So many vegetables are green, but three of our more interesting ones are just starting to come ready. We should have a steady supply of okra, shishito peppers and tomatillos in the coming weeks.
Shishito peppers are a green pepper that has varying levels of heat to it, and are often grilled or roasted and enjoyed whole. It's the party wild card you never know who will get the one in ten spicy ones, and since we all have different heat tolerances you really never know! We've never had to leave one behind for being too spicy, and most are just a plain green pepper - but not knowing that there might be a spicy one makes them all the more fun.
Tomatillos are a special type of tomato, they are botanically a different genus from tomatoes and are more closely related to ground cherries and Chinese lanterns. Also known as the mexican husk tomato they are popular there for making a green cooked sauce - although our mexican crew members typically just use unripe tomatoes as the tomatillos are not as widely available. The tomatillos are harvested green (although perfectly edible when they ripen to yellow). "Salsa verde" is what they call it, and lots of recipes pop up quickly thank you internet - they are all very similar and basic: cook tomatillos till soft usually with some onion, squish them up, add some cilantro, done. Our next cilantro bed should be ready soon... An old favourite of ours is a vegetarian poutine with a tomatillo sauce don't be shy to experiment and play with flavours they're very versatile.
Finally, okra is a creamy treat, delicious roasted, fried or barbecued. A classic for thickening soups, or mixing into a jambalaya - think southern cuisine and take it from there. I had never actually tried it until we grew it... and now it's a summertime staple treat. Especially dipped in homemade mayonaise either herbed (basil and garlic) or spiced (cayenne, paprika, gochujang, pick your spice level)!
