{"id":4304,"date":"2012-03-15T18:44:34","date_gmt":"2012-03-15T18:44:34","guid":{"rendered":"http:\/\/loghouseplants.com\/plants\/?page_id=4304"},"modified":"2012-03-18T21:19:50","modified_gmt":"2012-03-18T21:19:50","slug":"garden-news-issue-25","status":"publish","type":"page","link":"https:\/\/loghouseplants.com\/plants\/library\/garden-news-issue-25\/","title":{"rendered":"Garden News Issue 25"},"content":{"rendered":"

\"Garden
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\nIssue 25 \u2022 Seasonal tips and featured varieties coming to a retailer near you<\/a> \u2022 May 14, 2009<\/span>
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Preparing for Peppers<\/h1>\n

\"GardenColorful, crisp, nutritious and delicious, peppers are one of the most popular vegetables among home gardeners.\u00a0 Both sweet and hot peppers have been eaten by humans since around 5000 B.C., and\u00a0 these adaptable, versatile South American natives have since spread across the world, becoming integral parts of many cuisines, including Mexican, Central European, Asian, African, Spanish, and American southern and southwestern cooking.<\/p>\n

Peppers like warm temperatures, and shouldn\u2019t be set out unprotected until all chance of frost has passed and nighttime temperatures remain in the 50s.\u00a0 If you just can\u2019t wait and want the earliest possible fresh peppers, start planting them out now under cloches, in cold frames, or under temporary \u201cgreenhouses\u201d made by draping transparent plastic over stakes, hoops, or other supports that hold the plastic up off the plants.\u00a0 (As temperatures get warmer, be sure to open or vent these shelters to keep them from getting too hot during the day, then close them up so they stay toasty at night.)<\/p>\n

Planting \u2013 Select a garden site that gets full sun.\u00a0 Even if you\u2019re not quite ready to plant peppers out, now is a good time to prepare the site by loosening the soil 8-10 inches deep, breaking up clods, and working in some aged compost or other organic matter as well as some complete organic fertilizer.\u00a0 Depending on the variety, plan to space peppers 18-24 inches apart in rows 24-36 inches apart.\u00a0 When you\u2019re ready to transplant, dig a hole 3-4 inches deep where each pepper will go, fill the holes with water, and let it soak in.\u00a0 Then carefully remove the pepper start from its pot, carefully separate the roots, place it in the hole, and gently pack soil back in around the root ball.\u00a0 Leave a shallow bowl-shaped depression around each start to catch water and direct it to the roots.\u00a0 Water well immediately after planting.<\/p>\n

Growing Tips – Try to keep the soil consistently moist throughout the growing season, watering slowly and deeply so the plants can develop strong root systems.\u00a0 As fruits start to develop, you can sidedress the plants with organic fertilizer high in phosphorus and potassium \u2013 don\u2019t give them too much nitrogen or they will put out a lot of leafy growth but fewer fruits.<\/p>\n

Harvesting \u2013 Peppers can be eaten at any time, but some varieties are designed to have good \u201cgreen\u201d flavor while others are best let to fully mature to a fruity, sweet red, yellow, or orange.\u00a0 Keep the green varieties well-picked to encourage additional fruit set.<\/p>\n

Growing your own peppers opens up a world of flavors, colors, shapes and textures that goes way beyond the typical green bell pepper and jalapeno hot pepper.\u00a0 Below is a sampler of the many varieties we\u2019re growing this year: heirlooms and hybrids; big blocky bells and long sweet Italian types; red, yellow, orange, green, purple, brown, and multi-colored fruits; varieties for fresh eating, salsas, cooking, roasting, and drying; mild peppers, hot peppers, and blazing hot peppers.\u00a0 If this tempting array doesn\u2019t convince you to plant and harvest your own hot and sweet peppers, keep in mind that bell peppers are among the foods on which pesticide residues have been most frequently found.\u00a0 So try to find organic peppers at a good farmers market or grow your own in order to get the freshest, best-tasting, most healthful fruits this summer.<\/p>\n

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SWEET PEPPERS<\/h2>\n

\"Garden\u2018Carmen\u2019 \u2013 An early-maturing variety with fruits that can be eaten green or red, this Italian-type pepper is perfect for short-season regions in the Pacific Northwest.\u00a0 Sturdy compact plants produce numerous 6 inch horn-shaped peppers with medium thick, sweet green flesh that gets even more flavorful as it matures to red. \u00a0Excellent for fresh salads or cooked dishes.\u00a0 75 days from transplant.<\/p>\n

