Shishito peppers are here!
What's all the rage? These are thin-walled peppers with mild heat (some are quite spicy but most are mild) that are very versatile. In Japan, where they were originally bred, they are most often blistered in oil in a hot pan then sprinkled with sea salt and served whole with the stem on as finger food. We enjoy them that way but also on the grill, and chopped up and quickly fried with garlic scapes as a side dish. Be sure to poke a hole in them before cooking if cooking them whole so they don't burst. We love growing them because they are the first of the peppers to ripen, and they keep going until we have to pull them out to make way for winter crops in late August!
We hope you got through the heat wave okay and enjoyed some lake time. Enjoy the produce and we'll see you soon!
Katherine, Spencer and Crew
June and her cousin snacking on lettuce in a spring mix field.
Our kale plants currently. They are over 3' tall!
