Sweet Pepper, Bácskai Fehér (Organic)
Capsicum annuum. Yellow to Red. 75 days.
Richly flavored Hungarian sweet pepper that is great both fresh and cooked. Attractive, large, conical fruit with a curled tip start out pale yellow and ripen to bright orange then red. These colors make Bácskai Fehér sweet pepper a great addition to a market display, as they offer color variation in the booth (and on the plate) even when under-ripe. Commonly used in Hungarian cooking in the “yellow wax” stage, although the flavor gets sweeter and sweeter as the fruit color darkens to deep red. Very high yielding – hands down the most productive Hungarian sweet pepper we have grown. Another cherished gem we originally sourced from a Hungarian seed packet. Sometimes written as Bacskai Feher.
Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots when they have their first two true leaves. Transplant out into the garden after danger of frost has passed, typically late May in western Oregon.
To save seed, wait until fruit is fully ripe. Remove seeds from fruit and dry. Isolate from other pepper varieties of the same species by at least 500 feet.