Busy with the weeds! Extra thanks to PrYSM who came out as a force in the heat to tackle some serious weeding!
Everyone seems to know about Japanese Shishito peppers except for me and my dad! Well, they are cool in that you can eat them whole, and they give off just a tiny bit of heat that even those who never eat hot peppers should give this a try! Actually, only 1 in 10 are a tiny bit hot, the rest really have no heat at all. This has led to a craze of Shishito roulette, but if you happen to get that 1 hot pepper, it’s so mild that the point of a roulette game doesn’t make that much sense! So, is this an exquisite delicacy here to stay or just a well marketed trend? You decide!
Patty Pan squash
(we will be cycling in tomatoes practically every week
until you have received all 8 varieties)
Blistered Shishito Peppers Korean-Style from Umami & Us
Grilled Shishito Peppers from Japanese Cooking 101
Shishito Peppers w/ Bacon from Cast Iron Keto
Overstuffed Pattypan Squash from The Food Network
Pattypan Squash Fritters from Food.com
Watermelon Tomato Gazpacho by Once Upon a Chef with Jenn Segal
Feel free to edit some of the ingredients a bit to your liking and what you have available: i.e. sub the bell peppers with about equivalent amount of zucchini/summer squash/patty pan, add more cucumbers, leave chili if you don’t want heat, sub ginger with a stalk of scallion, sub basil with equivalent amount of whatever combo of herbs you have. Optional, top with a drizzle of extra virgin olive oil.
Easy Tomato Gazpacho from The Kitchn
This recipe sticks to the more traditional style of other gazpacho recipes you might find. But, again, feel free to edit the ingredients a bit: i.e. sub out some or all of the bread for zucchini/summer squash/patty pan, sub the shallot/garlic for scallions. At the end of the post, there are great ideas for extra or substituted ingredients!
Grilled Zucchini Pizza by Leigh Belanger (recipe posted on Boston Globe)
This would be great for using your zucchini, summer squash, or patty pan. You can throw on whatever herb you have, and even top it with scallions instead of the called for chives. You certainly don’t need to grill your pizza, preheat your oven up to 400ºF and pre-cook your dough until lightly golden and crispy, and follow recipe.
What our CSA Members Were Up To Last Week!
I Woke Up Like This, by Keith
Cheesy Zucchini Slices by Judy Khy
Chilled Zucchini Soup & Gherkin Cucumber Pickles by Martha
Rainbow Chard “maki” wraps with roasted seaweed, rice, cured sausage, egg, & MGF (chard leaves, cilantro, cucumbers, zucchini) by Judy
Cherry Tomato, Corn, Feta Salad by Dimple Rana & Judy Khy
Cucumber, Cherry Tomato, Herb Salad by August
CSA Korean Soondobu Jigae (stew) by Phi
Roasted Veggies by Evy
Kohlrabi Papaya Salad by Kevin