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Seed | Vinedale Pepper
  • Seed | Vinedale Pepper
Seed | Vinedale Pepper

Seed | Vinedale Pepper

$3.99 CAD
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Vinedale pepper seeds carefully selected for their germination quality and optimal yield. These peppers develop a distinctive flavor and a meaty texture when ripe.
A LITTLE HISTORY

The Vinedale pepper is a historic variety particularly notable for its ability to produce uniform green and red fruits, and for its earliness, adapted to Quebec's short seasons. Its history dates back to its creation in 1928 by the Horticultural Research Institute of Ontario, marking a period when Canadian researchers were actively working to develop varieties adapted to local conditions and the needs of farmers.

In the following decades, the Vinedale pepper became very popular until the late 1940s, receiving significant recognition in the agricultural sector. However, like many heritage varieties around the world, its use declined in the 1990s, often relegated to oblivion in favor of more modern, commercial varieties.

In 2006, to mark their 100th anniversary, the Vineland Horticultural Research Institute undertook a remarkable initiative to revive the Vinedale pepper. They mobilized their network of contacts and rallied efforts to recreate a comprehensive collection of historic fruits and vegetables. This event rekindled interest in varieties like the Vinedale pepper, highlighting the importance of preserving agricultural biodiversity and heritage seeds.

Thus, the Vinedale pepper has become a treasured rarity, symbolizing not only a period of research and innovation in Canadian horticulture, but also the importance of conserving and protecting these heritage varieties for future generations. Caring for these rare varieties helps maintain the genetic diversity needed for sustainable agriculture that is resilient in the face of modern environmental and economic challenges.
PROPERTIES

Vinedale peppers offer a range of health-promoting nutrients that can support overall well-being when included in a balanced diet. Here are some potential health benefits associated with eating peppers in general:

Nutrient Rich: Peppers, including Vinedale peppers, are a good source of essential vitamins and minerals such as vitamin C, vitamin A, vitamin B6, folate, and potassium. These nutrients play important roles in immune health, eye health, blood pressure regulation, and nerve function.

  • Vitamin C. One medium-sized red bell pepper provides 169% of the Reference Daily Intake (RDI) of vitamin C, making it one of the richest food sources of this essential nutrient.
  • Vitamin B6. Pyridoxine is the most common type of vitamin B6, a family of nutrients important for the formation of red blood cells.
  • Vitamin K1. A form of vitamin K, also known as phylloquinone, K1 is important for blood clotting and bone health.
  • Potassium. This essential mineral can improve heart health.
  • Folate. Also known as vitamin B9, folate performs various functions in your body. Adequate folate intake is very important during pregnancy.
  • Vitamin E. A powerful antioxidant, vitamin E is essential for healthy nerves and muscles. The best dietary sources of this fat-soluble vitamin are oils, nuts, seeds, and vegetables.
  • Vitamin A. Red bell peppers are rich in provitamin A (beta-carotene), which your body converts to vitamin A.
  • Antioxidants: Peppers are rich in antioxidant compounds such as carotenoids (like beta-carotene) and flavonoids. These antioxidants help neutralize free radicals in the body, thereby helping to reduce oxidative stress and protect cells from damage.
  • Digestive Support: Consuming bell peppers can support digestive health due to their dietary fiber content. Fiber helps promote proper bowel movement and maintain optimal gut health.
  • Anti-inflammatory potential: Certain compounds found in peppers, such as capsaicin (found primarily in hot peppers), may have anti-inflammatory properties that can be beneficial for managing inflammation in the body.
  • Heart Support: Regular consumption of peppers may be beneficial for cardiovascular health due to their antioxidant, potassium, and fiber content, which are associated with reducing the risk of heart disease.
HOW TO COOK?

To cook Vinedale peppers, which are prized for their early maturity and ability to produce uniform green and red fruits, here are some recipe ideas and preparation methods:

  • Grilled and Marinated Peppers
    Ingredients :

Vinedale peppers (green or red)
Extra virgin olive oil
Garlic, finely chopped
Fresh herbs (thyme, rosemary, oregano)
Balsamic vinegar or lemon juice
Salt and black pepper
Instructions :

Preheat your grill to medium-high heat.
Wash and dry the peppers, then cut them in half or into quarters, removing the seeds and membranes.
Brush the peppers with olive oil and season with chopped garlic, fresh herbs, salt and pepper.
Place the peppers on the hot grill and cook for about 5-7 minutes on each side, until lightly charred and tender.
Remove the peppers from the grill and let them cool slightly.
Once cooled, peel the skin off the peppers if desired, then cut them into strips.
Arrange the pepper strips in a bowl and drizzle with a little balsamic vinegar or lemon juice. Let marinate for at least 30 minutes before serving.
These roasted and marinated peppers can be enjoyed as a side dish, added to salads, sandwiches, pizzas or used as a topping for main dishes.

  • Vinedale Stuffed Peppers
    Ingredients :

Vinedale peppers (green or red)
Ground meat (beef, pork, veal, or mixture)
Onion, finely chopped
Garlic, finely chopped
Cooked rice
Crushed tomatoes
Grated cheese (parmesan, mozzarella)
Fresh herbs (parsley, basil)
Salt and pepper
Instructions :

Preheat your oven to 180°C (350°F).
Wash the peppers, cut off the tops and remove the seeds and membranes inside.
In a pan, fry the chopped onion and garlic in a little olive oil until golden.
Add the ground meat and cook until browned and cooked through. Season with salt and pepper.
Add the cooked rice, chopped tomatoes, and fresh herbs. Mix well.
Fill the hollowed-out peppers with the meat and rice mixture.
Sprinkle grated cheese on top of the stuffed peppers.
Place the peppers in a baking dish and bake for about 30-40 minutes, or until the peppers are tender and the cheese is golden brown.
Serve the stuffed peppers warm, garnished with more fresh herbs if desired.

These recipes showcase the flavor and texture of Vinedale peppers, making them delicious and suitable for a variety of dishes. You can also experiment with other cooking methods like pan-frying, sautéing, or incorporating them into sauces and stews to take advantage of their unique flavor and culinary versatility.
HOW TO GROW?

Did you know that?:

Peppers are perennials, but we grow them as annuals because of our climate.

When the chili or pepper growing season ends towards the end of September.

You can repot the plant in the ground in a pot with potting soil.

You'll need to clean the roots with water and add fresh potting soil. Then, place your pot inside, and your chili or pepper will produce more fruit throughout the winter season for as long as you want to grow it.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

  • Species: Capsicum annuum
  • Sowing: sow in pots at the beginning of February (to grow in an outdoor greenhouse in mid-May) or sow at the beginning of March in an indoor pot to grow outdoors in June. Does not like the cold.
  • Seeds: 2 seeds per pot, as you will have to transplant each seed into separate pots.
  • Sowing depth: 0.5 -1 cm
  • Germination time: 6-14 days
  • Soil: Slightly acidic, humus-rich, loose, fresh and well-drained
  • Location: Requires warm growing and plenty of sun
  • Spacing between plants: 30-40cm
  • Height at maturity: 50-60cm
  • Maturity: 50-80 days | Very prolific
  • Seeds per envelope: +/- 25
    Our seeds are guaranteed for the year of purchase.

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