Peppers

~ By Gardnbee ~

According to the USDA Hardiness Zones Map we live in Zone 5 which means Winter temperatures can range from minus 20 to minus 10 F or minus 29 to minus 23 C. No problem for most perennials but something to take into consideration for annuals. Since the overall weather flows along cooler lines during the planting, growing and harvesting seasons where our personal outdoor living space is situated, precautions for transplanting outdoors are taken.

The Earth here is also heavier than what one may want for an ideal planting medium since it is mostly clay. Clay is very high in nutrients but also dries quickly and in its dry condition takes on a hardness that creates difficulty for plant roots to expand as needed. Over the years we have added our own compost to the planting areas in spring and fall which has loosened the soil considerably. Mulching with straw also helps keep in much needed moisture when the days become overly hot.

It is vital to keep young seedlings indoors until the temperatures reach at least 70 degrees during the day and no less than 50 degrees at night. It is also important to harden off young plants by gradually exposing them to the outdoors.

These factors have a strong influence with regard to growing Bell Peppers, a tender warm season plant and one we use a lot throughout the year with various foods and in sauces or raw in salads and snacks. The basic rule of thumb we use for planting Peppers is to maintain the young plant we pick up from our local Nursery indoors until after the full moon in June when all danger of frost is passed. Of course as with anything, exceptions do occur but for the most part this saves us from running back and forth to cover or uncover plants we used to put out the end of May. We are not as young as we used to be :)

Although there are many different varieties of eggplant, the most common type is known as the Globe or Western eggplant which is readily found in local grocery stores. I love the globe variety and I love to use it when making eggplant parmesan. It is also delicious when grilled on the barbeque or when added to spaghetti sauces.

As they are growing larger we transplant, as necessary, into suitable containers that include more and more Earth from where they are to live and produce. If the day is nice with temperatures between 65 and 80 degrees F they are set out so they can become used to their surroundings and if the weather is cooler than this they remain indoors enjoying themselves in filtered sunlight. Their base is kept nicely moist while avoiding over watering and this watering method is maintained after they are transplanted for the final time into our small vegetable garden. We plant on a cloudy day or in the evening when the Sun is less intense so the young plants have an opportunity to adjust with little wilt.

Of course, the same procedure applies when placing them in the garden. Just remember these 2 added tips. Do not plant your eggplant in soil where you have grown potatoes, tomatoes or peppers in the past and be sure to do your planting on an overcast day to prevent both transplant shock and leaf wilt.

In fairness I will admit we only grow Hybrid Green Bell Peppers these days, since we live within a farming community where Mennonites grow other varieties such as red and yellow with seemingly less difficulty than we can. They are readily available in season at affordable prices and as such I simply gather all that is appropriate for our use and prepare them for freezing since Peppers have a short storage life of about three to five days in the refrigerator crisper.

Peppers if overcooked can become bitter and when preparing for whatever recipe you want to include them in make sure all fibrous membrane and seeds are removed prior to washing, draining and enjoying. Every variety of Peppers is chuck full of Vitamin C, some Vitamin A and a few trace minerals. In other words they are good for you :)

         

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