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Hey ya’ll, I’m Jess from Roots & Refuge Farm
Welcome to a place that feels like home. A small farm with a big family. We hope you’ll pull up a chair, grab some coffee and visit awhile.
There was a time that all I wanted in the world was a little farm where I could raise my family and grow our food. Now, that is exactly what exists outside my door. In watching it unfold, a new dream was formed in my heart – to share this beautiful life with others and teach them the lessons we’ve learned along the way. Welcome to our journey, friend. I am so glad you’re here.
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WHERE TO FIND US (Some of the links here are affiliate links. If you purchase through our links we’ll receive a small commission but the price remains the same – OR BETTER – for you! Be sure to check for any mentioned discount codes.)
– Our Website: https://rootsandrefuge.com
– Sign up for our newsletter: https://rootsandrefuge.com/yt-signup
– Abundance+ (Grab a FREE 7-day trial): https://rootsandrefuge.com/yt-wilder-still
– Shop our Stickers & Shirts: https://rootsandrefuge.com/yt-shop
– Order my book First Time Gardener: https://rootsandrefuge.com/yt-ftgbook
– Pre-order my newest book First Time Homesteader: https://rootsandrefuge.com/first-time-homesteader-yt
– Growing Gardeners Course: https://rootsandrefuge.com/yt-ggcourse
– Instagram: www.instagram.com/roots_and_refuge
– Facebook: https://www.facebook.com/rootsandrefuge/
– Email Us: rootsandrefuge@yahoo.com
– To drop us a line:
PO Box 4239
Leesville SC 29070
– To have a gift sent to our house from our Amazon wishlist: https://www.amazon.com/hz/wishlist/ls/SFA0IZHZRCOZ?ref_=wl_share
– To support us through PayPal: https://www.paypal.com/paypalme/jessicasowards
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PRODUCTS WE LOVE – You’ve probably heard me talk about these things a million times, so here’s where you can order them (and get a discount with my code!):
– Greenstalk Vertical Gardens (Use code “ROOTS10” for $10 off your order): https://rootsandrefuge.com/yt-greenstalk
– Squizito Tasting Room (Use code “ROOTS” for 10% off your order): https://rootsandrefuge.com/yt-squizito
– ButcherBox: https://rootsandrefuge.com/butcherbox
– Growers Solution: https://rootsandrefuge.com/growers-solution
#rootsandrefuge #homesteading #gardening
I found some shishito peppers on sale…and cooked them like this. Let me tell you …there was an occasional hot one. I saved seeds from them for next year.
Mine are prolific but so small. They start to turn red. I keep thinking they will get longer but nope. Weird.
If you like pickled banana peppers you could use these in place maybe? Haven't tried a shishito pepper so unsure of flavor profile but maybe worth a try..?
I have a packet of seed for Shishito Peppers which I will save to plant next Spring, 2023.
My son killed him self last week and I don't know why they do that makes me wont to do the same thing if I did would I get to see him
I’ve been eating them as a snack. If I have only one or two the right right size but not enough for a serving I add them to a breakfast scramble with sausage and spinach.
mine dried up, both plants I grew from seed and I can't figure out why. Same water as all the others, drip line.
How would they taste in a fruit jam?
I love eating the red ones raw. Very sweet and a little heat. I was thinking about pickling them like pepperocini. These things are so prolific. Baker Creek said they are good fried in oil with a tempura batter then served with an aoili sauce .
Thanks for the awesome video we would use them in stuffed peppers and/or stuffed mushrooms + some spice
Shishito peppers are my favorite! I just chop off the stem end and saute in extra virgin olive oil with halved cherry tomatoes and chopped onion. Then, use to top a hotdog or some sort of beef sandwich. Or I top a bowl of rice and beans with the mixture. So delicious!
I do freeze the shishitos after blistering them with the seeds and cap removed. You can blend some up and add it to your normal aioli to use as a salad dressing that will bring that yummy taste of Summer back to a Winter salad. Also, try smoked paprika in the aioli or a pinch of cumin.
I grew shishito peppers last summer. I grow all my peppers in my greenhouse in the ground. I live on the southern oregon coast and it's not hot enough outside to get them to grow good. And I had 1 plant last year. This year I have 3. Going to have to try frying them. Mine are just starting to put peppers on. Got alot last year. Didn't have a good germination with my peppers this spring. Only got 12 that germinated after even replanting more. So just going to deal with what I got. This has been a weird gardening year.
We froze these last year. Pierce and freeze. Then we blister in the air fryer and the texture is great!
Could you blend them in the mayo mix and use as a spread or dip?
You don’t need oil in the pan to truly blister shishito. From the recipe on the bag from costco WAY back in 2014: Just throw them in a hot pan and let the magic happen. Try them FREEZE DRIED. I grew them in 2015 and they were amazing but one plant, grown in lovely gorgeous compost was not near enough shishito peppers for me alone!
I started growing Shishitos last year after hearing you talk about them 3 years ago. Love them and make them like you do. This year I have 3 plants and have already harvested a gallon two weeks ago, and another last week, and there are that many more out in the garden now to harvest! Last year I cut them crossways and froze them. I stuffed a roasted chicken with them. The chicken and sauce from the roast was delicious!
I don't have nearly as many pepper plants as you. So my question is… how should I store the peppers while I wait for enough of a harvest to can? Can I freeze them?
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They are SO good on pizza!
Mine are just coming in to fruit and I can't wait to be swimming in blistered shishitos! I've got a dozen plants for lil' ol' me after last year's two plants just didn't satisfy the cravings. I make my aioli with lemon juice, lots of paprika, and a sprinkle of cayenne.
I love spicy food, grow majority chiles, and put hot sauce on everything. I love blistered shishito peppers, and I bought some at the store recently to cook. They were sooooo spicy I couldnt handle it, which is RARE. I wonder if they were a look alike mislabeled.. maybe a shishito-padron..
I tried stuffed shishitos (with cream cheese and garlic and salami). I liked them so much I think I ate 3/4 of a brick of cream cheese. Also, creamed shishitos. Last week I decided to do just as you said and made a hot dip with shishitos, salami, cream, cream cheese and garlic. Pretty good but I will keep tweeking amounts. Used pita chips to dip.
You inspired me to try blistering peppers from one of your earlier videos. I don't have shishitos growing but did this with Serranos I grew and it was unbelievably tasty! Thank you for sharing, and as always, being inspiring and a ray of light. ❤
Just got a large bag of these from a farm share, didn't know what to do with them and then this comes up, PERFECT!