Capsicum annuum## HOW TO GROW PEPPER, SWEET Start indoors 10 weeks before last frost, plant out 2 weeks after last frost. When true leave show, pot up to 3-4” pot, grow at 70˚F day and 60˚F night. Plant out when nights are above 53-55˚F. Water in with phosphorus solution. Peppers have shallow roots and appreciate frequent light watering. They thrive on lighter sandy or silt loam soils that warm up fast allowing vigorous early growth before flowering. Use row covers if danger of frost. If you live in a part of the country where pepper plants yield only couple fruits per year, grow more plants. Peppers grow well in containers or raised beds. Soil pH 5.5-6.8. Hardiness zones 9. Annual.Days from maturity calculated from the date of transplant. Average 3,920 seeds per ounce. Federal germination standard: 55%. Usual seed life: 3 years. Isolation distance for seed saving: 500 feet.Planting Depth 1/4”Soil Temp. Germ. 70-85˚FDays to Germ. 21-30Plant Spacing 18-24”Row Spacing 3’Days To Maturity 75Full Sun, Moist Well Drained ##This Greek heirloom pepperoncini produces prolifically! One plant can produce up to 10 lbs of peppers, and often need a trellis to support their size; 18-36” tall. Harvest the shiny green, square-shouldered peppers when they’re young for pickling, or wait until they mature to red and eat fresh. Flavor is sweet spicy. Famous atop pizzas and Greek salads! Tags: Harvest: Early, Color: Green, Season: Summer.##Feral Farm##Certified Organic by CCOF##Seed grower since 2015##//cdn.shopify.com/s/files/1/0129/8922/files/Feral-Farm-Photo-small.jpg?3##I started growing seed commercially as an apprentice at the Organic Farm School in the Puget Sound in Washington. I already loved growing vegetables, but taking a plant all the way through its life cycle felt like a special kind of honor, and I quickly saw the value in sustaining organic, important, and rare plant varieties and participating in sustainable food systems in this way. I moved to Oregon in 2015 and have been growing my organic seed farming business over the last four seasons by renting land from existing farms and slowly taking on higher volumes and more varieties. I’m currently growing 1.6 acres of certified organic seed crops and heirloom garlic.
