Sweet Preferences, Bell vs. Non-Bell - Page 2

spyfferoni · June 7, 2007

I can usually get green peppers at a decent price in the summer, but I hate spending a ton of money on yellow, orange, and red bells, which is why I continue to grow bells. Maybe if I find a super sweet, thick walled frying type I won't grow as many bells. They have done pretty good for me. We generally have hot dry summers and they seem to like our growing conditions.

How hot is the Criolla Sella?

Tyff

Granny · June 7, 2007

Feldon, all you need to do to roast those peppers is stick them under the broiler & turn a couple of times till they are all black. Put in a paper bag for about 5 minutes, then pull off the blackened skin. Yummy. Freeze well. Also very nice "sliced" (you can pull them into strips with your fingers) on salads or with tacos.

shelleybean · June 7, 2007

Jeanne, my Doe Hill, Tenn. Cheese and Melrose all set fruit while still in the house, too. I used a heat mat this time for germination and that moved things along much more quickly than I was used to. That's how I'm getting red peppers at the beginning of June. I won't complain!

montanamato · June 7, 2007

I have come to like it too, as I can save seed safely from the fruit set inside !

Jeanne

My plants really took a pounding the last 24 hours with heavy rain and wind and lows about 42....Most of my peppers are droopy and pouting, but not Melrose...

obispo45 · June 7, 2007

Tyff....the "how hot is it" question is always somewhat problematic for me. Feel like a deer in the headlights

whenever I hear that...LOL. Don't get me wrong, I love talking and thinking about it(and frequently do) and try not to melt any of my friends tongues when they're curious as to what my definition of "hot" is. Just like most things I guess lots of variables come into play in determining the heat or final outcome. OK I'll stop stalling

....long story short and all things being equal its without question hotter than jalapenos, serranos and the like. IMO its equivalent with some of the hotter cayennes. But if the plant is stressed it can get REALLY darn hot!!

Craig...your pic of J.Nardello makes me wish I had a few this year. Yup that be productive!! Nothing quite like the good ol' 5 gallon pot. I'm your opposite. My sweet stuff all used to reside in pots(some still do) but now the majority are in the ground....and for that matter I have flipped flopped with the hot stuff, which virtually all, except 5 or 6 plants call pots their home.

mouse · August 2, 2007

Just my 2cents and Jeanne probably will concur. Super Marconi is very tasty, very healthy plant, a hybrid, not too late, but in Zone 5 and 4 climates with cool nights it has this one problem: really gets to setting enormous amounts of little peppers and pumping them out by mid-September from a June 1 transplant.

By that time, we get an early frost (followed, perversely, by several more warm days) and about 2-3 large ripe peppers/plant, as many beginning to ripen and 10x set as little nubs! So, in a slightly warmer climate, Zone 6 (So. Ct., or 7 (Virginia, Carolinas), it should yield very well indeed.

This is certainly one to try; earlier than the Red marconi parent and much more productive than either Lipstick or Carmen in many Ithaca trials.

m

June 7, 2007	#18
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	Jeanne, my Doe Hill, Tenn. Cheese and Melrose all set fruit while still in the house, too. I used a heat mat this time for germination and that moved things along much more quickly than I was used to. That's how I'm getting red peppers at the beginning of June. I won't complain! __________________ Michele

June 7, 2007	#20
obispo45 Tomatovillian™ Join Date: Jul 2006 Location: SE Minnesota Zone 4.51a Posts: 139	Tyff....the "how hot is it" question is always somewhat problematic for me. Feel like a deer in the headlights whenever I hear that...LOL. Don't get me wrong, I love talking and thinking about it(and frequently do) and try not to melt any of my friends tongues when they're curious as to what my definition of "hot" is. Just like most things I guess lots of variables come into play in determining the heat or final outcome. OK I'll stop stalling....long story short and all things being equal its without question hotter than jalapenos, serranos and the like. IMO its equivalent with some of the hotter cayennes. But if the plant is stressed it can get REALLY darn hot!! Craig...your pic of J.Nardello makes me wish I had a few this year. Yup that be productive!! Nothing quite like the good ol' 5 gallon pot. I'm your opposite. My sweet stuff all used to reside in pots(some still do) but now the majority are in the ground....and for that matter I have flipped flopped with the hot stuff, which virtually all, except 5 or 6 plants call pots their home.

June 7, 2007	#16
spyfferoni Tomatovillian™ Join Date: Feb 2006 Location: Utah Posts: 675	I can usually get green peppers at a decent price in the summer, but I hate spending a ton of money on yellow, orange, and red bells, which is why I continue to grow bells. Maybe if I find a super sweet, thick walled frying type I won't grow as many bells. They have done pretty good for me. We generally have hot dry summers and they seem to like our growing conditions. How hot is the Criolla Sella? Tyff

June 7, 2007	#17
Granny Tomatovillian™ Honoree Join Date: Mar 2007 Posts: 507	Feldon, all you need to do to roast those peppers is stick them under the broiler & turn a couple of times till they are all black. Put in a paper bag for about 5 minutes, then pull off the blackened skin. Yummy. Freeze well. Also very nice "sliced" (you can pull them into strips with your fingers) on salads or with tacos.

June 7, 2007	#19
montanamato Tomatovillian™ Join Date: Jan 2006 Location: Montana Posts: 1,038	I have come to like it too, as I can save seed safely from the fruit set inside ! Jeanne My plants really took a pounding the last 24 hours with heavy rain and wind and lows about 42....Most of my peppers are droopy and pouting, but not Melrose...

August 2, 2007	#21
mouse Tomatovillian™ Join Date: Jan 2007 Location: usa Posts: 25	Just my 2cents and Jeanne probably will concur. Super Marconi is very tasty, very healthy plant, a hybrid, not too late, but in Zone 5 and 4 climates with cool nights it has this one problem: really gets to setting enormous amounts of little peppers and pumping them out by mid-September from a June 1 transplant. By that time, we get an early frost (followed, perversely, by several more warm days) and about 2-3 large ripe peppers/plant, as many beginning to ripen and 10x set as little nubs! So, in a slightly warmer climate, Zone 6 (So. Ct., or 7 (Virginia, Carolinas), it should yield very well indeed. This is certainly one to try; earlier than the Red marconi parent and much more productive than either Lipstick or Carmen in many Ithaca trials. m