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SWEET PEPPERS

DAYS TO SPROUT

DAYS TO
SPROUT

10-28 DAYS

MATURES IN

MATURES
IN

75-83 DAYS

TASTE IT FOR

TASTE IT
FOR

8-20 WEEKS

CARE & HARVEST

Peppers grow in a ‘Y’ shape, ensure to only prune above this point. Begin pruning your peppers when they are 8-12 inches tall, pinch off the top of the plant to stunt the vertical growth of crops and increase bushiness. From above the main ‘Y’ node of the plant trim every third node, alternating inside and outside growth. Prune the first 3-4 flowers which appear on the plant, as these will take energy away from vegetative growth.

As the plants continue to grow, prune out any stems growing towards the center of the plant, as there is limited space available for growth. Keep in mind that flowers will become fruit eventually , which will need space to grow. Prune flowers at the top of the plant and along the plant at regular intervals.

Peppers are self pollinating, as they have male and female parts on one flower. Outdoors elements such as wind or insects help facilitate this pollination. In your Gardyn, you can use a paintbrush to pollinate. Ensure you do not use the same paintbrush between cultivars, as they will crossbreed. Tapping the pepper plants will also help in their pollination.

Helping with pollination is key. If white flowers fall to the ground, it means they have not been pollinated.

Peppers can be harvested when they are firm, they will be about 3 inches long. Leaving them on the plant longer they will continue to ripen and change color. Harvest by cutting off the plant.

QUICK FACTS

Like their relative, the chili peppers, sweet peppers originated in Mexico with seeds of a wild variety dating back 5,000 BC. Like many other foods native to this region, sweet peppers were carries throughout the world by the Spanish and Portuguese explorers who traveled through this continent.

Sweet Peppers are an excellent source of vitamin C. High doses of antioxidants. Source of dietary fiber, vitamins A, K and B6. Boost the immune system.

Sweet peppers are irreplaceable in certain recipes, like fajitas or stir-frys. They are versatile and easy to work with, too. Can be added to salads to enhance the taste and bring freshness. Add sweet peppers to pastas, curries or soups to add a zing to your plates.

ORIGIN // Like their relative, the chili peppers, sweet peppers originated in Mexico with seeds of a wild variety dating back 5,000 BC. Like many other foods native to this region, sweet peppers were carries throughout the world by the Spanish and Portuguese explorers who traveled through this continent.

QUALITIES // Sweet Peppers are an excellent source of vitamin C. High doses of antioxidants. Source of dietary fiber, vitamins A, K and B6. Boost the immune system.

USE // Sweet peppers are irreplaceable in certain recipes, like fajitas or stir-frys. They are versatile and easy to work with, too. Can be added to salads to enhance the taste and bring freshness. Add sweet peppers to pastas, curries or soups to add a zing to your plates.

HARVEST TO PLATE RECIPE

Grilled Mini Sweet Peppers with Goat Cheese

Photo / Recipe Source: The Pioneer Woman

INGREDIENTS

  • 1 lb. Mini Sweet Peppers
  • 1/2 tbsp. Olive Oil
  • Kosher Salt And Freshly
  • Ground Black Pepper
  • Log (4 Oz. Size) Goat Cheese
  • Minced Fresh Rosemary
  • Minced Fresh Thyme
  • Smoked Sea Salt Flakes

INSTRUCTIONS

Heat grill to medium to medium-high heat. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)

Cut stems off peppers, then slice peppers in half lengthwise and remove inner ribs and seeds. Place halved peppers on large rimmed baking sheet and drizzle with olive oil, folding to coat evenly. Sprinkle with a bit of kosher salt and freshly ground black pepper. Fold and repeat.

Place peppers cut-side down on hot grill grates. Once the peppers are charred to your liking, flip to grill the other side of the peppers. Each side should only take a minute or two. When peppers are done, remove them to the rimmed baking pan, cut-side up – or to a platter for a nicer serving presentation. Using a small knife or spoon, remove a bit of goat cheese from the log and add it to the center of a grilled pepper half. Repeat until all goat cheese is used.

Sprinkle peppers with fresh rosemary and thyme, plus a nice amount of Maldon smoked sea salt flakes. Some of the salt flakes can be rather large, so lightly crunch them between your finger tips as you sprinkle, if desired. I’ve found that our family likes to get plenty of pops of smoked salt in their bites, so I tend to sprinkle fairly generously. Serve warm.

GARDYN
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