Our pepper harvest was remarkable this year. One thing I have learned about farming on the east coast is that peppers thrive as the days shorten and weather cools. So while the tomatoes, beans, and pumpkins wither and shrivel having spent all their energy during the heat of the summer, peppers chug along confidently until the first frost.
This year's choice variety was the Shishito- is mild pepper with hot pepper flavor. These are famous among chefs for their deep and complex flavors minus the brain-searing heat that can mask these nuances in their more aggressive cousins. We love them grilled over a wood fire with a dusting of sea salt…along with a cold beer.
This year's choice variety was the Shishito- is mild pepper with hot pepper flavor. These are famous among chefs for their deep and complex flavors minus the brain-searing heat that can mask these nuances in their more aggressive cousins. We love them grilled over a wood fire with a dusting of sea salt…along with a cold beer.
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