Jun 6, 2016 = Day 0. Plant started from seed (Park Seed Co.). Seeds sowed in 1.5-inch rockwool cube in 2-inch net-pot. Moistened with dilute fertilizer solution: 1.2 mL (1/4 tsp) Dyna-Gro Liquid Grow, 0.8 mL pH Down per gallon of tap water. N-P-K (in ppm): 22-12-13.
Jun 14 = Day 8. Plant germinated, placed directly under a fluorescent light (2 ft. T8 bulb, 17W, 6500k) for 16 hours per day.
Jun 25 = Day 19. Installed plant into 11 cup plastic container. Hydroponic solution is composed of 11 cups (0.69 gal, 2.6 L) tap water, 1.38 g MasterBlend 4-18-38, 1.38 g calcium nitrate, 0.69 g magnesium sulfate, 0.14 mL Dyna-Gro Pro-TeKt, 0.7 mL pH Down. N-P-K (in ppm): 103-41-168.
Jul 2 = Day 26. Starting to let this plant have a few hours of outdoor exposure, to toughen up the plant.
Jul 8 = Day 32. Plant is now outside all of the time, receiving 4-5 hours sunlight per day.
Jul 17 = Day 41. Plant installed in 32-gallon bucket. Hydroponic solution composed of 32 gal (121 L) tap water, 64 g MasterBlend 4-18-38, 64 g calcium nitrate, 32 g magnesium sulfate, 6.4 mL Dyna-Gro Pro-TeKt, 35.2 mL pH Down. N-P-K (in ppm): 103-41-168.
Aug 11 = Day 66. Lower leaves are developing powdery mildew. Spraying leaves with diluted horticultural oil (1 tbsp oil diluted into 1 quart water in a spray bottle).
Aug 13 = Day 68. Some hornworms (very small) are found on the plant. Entire plant is sprayed with a solution of BT, diluted in water (5 mL BT per liter).
Aug 25 = Day 80. Lower leaves continue to show some signs of powdery mildew, so spraying as needed with diluted horticultural oil (1 tbsp oil diluted into 1 quart water in a spray bottle).
Sep 12 = Day 98. Plant is battling some powdery mildew and is losing some lower leaves as a result. This plant is still developing several peppers.
Sep 21 = Day 107. This Snapper pepper plant is looking poor, lots of leaves are falling off due to powdery mildew. Even though the peppers are not fully ripe yet (have not changed color), I chose to harvest all of the remaining peppers (6) at this time. These Snapper peppers, combined with my Orange Bell and Lipstick peppers, will be used to make one large batch of Stuffed Peppers.
Stuffed Peppers recipe: Cut peppers in half, remove seeds. Blanch in boiling water for 3 minutes, then set upside down on paper towels to drain. To make the filling, brown 1 lb ground beef, drain the fat, add sauteed onion and garlic. Add herbs and spices, such as oregano, basil, salt, and black pepper. Add 1 cup tomato sauce and 2 cups cooked white rice, mix it all together. Load the filling into the pepper halves. Cook at 375F for 15 minutes, then top with cheese and put back into oven until cheese melts.
Sep 22 = Day 108. Plant was discarded at this time.
Total fluid used = 13 gallons. Final pH of fluid = 6.5.