Beaver Dam Pepper (Hot), Wisconsin Heirloom, 1912 US Introduction

• Fruit Characteristics: Large, horn-shaped, 3-sided fruits that grow 6–9 inches long. They taper to a point and mature from a vibrant lime green to a deep, brilliant crimson red.
• Flavor & Heat: Crunchy and juicy with a refreshing sweetness. The heat is mild but noticeable (approx. 500–1,000 Scoville Heat Units), primarily concentrated in the seeds and ribs.
• Plant Habits: Sturdy, upright plants reaching 2–3 feet. They are heavy producers, often requiring support to keep the weight of the massive peppers from snapping the branches.
• Harvest & Yield: Typically matures in 80 days. Known for its reliability in shorter, cooler growing seasons, making it a favorite for northern gardeners.
• Uses: The ultimate "stuffer" for cheese and meat. Also excellent sliced fresh on sandwiches, pickled, or used in Hungarian-style goulash.

The Beaver Dam Pepper has one of the most well-documented and cherished "immigrant stories" in the American seed world.

The Hussli Family Legacy:

• The Journey: In 1912, a Hungarian immigrant named Joe Hussli traveled from his homeland to the United States, settling in the town of Beaver Dam, Wisconsin. Tucked in his luggage were the seeds of his family’s favorite pepper.
• Community Staple: For decades, the pepper remained a local secret, grown almost exclusively by the Hussli family and their neighbors in Dodge County, Wisconsin.
• The Legend of the Festival: The pepper is so central to the local culture that Beaver Dam, WI, hosts an annual Beaver Dam Pepper Festival, celebrating Joe Hussli's contribution to their agricultural history.
• Slow Food Recognition: It has been boarded onto Slow Food USA’s Ark of Taste, recognized as a culturally significant and delicious heirloom at risk of being lost to commercial hybrids.

It was formally introduced to the wider gardening public by the Seed Savers Exchange after the Hussli family shared their seeds to ensure the variety's survival for future generations.

Because these plants produce very large fruits, they need a strong start and consistent nutrients to reach their full potential.

• Timing: Start seeds indoors 8–10 weeks before the last average frost.
• Temperature: Pepper seeds love heat! Use a germination mat to keep soil at 80°F (27°C) for the best results.
• Depth: Plant 1/4 inch deep in sterile seed-starting mix.

• Sunlight: Full sun (8+ hours).
• Soil: Rich, well-drained soil with plenty of organic matter. Peppers appreciate a slightly acidic to neutral pH (6.0–7.0).
• Hardiness: Beaver Dam is uniquely adapted to the Great Lakes climate, handling cooler nights better than many tropical pepper varieties.

• Support: Crucial! Use small tomato cages or sturdy stakes. A single plant can hold 10–15 heavy peppers at once, which can easily topple the plant during a summer storm.
• Watering: Provide consistent moisture. Mulching with straw helps regulate soil temperature and keeps moisture even, preventing "blossom end rot" on the peppers.
• Feeding: Use a balanced fertilizer at planting and a phosphorus-rich bloom booster once flowers appear.

Kitchen Secret: For a traditional Wisconsin treat, stuff these peppers with a blend of cream cheese and sharp cheddar, then grill them until the skin is slightly charred and the cheese is bubbly! 🧀🌶️