It's that time of year again... Seed catalogs!

TorontoJoe

TorontoJoe

Administrator
I save pretty much all my seed and don't try a lot of new stuff in the garden, but I have to say that I really enjoy going over these catalogs to see what's new.... And yeah.... I do always end up trying a few new things. I figure I need to keep an open mind because I have found a few gems. I wouldn't be growing basil anymore had I not been reading a Johnny's catalog and found Prospera.

Wondering if anyone else has found anything new and cool for the 2026 season?

vessy1.JPG
 
A farmer whose farm I frequent to pick up some apples and other things plants his garlic when he gets a chance... he is always busy. I was there two weeks ago and hadn't planted his. I recall one year he put his in the ground around Christmas. His garlic always looks great, though.

Man, those garlic prices in the catalog are insane... You can get very good local garlic for $7 per lb at local farmers' markets or farms and use that for planting. That's what I do to supplement my own. Planted about 300 cloves this fall.

I got a bunch of new seeds for next season. Don't remember them all, but some of them are:

Tomatoes - Pink Giant and Violeta de Cádiz from Spain
Peppers - Peppadew, Nora, Calabrian Caviar, Choricero, D'Espelette, Friariello, Guindillas de Tolosa, Piquillo Lodosa, Tap de Cortí, etc.
Some new zucchini - San Pasquale, Popcorn, and Mexican Grey.
 
Figgin' A said:
A farmer whose farm I frequent to pick up some apples and other things plants his garlic when he gets a chance... he is always busy. I was there two weeks ago and hadn't planted his. I recall one year he put his in the ground around Christmas. His garlic always looks great, though.

Man, those garlic prices in the catalog are insane... You can get very good local garlic for $7 per lb at local farmers' markets or farms and use that for planting. That's what I do to supplement my own. Planted about 300 cloves this fall.

I got a bunch of new seeds for next season. Don't remember them all, but some of them are:

Tomatoes - Pink Giant and Violeta de Cádiz from Spain
Peppers - Peppadew, Nora, Calabrian Caviar, Choricero, D'Espelette, Friariello, Guindillas de Tolosa, Piquillo Lodosa, Tap de Cortí, etc.
Some new zucchini - San Pasquale, Popcorn, and Mexican Grey.
Click to expand...

Yeah… I just keep keep maybe 20% of my best bulbs for seed in the fall. Occasionally I pick up some great music at Leahy’s Farm just north of Peterborough when I’m heading to my father in law’s. Massive cloves at I think $4 a head

I guess if the apple farmer you know is able to move the soil that’s all that matters. Also I’m a big wimp
When it gets too cold 😆

That’s a lot of new peppers you’re doing. I probably experiment with them the most.
 
TorontoJoe said:
Yeah… I just keep keep maybe 20% of my best bulbs for seed in the fall. Occasionally I pick up some great music at Leahy’s Farm just north of Peterborough when I’m heading to my father in law’s. Massive cloves at I think $4 a head

I guess if the apple farmer you know is able to move the soil that’s all that matters. Also I’m a big wimp
When it gets too cold 😆

That’s a lot of new peppers you’re doing. I probably experiment with them the most.
Click to expand...
Yeah, I hear you... I just recently put on the final touches winterizing my garden and I don't even want to get out there any more... :) Done until spring.

Love my peppers, man. I grow about 20-25 varieties every season. Constantly trying out new ones.
 
TorontoJoe said:
Yeah… I just keep keep maybe 20% of my best bulbs for seed in the fall. Occasionally I pick up some great music at Leahy’s Farm just north of Peterborough when I’m heading to my father in law’s. Massive cloves at I think $4 a head

I guess if the apple farmer you know is able to move the soil that’s all that matters. Also I’m a big wimp
When it gets too cold 😆

That’s a lot of new peppers you’re doing. I probably experiment with them the most.
Click to expand...
Sometimes the descriptions are so irresistible. I mean, how can you pass on this? :LOL:

Piment_d_Espelette_2000x.jpg


Piment d’Espelette (known in English as Espelette Pepper, Espelette Chiles, or Basque Chiles) is a rare and expensive chile grown in the Basque region of southwest France. Each year in late summer, all the homes in the local towns hang the chiles from balconies and windows to dry and thousands of tourists come to enjoy the annual chile festival. The French government allows only a small amount of Piment d’Espelette to be exported, which increases the rarity and price of these chiles elsewhere in the world.

