Reimer Seeds Catalog

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LCTRONICLCTRONIC CATALOGCATALOG Peppers (Hot) HP2014‐10 ‐ Fatalii Hot Peppers (Chocolate) HP1810‐10 ‐ Fatalii Hot Peppers (Orange) 95 days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2 ½" long by 1" wide wrinkled hot of 3" long by 1 ¼" wide wrinkled hot peppers. Peppers are very hot and turn from peppers. Peppers are very hot and turn from lime green to chocolate brown when mature. dark green to orange when mature. The The plant has green stems, green leaves, plant has green stems, green leaves, and and white flowers. Suitable for containers. A white flowers. Peppers are pungent with a variety from the Central African Republic. citrus flavor and are very hot! Excellent for Scoville Heat Units: 325,000. salsas and sautéing. Suitable for containers. A variety from the Central African Republic. Scoville Heat Units: 325,000. HP688‐10 ‐ Fatalii Hot Peppers (Red) HP80‐10 ‐ Fatalii Hot Peppers (Yellow) 100+ days. Capsicum chinense. Open 100+ days. Capsicum chinense. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 2 ½" long by 1 ¼" wide elongated of 3" long by 1 ¼" wide wrinkled hot Habanero hot peppers. The peppers are very peppers. Peppers are very hot and turn from hot, have medium‐thick flesh, and turn from pale green to bright yellow when mature. green, to orange, to red when mature. The The plant has green stems, green leaves, plant has green stems, green leaves, and and white flowers. Suitable for containers. A white flowers. Excellent for making salsa, variety from the Central African Republic. hot sauce, and seasoning spice powder. A Scoville Heat Units: 325,000. variety from the Central African Republic. Scoville Heat Units: 325,000. HP1811‐10 ‐ Tormenta Hot Peppers 77 days. Capsicum annuum. (F1) This early plant produces good yields of 4" long by 1 ½" wide Jalapeno hot peppers. Peppers are hot and turn from shiny dark green to red when mature. The plant has green stems, green leaves, and white flowers. Usually used fresh or pickled when green. Also great for making salsa. This is a very disease‐ resistant variety. Always a great seller at Farmer’s Markets! Excellent choice for home gardens, market growers, and open field production. A variety from the USA. Disease Resistant: BLS, PMV, PVY, TEV. Page 1 of 1 .

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Descrizione Specie Aci Sivri X Jalapeno C.Annuum Anaheim C
Descrizione Specie Aci Sivri x Jalapeno C.annuum Anaheim C.annuum Ancho Poblano C.annuum Arcobaleno C.annuum Arlecchino C.annuum Atarado C.annuum Black Namaqualand C.annuum Black Pearl C.annuum Bob's Pickling C.annuum Bolivian Rainbow C.annuum Cacho de cabra C.annuum CAP 1546 C.annuum CH1 indiano C.annuum Chilhuacle Negro C.annuum Duemila C.annuum Explosive Ember C.annuum Fish C.annuum Goat's Weed C.annuum Heatwave C.annuum Hot M&M's C.annuum Indian PC-1 C.annuum Indian Red C.annuum J4 C.annuum Jalapeno Coyame C.annuum Jalapeno Dark Red C.annuum Jalapeno Farmer's Market Potato C.annuum Jalapeno Felicity C.annuum Jalapeno Goliath C.annuum Jalapeño grosso C.annuum Jalapeño liscio C.annuum Jalapeno Mammouth C.annuum Joe's Long Cayenne C.annuum Kashmiri Mirch C.annuum Kroatina C.annuum Lanterna de Foc C.annuum Lazzaretto Abruzzese C.annuum Li Black C.annuum Little Elf C.annuum Masquerade C.annuum Maui Purple C.annuum Mauritius C.annuum Naga Jolokia Purple C.annuum Naga Khorika C.annuum Napoli C.annuum Naso di cane C.annuum Numex Bailey Pequin C.annuum Numex Big Jim C.annuum Numex Sandia C.annuum Numex Sunrise C.annuum Numex Sunset C.annuum Numex twilight C.annuum Peperone di Capriglio Giallo C.annuum Pimenta de Padron C.annuum Purple UFO C.annuum Satan's Kiss C.annuum SBS Purple C.annuum Scozzese C.annuum Serrano del Sol C.annuum Short Yellow Tabasco C.annuum Stefania C.annuum Thai Orange C.annuum Topepo Piccante C.annuum Corno Ungherese C.annuum Variegato C.annuum Vietato C.annuum Yalova Charleston C.annuum Yemen Nord Arancio C.annuum Yemen
