Culinary Trends in 2015: Hot Peppers

Johnny’s Product Managers are weighing in on the National Restaurant Association’s list of this year’s top culinary trends. Last week, Vegetable Product Manager, Pete Zuck and Plant Breeder, John Navazio, covered the topic of Root Vegetables. The week prior, Vegetable Product Manager, Lauren Giroux, discussed Fresh Peas.This week, Product Technician, Steve Bellavia, will be sharing his thoughts on Hot Peppers:

    Hot Peppers

    By Steve Bellavia 

    Vegetable Product Technician

Hot peppers come in all shapes, sizes, colors, and degrees of heat. They are widely used in some of the best and most interesting cuisines in the world, including Mexican, Thai, Korean, and Indian or Pakistani.

Poblanos are the mildly spicy, heart-shaped peppers used at the green stage for the famous Mexican dish ‘Chile rellenos.’ When dried they are called anchos and ground into powder for mole and other Mexican dishes. Use the powder in any recipe calling for “Chile powder” or “Chile flakes”. 

Krimzon Lee Pepper

Habanero peppers are used in the Caribbean for jerk sauces, salsas, and other hot sauce concoctions. They offer wonderful floral notes backed by intense heat. If you can’t take the heat, try ‘NuMex Suave Orange’ — it offers all of the floral notes with just a wee bit of heat. 

The hot and spicy cayennes can be used both green red, fresh or dried and made into flakes or powder. There are many cayenne varieties so one can tailor the heat of dishes by variety selection and the quantity used in a recipe. Cayenne powder is used in kimchee, the famous fermented Chinese cabbage dish of Korea. 

‘Krimzon Lee,’ a hot paprika type pepper is great sautéed, roasted, in salsas, and even spicy salads. The thick walls are sweet and mildly hot. 

Then of course, there is the jalapeno, the king of all peppers in the United States and Mexico.  It’s used for salsas, pickling, cooking, stuffing, and many other uses. If allowed to become red and smoked they become chipotles. 

If jalapenos aren't hot enough for you, consider the serrano. They are narrower, darker green, and hotter than jalapenos and can be substituted for 
jalapenos in any recipe calling for them. 

For a Spanish flair try using padrons as a tapas, a type of appetizer. They are harvested at the immature green stage when 1-1½” long, and have an excellent flavor when sautéed with a little olive oil, salt, and if you are a garlic lover, a few garlic gloves. Most padrons will be mild but about 5% will have some heat. If they grow to around 3” then all the fruits will be quite hot! 

Anaheim, also called numex, peppers are sometimes stuffed but also roasted and sautéed. Traditionally, they are used green, but they are also good when red ripe.

Pedron Pepper

• Explore our selection of Hot Peppers >
• Visit Johnnyseeds.com >
• Learn more about transplanting Peppers >
• Shop all Peppers >

Explore Our Fast-Growing, Diverse Greens

Johnny's is pleased to offer greens from all corners of the globe.

 

All of our greens varieties can be grown to full size and many can be harvested at the baby leaf stage for salad mixes where they add wonderful flavors, textures, and colors.

 

Create your own custom mixes or try one of our popular, easy to grow pre-mixed selections.

  

Salanova Lettuce®

      

      

          

                                

           

              

Johnny's Goes Back to School with the Paul Parent Garden Club Radio Show

Johnny's Selected Seeds has partnered with the Paul Parent Garden Club Radio Show for a 12 week “Vegetable School” segment on Sunday mornings. Listen to a knowledge member of Johnny’s staff speak about a variety of topics ranging from vegetables to plant now, growing info and tips to harvest techniques. 

Tune in every Sunday morning at 8 a.m. EST. 

• To find a station near you broadcasting our 1/2 hour segment, visit the Paul Parent Garden Club Radio Show website here. 
• You can also listen to the show via Pod Cast at anytime here

Visit the Johnny's Website

Paul Parent has been on the radio providing gardening advice to listeners in New England for the last 30 years, according to his website. 

The show broadcasts on 35 prime stations in New England and 39 additional stations across the nation.

Tune in and then let us know what information you found helpful!

An Introduction to Flower Sprouts™

Kaleidoscope Mix (F1)

What are Flower Sprouts™?

