The Fields Edge: Meet Alex Wenger
It’s not very often that you are in a room full of plant breeders – the scientists and seed savers behind our diverse...
Shishimai Sowing Tips
Depending on where you are in the world, Shishimai is generally sown indoors in the winter, in preparation to sow outside once the weather warms. Here are a few tips to get your Shishimai off to a great start.
Happy Lunar New Year, Year of the Usagi
The above is part of a 3-panel woodblock work by Utagawa Kunisada c. 1850, called "Actors as Lion Dancers". With th...
Shishimai / Shishito FAQ
How did Shishito peppers become so popular? Why are they spicy? Why are they called "Shishitos"? Are they the same as Padrons? Shishitos have become very popular in the United States, and have raised a lot of questions about their origins, name, pungency, popularity, and beyond. Here is a Shishimai & Shishito pepper FAQ to offer some (certainly not all!) of the answers to questions we often receive.
Chris takes us to Tomatero Farms in Watsonville, California where they are growing organic Shishimai peppers. Their process is organic, over plastic and under hoophouses. Chris explains how and when to harvest Shishimai and gives us some pointers for getting the most from our plants.
How To Grill A Quick Shishimai and Negi Appetizer
Shishimai, our shishito pepper has a bright, rich flavor making it a perfect for barbeques. Paired with the mild, earthy flavor of Negi, our bunching onion, we have flavor, texture and crowd-pleasing aromatics. This easy appetizer provides some crunch and fun at any lunch or dinner activity. In the video below, Chris walks us through a simple way to blister these veggies, preferably on a warm summer day with a beer in hand. Enjoy!
Transplanting: Fioretto and Shishimai
In this article, Chris explains his methods for transplanting Fioretto and Shishimai seedlings into home gardens and fields. He points out important considerations such as when to transplant, soil and irrigating.
Grilled Teriyaki Shishimai Skewers
This recipe makes for a great side dish or appetizer to impress your friends and family at your next barbecue.
Spade & Plow Organics - Sam Thorp
Born from a desire to connect consumers to the best tasting organic fruit and vegetable varieties, and a calling to preserve farmland in the South Bay Community, Mike Thorp and his two sons, Nick and Sam started Spade & Plow Organics on 10 acres in San Martin.
Swank Farms - Dick Swank
Nestled in the fertile Central Valley of California, Swank Farms is a working farm renowned not only for its high quality produce, but also for its array of year-round activities and offerings. Owned and operated by Dick and Bonnie Swank, Swank Farms is Hollister's top agrotourism destination and known as the go-to pumpkin patch in the area, attracting visitors from far beyond San Benito County each year.
Growing Tips: Shishimai
Learn how to grow this Shishito pepper, which is named after the Japanese version of the lion dance, as the head of the pepper is said to resemble a lion! This seasonally grown sweet and small capsicum is typically grown in the warmer months as flowering temperatures are between 72 and 95 degrees Fahrenheit.
Tapa de Shishimai
A delightful, salty, savory appetizer to pair with any meal. This easy recipe is a great way to use up your peak season abundance of Shishimai peppers. Shishimai is a variety of Shishito – with the familiar delicious flavor and mild spiciness.