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Reimer Seeds Catalog
LCTRONICLCTRONIC CATALOGCATALOG Drying Hot Peppers HP320‐20 ‐ Achar Hot Peppers HP321‐10 ‐ Aci Sivri Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ¼" long by 1" wide hot peppers. Peppers of 7 ½" long by ½" wide Cayenne type hot are hot, have medium thin flesh, and turn peppers. Peppers are medium hot, have from green to deep red when mature. The medium thin flesh, and turn from light plant has green stems, green leaves, and yellowish‐green to red when mature. The white flowers. Excellent for pickling and plant has green stems, green leaves, and seasoning spice. A variety from India. United white flowers. Excellent drying, pickling, and States Department of Agriculture, PI 640826. seasoning powder. An heirloom variety from Scoville Heat Units: 27,267. Turkey. HP21‐10 ‐ Afghan Hot Peppers HP358‐10 ‐ African Fish Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3" long by ½" wide Cayenne hot peppers. of 1 ½" long by ½" wide hot peppers. Peppers are very hot, have medium thin Peppers are medium‐hot, have medium thin flesh, and turn from green to red when flesh, and turn from cream white with green mature. The plant has green stems, green stripes, to orange with brown stripes, then leaves, and white flowers. Excellent for to red when mature. The plant has Oriental cuisine and for making hot pepper variegated leaves. An African‐American flakes and seasoning spice powder.
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Pepper List 2020
Pepper List 2020 We carry an excellent selection of locally-grown sweet and hot peppers. Peppers are a fun challenge for Pacific Northwest gardeners, and can be very rewarding. With so many colors, shapes, and flavors to choose from, some gardeners like to try at least one new variety each year. Growing Peppers The key to success with peppers is maximizing sunlight and heat. Pepper plants should be kept indoors or in greenhouses until nighttime temperatures are above 50-60°F. Even then, they benefit from additional protection. Try building a high tunnel out of clear plastic, or plant them in containers near a south or west-facing wall that reflects heat. Peppers can thrive in raised beds or containers, provided that they are in a full-sun location and well-fertilized. For container planting, use potting soil with added organic fertilizer. In raised beds, use rich, well-drained soil and organic fertilizer. Whether growing in the ground or in containers, water thoroughly rather than often. Let the soil dry to about 1-2 inches down before watering. To produce the spiciest and most flavorful hot peppers, provide the warmest soil and air temperatures possible and withhold water once the fruit begins to ripen. Our Pepper Varieties Several of the listings below are popular categories rather than specific varieties. You’ll see the phrase, “rotating selection” beneath these lines. The particular varieties will depend on weekly availability from our local growers, but we’ll keep a selection of these classic favorites in stock. Other listings are diverse heirloom varieties, each with their own unique qualities.
