Aulani, I would except that is a photo from yesterday. This year I have La Rouge Royale in that slot. I am a firm advocate of knowing cultivars that one plants. Taste is in the mouth of the taster. If you find one you like, then you can grow it again. If you go to a nursery and buy a banana pepper, it could be one of several dozen cultivars with the only commonality an elongated shape and banana yellow color. I like sweet pepper fried, stuffed, and raw. BUT I use different cultivars for each purpose. Hot peppers I prefer to dry and use for seasoning, so Long Slim Cayenne is my favorite, altho I use Jalapenoes for pickles and used raw in soups and stews. This year I have Satan's Kiss, which I use primarily for chili poppers.

Fruitnut: I applaud your efforts, at worst you may be eccentric, who cares, at best, ahead of the curve. All of us should be aiming for what works best in our area as you well know. Speaking from experience, greenhouse and high tunnel culture are worlds vastly apart from outdoor culture, each have their own set of challenges and benefits. Probably the biggest set of challenges, depending on the regional climate, for the beginner is the relative lack of information on growing under cover when it comes to fruits. Being an atypical beginner to outdoor fruit culture, it is wonderful to have access to so much information ranging from published refereed journal research to gardening magazine articles. Though the learning curve is steep, at least there are many good footholds to use to climb the hill and many hands held out to help. I suspect trying to find labeled pesticides for fruit crops under plastic is pretty challenging also. Just curious what your water quality is like and soils as the 2 can lead to problems with salt accumulations over time depending on the water quality, soil type and irrigation practices. Like many, our little postage stamp sized horticultural enterprise could definitely use more land, there is none available. Both my wife and I would love to put up a high tunnel for extended vegetable production but we lack the means. It is quite unfortunate as I easily have the expertise to erect and maintain a high tunnel and farm under plastic. I just remembered a benefit you may not have ever mentioned to growing under plastic, you don't have to wear sunscreen to avoid sunburn! Darned it, now I really wish I had a high tunnel!

I think what he was asking was whether or not green is the "final color" (i.e. fully mature/ripe) for any pepper. Some peppers such as Serrano are primarily used in the green stage. But, as Smoke said the "final" color is varied. As far as I know there are no peppers whose final/fully ripe color is green. There may be an oddball cross out there that ripens at green, but I've never seen it.

I have three pepper plants, two scorpion opera (Trinidad and moruga) and one ghost pepper plant. One of the scorpions and the ghost pepper seem to be turning yellow and are dropping their blooms. My other scorpion is doing fantastic. They all get watered the same, get about 12 hours of sunlight, and are seeing temperatures from 55 F to 90 F, depending on the day or night (I live in central Texas). Any idea what’s going on? I can’t decide if it’s a nutrient deficiency or nitrate toxicity, or maybe it’s something else entirely. This pepper plant is the one doing good. This one is the other scorpion, which has some obvious yellowing. This is my ghost pepper, which seems to be doing better than the other scorpion, but still doesn’t seem to be doing as well as the scorpion in the first picture. Here’s a picture of all three of them, with the ”healthiest“ one farthest on the right, with significantly greener leaves. On a side note, does anyone know why the leaves are somewhat bumpy and crinkled on all of them?