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\"Garden\u2018Cherry Pick\u2019 \u2013 Another early pepper that is delicious green or red!\u00a0 Smooth, round, bright red fruits like oversize cherries appear abundantly over a long harvest season on vigorous plants.\u00a0 The thick meaty mini-peppers can be used green or red for pickling, canning, salads, or snacking.\u00a0 68 days from transplant.<\/p>\n

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\"Garden\u2018Golden Star\u2019 \u2013 Shiny mid-green 4 inch fruits mature to gorgeous, sunshine yellow bell peppers. Crisp, sweet peppers with very thick walls are outstanding for fresh snacking, stirfrying, or cooking. Heavy yields. 60-65 days from transplant.<\/p>\n

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\"Garden\u2018Socrates\u2019 \u2013 One of the earliest and best yielding bell peppers, with large, four-lobed fruits that are wonderful for eating fresh, cooking, or stuffing.\u00a0 Thick-walled, 4-5 inch peppers turn from green to red with delicious sweet flavor at all stages.\u00a0 68 days from transplant.<\/p>\n

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\"Garden\u2018Super Heavyweight\u2019 \u2013 Jumbo bell peppers ripen from jade green to bright gold, with sweet thick flesh high in vitamin C. These blocky 5-6 inch fruits can weigh up to half a pound each!\u00a0 Ideal for stuffing, grilling, or eating fresh, with good flavor at all stages . 75-80 days from transplant.<\/p>\n

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\"Garden\u2018Valencia\u2019 \u2013 Brilliant pumpkin-orange bell peppers are juicy and sweet.\u00a0 Widely adapted plants produce good yields of the thick-walled, 4 inch fruits that add sweet fruity flavor and glowing color to salads, vegetable trays, or stir fries.\u00a0 70-75 days from transplant.<\/p>\n

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HOT PEPPERS<\/h2>\n

\"Garden\u2018Greek Golden Pepperoncini\u2019 \u2013 These sweet, crunchy peppers with mild heat are a favorite for pickling, salads, & salsas, and luckily for Northwest gardeners, the 30 inch plants are productive even in cooler, short-season areas.\u00a0 Harvest the light yellow fruits at 2-3 inches long. 60-70 days from transplant.<\/p>\n

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\"Garden\u2018Pasilla Bajio\u2019 \u2013 It\u2019s often classified as a hot pepper, but the slender, black-green, 8-10 inch fruits have a sweet berry flavor with very little heat. Plants produce abundant thin-walled peppers ideal for Mexican mole sauces. 78 days from transplant.<\/p>\n

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\"Garden\u2018Holy Mol\u00e9\u2019 \u2013 Another Pasilla-type pepper, with mildly hot, nutty, tangy flavor. Heavy-yielding, 36 inch tall plants grow armloads of 9 inch long peppers that turn from glossy dark green to chocolate brown when mature.\u00a0 78 days from transplant.<\/p>\n

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\"Garden\u2018Mariachi\u2019 – Large, conical, thick-fleshed chiles ripen from creamy yellow to bright red, with deliciously fruity, mildly hot flavor at any stage. Very early, dependable, & continuous yields for grilling, pickling, or salads. 65-70 days from transplant.<\/p>\n

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\"Garden\u2018Serrano del Sol\u2019 \u2013 Robust 30 inch plants produce excellent yields of medium hot, 3 by 1\u00bd inch dark green fruits that resemble jalapenos.\u00a0 Hybrid variety offers larger, earlier fruits than open-pollinated serranos.\u00a0 Peppers ripen to red late in the season \u2013 use them fresh at any stage.\u00a0 60-70 days from transplant.<\/p>\n

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\"Garden\u2018Tam Jalapeno\u2019 \u2013 For those who like jalapeno flavor but not so much heat, here\u2019s a milder version of the jalapeno.\u00a0 Semi-compact 2 foot plants start producing early, with good yields of smooth, cylindrical, dark green peppers that are just right for pickling.\u00a0 Matures to red.\u00a0 65-70 days from transplant.<\/p>\n

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HEIRLOOM SWEET PEPPERS<\/h2>\n

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\"Garden\u2018Corno di Toro Red\u2019 and \u2018Corno di Toro Yellow\u2019 \u2013 Italian-type horn-shaped peppers grow up to 10 inches long, with very sweet light green flesh that ripens to brilliant red and yellow, respectively.\u00a0 A superb variety for stuffing, fresh eating, grilling, or frying.\u00a0 The tall vigorous plants produce terrific harvests and may need staking to help hold up all their peppers.\u00a0 70-80 days from transplant.<\/p>\n

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\"Garden\u2018Orange Bell\u2019 \u2013 One of the best-tasting peppers available, with excellent fresh eating qualities!\u00a0 Prolific plants give heavy yields of the brilliant orange, 3 by 4 inch fruits, with extremely thick, crunchy flesh and outstanding sweet flavor. \u00a060 days from transplant for green, 90 for orange.<\/p>\n

