Plant Spotlight: Pepper - Shishito

A mild pepper that’s a popular summer staple in some local restaurants. Shishitos start green (that’s when I harvest them) and then turn red as they age on the plant. Red shishitos can be spicier. I love cooking shishitos on high heat in a cast iron skillet and then eating with a creamy dill dip!

Growing notes:

• Peppers need 8 + hours of sunlight and lots of compost.

• If watered regularly, shishitos will keep producing until the first frost.

• Peppers regularly stay small until June when the temperatures start rising.