- BrandBell
Harvest Dates:
Spring - June 11-July 26
Fall - September 18 - November 8
Stages of production:
Bell pepper is harvested two times each year - summer (June 10 - July 30) and fall (September 20 - November 8). The horticultural, harvest and packing processes are virtually the same regardless of the season. The first step is soil preparation
The first step of the pepper process is proper land preparation. Soil samples are taken, followed by lime, gypsum, and pre-plant fertilizer applied accordingly. The soil amendments are then worked into the land and then the plastic laying process begins. The first pass, using a 200+ HP tractor linked to a three-row super-bedder pulls through the land rolling and compacting the dirt from a 15 foot wide swath into three 32" raised beds while injecting pre-plant soil fumigant into the bed. A three-row layer, applying drip tape and plastic mulch, follows this tractor. After the plastic mulch is laid, the irrigation lines are attached and the system is tested. We then put out a pre-emerge herbicide for weed control in the bare dirt middles between the rows of plastic mulch. Ten days after the land is bedded, it is ready to be planted. Our plants are grown from seeds in greenhouses and arrive at the farm as seedlings ready to be transplanted in the field. When the plants are ten days old we will begin to apply fertilizers through our computerized micro-drip irrigation system and we begin our integrated pest management (IPM) program at that time. The bell pepper plants and soil moisture levels are monitored daily by our employees and through technology via remote soil moisture sensors.
Regular maintenance is performed throughout the growing season such as herbicide applications, bush hogging, and irrigation system cleaning.
Facts
Fresh colorful bell peppers, nutritious snacks eaten fresh from the farm or serve in endless recipe combinations such as appetizers, salads, garnishes, sauces, and entrees.
To insure quality when buying Titan Brand bell peppers, select peppers that have smooth, taut skin. Avoid peppers with wrinkles, blemishes, cuts or dark spots. Both the pepper and its stem should be bright in color. The stem should also appear sturdy and fresh. Healthy bell peppers are heavy for their size. Whole bell peppers will refrigerate up to one week in a plastic bag. Freeze whole peppers unwashed.
Wash bell peppers before use. Gently carve the inner seeds and white core away from the flesh with a knife and discard. Only eat the colored part of a bell pepper. They can be chopped and added to salad, pasta, salsa and stir-fries. Bell peppers are also a tasty addition to veggie platters, are excellent stuffed, and can be roasted.