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Sweet pepper "Yolo Wonder"
Sweet Pepper "Yolo Wonder".
A mid-early variety for open ground and film tunnels.
Characteristics:
* Ripening period: 110-120 days from germination.
* Plant: Compact, 45-55 cm high.
* Fruits: Large, four-lobed, thick-walled, elongated-oval shape.
* Weight: Up to 300 g.
* Color: Green at technical maturity, dark red at biological maturity.
* Flesh: Sweet.
The variety is resistant to major pepper diseases.
MASTER CLASS: Sowing Pepper Seeds.
Fill seeding boxes or individual pots (preferable, as peppers dislike transplanting) with a mixture of the following composition:
Mix Recipe #1:
7 parts decomposed peat + 2 parts manure humus + 1 part sod land + 1 part mullein (cow manure). Per bucket of mixture add: 8 g ammonium nitrate, 80 g superphosphate, 30 g potassium salt. Mix well.
Mix Recipe #2:
2 parts decomposed peat + 2 parts humus + 1 part fine sawdust. Per bucket of mixture add: 1 tbsp wood ash and 1 tbsp superphosphate. Mix well.
Timing and Sowing:
* When: For shelters — in February. For open ground — calculate so seedlings are 60-65 days old at planting.
* How: Fill boxes with a 6-8 cm layer of soil, compact slightly. Make furrows 5 cm apart. Sow seeds 1.0-1.5 cm deep, 2 cm apart. Cover with soil.
* Temperature: Cover with glass or film and keep in a warm place (+22+25°C) until germination.
Seedling Care:
After sprouts appear, remove the cover. Place the box on a sunny windowsill and lower the temperature to +15+17°C for 6-7 days. Then gradually increase to +20+25°C during the day and +16+17°C at night.
* Watering: Approx. once a week with warm water (+22+25°C).
* Pricking out: After about a month (when 2 true leaves appear).
A mid-early variety for open ground and film tunnels.
Characteristics:
* Ripening period: 110-120 days from germination.
* Plant: Compact, 45-55 cm high.
* Fruits: Large, four-lobed, thick-walled, elongated-oval shape.
* Weight: Up to 300 g.
* Color: Green at technical maturity, dark red at biological maturity.
* Flesh: Sweet.
The variety is resistant to major pepper diseases.
MASTER CLASS: Sowing Pepper Seeds.
Fill seeding boxes or individual pots (preferable, as peppers dislike transplanting) with a mixture of the following composition:
Mix Recipe #1:
7 parts decomposed peat + 2 parts manure humus + 1 part sod land + 1 part mullein (cow manure). Per bucket of mixture add: 8 g ammonium nitrate, 80 g superphosphate, 30 g potassium salt. Mix well.
Mix Recipe #2:
2 parts decomposed peat + 2 parts humus + 1 part fine sawdust. Per bucket of mixture add: 1 tbsp wood ash and 1 tbsp superphosphate. Mix well.
Timing and Sowing:
* When: For shelters — in February. For open ground — calculate so seedlings are 60-65 days old at planting.
* How: Fill boxes with a 6-8 cm layer of soil, compact slightly. Make furrows 5 cm apart. Sow seeds 1.0-1.5 cm deep, 2 cm apart. Cover with soil.
* Temperature: Cover with glass or film and keep in a warm place (+22+25°C) until germination.
Seedling Care:
After sprouts appear, remove the cover. Place the box on a sunny windowsill and lower the temperature to +15+17°C for 6-7 days. Then gradually increase to +20+25°C during the day and +16+17°C at night.
* Watering: Approx. once a week with warm water (+22+25°C).
* Pricking out: After about a month (when 2 true leaves appear).
Peppers Stuffed with Buckwheat, Vegetables, and Cheese.
You don't need red or yellow peppers for this dish; green (unripe) ones work just fine. This doesn't affect the taste, and the result is incredibly appetizing and filling.
Ingredients:
- Sweet peppers (Bell peppers) — 9 pcs;
- Buckwheat — 2 cups (cooked);
- Onions — 3 pcs;
- Carrots — 3 pcs;
- Tomato paste — 1 tsp (for filling);
- Adyghe cheese (or soft Paneer/Circassian cheese) — 250 g;
- Hot pepper (Chili) — 1 pc;
- Vegetable oil (for frying);
- Salt, black pepper (to taste).
For the Sauce:
- Tomato paste — 1 tbsp;
- Water (boiled, cooled) — 250 ml;
- Salt, sugar (to taste).
Preparation:
1. Prep Peppers: Cut off the tops (save them as "lids"), remove membranes and seeds.
2. Prep Base: Boil buckwheat until done and let it cool (you need 2 cups of cooked buckwheat).
3. Sauté Veggies: Grate carrots coarsely, chop onions finely. Fry vegetables separately in vegetable oil for 5-7 minutes each. Season with salt and pepper.
4. Filling: Cut the cheese and hot pepper into small cubes. Combine buckwheat, fried vegetables, cheese, and hot pepper in a bowl. Add 1 tsp of tomato paste and mix thoroughly.
5. Sauce: Mix 1 tbsp tomato paste with 250 ml water, add salt and sugar to taste. Stir well.
6. Stuffing & Cooking: Tightly stuff the peppers with the filling. Place them vertically in a pot (pack them relatively tight). Cover peppers with their "lids". Pour in the prepared sauce. Cover the pot and simmer on the stove for 25-30 minutes until peppers are tender.
Serving: Delicious both hot and cold. Serve with sour cream.
