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Peppers Galore from Our Deck Planters

July 23, 2015

After the last of our spring harvest from our deck planters (kale, spinach, lettuce, swiss chard) we planted 9 pepper plants in early May. These three planters have 3 – Carmen Hybrid Sweet Peppers, 3 – Padron Peppers, and 3 – Lunch Box Sweet Peppers.  These self-watering planters hold about 4 gallons of water. The soil is Miracle-Gro Moisture Control Potting Mix. We have found it is best to start with fresh soil each year and clean the roots out of the water reservoir. We fed the plants with Osmocote Plant Food when we planted them.

Here are the photos so you can check out the progress.  See the last photo to find out how we prepare and eat the Padron peppers.  They are outstanding!

In Early May we planted 3-Carmen pepper in the left planter, 3-Padron peppers in the middle planter and 3-Lunch Box Peppers in the right planter.  We use small cages to help keep the plants stable with the extra weight of the peppers.   (click photo to enlarge)

In Early May we planted 3-Carmen pepper in the left planter, 3-Padron peppers in the middle planter and 3-Lunch Box Peppers in the right planter. We use small cages to help keep the plants stable with the extra weight of the peppers. (click photo to enlarge)

Pepper planters in mid July about 9 weeks after planting.  (click photo to enlarge)

Pepper planters in mid July about 9 weeks after planting. (click photo to enlarge)

Carmen Sweet Peppers are absolutely delicious!  See if you can count 9 peppers in this photo.  (click photo to enlarge)

Carmen Sweet Peppers are absolutely delicious! See if you can count 9 peppers in this photo. (click photo to enlarge)

We pick the Padron Peppers when they are about an inch to an inch and half long.  We toss them in olive oil and salt, bake them for 10 minutes at 375 degrees (or grill them).  They are slightly black.  Eat them whole!  (click photo to enlarge)

We pick the Padron Peppers when they are about an inch to an inch and half long. We toss them in olive oil and salt, bake them for 10 minutes at 375 degrees (or grill them). They are slightly black. Eat them whole! (click photo to enlarge)

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