65 days from transplant. High quality green to orange, 3 - 4 lobed medium sized fruit will pair well with Sprinter F1 for a variety of early colored peppers. Vigorous open plants offer good yields. Suitable for both open field and protected culture. Intermediate Resistance to Tobacco Spotted Wilt Virus and Tobacco Etch Virus, High Resistance to Pepper Mosaic Virus races 0 - 3 and Potato Virus Y races 0 - 1.
In early spring, start indoors about 2 months before outdoor night temps are reliably in the 50-55°F (10-13°C) range. Sow seeds 1/4 inch deep and 1 inch apart in a container of starting mix. Keep moist but not soggy, and very warm, 80-85°F (27-29°C). Provide a strong light source until seedlings are ready to plant outside.
When seedlings are 2 inches tall, transplant 2 inches apart into deeper containers or individual pots. Maintain at 70-75°F (21-24°C). Feed with half-strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Plant out 2 1/2 feet apart into rich soil in full sun.
Don’t plant peppers outdoors until night temperatures are above 55°F (13°C). Prepare soil with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Stake or cage your plants to help support their heavy fruit set.
HARVEST AND USE
Ready to pick in late summer, Gourmet Orange peppers start out green and ripen up to rich, bright orange. The glossy fruits have great crunchy texture, delicious flavor and are especially high in vitamins A and C. Carefully cut rather than pull peppers from plants. Enjoy sliced up raw, sautéed, stirfried or grilled.
Soil temperature: 75 - 80 degrees fahrenheit
Seeding depth: 0.25 - 0.5 inches
Germination days: 10 - 20 days
Grow on temperature day: 60 - 65 degrees fahrenheit
Weeks indoor: 6 - 8 weeks
Maturation days: 65 days