Peppers

McKinstry Farms • Tips from Farmer Will

Plant Type: Annual
Season: Summer

Pepper Varieties We Grow:

Habanero (Hot):
Small but mighty, these fiery peppers are perfect for making hot sauces and adding spice to your dishes. Expect them to turn from green to orange or red when ripe. They pack a serious punch!
Jalapeño (Hot):
A staple in many kitchens, jalapeños are a medium-hot pepper with a firm texture. They turn from green to red when fully ripe, and can be used fresh, pickled, or grilled for that signature smoky flavor.
Cubanelle (Mild):
Larger and milder than the typical bell pepper, cubanelles have a slightly sweet flavor and are often used in cooking or stuffed. They are perfect for grilling, sautéing, or adding to salads.
Red Bell Pepper (Sweet):
This variety starts as green and ripens to a sweet, red pepper. Bell peppers are perfect for stuffing, grilling, or eating fresh in salads and salsas.
Green Bell Pepper (Mild):
The most common pepper, green bells are slightly less sweet than the red variety but still packed with flavor. They can be eaten raw, cooked, or added to stir-fries and soups.
Yellow Bell Pepper (Sweet):
A little sweeter than green bell peppers, yellow bells have a fruity flavor. They're great for adding a pop of color and sweetness to any dish, raw or cooked.

Light

Peppers need full sun — at least 6–8 hours daily.

Keep soil evenly moist, but not soggy.
Water at the base, avoiding wetting the leaves.

Farmer Will's Tip:
"Peppers are divas — too dry or too wet and they'll stop producing."

Peppers can produce into the fall if protected from cool nights. The more you pick, the more they produce!