Thursday, August 29, 2013

Roasted Shishito Peppers

Roasted Shishito Peppers
Adapted from Shelley Marks, Silver Lake Farms
Shishito peppers are a lovely little member of the capsicum family. They are Japanese in origin and get their name from the Japanese word for lion, shishi, because their tip is said to resemble a lion. I’m not sure I see it, but it’s a nice story.
About 10% of shishito peppers are hot. The rest are mild, which makes it kind of fun if you don’t mind the occasional burst of heat.
Shishitos are great for roasting. They’re small and have a thin skin. Watch them carefully so they don’t burn. I find that poking a hole in the tip will prevent the peppers from bursting open before they’re done.
There are many Japanese preparations for shishitos, such as tempura-battered and fried or roasted and sprinkled with togarashi. But I like shishitos best tossed with a small amount of olive oil, roasted, and sprinkled with sea salt.
If you want to get fancy, try stuffing the roasted shishitos with goat cheese and serving them on a bed of Slow-Cooked Tomato Sauce (see recipe from September 24, 2010) or your favorite tomato sauce.
To roast shishitos:
Heat an indoor or outdoor grill pan to medium hot.  While the pan is heating, toss 1/2 lb shishito peppers with 1-2 t olive oil.  When the pan is hot, add the peppers in a single layer and roast, stirring occasionally, until the skins of the peppers are mostly blackened.  You don’t want them completely blackened.  Remove from the heat and sprinkle with sea salt.
To stuff roasted shishitos:
Slit the roasted peppers lengthwise.  Carefully insert about a teaspoon or two of goat cheese into each pepper.  You may want to roll the goat cheese between your palms to shape it so it fits inside the pepper.  Serve on a bed of your favorite homemade tomato sauce.
You can season the goat cheese with herbs or black pepper, or even mix in a small amount of carmelized onion or roasted garlic before shaping and stuffing into the peppers.

GreenLB Tree Planting

Hola Green Long Beach! Enthusiasts,

Join GreenLB as we create an urban forest-like garden in North Long Beach. 
We will be planting roughly 40 trees in a vacant, mulch filled lot. 
We are collaborating with the Arts Council of Long Beach, as part of the A LOT Initiative 
(, to activate underutilized spaces around Long Beach. 

Our first tree planting will take place 
THIS SATURDAY on August 31st from 9am to 12pm. 
The location is at the corner of Artesia & Atlantic, 
same location at the Greener Good Farmers Market (North). 
Planting a tree is rewarding for the body, mind, and soul. 
Come learn how to properly plant a tree and then come back 
throughout the year to see how big it gets ;)

We will have a water bottle refill station provided, 
so be sure to bring your reusable h2o bottle. Also recommended 
is sunscreen, a hat, and your favorite pair of work gloves, 
we'll take care of the major tools and trees.
Location:  609 E. Artesia Blvd (corner of Atlantic & Artesia)click here for the map
Time: Saturday, August 31st: 9AM - 12PM
Provided:  Refreshments, Water refills, shovels/gloves
What to bring: Reusable water bottle, gloves/hat, sunscreen, yourselves & friends!  
RSVP: Check out our facebook event page to RSVP
otherwise feel free to show up on Monday. 

All are welcome! This is great activity for community groups, 

friends and families. We're going to have A LOT of fun 

digging in the dirt and planting some trees for the future, 

it would be great for you to join us!

Friday, August 9, 2013

Farmer Ben send's an update

Letter from a local boy living the farming dream...

Hi Sasha,

Just wanted to say hi and share my blog with you. But also I wanted to thank you for taking me on as a volunteer because you taught me so many things about organic farming. I didn't expect it but I was able to start woofing with enough knowledge that the dairy farmers are asking me for advice on reviving their vegetable garden. 

The work isn't tough, but there's a large quantity of daily chores (milking at 7:30 a.m., mucking stalls, herding sheep, collecting eggs, etc.) that need to be done which makes accomplishing longer term projects more difficult.

I'm a bit behind in my blog entries but the one post I'm looking forward to doing is a "Meet the farm family" with photos and personality descriptions for all of the cows, stay tuned!

Here is my blog:

chronological order:

newest to oldest:

Anyway, hope you're well and that progress is being made down at the farm. I saw you got a bit of recent press in the Press-Telegram and also LBPost about donations for a tractor. That's exciting!



Saturday, August 3, 2013

New Farmstand 59 Hours

Open Saturdays only! 10-2!!

So we can offer everything we can produce in 1 day we are now open only on Saturdays.

Thanks and see you then!