This variety produces large, blocky bell peppers that can be harvested when green or later as they mature to red. At both stage flavor is sweet and mild; texture is crisp and crunchy. These sturdy plants are vigorous and prolific. Fruits are 3 and 4 lobed. Particularly desirable in areas with a short growing season, ready in about 70 days from transplant date. Serve raw with dips, add fresh to salads, or stir fry. Culture: Sow seeds indoors 8-10 weeks before the last frost. Grow in full sun and keep soil moist. Transplant to garden 2-3 weeks after last frost. Water regularly and fertilize when plants are 6″ (15 cm) tall and again in mid-summer. Harvest: 70 days from transplant date. Carefully cut fruit when full size. Whether green or red, but before they begin to soften, harvest regularly. Nutrition: Excellent source of vitamins A and C.