This mild pepper from Japan has become quite the culinary rage over the last handful of years. I first had them as a snack in a benefit cooking master class for Slow Food NYC, and have been growing them in my garden ever since. Shishito peppers are slender, bright green, and about the length of your index finger. They are super flavorful yet mild, with about one in a dozen delivering a memorable amount of heat. Consider it a party game. I love serving a huge platter of grilled shishitos with cold cocktails at the start of a big summer dinner party. Quick, easy, impressive, slightly unusual and pretty much universally adored--there should be no hesitation in adding these to the menu. Padron peppers can be prepared and served the same way, but will be hotter in flavor overall. We are in high shishito season right now, so keep an eye out at the market, and definitely grow your own next summer.
| ||||||||||||||||||||||
When I refer to our microfarm, I am talking about just over five thousand square feet of heirloom gardening spaces, that my husband and I have carved out, cared for, slowly added to and greatly benefitted from for the last almost decade. Our home sits on a very rural, mostly wooded, forty-five acres, so anytime we felt like we could handle a little more weeding, or heard from enough friends what a thrill it was to dig up potatoes in the fall—in went another sizeable garden space. Until we are now left with our own personal work camp in the Catskills. Collectively, this year is the largest to date. Two summers ago I was well into my pregnancy, and not so agile in the bending-digging-weeding routine. Last summer we had a seven month old son who cut our two-person-powered time to bend-dig-weed exactly in half, needing to be nursed or held or kept out of the fierce sun by one of us almost at all times. Each season we vow to go easy on ourselves. Each season we do just a little more than what would be considered sane. Compared to previous years, we felt like we had it wholly together this time, and are planted to capacity—despite the fact that the plan had been to leave our oldest and largest space empty for a season to sensibly replenish. But I once again fell victim to the gorgeous seed catalogues, web sites, and that plant pusher, Trina, at the incomparable Silver Heights Farm, and can not cut myself off once my palms get sweaty and pulse quickens. Because in the end it is about food! Food I remember from some meal, food I can’t easily buy around these rural parts, food I can’t get until this time of year, food I have been dying to try to cook with, and more than anything, food I am picturing laying out on a giant rustic white platter and presenting to a dozen or so dear friends seated around the table made of antique barn wood on our porch. How can I possibly expect to limit myself? (more…) | ||||||||||||||||
|
{ welcome! }
![]() { get in touch }
{ what's new }
September 12, 2015
August 19, 2013
August 15, 2013
August 13, 2013
August 1, 2013
{ favorites }
{ archives }
Appetizers / Breads & Pastry / Breakfast / Cakes / Canning / Condiments / Dinner / DIY foods / Drinks / Fall / favorites / Grains / Holidays / Local / Noodles & Pasta / Pies & Tarts / Poultry / Salads / Seafood / Snacks / Soup / Spring / Summer / Sweets / Techniques / Vegetables / Vegetarian / Winter /
{ currently reading }
|