Pepper - Chile - Ancho Poblano

$1.59

The Pepper Chile Ancho/Poblano, 'Capsicum annuum', is called "Pablano" in the fresh green form and "Ancho" as a dried pod. This Chile Pepper is mildly hot and is used for chilies rellenos and mole sauces. The Poblano is one of the most popular chilies in Mexico. The green Pablano is stuffed with cheese or meat for chilies rellenos and the dark, reddish-brown dried Ancho is used in a variety of sauces such as the traditional "mole pablano". Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when 3. 5 inches long and 2 inches wide and when the peppers are a dark green. ... more

Squash - Summer Zucchini - Lebanese The Squash Summer Clarinette Lebanese, 'Cucurbita pepo (Hybrid)', is a Middle-Eastern favorite The slightly sweet flavor is excellent stuffed or eaten plain. If you like summer squash even a little, you must try this Lebanese summer squash. It is widely grown in the Middle East, Europe, and Mexico. The slightly sweet flavor is excellent when squash is harvested small or when used for stuffing. Use it in any recipe calling for Zucchini. This squash is blocky, club-shaped, medium long and is light geen in color. Plant in the spring, 2 to 4 weeks after the last average frost date. Squash prefers well drained, rich soil with lots of organic matter. Harvest as soon as squash reaches 3 to 5 inches in length. Squash are most tender and flavorful when young.