Peppers – Always So Rewarding!
SEEDING: Peppers, like tomatoes and eggplants, are members of the Nightshade Family, and thus similar in culture. There are a few differences, however. Peppers absolutely demand warm weather, as they are more susceptible to cold weather damage than tomatoes. Never rush transplanting seedlings to the garden. Be certain all danger of frost and cold weather has passed.
Photo courtesy of National Garden Bureau
Peppers thrive best in soils rich in or- ganic matter, with adequate moisture. They should be grown in full sun, and
caution should be exercised in the application of fertilizers containing nitrogen, as plants will tend to produce excess foliage rather than fruits.
Pepper seeds should be sown in light, well-drained soil in a warm, 80º to 86º F, sunny location 6 to 8 weeks prior to the recommended transplanting date to the garden. When calculating the correct seedling time, allow about 2 weeks later than the transplanting time for tomatoes to make sure the weather will be really warm when transplanting. Seeds take 16 to 20 days to germinate and should be transplanted into flats as soon as they are big enough to handle easily.
Do not allow seedlings to suffer from drought or low temperatures as they develop. Keep them growing steadily and gradually harden them off (see page 10) prior to planting in the garden.
GROWING ON:
Peppers should be planted in plenty of sun, with an 18” spacing in the rows and a 2 ft. spacing between rows. Cultivate often, but not deeply, to avoid root damage. In addition, you can mulch to help prevent weed germination and the loss of moisture.
Peppers can also develop Blossom End-Rot, so water them well and provide extra calcium by foliar feeding or sidedressing. Staking can be beneficial since plants are brittle. To harvest, snap fruits off or cut off with a knife to prevent damage to plants. With proper care, plants will produce until frost.
Our Sweetest Bell Peppers!
Baby Belle 68 days. These tasty, tiny, 2" by 2-1/2”, sweet bells will certainly be the hit of any salad bar and are just the extra touch for that special gourmet dish. Mostly 4-lobed, emerald green fruits waste no time in turning mature bright red. Resistant to Tobacco Mosaic Virus. #03106. (A) pkt. (30 seeds) $1.95; 2 pkts. $3.35; (D) 1/32 oz. $4.75; (H) 1/8 oz. $14.25
Baron Hybrid 68 days. Formerly known as Red Beauty. The first widely- adapted red bell, sure to be king of the reds wherever it’s grown. Impressive, 4-lobed fruits are packed with heavy, sweet flesh, and set early. High yielder. #03207. (A) pkt. (30 seeds) $3.45; 2 pkts. $6.15; (D) 1/32 oz. $10.50; (H) 1/8 oz. $36.50
“BLOCKY OR LONG?”
Why not get both? One packet each of our best-selling Bell Boy (blocky), & Big
COLLECTION
Bertha (long). #04227(X). 2 pkts. for just $5.15
Save 10%
Big Bertha Bell Boy Visit Our Website at
www.totallytomato.com Baron 37
WARM TO HOT TYPES It used to be that only the most daring would spice up dishes with more than a few peppercorn flakes. But times have changed, and the acceptance of spicy foods has gotten hotter than a habanero ... in part because of the increasing influence of ethnic cultures on more traditional cuisine. Mexican, Thai, Korean, Hunan Chinese and other “hot” dishes all enjoy widespread popularity, and all depend on the chile pepper to turn up the heat.
Colorful, hot-to-the-taste chile varieties have become a staple in the home garden, and have earned the respect they deserve in the kitchen. Those who are uninitiated into the fiery world of chiles may think that one chile pepper is much like another. In fact, chiles offer a full taste spectrum, and their heat spectrum (a different sensation than taste) runs the gamut as well. With a little information, and little work in the garden, you can seed and grow the chile varieties that will bring the perfect degree of heat to your specialty dishes all year long.
KNOW YOUR VARIETIES
Anaheim Chiles (also called New Mexican or Colorado Chiles) are long, green chiles that are mildly hot. Meaty, thick-walled pods get sweeter, hotter and redder as they ripen. Anchos (also called Poblanos) are also among the least hot.
Medium-hot Jalapenos are favored as middle-of-the-road chiles – not too hot and not too mild, as are the small Serrano chiles and the medium-mild Pasillas. You may also have heard of Chipotles, which are dried, smoked jalapenos.
Cayennes, both red and gold types, are very pungent. Small plants produce high yields, and are handy for adding heat to any dish.
Most people say the Habaneros are the hottest type of chile in the world, although Thai Hot and Chiltepin can give almost any Habanero a run for its money. Of all the Habaneros, Orange Scotch Bonnet is one of our many favorites.
PEPPER SEED COUNT
One ounce of most pepper seed varieties contains 4,000 seeds. Our packets contain the number of seeds stated in the description. Larger sizes contain the following approximate counts:
1/32 oz. contains 125 seeds 1/16 oz. contains 250 seeds
This symbol indicates plants are available for these varieties. See page 60.
Bell Boy Hybrid 70 days. AAS Winner. Large leaves provide protection for dark green fruits that are thick-walled, mostly 4-lobed and blocky. Turns red at maturity. A super all-purpose pepper. Grows to 24” high. Resists Tobacco Mosaic Virus. #03109. (A) pkt. (25 seeds) $2.85; 2 pkts. $5.15; (D) 1/32 oz. $7.95; (H) 1/8 oz. $28.95
Big Bertha Hybrid 70 days. One of our most popular for fresh market, home gardens and gourmet chefs. Extra-large, mostly 4-lobed, superior fruits mature up to a full 7” long by 3-1/2” across, turning deep green to red, with full-season fruiting. Resists Tobacco Mosaic. Upright plants grow 25 to 30”. #03116. (A) pkt. (25 seeds) $2.95; 2 pkts. $5.35; (D) 1/32 oz. $10.50; (H) 1/8 oz. $37.95
1/8 oz. contains 500 seeds 1/4 oz. contains 1,000 seeds
Baby Belle
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