{"product_id":"hms-red-picnic-pepper-10-seeds","title":"HMS Red Picnic Pepper: 10 seeds","description":"\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003ePretty much the sweetest pepper we’ve ever tasted.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSmall red peppers have unbelievable sweetness and a rich complex flavor. Bred with an emphasis on flavor, yields and plants that stand up straight for easy harvest. After on-farm trials in Wisconsin, growers commented that they had trouble selling ripe fruit because their kids and partners ate them out of the field as soon as they turned red.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBRED BY HIGH MOWING\u003c\/li\u003e\n\u003cli\u003e3-5\" fruits\u003c\/li\u003e\n\u003cli\u003eOpen-Pollinated\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eDays to Maturity: \u003c\/span\u003e\u003cspan\u003e60 DAYS GREEN, 78 DAYS RED\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003ch4\u003eCULTURAL INFO\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003ePeppers\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e(Capsicum annuum)\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eare long-season, heat-loving annuals in the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSolanaceae\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003efamily which includes eggplants, tomatoes, tomatillos, potatoes and ground cherries.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBells- Oblong lobed fruit that is sweet and red or yellow when ripe, also eaten in the immature green stage.\u003c\/li\u003e\n\u003cli\u003eSpecialty – Long tapering fruits are especially flavorful and sweet, often used as frying peppers but also excellent for fresh eating.\u003c\/li\u003e\n\u003cli\u003eHot – Small spicy fruits often have thin walls that make for easy drying. Hot peppers can be used fresh or dried and ground.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eSoil Nutrients and Requirements\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003ePeppers prefer light, well drained, moderately fertile soil with pH 6.5-6.8. Use a high phosphorus starter fertilizer when transplanting to give young peppers a good start. Keep nitrogen levels in moderation, as high amounts can reduce yields.\u003cspan\u003e \u003c\/span\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSeeding Depth\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e1\/4”\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePlant Spacing\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e12-18”\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRow Spacing\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e18-36\" or double rows 18” apart on 5-6’ centers.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhen to Sow\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eStart transplants 6-8 weeks before planting date. Sow seeds into flat ~4 seeds\/inch and then pot up into 2” or larger cells after first set of true leaves appear. Optimal soil temperature for germination is 85°F.  For growing transplants, maintain temperature at around 75°F during the day and 65°F at night. Harden off plants by slightly reducing temperature to 60-65°F and reducing water for 2-3 days before transplanting.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHarvest\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eHarvest first peppers promptly to stimulate further fruit production. Peppers can be harvested and eaten at either unripe (green) or ripe (colored) stage.  Colored peppers generally require 2 – 4 weeks longer\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eStorage\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eStore peppers at 50° - 54°F and 95% percent relative humidity. Chilling injury occurs at temperatures below 45°F.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePest Info\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIf plants are flowering but fail to set fruit, the culprit (at least in northern regions) is likely to be the tarnished plant bug, which particularly appreciates the sap of eggplant and pepper flowers. Consider planting under row covers, or where this is impractical, a spray containing several deterrents, such as Beauveria bassiana (such as Naturalis™, see Supplies), pyrethrin, neem oil, and\/or an insecticidal soap (such as Safer Brand™) may be effective\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eDisease Info\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePeppers are commonly subject to bacterial spot\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e(Xanthomonas campestris pv. vesicatoria)\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003emanifesting as leaf lesions that turn dark brown to black with a central tan area.  Affected leaves eventually drop off. Fruit spots are brown to black with a warty appearance. The disease persists on plant residue and seed, so practice strict sanitation and purchase only disease-free seed. Copper fungicides can be moderately effective, but for isolated outbreaks, it is best to pull up infected plants immediately and destroy.\u003c\/li\u003e\n\u003cli\u003eThe several viruses that affect peppers can be difficult to distinguish from one another but should all be treated similarly: pull up infected plants immediately to prevent spread.\u003c\/li\u003e\n\u003cli\u003e In soils containing the verticillium wilt fungi\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e(Verticillium alboatrum and Verticillium dahliae)\u003c\/i\u003e, practice long crop rotations to reduce severity of the disease.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"The Bloomery LLC","offers":[{"title":"Default Title","offer_id":40921573064727,"sku":"2809.1","price":3.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/9338\/6263\/files\/HMSRedPicnicPepper.jpg?v=1708631902","url":"https:\/\/www.thebloomeryky.org\/products\/hms-red-picnic-pepper-10-seeds","provider":"The Bloomery","version":"1.0","type":"link"}