NEW VEGETABLES FOR 1998
This could melt an iceberg ( not a lettuce.)
Caribbean Red - The Habanero pepper is the hottest of all chilies grown in Central America or the Caribbean. Indeed, it is the hottest of all peppers in the world.
How hot is Caribbean Red? Well a dried sample was tested at 445,600 Scoville units. Regular commercial Habanero variety (matures to orange) tested at 259,176
Habaneros mature from green to orange or from green to red depending on the strain and the variety. It has been estimated that the Habanero is 30 to 50 times hotter than the jalapeno, and it can have an irritating effect in the mouth and on the fingers, Be careful when handling! Caribbean Red fruits mature from green to red and are extremely hot. Maturity is about 110 days to full red, but the green peppers can be used earlier, They are very hot but are not quiet as sweet and firm. The wrinkled fruits taper to a blunt point and measure about one inch wide by 1.5 inches deep. The plants grow about 28-30 inches tall. This pepper is not for the faint of heart, but if you like Caribbean sauces and want to concoct your own, give Caribbean Red a try. It is excellent in salsas, chutneys, marinades for seafood and makes a mean bottled condiment sauce.
Mucho Nacho Jalapeno Pepper
A jumbo sized hybrid jalapeno pepper that produces big 4 inch long fruits in abundance.
Regular jalapenos are at least an inch shorter. Mucho Nacho is fatter, heavier, thicker and somewhat hotter. Like other jalapenos the fruits mature from green to red, but are used primarily in the green stage. Mucho Nacho are even
a little hotter than standard jalapenos averaging about 4,500 to 6,000 Scoville units. (Jalapeno M averages 500 to 1,000 Scovilles less). Plants of Mucho Nacho show exceptional vigour, and under average conditions, they set a heavy load of extra-large, thick fleshed, meaty fruits which are ready for harvest 68 to 70 days after transplanting. This is about a week earlier than standard jalapeno strains, like Jalapeno M.
Jalapenos can be added to almost anything you want to spice up: salsas, stews, breads, sauces, dips, etc. They can be diced up and used as a topping for snack foods or roasted and stuffed with cheese, fish or meat to be used as a cocktail snack. Red ones are great in tamales, served as rajas, or roasted for soups. Red jalapenos are dried by smoking them, usually over mesquite wood.
Keepsake Hybrid Tomato
This long-keeper tomato sets lots of fruit, and when picked “vine ripe”, the fruits will keep at room temperature for up to six weeks. They retain their very good taste during that time without decline in appearance or physical quality. The flesh is different than other tomatoes in that it is more crisp, not nearly as crisp as an apple, but not soft and mushy either. And, through that crispy texture comes a sweet taste. New Keepsake is referred to as a “time release” tomato because once the fruits reach the red-ripe stage, the ripening process slows down, thus breakdown and over-ripening is delayed. Rotting or decay is suspended for an extended period, giving you more time to use and enjoy your big crop.
Even with no long storage or keep ability, gardeners would love this tomato because it sets fruit like crazy, yielding a tremendous crop of seven to eight ounce tomatoes, maturing in 70 days and tastes like a fresh tomato should. Keepsake fruits ripens all over at the same time from the inside out. Plant habit is determinate and of medium size, so this is a great variety for growing in cages, or tied to short stakes, or just grown on the ground as a bush. The crop is ensured and protected by a good, strong package of disease resistance: V-1, F-1, F-2, N,
TMV, St, ASC.
Keepsake is not a transgenic or biotech tomato. It was developed using conventional breeding methods.
All these varieties can be obtained from:
T & T Seeds, Ltd.
Canada R3C 3P6
Phone: (204) 895-9962
Fax: (204) 895-9967
Some varieties may be available at your local retailers.