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doc13502 peppers_2019.pdf
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Page 1
25 item(s)
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23 · FIGURE
24 · FIGURE
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"text": "COOPERATIVE KENTUCKY STATE UNIVERSITY\nFACT SHEET",
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"text": "Information about the Kentucky State University Cooperative Extension Program",
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"text": "2020"
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"text": "Peppers",
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"text": "Dr. Leigh Whittinghill, Assistant Professor of Urban Agriculture",
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"text": "There are many varieties of peppers, including col-\nors, shapes, and flavors, including hot or sweet. Think\nabout what your family will use them for before choos-\ning the one that is right for your garden."
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"text": "Planting",
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"text": "Peppers are best planted from transplants. To start transplants, plant seeds at a depth of 1/4 inch 6 to 8 weeks before desired planting date.",
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"text": "If purchasing transplants, look for plants 6 to 10 inches tall.",
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"text": "Pepper transplants should be planted between May 20 and June 15, May 10 and July 1, and May 1 and July 15 in eastern, central, and western Kentucky.",
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"text": "Transplants should be spaced 12 to 18 inches apart.",
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"text": "Wide plant spacing leaves rooms for weeds to establish, so make sure the bed is weed free when you plant and weed regularly.",
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"text": "Water about 1 inch per week (including rain). Take special care to provide water after flowering starts.",
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"text": "A starter fertilizer can be used when transplanting, and supplemental fertilizer can be given after fruit has set.",
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"text": "Peppers are ready for harvest 65-75 days after the seeds were planted.",
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"text": "Harvest when the peppers are firm.",
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"text": "Harvesting some peppers while they are green will enable the plant to continue flowering and producing.",
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"text": "They can be harvested green, or after turning red, orange, or yellow. These peppers will be sweeter, but may become over ripe quickly if not picked.",
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Page 2
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9 · FIGURE
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Page 2 JSON
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"text": "Peppers stored in the refrigerator in plastic bags will keep for 2 to 3 weeks.",
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"text": "Pepper skins can get touch when canned. It can be removed placing cut peppers skin side down in a medium heat pan. The skin will blister and can be removed once cooled.",
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"text": "Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service"
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"text": "Markham, B.L. 2014. The MiniFarming™ Bible: The Complete Guide to Self-Sufficiency on[p2.7.1] Acre. SkyHorse Publishing. New York, New York.",
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"text": "Stewart, M. 2010. Roasted Peppers with Garlic and Herbs. Everyday Food. https://www.marthastewart.com/314308/roasted-peppers-with-garlic-and-herbs (accessed 19 June 2018)"
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"text": "Stewart, M. 2011. Roasted-Red-Pepper Dip. Martha Stewart Living. https://www.marthastewart.com/338397/roasted-red-pepper-dip (accessed 19 June 2018)."
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"text": "By Martha Stewart\nPreheat oven to [p2.11.2]F. Place:",
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"text": "6 large red bell peppers",
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"text": "Cut side up on a rimmed baking sheet. Drizzle with olive oil. Roast until flesh is tender and skin blisters in spots, about 35 min."
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"text": "Roast peppers over a gas burner, turning until charred all over, about 10 min."
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"text": "Let stand until cool enough to handle, then peel and seed peppers."
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"text": "Pulse peppers in a food processor until coarsely chopped. Add:"
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"text": "1 cup golden raisins, coarsely copped",
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"text": "1 t[p2.18.3.1]easpoons coarsely chopped fresh oregano\nPulse to combine. Season with:",
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