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Organic Non-GMO Pepper Seeds::Organic Non-GMO Green or Red Bell Peppers::Organic Olympus F1 Hybrid Bell Pepper

Organic Olympus F1 Hybrid Bell Pepper  Organic Non-GMO Olympus F1 Hybrid Bell Pepper - Olympus offers jumbo peppers for high yields where seasons are long or in unheated tunnels. Plants are heat tolerant and can set fruit under a wide range of conditions. The Peppers average 4” wide and are slightly elongated in a blocky-bell shape. Plants are vigorous and bushy, providing plenty of coverage all season long. Very similar to Orion in size and look. (Capsicum annuum)

Days to maturity: 65 days green, 85 red
Disease Resistance: Bacterial Leaf Spot (races 1-3)
SKU Description Our price
2793A 10 seeds $3.70
2793B 100 seeds $15.70
2793C 250 seeds $31.35
2793D 500 seeds $52.25
2793M001 1 M $93.05
2793M005 5 M $418.00 ($83.60 per M)

Unit Size
Quantity
   

Organic Green or Red Bell Pepper Comparison Chart

Item Code Variety Name Disease Resistance DTM for Green DTM for Color Flavor/Heat (SHU - Scoville Heat Units) Outstanding for Cool & Short-Seasons Standout Characteristics
2800 King of the North   57 68 sweet great for short seasons, improved HMS strain, heavy yielding, 3-4" peppers, blocky, thick-walled, 3-4 lobes, upright habit, sturdy plants
2777 King Crimson CMV 60 70 sweet High Mowing exclusive, early, medium-size, blocky, 4 lobes, thick walls, uniform size
2779 Sprinter F1   62 82 sweet large, 4 lobes, good yielding, consistent, uniform fruit, compact plants, good leave cover, suitable for greenhouse/high tunnels/row cover
2774 Jupiter TMV 65 70 sweet 4-5" long, large, 4 lobes, thick walls, good for stuffing/freezing, plants are 3' tall, good leaf cover, widely adapted
2775 California Wonder   65 80 sweet 6 oz. large peppers, blocky, thick-walled, eve-bearing, fruit sits high on plant, plants are 24-30", widely-adapted, good to ship or freeze
2793 Olympus F1 BLS (races 1-3) 65 85 sweet   4" wide jumbo peppers, slightly elongated, blocky, high yields, suitable for high tunnels, vigorous with good leaf cover, widely adapted, heat-tolerant

Disease Resistance Key:   
BLS    Bacterial Leaf Spot (races indicated if known)
CMV    Cucumber Mosaic Virus
TMV    Tobacco Mosaic Virus
PVY    Potato Virus Y
TSWV    Tomato Spotted Wilt Virus

Organic Peppers - Growing and Seed Saving Info

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Peppers
Peppers (Capsicum annuum) are long-season, heat-loving annuals in the Solanaceae family which includes eggplants, tomatoes, tomatillos, potatoes and ground cherries.
  • Bells- Oblong lobed fruit that is sweet and red or yellow when ripe, also eaten in the immature green stage.
  • Specialty – Long tapering fruits are especially flavorful and sweet, often used as frying peppers but also excellent for fresh eating.
  • Hot – Small spicy fruits often have thin walls that make for easy drying. Hot peppers can be used fresh or dried and ground.
Soil and Nutrient Requirements
Peppers prefer light, well drained, moderately fertile soil with pH 6.5-6.8. Use a high phosphorus starter fertilizer when transplanting to give young peppers a good start. Keep nitrogen levels in moderation, as high amounts can reduce yields.
Position
Full sun
Seeding Depth
1/4”
Seeding Rate
670 plants/1000’  9700 plants/acre (~11M seeds/acre, ~2.75 oz), using 18” spacing, double rows, 18” apart on 6’ center beds. M=1000
Plant Spacing
12-18”
Row Spacing
18-36" or double rows 18” apart on 5-6’ centers.
When to Sow
Start transplants 6-8 weeks before planting date. Sow seeds into flat ~4 seeds/inch and then pot up into 2” or larger cells after first set of true leaves appear. Optimal soil temperature for germination is 85°F.  For growing transplants, maintain temperature at around 75°F during the day and 65°F at night. Harden off plants by slightly reducing temperature to 60-65°F and reducing water for 2-3 days before transplanting.
Other Considerations
Plant growth and fruit set is encouraged by use of plastic mulch to warm roots and soil, especially when used in combination with floating row cover. Remove row cover when temperatures are above 85ºF to avoid heat damage.
Frost Tolerant
No
Drought Tolerant
Yes
Heat Tolerant
Yes
Seed Specs
3,400-4,900 seeds/oz (4M avg). Seeding rate: 670 plants/1000’ (~800 seeds, ~ ¼ oz.), 9,000 plants/acre (~12M seeds, ~ 3 oz.), using 18” spacing, double rows, 18” apart on 6' center beds. M= 1,000, MM=1,000,000
Harvest
Harvest first peppers promptly to stimulate further fruit production. Peppers can be harvested and eaten at either unripe (green) or ripe (colored) stage.  Colored peppers generally require 2 – 4 weeks longer
Storage
Store peppers at 50° - 54°F and 95% percent relative humidity. Chilling injury occurs at temperatures below 45°F.
Pest Info
  • If plants are flowering but fail to set fruit, the culprit (at least in northern regions) is likely to be the tarnished plant bug, which particularly appreciates the sap of eggplant and pepper flowers. Consider planting under row covers, or where this is impractical, a spray containing several deterrents, such as Beauveria bassiana (such as Naturalis™, see Supplies), pyrethrin, neem oil, and/or an insecticidal soap (such as Safer Brand™) may be effective.
Disease Info
  • Peppers are commonly subject to bacterial spot (Xanthomonas campestris pv. vesicatoria) manifesting as leaf lesions that turn dark brown to black with a central tan area.  Affected leaves eventually drop off. Fruit spots are brown to black with a warty appearance. The disease persists on plant residue and seed, so practice strict sanitation and purchase only disease-free seed. Copper fungicides can be moderately effective, but for isolated outbreaks, it is best to pull up infected plants immediately and destroy.
  • The several viruses that affect peppers can be difficult to distinguish from one another but should all be treated similarly: pull up infected plants immediately to prevent spread.
  •  In soils containing the verticillium wilt fungi (Verticillium alboatrum and Verticillium dahliae), practice long crop rotations to reduce severity of the disease.
Seed Saving Instructions

Self pollinated but can be up to 20% insect pollinated. 200-300 feet is sufficient for isolation between varieties. Peppers need to be red (or whatever color they ripen to) and can be cut open and the seeds dried on a plate or cloth. Use a 1/8" screen to help with cleaning. Pepper seeds can remain viable for 3 years under cool and dry storage conditions.




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