Peppers 'Cal Wonder Orange' (Peppers)

Scientific name: Capiscum annuum
Capiscum annuum
Image courtesy of Seeds of Change
Type:
Annual
USDA hardiness zones:
-
Days to maturity:
60 - 80
Type:
Sweet

Orange sweet pepper. 24- to 30-inch plants bear 3 1/2-inch by 4-inch thick-walled, 3- or 4-lobed, glossy orange fruit.

  • Moderately difficult

Timing is critical for peppers! Do not sow seeds outdoors. Plant 1/4 inch deep (.5 cm) in flats, peat pots or cellpacks, roughly 8 - 10 weeks before transplanting outside which may be even up to 3 weeks after your USDA Frost-free date! Soil temperatures of 80F (27C) or more are ideal. Seeds will not germinate below 55F (13C). Keep the plants indoors where they receive lots of heat and sun, since lack of light will result in leggy, unproductive transplants. Time your outdoor transplant well, and don't rush it since plants may never recover if planted in cold temperatures. To harden plants and reduce transplant shock, reduce water and keep plants at 65F (18C) for a few days (but over-hardened plants will grow slower after transplanting). When the soil has warmed and the weather has settled (about 2 to 3 weeks after average last frost), set plants outside. Plant them 12 to 24 inches (30 to 60 cm) apart, in rows 24-36 inches (60 to 90 cm), or spaced apart 15 inches (35 cm) in raised beds. Peppers are temperamental when it comes to setting fruit unless temperatures are just right. Setting nighttime temperatures below 60F or above 75F (16C to 24C) can reduce fruit set. An overabundance of nitrogen fertilizer can promote lush and vegetative growth but yield fewer fruits. Peppers tend to respond well to phosphorus fertilizer. Peppers need an even distribution of moisture for best performance, which can reduce blossom end rot, caused by a lack of calcium. Avoid planting in the same spot more than once every 4 years.

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Groundskeeper replied almost 3 years ago
The Sweet Peppers - Not so long ago, peppers were modest, marble-sized berries, the fruits of a tender annual (Capsicum annuum) in the nightshade family (with cousins like eggplant and tomato). Then gardeners and seed companies bred the plant for bigger fruit and the little pods grew forty-fold larger, lost their fire and now we have a whole family, the sweet peppers, in many colors and shapes -- red, orange, yellow, green; blocky (the bell peppers) or long and narrow, almost like carrots.
Groundskeeper replied almost 3 years ago
The sweet peppers are not truly sweet. The name mainly distinguishes them from the flaming family of peppers that are used in cooking for their heat. Many happy eaters, who relish more heat than I, swear that they love hot peppers for their flavor, which is apparently delicious. I’m not skeptical but I’d like somebody to describe the flavors that I can’t taste when my mouth is on fire. Please.
Groundskeeper replied almost 3 years ago
Roasting peppers, like roasting many vegetables (zucchini, carrots), makes them sweeter by driving away their moisture. You can roast them under a broiler or over a gas burner (you don’t really need a grill, but that’s handiest). You have to turn them now and then so you don’t scorch one side. I prefer low temperatures so the flesh has time to really steam and cook soft. When well roasted, a pepper is limp, with a blistered skin.  Run cold water on the pepper while your rub and peel off the skin, then pat dry with a towel and cut out the seeds. When done well, a roasted pepper is definitely sweet, with an appealing flavor free of the pucker in fresh peppers.

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