Sweet Pepper, Stocky Red Roaster (Organic)
Capsicum annuum. Green to Red. 80 days.
We’re on the Stocky Red Roaster bandwagon! We grew this red, Italian type pepper for market and loved it for its sweet flavor raw, roasted, or cooked, as well as its productivity and size (4-6″ long, 2″ wide at shoulders). It turns out we weren’t alone, as Stocky Red Roaster fared better than all other varieties in the 2012 Northern Organic Variety Improvement Collaborative (NOVIC) trials and is probably the open pollinated Italian type pepper of choice – it is certainly one of the best for roasting. The ripe red fruit hold quality for weeks, if not months, once picked and stored in a cool location. Bred by Frank Morton.
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.