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Warm Weather Vegetables and Fruits Availability ($3.95/4” Pot, Unless Otherwise Specified)
Warm Weather Vegetables and Fruits Availability ($3.95/4” Pot, unless otherwise specified). Please call to order. PEPPERS: Sweet: Altino Sweet Paprika (heirloom pepper) Banana Supreme (early-fruiting, banana-shaped sweet pepper) Bell – California Wonder (green bell pepper) Bell – Valencia (orange bell pepper) Bell – Glow (orange mini-bell, lunchbox pepper) Bell – Golden Summer (yellow bell pepper) Bell – Lilac (purple bell pepper) Bell – Red Knight (red, hybrid, disease-resistant bell pepper) Carmen (red corno di toro Italian frying pepper) Cubanelle (sweet Italian frying pepper) Escamillo (yellow corno di toro Italian frying pepper) Shishito (Japanese frying pepper; end resembles a lion’s head) Hot: Altino (a long, cayenne-type of hot pepper used for chili flakes) Anaheim (mild-heat chili pepper) Ancho-Poblano (ancho is a mild chili pepper; dried it is known as a poblano pepper) Apocalypse Scorpion (oily, red super-hot chili pepper) Apocalypse Scorpion Chocolate (appealing brown super-hot chili pepper) Basket of Fire (small multi-colored pepper that is both edible and ornamental) Bhut Jolokia – Chocolate (very hot dark brown chili pepper; 125x hotter than a jalapeno) Bhut Jolokia – Neyde Black (dark purple to black super-hot variation of the Bhut Jolokia pepper) Bhut Jolokia – Red (extremely hot red pepper; once certified as the hottest pepper in the world) Buena Mulata (pepper that starts out as violet and very hot, ripening to red with less heat) Caribbean Red Hot (extremely hot
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Hodnocení a Změny Různých Odrůd Chilli Papriček a Výrobků Z Nich V Průběhu Úchovy
Hodnocení a změny různých odrůd chilli papriček a výrobků z nich v průběhu úchovy Bc. Gabriela Gaubová Diplomová práce 2020 PROHLÁŠENÍ AUTORA DIPLOMOVÉ PRÁCE Beru na vědomí, ţe: diplomová práce bude uloţena v elektronické podobě v univerzitním informačním systému a dostupná k nahlédnutí; na moji diplomovou práci se plně vztahuje zákon č. 121/2000 Sb. o právu autorském, o právech souvisejících s právem autorským a o změně některých zákonů (autorský zákon) ve znění pozdějších právních předpisů, zejm. § 35 odst. 3; podle § 60 odst. 1 autorského zákona má Univerzita Tomáše Bati ve Zlíně právo na uzavření licenční smlouvy o uţití školního díla v rozsahu § 12 odst. 4 autorského zákona; podle § 60 odst. 2 a 3 autorského zákona mohu uţít své dílo – diplomovou práci nebo poskytnout licenci k jejímu vyuţití jen s předchozím písemným souhlasem Univerzity Tomáše Bati ve Zlíně, která je oprávněna v takovém případě ode mne poţadovat přiměřený příspěvek na úhradu nákladů, které byly Univerzitou Tomáše Bati ve Zlíně na vytvoření díla vynaloţeny (aţ do jejich skutečné výše); pokud bylo k vypracování diplomové práce vyuţito softwaru poskytnutého Univerzitou Tomáše Bati ve Zlíně nebo jinými subjekty pouze ke studijním a výzkumným účelům (tj. k nekomerčnímu vyuţití), nelze výsledky diplomové práce vyuţít ke komerčním účelům; pokud je výstupem diplomové práce jakýkoliv softwarový produkt, povaţují se za součást práce rovněţ i zdrojové kódy, popř. soubory, ze kterých se projekt skládá. Neodevzdání této součásti můţe být důvodem k neobhájení práce. Prohlašuji, ţe jsem diplomové práci pracoval samostatně a pouţitou literaturu jsem citoval. V případě publikace výsledků budu uveden jako spoluautor. ţe odevzdaná verze diplomové práce a verze elektronická nahraná do IS/STAG jsou obsahově totoţné.
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Caution, These Peppers Bite
The Washington Post - Food Caution, these peppers bite Food writer Tim Carman brings a peck of potent peppers for Post staffers to pick on. And fortunately he brings milk, too. By Tim Carman The Washington Post Published: October 30, 2012 The bright red pepper has a shriveled appearance, as if a bulbous clown nose had somehow wilted into a long, twisted witch’s beak. Between its wrinkly complexion and its nasty reputation, the Bhut Jolokia, better known as the ghost pepper, generates fear and fascination. YouTube is littered with videos of bros pumped up enough to eat a whole one — only to crumple to the floor, pounding down milk. When I cut into my first ghost pepper recently — while wearing food-safe gloves, at the urging of practically everyone who has an opinion on the subject — I was first struck by the aroma. My kitchen was filled with the sweet, tropical fragrance of passion fruit. You quickly learn that the aroma is a trap, designed to entice the innocent and ignorant into tasting the pepper. You will almost certainly regret any attempt to eat the fiery fruit straight up, with seeds and ribs. Ghost Peppers 1 of 4 October 31, 2012 The Washington Post - Food (Deb Lindsey/FOR THE WASHINGTON POST) - Hot peppers left to right: Jamaican Hot Chocolate, Naga Bhut Jolokia (aka ghost pepper), Fatalii and Hot Mama (yellows) Dorset Naga Jolokia, Caribbean Red. I tried a small seedless dice of the pepper, approximately the size of a pea, and within seconds, my right eye was streaming tears down my cheek, my nostrils were dripping and, worst of all, I began to hiccup uncontrollably.
