Harvesting Green Beans and Shishitos

It may feel like summer but we have an abundance of beautiful veggies to enjoy! We have new veggies coming into season nearly every week and we are really loving the diversity. As always, you can snag what’s in season at the farm stand on Saturdays from 8am-noon. Or, if you’re a Harvest Green resident, you can sign up for our Vegetable Share and have a customized selection delivered straight to your door every Thursday! Head here to learn more and sign up for either a full or small share of delicious, farm-fresh veggies.

Green beans are officially back in season! There’s a reason green beans are such a staple side dish…they’re versatile and delicious. Green beans can be steamed, stir-fried, roasted, and pickled. Farmer Daphne likes to steam them just long enough to make them tender but still keep their snap. Then, she tops them with butter, a little grated fresh ginger root, and salt. Yum!

Shishito peppers are also back in season! Shishitos are a green pepper that is mild with a citrusy and almost grassy flavor. You can always spot a Shishito due to their characteristic wrinkled-looking skin. Though Shishitos can be eaten raw, they develop a rich and smoky flavor when blistered, grilled, or roasted. A popular Japanese preparation is to make shishito tempura or to simply blister the peppers and serve them with a soy or miso-based dipping sauce. Here’s a recipe that pairs blistered shishito peppers with a roasted garlic aioli.

Currently in Season at the Farm Stand: Green Beans, Shishito Peppers, Cherry Tomatoes, Cucumbers (slicing and pickling), Zucchini (yellow and green), Beets, Carrots, Fennel, Kohlrabi, Celeriac, Leeks, Onions, Kale, Chard, Basil, Mint, and Dill


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