Peppers, Bell
Sweet peppers are one of those special summer vegetables that always take their time. We grow bell peppers (green, yellow, and red), as well as a sweet carmen pepper that can be used similarly to a bell. Green peppers are ready for harvest first, as they are simply the unripe form of a red (or yellow, but generally red) bell pepper. These fruits are mature in July, and we will continue to pick green bells until frost. Red and Yellow peppers take time to ripen, and can be very particular about temperature. If we have a cool summer, some years we may not have ripe sweet peppers in abundance until the end of August, though we hope for a bit of an earlier harvest.
Storage Tips
Peppers can be highly perishable (especially red or yellow peppers that are harvested ripe!). Keep peppers as dry as possible, and wait until just before you use them to give them a rinse. Peppers do not prefer to be stored in the fridge, and actually prefer to be held between 40-50 degrees Fahrenheit, which maintains their flavor. Most of us do not have a separate temperature controlled space to store our sensitive veggies (unless you happen to have a wine fridge, that would be a great place to throw your peppers). If you are planning to use your peppers up within a few days of receiving them, they will be ok on your counter. If you aren’t sure when you’re going to use them, keep them in a loosely covered container in a crisper drawer in your fridge. Peppers produce ethylene and will rot quickly in a sealed container, so make sure they get a little air.