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The Home Garden Story
GREAT TASTE—THE OLD-FASHIONED WAY
Borrowing on the heritage and performance of Seminis® seeds, we bring home gardeners a curated selection of our most trusted varieties that are time-tested for success in the commercial market. Regardless of the variety, every seed we provide to the home garden market embodies our ongoing heritage of traditional breeding for generations of great-tasting fruits and vegetables.
We want to share our story with you, and answer some of our most frequently asked questions – questions such as, who we are, who we sell to, and what the difference is between hybrid and GMOs, among others.
We are extremely proud to have a large selection of All-American Selection (AAS) winners in our Home Garden portfolio. A sample of these include:
- Bossa Nova brand of PS13067051 squash
- Emerald Fire brand of SV7017HJ jalapeño pepper
- Fairy Tale eggplant
- Flaming Jade brand of SV5633HT serrano pepper
- Just Sweet mini pepper
- Sweet Sunset brand of SV3782PP banana pepper
AAS is an independent, non-profit organization that tests new varieties then introduces only the best garden performers as AAS Winners. Learn more about this organization and how winners are selected.
Pineapple Cilantro Flaming Jade Brand Cooler
- 2 small Flaming Jade brand peppers
- 1 tablespoon fresh cilantro
- ½ small lime (juiced)
- 5 ounces quality pineapple juice
- agave nectar to taste (optional)
In a cocktail shaker or glass, muddle the cilantro, lime juice and slices of Flaming Jade brand peppers. Fill the shaker with ice and pour in pineapple juice and a light drizzle of agave nectar (optional). Shake well and strain the mixture over ice in a cocktail glass. Garnish minimally with a lime round or add a slice of pineapple and sprig of cilantro on a cocktail pick for a fancier presentation.
- 10-12 Sweet Sunset peppers (or Hot Sunset, if you like a little kick!)
- 2 cups white vinegar
- 2 cups water
- 1 tablespoon salt
- 2 teaspoons sugar
- 2 garlic cloves per jar
- Red pepper flakes
Add all ingredients, except the peppers, into a large pot and boil the mixture. Slice the peppers into thin rings. Fill the jars with the pepper slices. Pour the hot mixture into the jars to completely cover the pepper slices and seal the jars. Refrigerate for 2 days for quick pickled peppers, then enjoy!
Follow normal canning processes for longer pickled pepper storage. Makes 4 pints