Flavour-wise, Piment d’Espelette are wonderfully complex, with a rich, slightly toasty flavour and moderate heat. They are too expensive for everyday use, but for special occasions and dishes, they can’t be beat. Excellent in condiments and preserves and indispensible for certain dishes like Basque Eggs and Pipérade.


Or this one

Peppadew.jpg

Using the name Peppadew can land you in jail. So I'll just call this "Peppādew" pepper. This popular, elusive seed is now available for those that want to grow fresh peppers instead of eating the canned variety. It took us 4 years to find the correct seed. Finally hit the jackpot. They require a long growing season so start early if you are in the shorter season states. Mildly hot changing to sweet. Thick flesh perfect for stuffing or pickling. The real deal.
 
Reminds me of some of the towns in Calabria. Most Italian fare isn't that spicy but Calabrese food can be very bold, and they're famous for their peppers. I have a bunch that I grow solely as ingredients for salumi... both spicy and sweet. The sweet gets processed two ways. Powdered/flaked... and also milled like tomato sauce. That's the forward flavour in a real soppressata... and what gives it that uniquely Calabrese colour.

If you're into mildly spicy and very fruity there's one called Tri Pizzi that's outstanding. I've never grown it here and kicking myself for that.... Reminds me... I need to find some seeds.

Diavolicchio (Little Devil) is another stellar pepper with a lot more kick. A good base for spice in a salami or fresh sausage.
 
TorontoJoe said:
Reminds me of some of the towns in Calabria. Most Italian fare isn't that spicy but Calabrese food can be very bold, and they're famous for their peppers. I have a bunch that I grow solely as ingredients for salumi... both spicy and sweet. The sweet gets processed two ways. Powdered/flaked... and also milled like tomato sauce. That's the forward flavour in a real soppressata... and what gives it that uniquely Calabrese colour.

If you're into mildly spicy and very fruity there's one called Tri Pizzi that's outstanding. I've never grown it here and kicking myself for that.... Reminds me... I need to find some seeds.

Diavolicchio (Little Devil) is another stellar pepper with a lot more kick. A good base for spice in a salami or fresh sausage.
Click to expand...
I like spicy, but not too spicy. Tri Pizzi sounds right up my alley.
 
Figgin' A said:
I like spicy, but not too spicy. Tri Pizzi sounds right up my alley.
Click to expand...

I'm the same. Super-hots are useless to me. My kid likes us to grow one every year just to see if anyone will eat them. I'm good to about 30000 SHU for a pepper as an ingredient and maybe 10k max to eat on its own.

There's a guy in Italy with a website called Semi Strani. He has them and supposed to be back in stock end of December. I just set a reminder to try and pick them up then. If I can get them I'll hook you up with some seeds.

Carlo also has this one Topepo I want to try. I've had what look like identical ones there that I love but in the little towns they just called them, "those round peppers"

www.semistrani.it

Calabrian Topepo Pepper

Calabrian Topepo Sweet Pepper - Capsicum Annuum - Sweet Pepper Seeds - 100% Made In Italy - Semi Strani di Carlo Martini
www.semistrani.it www.semistrani.it
 
TorontoJoe said:
I'm the same. Super-hots are useless to me. My kid likes us to grow one every year just to see if anyone will eat them. I'm good to about 30000 SHU for a pepper as an ingredient and maybe 10k max to eat on its own.

There's a guy in Italy with a website called Semi Strani. He has them and supposed to be back in stock end of December. I just set a reminder to try and pick them up then. If I can get them I'll hook you up with some seeds.

Carlo also has this one Topepo I want to try. I've had what look like identical ones there that I love but in the little towns they just called them, "those round peppers"

www.semistrani.it

Calabrian Topepo Pepper

Calabrian Topepo Sweet Pepper - Capsicum Annuum - Sweet Pepper Seeds - 100% Made In Italy - Semi Strani di Carlo Martini
www.semistrani.it www.semistrani.it
Click to expand...
Those round peppers 😂 simple and descriptive enough. Like black figs and green figs.
 
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