Pepper 'Olly'
The 'Olly' Bell Pepper is an early red bell pepper variety specifically bred for both tunnel and field production. Characterized by medium to large, robust plants, 'Olly' is known for its high yields in both heated and unheated tunnels. This makes it a versatile choice for growers looking to extend the growing season in controlled environments like greenhouses. The sturdiness of the plants ensures they can withstand various growing conditions.
One of the notable features of 'Olly' Bell Peppers is their early maturity. The fruits are slightly smaller than some other varieties, such as Sprinter, but they boast a significant advantage by maturing around 6 days earlier. This early maturity can be advantageous for growers aiming to get a jump start on the harvesting season. Furthermore, the 'Olly' variety is USDA Certified Organic, appealing to those who prioritize organic and sustainable agricultural practices.
Whether cultivated in heated tunnels or traditional field settings, 'Olly' Bell Peppers offer a reliable and efficient option for red bell pepper production. The combination of early maturity, high yields, and organic certification makes 'Olly' a valuable choice for growers seeking a productive and sustainable pepper variety for their operations.
One of the notable features of 'Olly' Bell Peppers is their early maturity. The fruits are slightly smaller than some other varieties, such as Sprinter, but they boast a significant advantage by maturing around 6 days earlier. This early maturity can be advantageous for growers aiming to get a jump start on the harvesting season. Furthermore, the 'Olly' variety is USDA Certified Organic, appealing to those who prioritize organic and sustainable agricultural practices.
Whether cultivated in heated tunnels or traditional field settings, 'Olly' Bell Peppers offer a reliable and efficient option for red bell pepper production. The combination of early maturity, high yields, and organic certification makes 'Olly' a valuable choice for growers seeking a productive and sustainable pepper variety for their operations.
Red bell peppers, like other bell pepper varieties, thrive under specific growing conditions. Here are the key factors to consider when cultivating red bell peppers:
- Sunlight: Red bell peppers prefer full sunlight. Ensure they receive at least 6 to 8 hours of direct sunlight daily. Adequate sunlight is crucial for healthy plant development and the production of vibrant, flavorful peppers.
- Temperature: Bell peppers, including red ones, are warm-season crops. They thrive in temperatures between 70 to 85 degrees Fahrenheit (21 to 29 degrees Celsius). It's essential to plant them after the last frost date in your region to prevent any cold damage.
- Soil: Well-draining soil is crucial for red bell peppers. They prefer loamy or sandy soil that is rich in organic matter. Aim for a slightly acidic to neutral soil pH, typically ranging from 6.0 to 7.0.
- Watering: Red bell peppers need consistent moisture, but it's important not to overwater. Allow the top inch of soil to dry out between watering sessions. Overly wet conditions can lead to root rot, so a balance is key.
- Spacing: When planting red bell peppers, provide adequate spacing to allow for good air circulation. Proper spacing helps prevent diseases and ensures that each plant receives sufficient sunlight. Typically, spacing them about 18 to 24 inches apart is recommended.
- Fertilization: Use a balanced fertilizer or one with slightly higher phosphorus content to encourage flowering and fruit development. Apply the fertilizer according to the recommended rates and timing, usually before planting and during the growing season.
- Support: Red bell pepper plants may benefit from staking or support, especially when laden with fruit. Providing support helps prevent the plants from bending or breaking under the weight of the peppers.
- Pruning: While not strictly necessary, removing any unnecessary shoots or leaves can improve air circulation and sunlight exposure to the developing peppers. This can lead to healthier plants and better fruit production.
Roasted Red Pepper Hummus.
Ingredients:
Ingredients:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 red bell peppers, roasted and peeled (or you can use jarred roasted red peppers)
- 1/4 cup tahini
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Juice of 1 lemon
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: Paprika or olive oil for drizzling
- Roast the Red Peppers: If you're using fresh red peppers, preheat your oven's broiler. Place the whole peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Once cooled, peel off the skin, remove the seeds, and chop the roasted peppers.
- Prepare the Hummus: In a food processor, combine the chickpeas, roasted red peppers, tahini, minced garlic, olive oil, ground cumin, lemon juice, salt, and black pepper. Blend until smooth and creamy. If the consistency is too thick, you can add a little water or extra olive oil.
- Adjust Seasoning: Taste the hummus and adjust the seasoning according to your preference. Add more salt, pepper, or lemon juice as needed.
- Serve: Transfer the hummus to a serving bowl. Drizzle with olive oil, sprinkle with chopped fresh parsley, and add a dash of paprika for extra flavor and color.
- Enjoy: Serve the roasted red pepper hummus with pita bread, fresh veggies, or as a flavorful spread for sandwiches and wraps.