The Cook's Box

Six he can cook with all summer. One he'll respect.

This is the bundle for the dad who's more interested in what goes in the pan than what goes viral. Six easy growers that earn their spot in the kitchen, plus a Papa Dreadie Scotch Bonnet at the end in case he wants to prove something.

Seven packs, 10+ seeds each. Worth $61.93, yours for $50.

What's in it

Shishito — 50 to 200 SHU. Barely any heat, blistered in a hot pan with salt and gone in about ninety seconds. Ready in 60 to 75 days, so it's the first one he'll be picking.

Candy Cane — 0 to 1,000 SHU. Cream and green striped foliage, fruit that ripens from striped to red. Looks good enough for a pot by the door and still ends up in a salad. 75 to 90 days.

Pimientos de Padrón — 500 to 2,500 SHU. The Spanish tapas classic. Most are mild, the odd one bites, which is the whole point. Fast off the mark at 60 to 75 days.

Anaheim — 500 to 2,500 SHU. Long, mild and made for roasting, stuffing and peeling. The workhorse of the box. 75 to 90 days.

Jalapeño — 2,500 to 8,000 SHU. The one he already knows. Reliable, heavy cropping, good fresh or pickled. 70 to 80 days.

Friariello — 5,000 to 20,000 SHU. The Italian frying pepper, thin walled and quick in the pan. A step up in heat without leaving dinner behind. 65 to 80 days.

Papa Dreadie Scotch Bonnet — 100,000 to 350,000 SHU. Jamaican, fruity and properly hot. This is the one that turns a bundle into a project. Give it a long season, 90 to 120 days.

Why this one

Every variety in here is grown to be eaten, not just photographed. Six of them are gentle enough that the whole family will eat what he cooks. The seventh is there because it's Father's Day and he's earned one that fights back.

Packed with our sowing and growing notes, so he can open it and get straight into a tray.