July 26th, 2023
What’s in your share?
Butter Lettuce
Heirloom Tomatoes
Cherry Tomatoes
Green Beans
Eggplant or Shishito Peppers*
Cucumber
Zucchini
White Sweet Spanish Onions
Beets
*Shishito Peppers - are small, mild tasting peppers used in Japanese cuisine. Fun fact: about 1 in 20 is spicy! Consider yourself lucky if you get one (it’s nowhere near the heat of a jalapeno, so don’t worry too much). Shishitos have thin walls, which lend well to being blistered. We usually cook them as an appetizer to fend off our roommates while we’re cooking dinner. We never bother to cut them because they’re small enough to eat whole (minus the stem) and are best showcased on their own.
STORAGE: Even though most refrigerators are a few degrees colder than the ideal temperature for peppers, we find that these veggies stay crisper inside the fridge inside a closed container or plastic bag, rather than out on the counter.
Blistered Shishitos
Shishito Peppers (whole, with stem on)
2 T coconut oil, lard, or any other high heat oil
Sprinkle of salt (course sea salt is the best for this recipe, but any salt will do)
Splash of soy sauce OR lime juice- depending on the flavor profile you’re going for
In a frying pan, heat oil on high. You want the pan to be hot, so that it blisters the peppers without making them too soft. When the pan is hot, toss the peppers in. Saute for 3-5 minutes, using tongs to stir occasionally. When the peppers have a nice blister to them, turn the heat off and add the soy sauce or lime juice. Mix quickly and remove peppers from the pan. These are an awesome appetizer showcased on their own or atop a stir fry, creamy polenta, rice, or chili.
We’re at the end of July, and boy, does it feel like it! July is the most insane month on the farm. Daily harvests are required of zucchini and cucumbers, while every other day harvests of tomatoes, beans, and eggplant are required. The crops and weeds are thriving, giving the field a jungle vibe. It’s hot, humid, sticky, and sweaty. Garlic is ready to be harvested and cured, storage onions are almost ready, and the potatoes are coming, too! Meanwhile, we’ve seeded all of our fall plantings in the propagation greenhouse, and they will be ready for planting within the month. Luckily the eating is great this time of year, and just when its too hot to turn on the oven, most of the veggies can be eaten raw. We’re hustling to get food harvested and planted, so keepin’ this newsletter short, folks!
Meal inspiration: Kebabs with eggplant, zucchini, onions, and cherry tomatoes (also chicken and lamb). Cucumber, tomato, onion salad with olives and feta. Baba ganoush and grilled pitas.