Pepper Spanish Padron 8211 Renee8217s Garden

Description

Capsicum annuum Tapas Peppers EXCLUSIVE –These hard-to-find, authentic specialty peppers are from the Galicia region of Spain. Picked small, then quickly sizzled in fruity olive oil, Padron peppers make delicious traditional Spanish \”Tapas\” appetizers. Once you taste these savory little mouthfuls, you are guaranteed to want more!The tapered fruits begin bearing earlier than other peppers, and produce in abundance over a very long harvest season. Seed Count: Approx. 20-25/ Weight: 0.14 g Sow Seeds Indoors Days to Germinate Transplant Outdoors Mature Hight Transplant to Harvest Feb.-March 10 – 21 days May-June (cold winters) April-June (warm winters) 2 ft. 80 – 85 days STARTING & GROWING In early spring, start indoors 8 to 10 weeks before outdoor night temperatures are in the 55F (13C) range. Sow seeds 1/4 in. deep and 1 in. apart in a container of seed starting mix. Keep moist but not soggy, and very warm 75F (24C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 to 3 in. tall, transplant 3 in. apart into deeper containers. Maintain at 70F (21C). Feed with half-strength liquid fertilizer every 2 weeks. When weather is 55F (13C) both day and night, gradually acclimate seedlings to outdoor conditions. Transplant 1-1/2 ft. apart into rich soil in full sun. Peppers need full sun at least 6 hours per day. Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots and mulch well to maintain moisture. Water regularly and consistently and fertilize several times a month. HARVESTING & PREPARING For traditional Tapas, harvest the abundant little pointed fruits at no more than 2 in. long. At this small size, they are fragrant and flavorful; larger fruits get very spicy. To serve: saut the tapas peppers quickly in a little hot olive oil just until the skins are glossy and slightly charred. To finish sprinkle with coarse salt and enjoy while still hot. Most Padrons are mild, but occasionally one little pepper will have more spice – this is traditional and even sought after in Spain.