-3″ long pendant fruits. Starting out an unusual cream color striped with green, the fruits ripen to orange with brown stripes, before turning all red. 5,000-30,000 Scoville Heat Units. Days to maturity: 80 red ripe. QTY: 12
Impala Serrano – Traditional serrano with 3″-3.5″ fruits produced over a long harvest period. The dark green fruits are traditionally eaten green but also make fine chipotles if allowed to ripen to red. 16,000 Scoville Heat Units. Days to maturity: 57 green; 77 red ripe. QTY: 5
NuMex Sandia Select – This variety has superior flavor, uniform high level heat, better plant and pod uniformity, higher yield and a thick fruit wall. Great for chopped green chile or whole pepper chile rellenos. Dark green pods are 8″ long and grow on 35″ tall plants. 9,000 Scoville Heat Units. Days to maturity: 75 QTY: SOLD OUT
Chimayo – An heirloom chile grown for generations in the Chimayo Valley of northern New Mexico. At first taste is sweet, turning to medium hot. Its great flavor is the result of hand selection over years and years, The Chimayo red chile sauce is easy to make and delicious on enchiladas and burritos. Allow the chiles to remain on the plant and mature until almost completely red. The thin skinned pods are 6″-7″ long and after harvesting will dry quickly in the sun. 4,000-5,000 Scoville Heat Units. Days to maturity: 75 QTY: 6
Biquinho Red – “Little Beak” pepper from Brazil. The small, pointed fruits avg. 1 1/4″ and have a unique, slightly tart flavor with a tiny bit of heat. May be eaten raw or cooked, but is generally pickled in vinegar and served with meals. Fruits turn from very pale green to red. 2,500-5,000 Scoville Heat Units. Days to maturity: 55 lime green; 75 red ripe QTY: 13
Jedi Jalapeno – Fruits avg. 4-4 1/2″ and are slow to check (show small cracks in skin). The large plant is of the “continuous set” type that produces over a long harvest window. Days to maturity: 72 green; 82 red ripe. 2500-3600 Scoville Heat Units. QTY: 8
NuMex Big Jim – One of the older releases from NMSU in 1975 and still one of the best green chiles available. A favorite for chile rellenos. The light to medium green fruit grows to 8″ long and 2″ wide that is moderately flattened. Plant height is 16″-26″ tall. 2,500-3,000 Scoville Heat Units. Days to maturity: 75 QTY: 1
Baron Poblano – Large, highly adaptable poblano ideal for chile rellenos. Avg. 5″ x 3″ in size. 1,000-2,000 Scoville Heat Units Days to maturity: 65 green; 85 red ripe. QTY: 9
Highlander Anaheim – Traditional, semi flattened, mostly two-lobed fruits avg. 7″ x 2″. Great for making green chile! 1,000-1,500 Scoville Heat Units. Days to maturity: 65 green; 85 red ripe. QTY: 2
Paprika NuMex R. Naky – These bright red heirloom anaheim type pods grow to 6″ long and ripen from green to red. They have a smoky sweet aroma and dry very well. Plants grow to 3′ tall and will produce all season. 0-100 Scoville Heat Units. Days to maturity: 80 QTY: 5
Habanada – The world’s first truly heatless habanero! Bred by well-known organic plant breeder Michael Mazourek, Habanada is the product of natural breeding techniques. These exceptional snacking peppers have all of the fruity and floral notes of the habanero without any spice (even the seeds are sweet and add to the flavor). 0-100 Scoville Heat Units. Days to maturity: 75 green; 100 orange ripe QTY: 7
Nadapeno – Love the flavor and crunch of jalapeño, but can’t take the heat? This truly heatless jalapeño is perfect for those with sensitivity or aversion to the heat of traditional jalapeño peppers. Great for pickling, stuffing, poppers and salsa. This variety is very early and prolific! 0-100 Scoville Heat Units. Days to maturity: 55 green; 90 red ripe QTY: 11
