Here is a sweet bell pepper that will mature in short season climates. Its crisp, blocky fruit will turn from medium green to red if left on plant longer. Excellent raw in salads or dips. Great to use as stuffed pepper or in tempura recipes. Matures in approximately 75 days from transplanting.
Special Directions for Short Season Climates
SOWING: Sow seeds indoors in early spring. Sow 2 or 3 seeds individual peat pots or other containers barely covering seeds with 1/4 inch starter mix. Place peat pots in plastic. Seed flat with no drainage holes. Carefully pour warm water into flat, the moisture will soak up from the bottom, Keep in warm room and provide lots of light.
THINNING: When seedlings are about 2 inches high, carefully cut weaker plants leaving strongest single plant per pot.
TRANSPLANTING AND SPACING: Harden off young plants and plant outdoors after weather has warmed markedly and all danger of frost and cold weather has passed. Plant 18-24 inches apart.
GERMINATION: 2 to 3 weeks at 65 to 70 F. Keep soil moderately moist.
Ed's Special Advice
Plant peppers in sunny, well drained spot in the garden. Cover with hot-caps when young if cool nights are expected. Feed lightly with vegetable food every 4 weeks. Carefully cut off a short piece of stem with fruit to avoid damaging plant.