If you've found something red in your share, but aren't sure what it is, you've come to the right place. Browse the images and descriptions below for some helpful tips.

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Beaver dam hot pepper
Hungarian immigrants  brought this paprika-like pepper with them to Beaver Dam, Wisconsin in the early 20th Century. Sweet and mildly spicy, the Beaver Dam pepper is perfectly suited to Hungarian goulashes and dishes that usually include dried paprika.

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Boldog Hungarian spice pepper
A sweet, mildly spicy paprika pepper . Use as you would a red bell pepper, stuff with cheese and roast, or dry and crumble into recipes in place of jarred paprika.

Brandywine tomato
Brandywines are an heirloom tomato variety known for their large size and striking colors. The fruit is often irregular in shape with significant ridges running down its sides.
Brandywines are excellent tomatoes for eating raw, with a drizzle of good olive oil and a sprinkle of salt. For something more involved, try [recipe link] or [recipe link], 

Cherry belle radish
Like other root vegetables, radishes keep best when separated from their tops. If you don't plan to use them right away, store the roots in a container filled with water to keep them from going limp. Try such great classics as radishes on a baguette with a little good butter or cream cheese, salt, and pepper. Don't toss those tops, though! The greens make a delicious addition to stir-fries or soups!

Easter Egg Radish
In shades of red, pink, purple, and white, these multicolored radishes make beautiful additions to salads and sandwiches. They are similar in flavor to more familiar varieties.

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Early jalapeno pepper
Often picked green, these peppers turn red when fully mature. Slice and use as a topping for tacos, pickle in a salty vinegar solution, or make jalapeño poppers!

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German Striped Tomato
Beautiful inside with a sweet, fruity flavor, the German Striped tomato is a great tomato for slicing. Try it with a sprinkle of salt and a drizzle of olive oil. 

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Hinkelhatz hot pepper
One of the hotter peppers we grow on the farm, the Hinkelhatz pepper is often pickled, made into hot sauce, or used to add spice and flavor to vinegar.

Jet Star Tomato 
The Jet Star Tomato most closely resembles the supermarket tomato in size and appearance, but is anything but. Jet Star tomatoes are great slicing tomatoes and can be used on sandwiches, salads, and dozens of other recipes.

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Jimmy Nardello's Sweet Pepper
Although it looks like it would be spicy, this variety is sweet and fruity. It makes a lovely addition to pasta salads and stir fries. It would also be lovely appetizer served stuffed with a soft, mild cheese.

Juliet Tomato
A mini-roma tomato, the Juliet is great for eating raw in salads, especially caprese style with olive oil, basil and mozzarella. This tomato also works well in a fresh, summery tomato sauce.

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Paste tomato
We grow a couple of varieties of paste tomatoes on the farm, including Amish and Hogheart. Paste tomatoes are denser than slicing tomatoes, which makes them especially well-suited to canning whole or cooking down into marinara sauce.