Flower Sprouts™ are the result of a cross between kale and Brussels sprouts. The resulting plants produce beautiful, open, florets that have a mild kale-like flavor which only improves with the colder days of the fall.  

When do you plant them?

You may ask why we are talking about a fall vegetable well before spring. Well, when growing Flower Sprouts™ patience is definitely a virtue. This crop requires at least 110 days to maturity from time of transplanting. So the total time to produce this crop from seed to edible floret is close to 22 weeks… that’s why we’re talking about Flower Sprouts™ in February!

What’s the best way to grow them?

In order to produce the sweet kale-like florets, attention to detail and, as previously stated, patience is required. Flower Sprouts™ are grown in a similar fashion as Brussels sprouts; provide a very fertile, well-drained soil, with a pH range of 6.0-7.5.

The seedlings should be started early enough to be ready to be set out in mid to late spring. Growers should provide sufficient irrigation throughout the growing season to help produce tall, strong plants. The sprouts should begin to form by early fall and be ready to harvest starting in mid to late fall.

Like other crops in the Brassica family, such as broccoli and cabbage, the flavor of Flower Sprouts™ will become sweeter and milder when the weather cools in the fall. Flower Sprouts™ are very cold hardy, similar to Brussels sprouts and kale. If you grow in a short-season area, be sure to top the plants about 4-5 weeks prior to the intended harvest season. The tops can be sold and used just like kale.

Red Russian Kale (OG)

How can they be prepared?

Flower Sprouts™ are suited to diverse cooking methods such as lightly steaming, sautéing, stir frying, and roasting. When lightly cooked they will hold their color. The tender, mildly flavored spouts have a taste and texture similar to Red Russian Kale.

When growing Flower Sprouts™ remember to be patient and enjoy! 

All About Carrots: Flavor, Diversity, & Marketability

We often hear from fellow growers that carrots can be difficult to grow. However, we think everyone would agree, they’re worth it. At Farmer’s Markets and local produce stores, consumers expect to see carrots as a staple item among crop offerings. In this blog, we will cover some basic information about carrots, such as 1) why grow them, 2) how to provide a diverse selection to your customers, and lastly, 3) how to market them.

WHY GROW CARROTS?

You may be wondering, if carrots can be problematic to grow, what is it that makes them worth the extra care they require?

Carrots are a household favorite for most families and are one of the most common vegetables found at Farmer’s Markets.

1.      By growing them locally, you’re able to offer your customers carrots that are diverse in flavor and color; attributes not typically found in carrots at large grocery stores.

2.      Bright orange roots are a great contrast in color for your market offering, especially when placed next to fresh green products such as lettuce, spinach, or kale. Carrot colors can range from white to yellow, red to purple, and of course orange.

3.      When grown correctly, a farmer’s market carrot will taste much better than a store-bought carrot. At Johnny’s we trial many new varieties each year and flavor is one of the most important criteria we evaluate. Each year there are many varieties that are rejected due to poor flavor. What we have selected for our carrot line are the best performing, and best tasting varieties available.

4.      Depending on your locale, small-scale farmers can entice customers with carrots ranging from mini Nantes to small, round Parisian Market types. Baby vegetables are in high demand right now.

5.      Carrots display extremely well at farm stands. There is something about a bunch of smooth orange roots, and fresh green tops that looks very tempting to customers.

DIVERSITY: HOW TO CHOOSE THE RIGHT CARROT FOR YOUR CUSTOMERS

At Johnny’s, we offer a number of different types of carrots, from Nantes to Imperators. Let’s discuss the advantages and disadvantages to each type of carrot. We’ll also cover the key defining characteristics of each type. 

