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.

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!