> Well, after getting lucky on the first frost around here (Mass), I decided not to
> take any chances this time. So yesterday I cleaned out all the remaining tomatoes,
> squash, and peppers from my garden. Now I know how to ripen the green tomatoes
> inside, and the green and yellow peppers are just a little smaller than I normally
> pick them, but my red peppers are still green! They're an italian red pepper
> that seems to want to get to full size before even THINKING about turning red.
> So, do I just eat them green? Or can I somehow convince them to turn red indoors?
I have a cherry pepper that was full-grown three weeks ago (at least) that
is just now starting to turn red.
> I seem to remember someone making a comment that you could get peppers to finish
> ripening indoors (after picking), but I don't remember how. Any ideas out there?
If they are full grown (thick walls) then you can eat them green. Last year
I reddened some full-grown cherry peppers using the same method that I used
with my tomatos (i.e. stick them loosely in a paper bag with an apple).
Analex Corp. - NASA Lewis Research Center
Cleveland, Ohio USA Zone 6