It was a good friend’s birthday over the weekend, and she has a glorious garden full of zinnias and, especially, dahlias. Can’t compete with that! But I wanted to bring her something special, and, since she is great and adventurous cook, decided to go with an unusual combination. Have you eaten shishito peppers yet? Have you grown them? They’re very trendy this year and you’d think that would make they difficult. Believe me, they’re not! These are the easiest peppers to both grow and to cook. They germinated quickly when I started them indoors last March and, as soon as it got hot in July, started producing in abundance. Here’s my vase of shishito peppers, set off by hot pink Zinnias (a double variety my friend isn’t growing) and accented by some tall annual Salvia.
Cooking shishito peppers, as I mentioned, is incredibly simple – here’s the recipe I used when I started harvesting. The peppers are sweet, and so small you needn’t worry about removing seeds before eating.
Many thanks to Cathy at Rambling in the Garden for hosting IAVOM and giving gardeners around the world an opportunity to share their flower designs. Have a great week, everyone, and stay safe!