1. Nantes. These carrots have cigar-shaped roots with blunt tips. Some varieties are more pointed and not as blunt-tipped as others. There are varieties galore within the Nante group, ranging in length and width. Some Nantes have slender, pencil-thick roots, while others have mini roots (3-4”) or large roots (7-8”), and all sizes in between. Nantes is very popular in Europe, as well as around the world.
2. Chantenay. These carrots have wedge-shaped, tapered roots and are broad shouldered. They also typically have pointed to slightly-rounded tips. Chantenay types tend to have very strong tops and can typically perform well in heavy soils due to their shape. They’re popular in Europe, Asia, and South America.
3. Kuroda. Similar in shape to the Chantenays, Kurodas differ by having more bulk or weight, typically, and being more rounded at the tip of the root. They are commonly grown in Asia.
4. Imperator. With long slender roots that often reach lengths of 10” or more, Imperator carrots perform best in deep, light soils so their roots can grow straight and long without small obstructions distorting their shape. Very popular in the U.S. industrial segment, Imperator varieties are commonly sold as “baby” carrots by slicing and shaving them down to baby size.

CARROT MARKETING TIPS

There are many opportunities to market your carrot offerings to set yourself apart from other growers. One way to do this is to offer your customers a selection of baby carrots, as these crops are in high demand right now. Another marketing approach is to expand your offering of colored carrots.

True baby carrots differ from carrot that are harvested prematurely; true baby types are harvested at full maturity. They also differ from conventional grocery store “baby” carrots, which are actually full-sized carrots that have been sliced into smaller lengths and then shaved to achieve the desired size and shape.

The following are some major advantages to offering true baby carrots.

• Because they’re grown to full maturity, their flavor will be fully developed.
• They can be sold as bunches or with partial tops, which helps prevent the roots from drying out. And, if you market baby carrots with their tops attached, consumers can easily distinguish them from the packaged “baby”carrots.
• Baby carrots have a range of market audiences. They appeal to children who eat them as value-added snacks, parents who purchase bunches for nutritious meals at home, and chefs for a variety of restaurant entrees.

Johnny’s offers several baby or mini carrots, in 3 different types and shapes.

• Adelaide. A true baby Nantes (3-4”), Adelaide is small, with short tops, which allows for close spacing.
• Atlas. A Parisian Market type, Atlas is a small, golf-ball sized carrot with round roots. Atlas must have adequate soil moisture to maintain its round shape. Dry soil will force the roots to elongate more deeply into the soil in search of water.
• Caracas. A baby Chantenay with approximately 4–4½” long, wedge-shaped roots, Caracas has strong, healthy tops.

Purple Haze

When considering ways to set your carrot display apart from your competitors, consider thinking outside of the orange carrot box. Incorporating colored carrots is a great way to add more color to your display. Colored carrots are edible raw (though more palatable when cooked), and with new healthy trends leaning towards not-your-typical vegetable colors, they’re becoming more and more popular.

Offering purple, white, yellow, and red carrots is a great way to draw people into your Farmer’s Market stand. Also, chefs are always looking for new ways to interest their customers and colored carrots might be just what they are looking for.

• Read about carrot culture, including bed preparation, spacing, weeding and watering.
• Read about carrot season extension.
• Read about common carrot pests and diseases.
• Read about carrot harvesting and post-harvest handling.

Leave a comment below, and let us know which carrot varieties you offer your customers and which ones are your favorites!

Johnny's Rob Johnston Receives All-America Selections 2013 Breeders Cup Award

Burlington, Ontario, CANADA — All-America Selections (AAS) hosted their annual Summer Summit August 12–14 this year in Ontario, Canada. Rob L Johnston, Jr, Founder and Chairman of Johnny's Selected Seeds, was selected by the AAS Board of Directors to receive the 2013 Breeders Cup. The AAS Breeders Cup Award recognizes someone who has had a significant impact in horticulture by breeding stand-out varieties.

Rob's contribution to the world of horticulture includes helping produce varieties that in diverse climates have outstanding flavor, disease resistance, and garden performance. Under Rob's leadership, the Johnny's breeding team has introduced more than 50 varieties. Seven of these Johnny's-bred varieties have been honored with the prestigious All-America Selections award.

READ THE REST OF THE PRESS RELEASE AT JOHNNYSEEDS.COM >>>

Rob Johnston accepting the AAS 2013 Breeders Cup Award

Growing Edible Flowers

Johnny's Time Spent at the NOFA NY Winter Conference and the PASA Farming for the Future Conference

Johnny's Maine-based Territory Sales Rep, Kristen Dubord, recently attended the NOFA NY Winter Conference, held in Saratoga Springs, NY, January 25–27, 2013 as well as the PASA Farming for the Future Conference in State College, PA February 6-9, 2013.