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\"Garden\u2018Sheepnose Pimiento\u2019 \u2013 An Ohio heirloom with very flavorful, meaty, 3 by 4 inch cheese-shaped fruits that ripen to candy-apple red. The thick juicy flesh is especially good for canning, but these peppers are also excellent eaten fresh and they keep well in the refrigerator. 70-80 days from transplant.<\/p>\n

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\"Garden\u2018Sweet Cheese Red\u2019 and \u2018Sweet Cheese Yellow\u2019 \u2013 Juicy, thick-walled 2 inch rounded fruits ripen to bright cherry red and golden yellow. Sweeter and more succulent than traditional bell peppers, pimientos are excellent for salads, pickling, garnishes, and freezing. 70-80 days from transplant.<\/p>\n

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HEIRLOOM HOT PEPPERS<\/h2>\n

\"Garden\u2018Big Jim\u2019 Anaheim\u2019 \u2013 Medium-hot, 10-12 inch tapered fruits are among the largest of the chile peppers – perfect for Chiles Rellenos. Each plant produces 24-30 pods which tend to ripen all at the same time from green to red. 75-80 days from transplant.<\/p>\n

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\"Garden\u2018Black Hungarian\u2019 \u2013 An eyecatching ornamental variety, with purple-veined foliage and intense purple flowers followed by masses of small, shiny black conical fruits that ripen to red.\u00a0 Fruits have good flavor and mild heat when black, turning hotter as they mature.\u00a0 70-80 days from transplant.<\/p>\n

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\"Garden\u2018Bulgarian Carrot\u2019 – Crunchy, carrot-shaped 3-5 inch peppers ripen from green to gleaming golden orange on extremely productive compact plants.\u00a0 The super-hot fruits are terrific roasted, or in chutneys and salsas. 70-80 days from transplant.<\/p>\n

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\"Garden\u2018Fish\u2019 \u2013 Beautiful variegated plants produce unusual three-inch peppers that emerge creamy white with green stripes, turning orange with brown stripes, then bright red when fully mature. Originally from Philadelphia, this African-American heirloom is traditionally used in oyster houses around Chesapeake Bay. \u00a0Fruits are extremely hot, perfect for salsa, too! 80 days from transplant.<\/p>\n

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\"Garden\u2018Lemon Drop\u2019 \u2013 A Peruvian variety that\u2019s gaining popularity wider popularity due to its exceptional fruity flavor.\u00a0 Plants yield dozens of bright yellow, 2-3 inch long, crinkled fruits that are intensely hot with a touch of citrus. Use fresh or smoked to add a flavorful twist to salsas. 90-100 days from transplant.<\/p>\n

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\"Garden\u2018Long Red Cayenne\u2019 \u2013 Narrow, 6 to 10 inch long fruits with pungent spicy flavor turn a deep glossy red when fully ripe.\u00a0 In the fall, when fruits have matured, you can hang them in a colorful bunch to dry \u2013 then crush or grind them for cayenne and crushed red peppers!\u00a0 80-90 days from transplant.<\/p>\n

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CONTAINER PEPPER<\/h2>\n

\"Garden\u2018Black Pearl\u2019 \u2013 A highly decorative, compact variety that\u2019s ideal for container gardening.\u00a0 Mix the black-foliaged, 18 inch plants with other ornamentals or use them to spice up the vegetable garden.\u00a0 Bright white flowers are followed by loads of glossy black ornamental peppers that are held upright on the stems and turn bright red when mature.\u00a0 90 days from transplant.<\/p>\n

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For our full list of pepper varieties and descriptions, see our Classic Vegetable List<\/a> and Heirloom Vegetable List<\/a>.<\/p>\n

 <\/p>\n

Have a wonderful sunny weekend!<\/p>\n

You can read previous issues of Garden News in the Log House Library<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Issue 25 \u2022 Seasonal tips and featured varieties coming to a retailer near you \u2022 May 14, 2009 Preparing for Peppers Colorful, crisp, nutritious and delicious, peppers are one of the most popular vegetables among home gardeners.\u00a0 Both sweet and hot peppers have been eaten by humans since around 5000 B.C., and\u00a0 these adaptable, versatile […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3109,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/pages\/4304"}],"collection":[{"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/comments?post=4304"}],"version-history":[{"count":6,"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/pages\/4304\/revisions"}],"predecessor-version":[{"id":4553,"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/pages\/4304\/revisions\/4553"}],"up":[{"embeddable":true,"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/pages\/3109"}],"wp:attachment":[{"href":"https:\/\/loghouseplants.com\/plants\/wp-json\/wp\/v2\/media?parent=4304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}