Farm Happenings for July 21, 2022

Well I hope the week off let you use up all your produce and you're ready to refill your fridge!

Thanks for letting me have a vacation, it was good family fun time at the beach.

We have heirloom tomatoes coming in this week plus Japanese eggplant, Italian frying peppers, Shishito peppers (a personal favorite of mine-they are not hot!), and lots of cherry tomatoes! 

The salt and pepper cucumbers are on their way out, sadly. It's tough to keep them going once the cucumber beetles find them.

We have lots of fennel so find your favorite fennel recipes and make something fun. I roast it with other veggies, but that's what I do-big old sheet pan of veggies makes up a lot of meals this time of year. 

Recipe of the week:

Blistered Shishito Peppers -perfect appetizer!

These Japanese peppers have a mellow, slightly sweet flavor that is so addicting! They are not spicy, but there is known to be a random hot one in every bunch. (Although, I have never had a spicy one yet from the Oak Spring harvest) They are perfect when roasted and blistered in a cast iron pan.

• You'll need about 2 TBLS of regular olive oil, avocado oil or good ole vegetable oil and a bag (or 2) of OSF Shishito peppers. 
• Heat the oil in a cast iron skillet over medium/high heat. Once the pan is nice and hot, add the peppers

   

  Cook the peppers for 7-8 minutes, moving them around every few minutes to get them blistered evenly

   

  Once they are evenly blistered, remove from the pan, toss with sea salt and serve immediately