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US: Let’s see how farmers grow chili peppers

When it comes to choosing chili peppers, farmer James Weaver can do it without gloves, but some of his customers are more sensitive capsaicin, a chemical that can heat and give a burning sensation to chili peppers, and need protection from it. “I don’t mind because my hands are pretty used to it, but I saw a guest coming here with gloves on,” Weaver said.

Weaver owns a Meadow View Farm in Maxa Tawny Township. For 25 years, chili lovers gathered on his farm for an excursion as part of the annual chili festival, before the popular festivals at the nearby William DeLong Park.

He has 250 peppers and 75 peppers on 4 acres. Meadow View has 15 acres of vegetables, including 30 eggplants and 100 air room tomatoes. Meadow View also grows vegetables that are popular on tables in the Middle East and Africa, such as sour sour, and jute.

“The growing season of peppers is very long and the harvesting period is short (only 6-8 weeks), so we really need to make a lot of plans,” says Robin, who grows three acres of peppers for his home suite. 

“I order seeds in the winter, start in March, and hand-plant in May. Harvesting usually doesn’t start until September,” says Jasko. “Timing is everything. Peppers need great care at first, but as soon as they settle they take off. I love that they form canopies and actually help protect each other from weeds and harmful insects, nature is wonderful."

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