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This week’s share will include:

• Veggies: colored peppers, shishito peppers, butternut squash, beans, gold
  potatoes, leeks, radishes, green cabbage, choice of arugula or tatsoi, lettuce, tomatoes, choice of an herb, and cauliflower (for those who have not yet received any).  (“A” group for half shares)
• Add-on shares:
  • Fruit: paused this week (4 more fruit weeks to go; waiting on more apples/pears to be ready)
  • Flowers: finished for the season
  • Mushrooms: no mention in John’s email

Serving suggestion:

• I don’t recall receiving shishito peppers in past CSA seasons so that was a nice surprise this year. I had never prepared them at home so when I got my first batch I decided that I should keep it simple: olive oil & salt. My plan is to toss them in oil and sprinkle with a little salt (go easy on the salt now, finish with a high quality salt later). I’ll use my cast iron skillet and let it preheat for a bit so the peppers sizzle as they hit the pan. Cook them until they are charred in spots, turning frequently. Serve warm with flaky salt for sprinkling and lemon wedges for squeezing. If you have a soft cheese, like a spreadable goat cheese or some ricotta, serve it alongside as a tasty way to put out the fire. Remember, some shishitos will be mild and some will be hot!