Cookaholics Bulletin Board

Today I had a first at the Divisadero Farmer's Market: ripe, bright-red shishito peppers. This one vendor had them and told me to taste one ... and they are delicious. Much more so than the underripe ones; why have we been eating them green all these years?

So, something for you to plant next year, Dave.

I can't remember the last time I planted a sweet pepper! LOL Probably because all would come down with pepper maggots, though now I cover all prone peppers until the threat is gone.

Dave,

Does high capsicum content actually deter pepper maggots?

I found a bag of green shishito peppers at Trader Joes (a new one opened 15 mins from me!). But I have never had them and could use a good recipe... anyone?

--Lisa

Lisa,

http://www.seriouseats.com/tags/shishito%20peppers

I also just tried splitting them in half and putting them on thin-crust pizza.

Also, if it's still grilling weather near you, put the peppers on a skewer, paint them with sesame/soy, and grill them.

Thanks! We are just coming into grilling weather! It is still raining every day but it looks to be slowing down, and we are in the high 80's instead of the 90's.

It's grilling here all year round! I'll look for those peppers....

If you can get the little double-prong japanese skewers, those work better.

If not, use two skewers for each row of peppers; that' makes them way easier to flip.