Quote:
Originally Posted by zipcode
That does look great. What's the weight of one of those?
For me bell peppers ripen insanely slow, and they're no good tasting unless ripe, so I gave up on them. I prefer the ones that go through a light cream stage, they can be picked much earlier (mature or almost mature, but not ripe) and the flavour is fantastic for cooking as well as eating raw. You should give them a try. Romanian Rainbow is one of this kind, but in general they are the default eating pepper in the more eastern europe from Hungary to Turkey, but I also see them imported from morocco in the winter, many hybrids in this format too. You should give them a try, to diversify your pepper offer.
|
Antohi Romani is one such pepper. I picked up from Johnny's on clearance a couple years back. They do develop flavor sooner, but are smaller than most bell peppers. I like them. They may have been an F1, but I saved seed and they look similar this year. I have no idea the production value in containers.