This handout was prepared by Mike Rabinowitz, Co-Owner, Organic Farm, for a presentation at the ACORN CONFERNCE, (Atlantic Canada Organic Regional Network), held in Touro. Nova Scotia, February, 2009. It is based primarily on the pepper production at the Organic Farm grown in an unheated 20’ by 60’ greenhouse located in Portugal Cove, Newfoundland.

VARIETIES
Sweet: Ace*, Antohi, Banana Bill, Gypsy*, Jingle Bells, Orion, Paprika Supreme**, Sweet Chocolate
Hot: Early Jalepeno, Pretty in Purple*, Riot*, Super Chile**
*productive **outstanding

SEEDLINGS
The first peppers were started on February 28 under florescent lights in a cooler room converted for sprouting in the winter at the farm. The lights were the exclusive source of heat. 48 packs were used. We started more peppers in April using a greenhouse constructed with tables, hoops and plastic inside an unheated greenhouse. The growing medium was Pisces in a Blue Bag potting soil, an organic mix developed by local suppliers and sold in gardening stores throughout the province. It is made up primarily of local peat and fish by products. Germination rates were very high for all varieties and the peppers tolerated the very cold spring much better than the tomatoes, cucumbers, or eggplant.

PLANTING IN GREENHOUSE
We planted four rows of peppers in one greenhouse between June 14 and June 28 even though the temperatures outdoors exceeded 10C on only three days until July 2. Rows 1 and 2 and Rows 3 and 4 were two feet apart. Rows 2 and 3 were three feet apart. When we found some room in a second greenhouse, we planted two additional rows of peppers in mid-July. The rows were two feet apart. Peppers were planted 18 inches apart in all rows. Strings were tied to posts located just outside each pepper row and used as supports. The peppers were secured to the strings using twist ties. The greenhouses were fertilized as the remainder of the farm, for 1000 sq feet - 1.5 kg Potassium Sulphate, 2 kg kelp, 6 kg organic alfalfa meal, 2 kg Envirem certified manure pellets, 1 handful of lignite (lime if necessary).

GREENHOUSE TEMPERATURE
We used no heat source other than the sun. Small pepper plants were covered with plastic soda bottles in June for additional heat.

MULCHES - none

IRRIGATION
Soaker hoses for drip irrigation, 1 line per row, about 3 times every 2 weeks.

FERTIGATION - Foliar Spray, Envirem salmon emulsion, once per week

PESTS - Foliar Spray, Envirem salmon emulsion, once per week, keeps the greenhouse free of aphids and white flies. No other pests.

PRUNING – Ongoing throughout on a daily basis, throughout the season, removing broken branches and disease leaves and discarding them outside the greenhouse.

HARVEST as necessary, air cool in cooler. Handle gently and as little as possible.

LENGTH OF HARVEST
In 2008 about 11 weeks, 150 peppers per week from 6 56 foot rows.
In 2007 about 13 weeks, 130 peppers per week from 4 56 foot rows.

ADDITIONAL COMMENTS
This information is presented to encourage home gardeners and farmers to grow peppers because a large variety was easy to produce over a very cold summer in an unheated Newfoundland greenhouse when almost all tomato varieties failed. The spacing used was based on recommendations for growing peppers outdoors in warmer locations. Growers that have heated greenhouses and want to engage in year long production of sweet peppers are urged to read the information on the Government of Alberta website noted below.

USEFUL REFERENCES
Growing Greenhouse Vegetables Publication 371 Ontario Ministry of Agriculture www.omaf.gov.on.ca
Handbook of Vegetable Pests. Capinera Academic press
Knowing and recognizing the biology of glasshouse pests and their natural enemies
ohioline.osu.edu/hyg-fact/1000/1618.html
www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/opp2873

For more information, regarding vegetable and herb production at the Organic Farm, contact, Mike Rabinowitz; organicfarm@nl.rogers. To access an array of information and resources for growing organically, see ACORN Website: www.acornorganic.org