Hi all! Thanks for taking a look at our available plants for this season. As always, 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 February 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: $6 each for all peppers and $3 each for all tomatoes. Herbs are $3 each and squash/cucumber/melon are $4.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, or Venmo accepted.
***Count updated 5/19/24 10:30 am***
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.
OR
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: SOLD OUT
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: SOLD OUT
7 Pot Lava Yellow – The 7 Pot Lava Yellow Pepper is a cross between a Moruga and 7 Pot Primo. This molten masterpiece is not one to take lightly. Grow these pepper plants in your garden as they reach heights up to 4 ft. tall, producing these fiery-hot, 2″ long pods. Fruits have a scorpion shape with a little stinger emerging from their bottoms. These peppers ripen to a bright yellow color with shiny and wrinkly skin. This strain hasn’t been around for too long, so expect a bit of pod variation. 1.8 million Scoville Heat Units. Days to maturity: 120+ QTY: 11
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: 3
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: 4
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. 1.4 million Scoville Heat Units. Days to maturity: 90-110 QTY: 5
Trinidad Scorpion – Former record holder for heat—nearly the hottest chili on the planet! Wrinkled, lantern-shaped frui ripens to a searing red-orange. 1.4 million Scoville Heat Units. Days to maturity: 90 QTY: 6
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: 4
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: 5
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: 15
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
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: 18
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: SOLD OUT
Thai Hot – These compact pepper plants will pop up to around 1-1/2 ft. tall and produce up to 200 small, conical, 1″ long pepper pods. Thai Hot peppers look similar to sparkly red Christmas lights, especially in the same size and shape. Watch as they ripen from green to a bright red, standing out from the plant’s dark green foliage. 50,000-100,000 Scoville Heat Units. Days to maturity: 75 green; 90 red ripe. QTY: 4
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: 8
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: 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
Serrano – Traditional serrano with 2″-3″ 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: 15
Fresno – A bright red 2” long and 1“ wide cone shaped pepper that grows upright on very productive plants. It grows well in warm temperatures and get spicier the longer they are left on the plant to mature. Fresno peppers were developed and released for commercial cultivation by Clarence Brown Hamlin in 1952. Hamlin named the chili “Fresno” in honor of Fresno, California. They are grown throughout California, specifically in the San Joaquin Valley. The Fresno pepper is often confused with a jalapeño but contains thinner walls and often milder heat. It can be used in most recipes calling for jalapeño or serrano peppers. 5,000 Scoville Heat Units. Days to maturity: 70 green, 85 red ripe. QTY: 10
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: SOLD OUT
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: SOLD OUT
Orange Pepperoncini, hot – Pepperoncini is one of the oldest Italian pepper varieties, and still popular. This orange breed is 3½” long, with a sneaky heat. Small, bushy plants yield a big harvest of yellow fruits that turn orange as the flavor intensifies. Excellent when pickled, sliced on pizza, or eaten fresh in salads or sandwiches. Days to maturity: 68 green; 77 red ripe. 2500 Scoville Heat Units. QTY: SOLD OUT
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: SOLD OUT
NuMex Joe E. Parker – The ideal pepper for roasting, stuffing, or canning, in addition to using fresh. This pepper has thick walls, uniform, 6″-8″-long fruit, with few seeds and big yields! Very productive plants. Peppers turn red when mature. 500-2,500 Scoville Heat Units. Days to maturity: 75 QTY: 6
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: 4
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: 1
Sandia Anaheim – Originally known as New Mexico No. 9, this pepper was developed in 1913 by Dr. Fabian Garcia at New Mexico State University. He was seeking a chile pepper that was bigger, fleshier, and milder. The name ‘Anaheim’ derives from Emilio Ortega, a farmer who brought the seeds from New Mexico to the Anaheim, California. Pods are 7-1/2″ long and 2″ wide on productive 30” plants. 500-1,000 Scoville Heat Units. Days to maturity: 80 QTY: 15
Greek Pepperonicini, hot – This heirloom pepper variety from Greece is sweet, crunchy and only mildly hot. Great for pickling, salads and salsas, but tasty fresh too! The plants are prolific and productive, even in cooler, short-season areas, yielding fruits that grow to be about 4″ long by 1″ wide. Harvest the peppers when they are light yellow and 2-3″ long. 500 Scoville Heat Units. Days to maturity: 62 green, 79 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: 12
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: 5
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: 4
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: 14
Golden California Wonder Bell – A yellow version of the standard green California Wonder bell. Medium-large, blocky dark green bell ripens to yellow/orange. 0 Scoville Heat Units. Days to maturity: 65 green; 80 red ripe. QTY: 4
Islander 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
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: 7
First Taste Snacker – A bright burst of flavor and exhilarating crunch. Prolific plants grow heavy with glowing orange fruit, the color signaling high amounts of carotenoids believed to benefit eye health. Matures early, so you won’t need to wait long for a first bite. 0 Scoville Heat Units. Days to maturity: 75 green, 85 red ripe. QTY: SOLD OUT
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
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
New Girl – This a proven all-round early crop that will jump start your harvest. New Girl bears lots of fruit for early harvest, but because the vines are indeterminate, they continue producing through summer. Better flavor and more disease resistant than Early Girl variety. Days to maturity: 60-65 QTY: SOLD OUT
Jasper Cherry – Round, 7–10 gm. fruits are crack resistant and store on the plant well. The texture is pleasantly chewy, and the flavor is sweet and rich. Plants are extra vigorous and tall, staying healthy for a long picking period. Days to maturity: 60 QTY: SOLD OUT
HERBS:
Chives – 13 remaining
Sage – 22 remaining
Thai Basil – 27 remaining
Italian Parsley – 24 remaining
Curled Parsley – 27 remaining
Oregano – 16 remaining
Rosemary – SOLD OUT
Genovese Basil – SOLD OUT
Cilantro – SOLD OUT
Thyme – 10 remaining
Dill – SOLD OUT
SQUASH/CUCUMBERS/MELONS:
Gold Rush yellow summer squash – 3 remaining
Black Beauty green zucchini – SOLD OUT
Honeynut squash – SOLD OUT
Boston Pickling cucumber – SOLD OUT
Diva cucumber – SOLD OUT
Sugar Baby watermelon – SOLD OUT
Minnesota Midget cantaloupe – SOLD OUT
urbancornergarden 