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A wild bushy variety originating from the state of Tabasco in southeastern Mexico, the Pequin pepper is a very small, slightly elongated red pepper. 5-8 times stronger than Jalapeno, it sits at around 50-70,000 Scoville units. They are therefore very spicy and have a sweet and fruity note, ideal pepper for people accustomed to spices and who are looking for ever more intense flavors! In sauce, in salsa or dried and ground, they will accompany many dishes.Rare and sometimes confused with its round cousin, the tepin pepper...Our Pequin pepper seeds have been isolated under greenhouse and fine mesh in our farm.

MAINTENANCE AND OTHER CONSIDERATIONS
Does not tolerate cold.

The Jalapeño pepper is surely one of the best known and most appreciated hot peppers. It is originally from the city of Xalapa, Mexico. The Jalapeño is particularly generous with its fruit. Each plant offers a good quantity of green and conical fruits, which will turn red when ripe. You can harvest the immature (green) fruits, as they are most often found, to have a less pungent pepper. If you wait until they are fully ripe and red, they will have more character and flavor. Hot but not hot, this pepper is particularly versatile. It will quickly become an essential part of your Mexican or Indian inspired cuisine.

MAINTENANCE AND OTHER CONSIDERATIONS
Does not tolerate cold.

Korean chili, ideal for kimchi, gochugaru, fresh or dried

Tomate cerise semi-déterminée, donne des grappes de savoureux petits fruits oranges ou rouge de forme allongées. Variété sauvage qui poussait sur les rives des Îles Galapagos.Rare.

INFORMATIONS BOTANIQUES
Nom latin: Lycopersicon Cheesmani
Nom(s) commun(s): Tomate Cheeseman, cheesemanii, Tomate Galapagos
Anglais: Cheeseman tomato, Galapagos tomato
Famille: Solanaceae

Entretien et autres considérations: Acclimatez graduellement aux conditions extérieures environ 10 jours avant la plantation en les sortant le jour. Lors de la plantation, couchez les plants horizontalement en arquant légèrement le plant afin de faire ressortir les feuilles vers le haut.

Variety with a mild and sweet taste.

Colorful mix of delicious peppers for vibrant, flavorful garden harvests.

This variety of spinach is hardy and slow to bolt. Its large dark green triangular leaves can be eaten raw or cooked. The leaves are harvested as needed. It is best to consume the leaves soon after harvesting, otherwise, it supports freezing very well. Successive sowings can be carried out if you prefer to consume the quite young leaves.

The vast majority of our seeds are produced on our farm. However, if the cultivation of a variety fails or if it is out of stock, we source from other seed companies to ensure an interesting selection. This is the case for this variety.

Crunchy to bite into refreshing and sweet, a productive, compact, non-climbing variety

Old variety, with fine and entirely cut foliage. This chicory with crunchy leaves forms a tight rosette with a well-provided heart, whitening on its own. It can be eaten raw, in salads or cooked. Undemanding, it adapts well to different growing conditions.

BOTANICAL INFORMATION
Latin name: Cichorium Endivia
Common names: Fine-ribbed endive, Frisée, Curly endive
English: Chicory
Family: Asteraceae

MAINTENANCE AND OTHER CONSIDERATIONS
Little demanding.

Winnebago Nation corn, for flour and for eating fresh.

Abundant and delicious yellow pearls

Large tomato with orange flesh, very productive and tasty

Liven up your movie nights with this crunchy, rich-tasting popcorn. Also perfect for a healthy snack. The glossy black kernels burst into mouth-watering white popcorns. This strain was developed at the Prairie Road Organic Seed Farm in North Dakota, to delight our taste buds. Suitable for warmer climates cold and easy to grow, unless you have greedy birds in your garden!

MAINTENANCE AND OTHER CONSIDERATIONS
To ensure that the kernels burst well, let them dry on the plant before harvesting.

The Poblano pepper originates from the Puebla region of Mexico. It is relatively sweet, large in size, and takes about 80 days to mature. When dried, this pepper turns brown and takes the name Ancho (wide) because it will have lost its length but will retain much of its thickness. The Poblano pepper has a moderate heat level of around 1000 to 1500 on the Scoville scale.

Unique square tomato, hollow, delicate, best for cooking.

Dark red heirloom tomato, authentic, cold-hardy, flavorful

Our earliest tomato in our collection! Yes, indeed—42 days!

INFORMATIONS BOTANIQUES
Nom latin: Solanum lycopersicum
Nom commun: Tomate 42 jours
Anglais: 42 days tomato
Famille: Solanaceae

Entretien et autres considérations: Acclimater graduellement aux conditions extérieures environ 10 jours avant la plantation en les sortant le jour. Lors de la plantation, coucher les plants horizontalement en les arquant légèrement afin de faire ressortir les feuilles vers le haut.

Early, easy tomato, sweet-tangy, ideal for cool climates.