September’s Burn: Still Hot, but Not for Long

The season’s winding down, but the peppers aren’t slowing yet. Warm days and cool mountain nights are working together to ripen an abundance of Ghosts, Scorpions, Reapers, and Primotalii — and they’re coming in strong.

Fresh superhot peppers ripening in the field at Harmony Springs Farm.

Harvest basket filled with fresh-picked superhot peppers.

One thing that sets us apart — these peppers don’t sit around. We pick, pack, and ship the very same day. What leaves Harmony Springs Farm today was on the plant yesterday. That’s the freshness and quality we stand behind.

Homemade hot sauce and salsa made with Harmony Springs Farm superhot peppers.

Our customers have been busy in the kitchen too — turning our fresh superhots into everything from hot sauce and salsa to custom seasonings… even hot pepper butter for the brave ones. Seeing folks get creative with our peppers makes all the sweat and hornworm battles worth it.

High tunnel at Harmony Springs Farm keeping peppers growing after frost.

We’ve had our share of challenges this year — hornworms, slugs, and unpredictable weather — but the peppers keep thriving. For us, it means long days in the high tunnel and late nights filling orders, but it’s worth it knowing customers are getting the best heat possible.

When frost arrives, the outside plants are done. That’s the end of field-grown peppers for the season. Thanks to our high tunnel, we hope to have fresh peppers through November, though with shorter days production will be slowing down. Eventually, once production winds down, powders and seeds take center stage.

Fresh Harmony Springs Farm superhot peppers boxed and ready to ship.

If you’ve been thinking about trying a box, now’s the time. Peak season doesn’t last forever, and these peppers are at their best right now.

Gene

— Gene at Harmony Springs Farm