OUR FARM

734 35th Avenue North

Creston, BC V0B 1G1

Phone: 250-428-6571

 

laura@cartwheelfarm.com

nigel@cartwheelfarm.com

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Creston Valley Farmers' Market

Outdoor Markets @ Cook Street

May-October

Indoor Markets @ C&DCC

October-December

Famous Fritz Meats & Deli

1420 Northwest Boulevard

Creston, V0B 1G6

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BLISTERED SHISHITOS & CHERRY TOMATOES

We love growing Japanese Shishito peppers. The plants grow bushy, full of blooms, and heavy with the little green treats. The peppers are best slightly charred and eaten right from the pan or grill. But they also dry quickly and keep well in an airtight container. In winter, thrown into a stew or chili, they can add remarkable brightness – summer revived. Here, they come together with cherry tomatoes and whole fresh basil leaves for a quick and easy side dish.

PREP TIME: 15 minutes                   COOK TIME: 0 minutes                   TOTAL TIME: 15 minutes

INGREDIENTS: 

  • Shishito Peppers               

  • Cherry Tomatoes

  • Olive Oil                            

  • Basil Leaves

  • Salt, to taste

INSTRUCTIONS: 

  • Make sure your peppers and tomatoes are dry.

  • Heat a wok or sauté pan on high until very hot. Add a tiny dash of oil, peppers, and tomatoes. Fry, stirring as little as possible until the skins of the tomatoes and peppers have blistered. Be sure to stop before the tomatoes go soft.

  • Toss the tomatoes and peppers with the basil leaves and a little bit of extra oil. Salt and serve.

  • Ideas on what else to eat… salad, polenta, and seafood, say we!