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Sweet pepper "Gourmet"
Sweet Pepper "Gourmet" (Orange Fruit).
An early-ripening variety with uniform maturation.
Characteristics:
* Ripening period: Technical maturity — 95-110 days, biological — 115-130 days.
* Plant: Medium height (50-80 cm), slightly spreading, sparse foliage.
* Fruit: Weight 160-200 g, smooth, dense, easily separates from the stem. Bright orange color.
* Use: Universal (fresh, pickling, stuffing, lecho).
Variety value: High yield, marketability, fleshy fruits, and resistance to adverse growing conditions.
1.0 g = 120-160 seeds.
An early-ripening variety with uniform maturation.
Characteristics:
* Ripening period: Technical maturity — 95-110 days, biological — 115-130 days.
* Plant: Medium height (50-80 cm), slightly spreading, sparse foliage.
* Fruit: Weight 160-200 g, smooth, dense, easily separates from the stem. Bright orange color.
* Use: Universal (fresh, pickling, stuffing, lecho).
Variety value: High yield, marketability, fleshy fruits, and resistance to adverse growing conditions.
1.0 g = 120-160 seeds.
AGROTECHNICS: Watering and Feeding.
1. Watering.
Irrigation water must be warm (+25°C). Cold water stops growth and delays flowering.
- Before flowering: Once a week (10-12 L per 1 m2) by sprinkling.
- Flowering and fruiting: 2-3 times a week (12-14 L per 1 m2) strictly at the root.
2. Fertilizing (Recipes).
Requires 3-5 root feedings per season with an interval of 10-12 days. Apply to moist soil (water the bed 2-3 days prior).
* During flowering ("Green Tea"):
In a barrel (100 L), put 5-6 kg of chopped nettle, dandelion, plantain, coltsfoot, chickweed. Add a bucket of mullein (cow manure), fill with water. Infuse for a week. Rate: 1 L per plant.
* During fruiting (Option 1):
Bucket of poultry manure (slurry) + 2 cups of nitrophoska in a barrel. Fill with water, infuse 3-5 days. Rate: 2 L per plant.
* During fruiting (Option 2, 12 days later):
Bucket of mullein + half bucket of poultry manure + 1 cup of urea per barrel of water. Infuse 3-5 days. Rate: 5-6 L per 1 m2.
Additional tips:
During flowering and fruiting, sprinkle the soil with wood ash (1-2 cups per 1 m2).
Protect from wind using tall crops (beetroot, beans, leek).
Pepper Stuffed with Cottage Cheese.
A light vegetarian appetizer and a refreshing salad served in a pepper "cup". Perfect for a summer breakfast or as a starter before dinner to whet the appetite.
Portions should be small, so choose small but fleshy peppers. This salad is great for picnics while the meat is grilling. Garlic lovers can add a few cloves to the filling for a spicy kick.
Characteristics:
Type: Lacto-vegetarian.
Prep time: 10 minutes.
Servings: 2.
Ingredients:
- 200 g cottage cheese/curd (7% fat);
- 3 sweet red peppers (bell peppers);
- Bunch of cilantro (coriander) - or parsley/dill/basil;
- 3 g ground paprika;
- 20 ml extra virgin olive oil;
- Black pepper, sea salt.
Preparation Method:
1. Prep the cheese: Place the cottage cheese in a bowl and mash with a fork. If lumpy, rub through a sieve. Note: Do not use a blender, or the mixture will become too runny. For a diet version, use low-fat curd (2%) and half the oil.
2. Prep the filling: Take one pepper, remove seeds, and chop the flesh into very small cubes with a sharp knife. Add to the bowl. (Tip: Use multi-colored peppers—red, green, yellow—for a festive look).
3. Herbs & Spices: Finely chop the washed cilantro. Add to the mixture. Season with paprika, sea salt, and freshly ground black pepper.
4. Mixing: Pour in the olive oil and mix thoroughly until well combined.
5. Stuffing: Cut the tops off the remaining two peppers, remove seeds, and rinse. Tightly fill these "vegetable bowls" with the curd mixture, mounding it slightly.
6. Serving: Garnish with cilantro leaves and serve immediately.
Important: Prepare this cold appetizer right before serving. Salt draws moisture out of the vegetables quickly, and within 20 minutes the dish may become watery and lose its texture.