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2020 Hugo Feed Mill Pepper List Type Description
2020 Hugo Feed Mill www.hugofeedmill.com Pepper List 651-429-3361 New Name Type Description 09154 Hot A long, skinny Thai ¼" x 2" red pepper. Grows in clusters pointing upwards. 2018 7 Pot B. Gum X Pimenta de Neyde Hot Fiery Hot with a Bleeding Stem. Salmon to Red skin with ocassional purple blush. 7 Pot Brain Strain Hot Scorching hot, fruity flavored peppers. High yield. Said by some to be the hottest of the 7 Pot family. 7 Pot Brain Strain Yellow Hot Yellow version of the Red Brain Strain but less heat Originally from Trinidad, pineapple flavor, w/ 7 Pot heat 7 Pot Bubble Gum Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Bubble Gum* Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Lava Brown Hot Another Pepper in the Super Hots. Heat is remarkable Smokey fruity, brown pepper with the scorpion look 7 Pot Lave Brown Variant Red Hot Moruga Scorpion X 7 Pot Primo cross Morurga look with a stinger, extremely hot 2020 Aji Amarillo Hot 4-5" long pepper. Deep yellow/orange. Fruity flavor with intense heat. Aji Perrana Hot Large Aji type orange pepper from Peru. Similar to an Aji Amarillo but smaller. Aji Chombo Hot Robust rounded red scorcher from Panama. Scotch bonnet type fruit w/ sweet flavor then BAM! Aji Cito Hot Awesome producer of beautiful torpedo shaped peppers. Peruvian pepper, with 100,000 SHU and a hint of citrus.
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Hot Chili Chili Tool Oa., Styrke & Scoville – 3 – Rev
Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 Stor liste med relativ styrke og Scoville værdi (..eller den lille gruppe oversigt med kendte chili) Styrke Navne Scoville Noter ▪ Ren Capsaicin 16,000,000 12 ▪ Carolina Reaper 2,200,000 ▪ Trinidad Moruga Scorpion 2,009,231 ▪ ▪ 7 Pot Douglah 1,853,396 10++++ til 12 ▪ Trinidad Scorpion Butch T 1,463,700 ▪ Naga Viper Pepper 1,382,118 ▪ 7 Pot Barrackpore 1,300,000 ▪ 7 Pot Jonah 1,200,000 ▪ 7 Pot Primo 1,200,000 ▪ New Mexico Scorpion 1,191,595 ▪ Infinity Chili 1,176,182 ▪ Bedfordshire Super Naga 1,120,000 ▪ ▪ Dorset Naga chili 1,100,000 ▪ Naga Jolokia 1,100,000 ▪ Naga Morich 1,100,000 ▪ Spanish Naga Chili 1,086,844 ▪ 7 Pot Madballz 1,066,882 ▪ Bhut Jolokia chili 1,041,427 ▪ Chocolate Bhut Jolokia 1,001,304 ▪ 7 Pot Brain Strain 1,000,000 ▪ Bhut Jolokia Indian Carbon 1,000,000 ▪ Trinidad Scorpion 1,000,000 ▪ Raja Mirch 900,000 ▪ Habanaga chili 800,000 ▪ Nagabon Jolokia 800,000 ▪ Red Savina Habanero 580,000 10++++ Chili Home Side 1/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 10+++ og 10++++ ▪ Fatalii 500,000 10++++ ▪ Aji Chombo 500,000 ▪ Pingo de Ouro 500,000 ▪ Aribibi Gusano 470,000 ▪ Caribbean Red Habanero 400,000 ▪ Chocolate Habanero 350,000 10++++ ▪ Datil chili 350,000 10++++ ▪ Habanero 350,000 ▪ Jamaican Hot chili 350,000 ▪ Madame Jeanette chili 350,000 ▪ Rocoto chili 350,000 ▪ Scotch Bonnet 350,000 10+++ ▪ Zimbabwe Bird Chili 350,000 ▪ Adjuma 350,000 ▪ Guyana Wiri Wiri 350,000 10+++ ▪ Tiger Paw 348,634 ▪ Big Sun Habanero 325,000 ▪ Orange Habanero 325,000 9 og 10+++ ▪ Mustard Habanero 300,000 ▪ Devil’s Tongue 300,000 10++++ ▪ Orange Rocoto chili 300,000 10++ ▪ Paper Lantern Habanero 300,000 ▪ Piri Piri 300,000 8-10 ▪ Red Cheese 300,000 ▪ Red Rocoto 300,000 10++ ▪ Tepin chili 300,000 ▪ Thai Burapa 300,000 ▪ White Habanero 300,000 9-10 ▪ Yellow Habanero 300,000 ▪ Texas Chiltepin 265,000 ▪ Pimenta de Neyde 250,000 ▪ Maori 240,000 ▪ Quintisho 240,000 Chili Home Side 2/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev.
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Hot Pepper (Capsicum Spp.) – Important Crop on Guam
