Glow
Glow is a sweet pepper that caught my eye as I was thumbing through the catalogs. It literally looked like it was glowing. Amazing.
Since I haven’t grown these yet, I have to rely on the descriptions I read.
Tapered, thick-walled, 2-3 lobed fruits are 4-5″ long and are deliciously sweet and fruity. Medium-size plants yield well. Early and easy to grow in diverse climates.
It’s cute that people tell me they want and orange (or red or yellow) pepper. They say the green peppers don’t agree with them. The reality is that most peppers start out green, when they mature, they turn color. That is why the green ones in the store are so much cheaper, they can be picked earlier, leading the way for more peppers to form.
Volcano Candy
One of my husband’s new favorites. We grew these for the first time last year. originally named, Devil’s Kiss, we took artistic license and renamed them. Volcano Candy. Dark red, round fruits, very prolific, somewhere between the heat of a jalapeno and a habanero. The husband says they actually have a peppery fruity flavor and that if you cut them and removed the seeds and membranes, the flesh wasn’t hot at all. They look like cherry bombs. We kept this growing in our greenhouse (along with our Yellow Bull’s horn) long after the first frost and it did well until mid-December when we decided to pull the plant. We just couldn’t keep the greenhouse warm enough to maintain their health.
October 11, 2019, My husband standing next to our Corno di Toro, still growing strong in the greenhouse with its friends.
- Notice how the leaves are starting to droop.
- They got worse as the month went on. At first, I thought it was a lack of water but their fruits were just as firm as ever. I realized it was temperature. Peppers come from warmer climates after all.
Corno di Toro (Yellow Bulls Horn) Here is a picture of what we harvested on December 22 right before we pulled the plant. That pepper is 7 inches long. Believe it or not!!!!
Notes From The Tomato Lady 
With the warmer days, I am getting antsey!!!! Love the site.
Green bell peppers actually do not do so well for us. I really do not know why. Red bell peppers, actually do better. I sort of expected the red ones to crave more warmth. I had not considered using a red variety for green pepper. If I am going through the trouble of growing them, I intend to allow them to ripen.
I am one of those people who cannot eat green bell peppers. Have been to the hospital after eating them. Food allergy websites I’ve been to have been clueless about the problem.
But you are right. Green bell peppers are unripe. I had a severe reaction to the unripe bell pepper fruit. I tried red bell peppers at the suggestion of a friend and was fine.
I’m very glad to be able to cook with bell peppers again:)
I started some “Glow” peppers from seed this year, they do look beautiful!