This is one of my first Ronde de Nice squash. As I blogged before this is a french variety that grows like a mini pumpkin. It has nice yellow stripes that come in and the inside tastes amazing. I've grilled two of these so far in a vegetable medley and they came out tasting delicious. Buttery smooth in texture and taste. It melted in my mouth. Really tasty vegetable and I look forward to enjoying more and sharing with friends. Maybe I should plant a few more seeds to get a later reap for late summer.
So I know you are going to think why would I want to cut the tops off my young pepper plant? Won't it die? Won't it hurt the plant? Take this example above of this young Shishito pepper plant. Now you can see with my snips I am about to cut just the top section of the leaves. Below the cut area I still have three levels of leaves. I don't recommend cutting your plant if it only has one set of leaves. Only perform topping when there are more than one set, preferably multiple leave layers. The cut will force growth back to the lower levels making your plant more stable with more lower branches as well produce more fruit. One stalk will be unstable when fruiting and limit production but the topping will add more layers and depth to your plant. This topping exercise can be performed more than once to help make a more dense plant. Some will even go so far as to remove flowers to help the plant grow larger or stronger before producing peppers.

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