Peppers come in all shapes, sizes and levels of spiciness. They can be green, yellow, orange, red or even purple, but did you know that all peppers start out green? Depending on the variety, the longer you let peppers stay on the plant, the sweeter (bell/sweet peppers) or spicier (hot peppers) they will get.
Need some tips about harvesting and storing peppers? Check out this short video.
Harvest Highlights:
- You can begin harvesting your sweet and bell peppers when they are green, but you may want to leave them on longer so they get sweeter and turn yellow, orange or red, depending on the variety you planted.
- Peppers will continue to produce well into fall.
- Before the first frost (typically in October in Kansas City), harvest all of your peppers.
- Store peppers whole in the fridge for up to two weeks. If storing peppers that have been cut up, use within 3 days as they will get slimy and begin to mold.
Peppers are high in vitamin C and A as well as antioxidants like beta-carotene and lutein. These phytonutrients support skin and immune system health, even more reasons to love peppers!
Enjoying peppers doesn’t have to be complicated! For sweet peppers, simply snack on them right off the vine or dip into hummus for a refreshing snack. Another way to enjoy peppers is to make a Mediterranean Chickpea Salad with beans, peppers, cucumbers, feta cheese, herbs and vinaigrette. I also love to add hot peppers, such as jalapeños, to this fresh salsa recipe.
*A note for fall ordering—
The SYG enrollment form and seed & plant order form are now live. Contact syg {at} kccg.org with questions. Pick-up for fall orders begins August 18th.
