Peppers on parade and a new brewery

August 20, 2026

Peppers are at their peak, people so make sure to pick a peck this Saturday. So many to choose from, starting with shishito peppers. Hailing from East Asia, these locally grown peppers are so simple to prepare and yet, deliver so much crunchy umami, that you can’t eat just one. Go on, I dare you! 

The easiest way to prepare them is as follows: put some grape seed oil and a splash of sesame oil in a cast-iron or stainless steel pan and let the pan get steamy hot. You can tell your pan is hot enough when a drop of water hisses as it hits and slides across the pan! Drop your rinsed shishito peppers in and let them sizzle for about three to 5 minutes until they start to char and blister, occasionally shaking the pan vigorously so they don’t stick. Sprinkle some finishing salt on them and serve. 

It’s hard to describe the taste as shishitos are neither sweet nor spicy. The rumor is that one in every 8-10 peppers will catch you by surprise with its unexpected fire. It’s happened to me more than once and I’ve lived to tell the tale.

If you want more from your shishitos, consider this recipe for shishito salad with sizzled mint and sesame.

Obercreek Farm had some gorgeous jalapeño peppers last week. Since I’m always looking for ways to incorporate seasonal fruit into my salads I’m going to make this plum and mozzarella salad with a serrano-lime dressing and swap out milder jalapeño for the serrano.

Getting a little tired of corn on the cob? Try this Melissa Clark recipe for corn and salmon chowder. The folks at Pura Vida can help you pick the right type of salmon for this late summer soup.

You know what would taste great with this chowder? A refreshing local lager! Please welcome Skinny House Beer Company to our market family this week. 

Not a beer person? Neverstill Wines, a woman-owned and operated Finger Lakes winery, is also here this week with an interesting field of whites from an effervescent Pét Nat to a crisp Chenin to a reserve dry Riesling.

Shuck’d is also here for you bi-valve buffs. You know who you are.

For dessert? Buy some yellow plums from Caradonna Farms blueberries from Mead Orchards and make this rustic yellow plum and blueberry galette, a visual and palatal feast. Or, pick up a peachy pie from Noble Pies.

Milton provides our market soundtrack this week. Late summer mornings don’t get better than this. 

See you at the market!