Hi - I’m new to the community!
I’m planning my vegetable garden for next year, and am looking for pepper suggestions. I’m in USDA Zone 7a, grow in raised beds, rotate crops every year, add home compost and fertilizer (bloodmeal at planting, bonemeal when flowering) annually, and start my seedlings indoors.
I’ve had good production the past few years with Greek pepperoncinis, Petit Marseillais, shishito, and various habanero varieties, but have had poor yields in the past when trying to grow the peppers my wife prefers: poblano, jalapeno and banana.
Any suggestions for either varieties or technique? Ideally I’m looking for a versatile heirloom (I save seeds) with a moderate (sub-habenaro) level of heat.
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Sounds great - thanks. We like pepper spread, so I’ll try to make some of that if we get a good yield (and I can find some seeds).
Try Anaheim peppers. They are my second favorite variety, and tend to grow a little better than poblanos, and have a little more heat, but still fill that mild pepper niche.
Thanks - I’ll give them a try