Visit Us:
1184 South East Street, Amherst, MA 01002
Hours:
Open 9 a.m. until 4:30 p.m. Daily
A very early maturing hot jalapeno, compact plants with sturdy branches produce many small green peppers that will slowly turn to red as the fruit matures. They are hottest when they are red ripe. Both sweet and hot, with an addictive flavor that has made it one of the most popular seasonings in American dishes! The short, sausage shaped, blunt fruits are 2-3" x 1", are thick walled and juicy. Use fresh, pickled or in sauces. They only thrive in full sun and warm conditions. Days to harvest, 60 days green, 83 days red, from transplant. Height 26", Width 18-20". Scoville Heat Units: 2,500-5,000
Jalapeños are a margarita's best friend. They get along well with nachos, too, and guacamole, salsas, and pizza. Pickle them, slice them fresh in your banh mi, or toss slivers of them in your salads. When smoked, they take on a new identity as a chipotle pepper. Though jalapeños range in heat -- where some varieties are mild and others rank much higher on the Scoville unit -- they tend not to be face-meltingly spicy. A trick to reduce heat in sauces and salsa that call for jalapeños is to remove the seeds and membrane and use only the flesh.
Shelby
Greenhouse Greeter
Andrew’s Greenhouse is a third generation family farm owned by Andy and Jacqui Cowles that now specializes in the propagation and retail sale of a wide variety of perennials, annuals, vegetables and herbs.
The garden center is located on 150 acres in picturesque South Amherst, MA. The farm was established in 1856 and the present barn built in 1871. The Cowles family bought the farm in 1920 and over the years have raised cattle and various crops, including vegetables, strawberries and hay.
Enjoy the website, and please join Andy and Jacqui and their enthusiastic, knowledgeable employees on the farm this spring.
BIOLOGICAL CONTROL IN OUR GREENHOUSES
Integrated Pest Management (Biological Control) protects the natural enemies that help keep bad pests (aphids, whiteflies and thrips) that are common carriers of plant diseases and viruses in check. It avoids unnecessary chemical use that may endanger human health, wildlife and the environment. Broad-spectrum chemicals also damage the beneficial soil life and insect predators that keep plants healthy.
We have been using biological controls for pest management in the greenhouses for over 10 years. This program works on a preventive basis. Some beneficial insects are introduced before the first plants are placed in the greenhouse, others are day length sensitive and need to wait for longer days and warmer weather.
Watch for our ‘Good Bugs at Work’ signs designating which plants we are using to either provide a breeding ground for our beneficial insects or a food source.
Using biological controls requires patience, allowing the good bugs the time to do their task of either eating or parasitizing the bad bugs.
We do not use any neonicotinoids, and strongly believe in the importance of protecting our pollinators.
Hours:
Open 9 a.m. until 4:30 p.m. Daily