Food Plant Production June 2017 FPP-05 Hot Pepper (Capsicum spp.) – Important Crop on Guam Joe Tuquero, R. Gerard Chargualaf and Mari Marutani, Cooperative Extension & Outreach College of Natural & Applied Sciences, University of Guam Most Capsicum peppers are known for their spicy heat. Some varieties have little to no spice such as paprika, banana peppers, and bell peppers. The spice heat of Capsicum peppers are measured and reported as Scoville Heat Units (SHU). In 1912, American pharmacist, Wilbur Scoville, developed a test known as the, Scoville Organoleptic Test, which was used to measure pungency (spice heat) of Capsicum peppers. Since the 1980s, pungency has been more accurately measured by high-performance liquid chromatography Source: https://phys.org/news/2009-06-domestication- (HPLC). HPLC tests result in American Spice Trade capsicum-annuum-chile-pepper.html Association (ASTA) pungency units. ASTA pungency Introduction units can be converted to SHU. Table 2 displays Sco- Hot pepper, also known as chili, chilli, or chile pepper, ville Heat Units of various popular Capsicum peppers is a widely cultivated vegetable crop that originates (Wikipedia, 2017). from Central and South America. Hot peppers belong to the genus Capsicum. There are over 20 species under the genus Capsicum. There are five major domesticated species of peppers that are commercially cultivated (Table 1), and there are more than 50,000 varieties. Fig. 1 depicts a unqiue, citrus-flavored variety of Capsicum baccatum hot pepper, known as Lemon Drop (aji-type), popular for seasoning in Peru (Wikipedia, 2017). Table 1. The five major domesticated Capsicum species of pepper with examples of commonly known types of pepper.
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Bell Pepper - Wikipedia, the Free Encyclopedia
Bell pepper - Wikipedia, the free encyclopedia Log in / create account Article Talk Read Edit View history Bell pepper From Wikipedia, the free encyclopedia Main page "Green pepper" redirects here. For green peppercorns, see Black pepper. Contents Bell pepper, also known as sweet pepper or a pepper (in Featured content the UK) and (in Australia and New Zealand), is Current events capsicum a cultivar group of the species Capsicum annuum (chili Random article pepper). Cultivars of the plant produce fruits in different Donate to Wikipedia colors, including red, yellow, orange and green. Bell Interaction peppers are sometimes grouped with less pungent pepper Help varieties as "sweet peppers". Peppers are native to Mexico, About Wikipedia Central America and northern South America. Pepper Community portal seeds were later carried to Spain in 1493 and from there Recent changes spread to other European, African and Asian countries. Contact Wikipedia Today, China is the world's largest pepper producer, followed by Mexico. Toolbox Print/export Contents [hide] 1 Nomenclature Languages 2 Varieties 3 Nutritional value Asturianu 4 Production Dansk 5 Gallery Esperanto 6 See also Español 7 References 8 External links Français Қазақша [edit] 한국어 Nomenclature Bahasa Indonesia The misleading name "pepper" (pimiento in Spanish) was Red, yellow, and green bell peppers. Íslenska given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns, the fruit of Piper Lietuvių nigrum, an unrelated plant originating from India, were a Bell pepper Magyar highly prized condiment; the name "pepper" was at that Heat None (SR:0) time applied in Europe to all known spices with a hot and Nederlands pungent taste and so naturally extended to the newly discovered Capsicum genus.
