CERTIFIED ORGANIC (open pollinated)
BREEDERS: L. Brzozowski, E. Rodekohr, M. Mazourek
A striped snacking pepper that interweaves vibrant flavors, colors, and legacies across Capsicum history. Juicy and crisp, with notes of green apple, citrus and caramel. Stripes are a guide to optimal harvest; pick regularly when stripes are visible on an orange to red background. Variegated leaves stand out in the rows. 65 days to maturity from transplant.
Our Patchwork pepper seeds were produced in Oregon. The creation of this variety was funded in part by the Northern Organic Vegetable Improvement Collaborative (NOVIC), a grant from the USDA’s National Institute of Food and Agriculture.
Days To Maturity
65 days from transplant to “stripe ripe”
— 3-3.5” in length, with dark stripes on an orange to red background. Fully red fruit are past their peak but still delicious.
— Peppers begin purple and green before maturing into their “stripe ripe” state.
— Recommended for indoor or field production.
— Soil Requirements: Fertile, well-drained soils with an optimal pH of 6.5. Phosphorus and calcium will boost yields and prevent blossom end rot.
— Plant Support: When they reach 1' in height, stake pepper plants to provide additional support for ease of harvest.
Spacing After Transplanting
— Plant spacing: 18”
— Row spacing: 2’
— Start seeds indoors 5-6 weeks before transplanting. (Some growers prefer to start seeds ~2 weeks earlier and add an additional step of transplant into 4” pots.)
— Germinate on a heat mat for 7+ days (optimal soil temperature: 75-85 ̊F). Maintain consistent moisture.
— Move transplants outdoors to harden off gradually for 3-5 days, protecting seedlings from wind, strong sun, hard rain and cold.
— Transplant outdoors 2-4 weeks after last frost when soil temperatures reach at least 70°F.
Pest + Disease Info
— Insect Pests: Monitor carefully for tarnished plant bugs, climbing cutworms, aphids, and flea beetles.
— No resistance to bacterial wilt spot or tobacco mosaic virus.
— Control insect pests with biological control or organic insecticide such as pyrethrin, neem oil, or insecticidal soap.
— Use best management practices such as drip irrigation and moisture management, crop rotation, removal of post-harvest crop debris and proper air circulation to prevent common diseases.
Let the colors of the pepper be your guide to optimal harvest; pick regularly when stripes are visible on an orange to red background. Fully red fruit are past their peak but still delicious.
Store whole and dry in plastic under refrigeration. Peppers will store one week, maintaining flavor and crispness.
Perfect as is—or cook quickly over high heat with olive oil, salt and a splash of water.