Goddess Banana – Long, thick-walled, smooth fruits are borne on large plants. Avg. 8-9″ long, the fruits are mild when yellow and moderately sweet when they ripen red. Best for pickling due to their mild flavor, but also suitable for fresh market. Scoville Heat Units. Days to maturity: 63 green; 83 red ripe. QTY: 6
Sweet Sunrise Bell – Medium-large, blocky dark green bell ripens to yellow/orange. 0 Scoville Heat Units. Days to maturity: 65 green; 85 red ripe. QTY: 2
Purple Beauty Bell – 3-lobed, medium-size, thick-fleshed bell peppers with a mild, slightly sweet taste. Fruits ripen through a showy stage of violet, yellow and orange streaks, eventually turning a rich, very dark red. 0 Scoville Heat Units. Days to maturity: 56 lavender; 81 red ripe. QTY: SOLD OUT
Quadrato Asti Giall – Large blocky bell pepper from Italy. Green peppers ripen very slowly to golden-yellow. Thick crisp flesh with delicious sweet spicy flavor when either green or yellow. 0 Scoville Heat Units. Days to maturity: 70-80 QTY: SOLD OUT
California Wonder Bell – The standard bell pepper for many decades, this 1928 introduction is still the largest open-pollinated, heirloom bell you can grow. A perfect stuffing pepper-blocky 4″ x 3 1/2″, thick-walled, tender and flavorful. 0 Scoville Heat Units. Days to maturity: 70-80 QTY: 2
Lesya – Believed to be the sweetest of all peppers and with the thickest flesh we have seen, Lesya is a total crowd pleaser. The unique pointed heart shaped fruits ripen to a deep red and have intensely juicy texture. Plants are stocky and high yielding, an all over rugged and easy to grow pepper! A superior flavor and texture that every gardener and sweet pepper lover should experience. 0 Scoville Heat Units. Days to maturity: 60-75 QTY: SOLD OUT
TOMATOES:
Chef’s Choice Orange – High yielding beefsteak. 8-11 oz. fruits are low in acid and have very good flavor and texture. Days to maturity: 75 QTY: SOLD OUT
Sun Gold Cherry – Sweet, bright tangerine-orange cherry start yielding early and bear right through the season. Avg. .5-.75 oz. Days to maturity: 57 QTY: SOLD OUT
Striped German – Flat, medium to large tomatoes shaded yellow and red. The marbled interior looks beautiful sliced. Complex, fruity flavor and smooth texture. 12+ oz. fruit. Days to maturity: 78 QTY: SOLD OUT
Big Beef – Large, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit. They have full flavor and ripen early for their size. Days to maturity: 70 QTY: SOLD OUT
True Black Brandywine – Variety from famed seed collector and food writer, William Woys Weaver, of Pennsylvania. It was passed down to him from his Quaker grandfather’s collection dating back to the 1920s. Extra large in size and full of the deep, earthy and sweet flavor that has made blackish-purple tomatoes so popular. Days to maturity: 80-90 QTY: SOLD OUT
San Marzano Roma – A more rectangular, slightly later, indeterminate version of Roma. Bright red, meaty, 3 1/2-in. fruits with extra-high solids content. Ideal for canning. Days to maturity: 80 QTY: SOLD OUT
Sun Sugar Cherry – Although called yellow cherry, these little tomatoes are orange at their peak, making almost more bite-sized bursts of sweetness than you can imagine on each plant. A single healthy plant is capable of producing hundreds. Several years ago, Sun Sugar was named by Sunset magazine as the best tasting tomato in their trials for its sweetness and rich tomato flavor that includes just the right amount of tartness. Avg. .5-.75 oz. Days to maturity: 57 QTY: SOLD OUT
Sun Cherry Tomato – The bright red cherry sister to Sun Gold, and still the standard of excellence for sweetness and flavor among cherry types. Extra early, bite size fruits weighing 1/4 to 1/2-oz. have sugar-sweet flavor and are perfect for eating fresh or in salads. Days to maturity: 57 QTY: SOLD OUT
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