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Of Hot Peppers
THE OF HOT PEPPERS COM . updated 03/2016 SUPER HOTS 800,000+ SHU Carolina Reaper 1,569,383 - 2,200,000 SHU As of August, 2013, Guinness World Records stated that Smokin’ Ed’s Carolina Reaper® is officially the world’s hottest chile pepper. The original cross was between two former world record holders, a ghost pepper and a Red Savina Habanero. Trinidad Moruga Scorpion 1,200,000 - 2,000,000 SHU The New Mexico State University’s Chile Pepper Institute identified the Trinidad Moruga Scorpion as the newest hottest chile pepper in the world as of February 2012. The Trinidad moruga scorpion has a tender fruit-like flavor, which makes it a deadly sweet-hot combination. 7 Pot/Pod Douglah (Trinidad Douglah) 923,000 - 1,853,396 SHU From Trinidad, it’s said that 1 pod will spice seven pots of stew. It is a rare and extremely hot chile. The Douglah is characterized by a dark brown/deep purple skin with many “pimples” over the surface. The pepper starts out green and matures to the dark color unique to the Douglah. 7 Pot Brown (Chocolate 7 Pot) 800,000 - 1,853,396 SHU There is still some debate as to whether the brown or chocolate 7 Pot is the same variety as the Douglah (above) while some contend that the 7 Pot Brown tastes much better than the Douglah. Ripe pods are brown in color, with the white internal membrane covering much of the inside of the pepper. 7 Pot Primo 1,473,480 SHU Created by Troy Primeaux, (nickname Primo), a horticulturist from Louisiana, the 7 Pot Primo can get very lumpy and distorted and even grow a skinny little tail.
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Cajohn's Fiery Foods
Capital Corporation CAJOHN’S FIERY FOODS 3rd Congressional District FINANCE FUND CAPITAL CORPORATION Some Like it Hot: CaJohn’s Sets the World on Fire INVESTMENT IMPACT: Sauces, salsas and seasonings with names like Vicious Viper, • $250,000 Small Business Financing Krakatoa, Liquid Stoopid, Fatalii, and Lethal Ingestion have earned CaJohn’s Fiery Foods a place in the “Hot Sauce Hall of Fame.” In • Retains 13 jobs and will add 6 new hires over all, the company has won more than 600 major hot sauce awards. the next two years Finance Fund Capital Corporation (FCAP) provided CaJohns with • Fresh and fiery specialty foods for a global $250,000 in small business financing guaranteed through the US audience Small Business Administration’s Community Advantage program. The financing provided CaJohn’s with the working capital and infrastructure needed to keep growing their Westerville, OH operation. CaJohn’s employs 13 staff with plans to add 6 new hires over the next two years. Co-owner and Founder John “CaJohn” Hard has always had a taste for hot, spicy foods and enjoyed creating his own sauces for family and friends. After winning several major national hot sauce awards and seeing increased demand for his fresh and fiery products, John and his wife Sue opened CaJohn’s Fiery Foods in 1997. He is now known in the industry as the “Godfather of hot sauce.” CaJohn’s Sancto Scorpio hot sauce, for example, is made from the Trinidad Moruga Scorpion pepper, the hottest chili pepper on the planet scoring 1.2 million Scoville Heat Units. To ensure highest quality, product is prepared in small batches using all natural fresh peppers and select fruit, grown in Ohio whenever possible.
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