Blistered Shishitos & Corn with Creamy Pesto

Mince 1 large or 2 small cloves of garlic finely then combine in a food processor with 3 T. toasted pinenuts or walnuts, 3 T. olive oil, and 1/2 t. salt.  Puree until smooth.
Remove the leaves from 1 bunch of basil to make 2 C.  Add to the food processor and puree to combine.  Add 1/2 C. grated parmesan cheese and puree again.

In a cast iron skillet, heat 1 T. olive oil (not extra virgin) until very hot then add shishito peppers.  Toss with the oil, then sprinkle with salt.  Use a tongs to flip each pepper once it is blistered on the bottom.  When both sides of each pepper are blistered, remove it to a bowl.  Sprinkle with lemon juice.

Heat a grill to high.

Shuck corn and cut off the tips. Make sure to remove all the silk.  Brush the ears with a little vegetable oil and salt.

Turn one side of the grill off and place the corn on that side (Or bank the coals if using a charcoal grill).  Grill 8-10 minutes, turning two or three times until the kernels are nicely browned.

Use a sharp knife to cut the corn into small rounds.  While they are still hot, toss them in a bowl with the pesto and the shishitos.  Add 1 C. diced tomatoes if you like.

 

CLICK HERE FOR MEMBER NEWS

Just in Time for Spring

Spring Equinox was Monday, and just in time we are officially starting asparagus season.  We had a bit of a false start this year, but it’s here now for real, and should continue through April and well into May. In … Continue reading

Good News about Groundwater

Yesterday we did something on the farm that we haven’t done since early November:  we turned a pump on to irrigate a field.  It was just one field, and we didn’t water for very long.  The ground in all of … Continue reading

Waiting for the Mud to Dry

A lot has changed since the first humans figured out that you could stick a seed in the soil and grow food.  But one thing has remained the same:  with a few exceptions*, you can’t plant in wet soil. For … Continue reading