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Post by tbird on Jul 21, 2015 11:15:57 GMT -5
Hey all -
When can you harvest for green peppers? My peppers seemed to stop growing in size, and lightened up a bit on the greenishness I thought - but when I harvested for a green pepper - the flesh was very thin and no flavor...
I thought all sweet peppers could be harvested green? maybe I am wrong?
With jalapenos, these too are usually harvested green - but are red and much hotter when ripe - yes? When can I harvest the jalapenos, at the green mid spicey range that the grocery sell them?
thx for any info!
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Post by Mumsey on Jul 21, 2015 13:12:25 GMT -5
tbird, are they bell peppers? Bells get the thicker skins. Lots of other green peppers are thinner skinned and not shaped like the bell.
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Post by tbird on Jul 21, 2015 15:35:45 GMT -5
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Post by gulfcoastguy on Jul 21, 2015 16:30:29 GMT -5
we harvest Marconis both when green and when red. We substitute them for bell peppers in spaghetti sauce all the time.
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Post by tbird on Jul 21, 2015 16:31:52 GMT -5
we harvest Marconis both when green and when red. We substitute them for bell peppers in spaghetti sauce all the time. does the wall of the pepper get thicker at some point? and how can I tell? |
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Post by tendingmygarden on Jul 21, 2015 16:47:29 GMT -5
I grow Marconi as a red pepper. They are grand when red. When I harvest them green I usually cook with them (as gulfcoast guy mentioned) or use them chopped in a salad.
I've never had my Marconi get as thick walled as good bell like California Wonder. And bell peppers just have a slightly different flavor than a "suppose to be red pepper" that is picked green.
Theresa
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Post by Mumsey on Jul 21, 2015 18:55:17 GMT -5
I was thinking of Marconi as well, they don't get a thick skin like bells.
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Post by pepperhead212 on Jul 22, 2015 0:10:27 GMT -5
Jalapeños don't really get much hotter when red, as long as you pick them green, but fully grown. I have a new variety this year - Jalafuego - that got huge (over 5"), and I just harvested 17 from one plant! I had sampled it smaller, not knowing when it would stop growing, and the heat wasn't great, but the flavor was there. Now it has the heat, even though they haven't gotten a hint of ripeness (though sometimes when cut open, the flesh inside is starting to turn). I pulled all of the ones showing signs of corking - a typical sign that a jalapeño has gotten to full size - and the ones of similar sizes (over 4"). I left all the smaller ones on the plant, and there were a lot of them! Jalafuego, from one plant:  |
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Post by tbird on Jul 22, 2015 8:45:46 GMT -5
I pulled all of the ones showing signs of corking - a typical sign that a jalapeño has gotten to full size is the the brown stripes? |
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Post by pepperhead212 on Jul 22, 2015 11:25:21 GMT -5
The corking is sort of like the skin cracking, and it does look like very fine brown stripes.
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Post by brownrexx on Jul 23, 2015 7:45:57 GMT -5
They look like thin scars to me.
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