This variety produces large, blocky bell peppers that can be harvested when green or later as they mature to red. At both stages flavor is sweet and mild; texture is crisp and crunchy. These sturdy plants are vigorous & 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 dip, in salads, fried or stuffed. Grows well in containers. Culture: Sow seeds indoors 8-10 weeks before last frost. Grow in full sun and keep soil temperature in the mid-70’s. 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: Carefully cut fruit from plants when full size, when green or red, before they begin to soften. Harvest regularly. Nutrition: Excellent source of vitamins A & C.