These thick-walled, juicy, crunchy peppers
are like a sugar snap pea--almost too wonderful raw to get to the kitchen.
But when they do, they are great stuffed, fried, or roasted because they don't have that tough skin that many roasters do.
Amazingly, these peppers keep for weeks in the fridge.
BOTANICAL NAME: Capsicum sp.
Culivation similar to tomato. Start seeds indoors about two months before last hard frost. Overwatering in flats may cause damping-off or fungus. Transplant seedlings 12" apart into a sunny area when soil is warm and nights are above 50F. Protect from cutworms. Can tolerate marginal fertility but responds to calcium, phosphorous (bone meal), and magnesium. Water evenly to avoid stress and blossom end rot. Harvest when red. Keeps for weeks, Good for eating and canning.
GROW BIOINTENSIVE® CULTURAL INFORMATION: H/Matures 9-12/Harvest up to 17/Yield fresh 36-197, hot dried 5-20/Spacing 12"
ADDITIONAL INFORMATION : tolerates hot weather and easy to grow