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Golden Cali Wonder Pepper - Certified Organic

Golden Cali Wonder Pepper - Certified Organic
Golden Cali Wonder Pepper - Certified Organic
SKU: 10042
(Capsicum annuum)
Certified Organic
Unit size: 1/64 OZ
Matures in 78 days

Deep orange and thick-walled peppers are very good sweet tasting, with all around great taste. Sturdy, upright 22-30 plants are ever bearing and pendant. One of the best open-pollinated orange-yellow peppers available with high yields and good fruit set in cool conditions. More details...
Price: $2.75
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Product Details
Soil and Nutrient Requirements
Peppers prefer light, well drained, moderately fertile soil with pH 6.5-6.8. Use a high phosphorus starter fertilizer when transplanting to give young peppers a good start. Keep nitrogen levels in moderation, as high amounts can reduce yields.
Full sun
Seeding Depth
Seeding Rate
670 plants/1000 9700 plants/acre (~11M seeds/acre, ~2.75 oz), using 18 spacing, double rows, 18 apart on 6 center beds. M=1000
Plant Spacing
Row Spacing
18-36" or double rows 18 apart on 5-6 centers.
When to Sow
Start transplants 6-8 weeks before planting date. Sow seeds into flat ~4 seeds/inch and then pot up into 2 or larger cells after first set of true leaves appear. Optimal soil temperature for germination is 85F. For growing transplants, maintain temperature at around 75F during the day and 65F at night. Harden off plants by slightly reducing temperature to 60-65F and reducing water for 2-3 days before transplanting.
Other Considerations
Plant growth and fruit set is encouraged by use of plastic mulch to warm roots and soil, especially when used in combination with floating row cover. Remove row cover when temperatures are above 85F to avoid heat damage.
Frost Tolerant
Drought Tolerant
Heat Tolerant
Seed Specs
3,400-4,900 seeds/oz (4M avg). Seeding rate: 670 plants/1000 (~800 seeds, ~ oz.), 9,000 plants/acre (~12M seeds, ~ 3 oz.), using 18 spacing, double rows, 18 apart on 6' center beds. M= 1,000, MM=1,000,000
Harvest first peppers promptly to stimulate further fruit production. Peppers can be harvested and eaten at either unripe (green) or ripe (colored) stage. Colored peppers generally require 2 4 weeks longer
Store peppers at 50 - 54F and 95% percent relative humidity. Chilling injury occurs at temperatures below 45F.
Pest Info
  • If plants are flowering but fail to set fruit, the culprit (at least in northern regions) is likely to be the tarnished plant bug, which particularly appreciates the sap of eggplant and pepper flowers. Consider planting under row covers, or where this is impractical, a spray containing several deterrents, such as Beauveria bassiana (such as Naturalis™, see Supplies), pyrethrin, neem oil, and/or an insecticidal soap (such as Safer Brand™) may be effective.
Disease Info
  • Peppers are commonly subject to bacterial spot (Xanthomonas campestris pv. vesicatoria) manifesting as leaf lesions that turn dark brown to black with a central tan area. Affected leaves eventually drop off. Fruit spots are brown to black with a warty appearance. The disease persists on plant residue and seed, so practice strict sanitation and purchase only disease-free seed. Copper fungicides can be moderately effective, but for isolated outbreaks, it is best to pull up infected plants immediately and destroy.
  • The several viruses that affect peppers can be difficult to distinguish from one another but should all be treated similarly: pull up infected plants immediately to prevent spread.
  • In soils containing the verticillium wilt fungi (Verticillium alboatrum and Verticillium dahliae), practice long crop rotations to reduce severity of the disease.
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