NOFA NY Winter Conference

The conference offered a great selection of workshops on topics such as sustainable farming, soil health, grain production, and many others. Each morning, tradeshow attendees could additionally participate in a yoga session! The Keynote Address, which you can read here on the NOFA-NY website, was given by Scott Chaskey of Quail Hill Farm in Amagansett, NY. You can also view conference programs for 2004-2013.

While at the Johnny’s booth, tradeshow attendees could demo our Four-Row Pinpoint Seeder, grab a free Johnny’s bumper sticker, take a new catalog, enter our raffle, ask Kristen any number of growing questions, discuss concerns, and learn about our new selection of products. Congratulations to our raffle ticket winner, Jacob Diaz of Slow Roots Farm in Kingston, NY. You can learn more about Slow Roots Farm at their website.

While at the conference, we found the most popular informational sheets we offered concerned our Planting Programs. You can learn more about these programs, such as What a Planting Program Is, What the Key Elements Are to Implementing a Successful Program, and Why to Use a Planting Program at Johnnyseeds.com, as well as which varieties are best to plant (and harvest) when.

We give out Johnny's bumper stickers at our booth

A look at the Johnny's booth, all set up

The conference program

 You can learn more about the NOFA NY organization, as well as their Winter Conference, at their website and official Facebook page.

 
PASA Farming for the Future Conference

According to the PASA website, this year’s conference hosted an audience of  “around 2000 people from 30 states. Attendees included over 950 farmers, and 219 scholarship recipients.” If interested, you can also check back at the PASA website to hear audio files from the conference, from Organic Voices.

The conference offered three full days of educational workshops, opportunities to explore the exhibitors’ booths, social events, and more. On Friday evening at the conference, there was a movie viewing of three films, as well as a social hour featuring “snacks and drinks that [were] regionally sourced.”  

Once the Johnny’s booth was set up, we featured poster boards with information on the Quick-Cut Greens Harvester and our 'Lunchbox' Series of Snack Peppers. We also featured several information sheets on new and best-selling products such as our 'Jasper' tomato, specialty pumpkins, butternut squash, and our organic pepper lineup.

If you, too, attended either of these conferences, we'd love to hear from you in follow-up. Feel free to share your thoughts in the Comments section, below — or visit with us on Facebook anytime!

Market Sign Contest Winners!

In July we asked for photo submissions featuring your farmer's market or roadside stand displays. We choose four of the most creative, persuasive, helpful, and fun display photos to win a $25 gift certificate.

Here are our winners:
Swauk Prairie Produce in Cle Alum, WA


"We have a lot of people asking 'What’s Star Power?' We tell them that Star is my horse and we only use organic material in our garden. The sign really helps get people to our space and talking about gardening and our veggies" said Bill Barschaw, Swauk Prairie Produce.


"The small cards telling about each vegetable helps sell the produce because it gives us a chance to talk (sell) that particular vegetable" said Bill Barschaw.

Visit the Swauk Prairie Produce website

Eco Outdoors in New Smyrna Beach, FL
Eco Outdoors sell trees, shrubs, flowers, herbs, and starter vegetable plants.



"Everyone loves Peanut! Peanut is a fixture at the New Smyrna Beach Farmers Market!" said Elizabeth A. Nevadomski, Eco Outdoors.

Hawk Valley Garden in Spencer, IA
Bruce and Sue Loring own and operate Hawk Valley Garden with their children in northwest Iowa. They have 15 acres of pumpkins, squash, gourds, broom corn and many other fall produce items.



"We started making pumpkin towers 3 years ago to get some good vertical height in our displays. They are fun and the customers love them." "The taller stacks including the one I painted 'welcome' on was a favorite and we sold many jack o'lanterns so customers could go home and do the same thing on their front yards or personal displays," said Sue Loring, Hawk Valley Garden.

Visit the Hawk Valley Garden MySpace page

Parker Produce in Winterport, ME
Parker Produce is a small, family-owned, organic farm that serves communities in central Maine.



Visit the Parker Produce website or blog

Interested in finding out more about how to market your produce and how to create displays with purpose check out the July JSS Advantage here.