Many stands offer Concord grapes and various other lambrusca varieties. I'm a wuss and I like seedless grapes best, and a few years ago I fell in love with Canadice grapes. They're only available for a few weeks starting in September, and only a few stands offer them. They are AWESOME. They taste like sweet juicy spicy mildly grape-flavored candies. The skins are a tiny bit tough but stuff enough in your mouth and you hardly notice. I ate a whole bunch on the bus going home. Spouse ate another bunch waiting for dinner. The bunches are small and very tightly packed, so this is not as indulgent as it sounds. And, y'know, grapes!
Shishito peppers are wholly new to me. I found them at a stand offering lots of other Asian veggie varieties. They look a bit like skinny, dark green pepperoncini. The helpful written sign said they should be seared in hot oil and eaten sprinkled with salt. Folks on line seem to agree. I will try these. I love roasted green peppers more than red peppers, especially in salad, so I'll probably like them. But I cooked gumbo tonight, so maybe tomorrow.
UPDATE: Shishito peppers are fantastic! And super easy. Just heat a little olive oil in a nonstick frying pan, and toss in the washed peppers, stems and all. When they start to brown on one side, shake them up. Turn them and shake them until evenly browned and tender, almost like regular roasted peppers. Sprinkle with salt. Eat while still warm. The clump of seeds is a bit hot, as one would expect, but entirely edible. VERY good eaten with sharp sheep cheese and a crisp Moscato or NZ Suavignon Blanc.
No comments:
Post a Comment