It is my sincere thought that the solanaceae or "nightshade" group of crops are my favorite to grow. The range of vegetables that come from this family of plants is broad and varied. Peppers, tomatoes, eggplant and potatoes are all nightshades that share the same "solanaceae" moniker. They range from starchy to spicy, sweet to savory and are so versatile, how could they not be the favorite?
A new varietal that we are growing this year is the shishito pepper. Terra and I first encountered these gems from another urban farmer. She was raving about their prolific growth and abundance of fruit. It was intriguing indeed. It wasn't until we had them as an appetizer at a restaurant downtown that we were hooked on the idea of growing them and sharing their unique splendor.
Normally, when thinking of small, wrinkly peppers the mind wanders towards spicy hot fruits that intimidate and put off a lot of people. Shishito peppers look similar to pepperoncinis; a type of chili pepper that can pack a decent punch and are usually brined and served with Greek or Italian dishes. However, these peppers are nothing to be afraid of. While maintaining many of the same characteristics of pepperoncinis (thin walls, lighter green color), shishitos have no spice and make a great snacking pepper.
The dish that convinced us we had to grow these special peppers is very simple and anyone can make them. Blister them in a hot pan and tossed with some gentle spices and salt make this nightshade an amazing appetizer. The little peppers are very poppable and have a very delicate texture, making it easy to eat a bunch of them.
I hope you have a chance to give this little peppers a try and let us know what you think and enjoy them as much as we have. Don't be scared!
Eat well and enjoy.
J&T
