Pepper Sprinter F1 Organic

Sprinter organic sweet peppers are an excellent choice for high yields of uniform, medium to large bell peppers in both field and protected culture. The clean, blocky fruit ripen from green to a deliciously sweet red. Sprinter's vigorous plant offers good foliage cover and ample architecture to hold fruit without squeezing. Yield is strong, and because Sprinter is not sensitive to blossom end rot or silvering, it provides a high percentage of marketable fruit. Perfect for CSA and other markets that prefer medium-large fruit size.

STARTING SEEDLINGS
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.

GROWING NOTES
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: 69 days