Thick walls and uniform 3-4 lobed fruit. Peppers average 1/2 lb and 3” x 4” in size. Vigorous open plant habit with good yield and solid set, even under hot conditions. Plants average 28” tall and are upright and sturdy. Works well in the greenhouse, unheated tunnels or open field. Strong resistance to virus.
Sow in the greenhouse 7 - 9 weeks before desired planting date. Allow plants to harden 7 days before transplanting. Plant transplants halfway between rootball and bottom leaves. This will help prevent lodging.
Scout every 7 days to ensure crop development. Consult the Midwest Vegetable Production Guide or your local extension agent for identification and treatments.
Cut or break pepper off the plant but leave at least 1” of the stem attached to the pepper.
Clean and wax peppers. Pre-cool at 45ºF. Store at 45 - 50ºF with 90 - 95% humidity; this will ensure the longest shelf life.