Sweet Baby Carrots w/tops
Fennel
Sweet Onions (cured)
Parsley
Strawberries
Shishito Peppers
Purple Potatoes
Patty Pan Squash
Cherry Tomatoes (LPF)
We hosted the first farm dinner of the year on Saturday evening with the tickets sales supporting the construction of our commercial kitchen project. Construction crews just recently broke ground (yay!) and boy, has that day been a long time coming. As a team, we’re incredibly excited for the expanded opportunities the kitchen will bring, especially for events like these.
The reason to bring up the dinner here is really just to talk about shishito peppers. Chef Richie worked hard to deliver on a great seasonal menu, starting off with passed appetizers including blistered shishito peppers with a garlic aioli dipping sauce. It’s love at first bite, and you’ll wonder how you forgot just how good they are. For those of you who know, you’re probably excited to see shishito peppers back in your share. If you’ve never tried them, you’re in for a treat this week. The best part is, simple is better when it comes to blistered shishito peppers. A little olive oil, salt, and a hot skillet are all you need. Anything more is really just a distraction.
Some tips for good eating…
Shishitos are generally mild, flavorful peppers with thin walls of skin. Be forewarned – one in every ten or so has some heat. There is no real way to discern which one it will be, but it will be similar to the kick of a mild jalapeño. The peppers can be eaten whole but discard the stems. The stems do make handy handles especially when served up with a dipping sauce. They can be eaten raw but are most commonly served charred, blistered, or stir-fried.
Here is our super simple recipe for blistered shishito peppers, with two additional (and optional) dipping sauce recipes. The final recipe this week is another easy one: Roasted Patty Pan, Pear & Fennel
Blistered Shishito Peppers
Ingredients
- shishito peppers (rinsed & dried/enough to cover surface of a large skillet)
- 2 tsp of olive oil or cooking fat of your choice
- sea salt (flaky or coarse works best)
Instructions
- Toss peppers in olive oil
- Cook peppers in a large cast-iron skillet on medium-high, tossing occasionally until they blister on all sides
- Remove from heat and sprinkle with salt
- Enjoy on their own, or serve up with your favorite sauce or dip.
Garlic Aioli
Ingredients
- 1/2 cup of good mayo (or make your own!)
- 2 cloves fresh garlic (grated or pressed)
- 2 teaspoons of lemon juice
- 1/4 teaspoon of dijon mustard
- 1/4 teaspoon salt
Instructions
Combine ingredients and whisk together in a small bowl.
Garlic Soy Sauce
- 1/4 cup soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp fresh ginger (grated)
- 1/2 tablespoon of sesame oil
Instructions
Combine ingredients and whisk together in a small bowl.
Roasted Patty Pan, Pear & Fennel
Ingredients
- 1 large fennel bulb (cored and cut lengthwise into 1/4 inch slices)
- 1/4 cup olive oil
- salt & pepper to taste
- patty pan squash (stem trimmed and cut into 1 inch wedges)
- ripe pear (cored and cut into 1/4 inch wedges)
- 2 garlic cloves (grated or minced)
- handful of chopped parsley
Instructions
- Preheat oven to 400º F.
- In a medium bowl, toss the squash, fennel, pear, and parsley in olive oil. Add a pinch or two of salt & pepper.
- Spread veggies out in a single layer on a baking sheet.
- Roast for about 30 minutes or until lightly browned. Halfway through, use a spatula to turn veggies over and promote even browning on both sides.
- Sprinkle chopped parsley over dish before serving.