Week 13 – Shishito Peppers

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Baby arugula
-Butter crunch lettuce
-Green leaf lettuce
-Red leaf lettuce
-Green onions
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Beets
-Sugar snap peas
-Purslane
-Edible calendula flowers
-Cucumbers
-Lemon cucumbers
-Patty pan summer squash
-Zucchini
-Sungold tomatoes
-Pink Berkeley Tie-Dye (Heirloom) Tomatoes
-Shishito peppers
Fruit:
-Peaches
-Figs
Herbs:
-Mint
-Garlic
-Basil plants
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, dahlias, cosmos and/or marigolds)
 
Veggie of the Week: Shishito Peppers!
Shishito peppers are small and green, not sweet but not very spicy either. They say 1 in 10 is spicy but I have yet to break out into a sweat over these peppers; though with this heat, you never know! They’re all the rage right now and a simple preparation is best in this case. Here’s a recipe for Blistered Shishito Peppers with a Sriracha Cream Sauce:

INGREDIENTS:

  • olive oil
  • 20 shishito peppers
  • salt
  • 2 tablespoons mayonnaise
  • 1 tablespoon rice vinegar
  • 1 – 2 teaspoons sriracha

INSTRUCTIONS

1

Lightly coat the bottom of a cast iron skillet with olive oil. Turn heat to medium-high. Cook peppers just until the skin begins to blacken and blister about 3 minutes. Transfer to a paper towel lined plate. Sprinkle with salt.

2

Combine mayonnaise, rice vinegar and sriracha together in a bowl. Drizzle a small amount over peppers, serve the rest alongside the peppers.

You can find the original recipe here: https://www.lifesambrosia.com/blistered-shishito-peppers-with-sriracha-cream-sauce-recipe/

See you at the farm stands this week!

Ellen and Ashley

Your City Grown Farmers

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