Vibrant sweet peppers
With their vivid color and fresh crunch, sweet peppers are one of the easiest ways to brighten up any dish. Their addition lends an extra dose of nutrition as well. Peppers are a great source of vitamin C and A — one cup of raw, chopped red peppers provides more than 100 percent of the daily value for each.
While sweet peppers are available at PCC year-round, their peak season is September, and that's when we receive a local supply from two different growers in Oregon. These local peppers are bold in color, exceptionally sweet and crunchy.
It is important to note that sweet peppers are among the dirty dozen — the top foods known to contain the highest pesticide content — due to their thin skins. As a result, we recommend only eating organic peppers.
Meet our sweet pepper growers
Spring Hill Farm and Denison Farms
When you taste one of our local sweet peppers, it's evident they've been grown by individuals with a strong commitment to small-scale, organic farming.
Jamie Kitzrow of Spring Hill Farm in Albany, Ore. immediately began the process of converting to organic production when he took over the farm in 1989. With a passion for plants and organics, he saw the farm as an opportunity to "do some positive work in the world." Today, everything he grows is 100 percent organic.
Thirteen miles away in Corvallis, Ore., Tom Denison of Denison Farms also runs a certified organic operation. He uses solar-heated greenhouses to help extend the harvest season and to maximize the flavor and quality of his produce, and employs other sustainable techniques as well.
From great relationships, great quality
PCC maintains close relationships with local and regional farmers to provide the best-tasting, freshest produce possible. More than 93 percent of produce sold by PCC is certified organic fruits and vegetables, grown without artificial pesticides or fertilizers. When organic varieties are not available or out of season, we offer high quality, non-organic produce. Learn more about the benefits of organics »