Look What I Found?!? Shishito Peppers!

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I discovered Shisito Peppers at Blackbird Restaurant in Sacramento where they were served as an appetizer. I was intrigued by the name and beauty of appearance. Diners dipped these little beauties  springing out of a bowl, in a salt and pepper mixture. Later I found them at the Davis Farmers' Market, sold and grown by Capay Valley Farms, the same organic farmer that supplies to restaurants. Consequently, because these peppers are in high demand, they are not always easy to find.  But how lovely they are! Of differing sizes, the peppers' bright green skin is slightly striped and shiny. Saute' them at high heat in a pan with a tablespoon of olive oil, dress them with a sprinkling of Himalayan salt, a shaving of hard Asiago or Parmigiano Reggiano... lovely! The last time I made the I threw in a few tiny cherry tomatoes with their stems into the pan and sauteed them together. Shisito peppers hold their shape, so they have a certain crispness when you bite into them - and maybe this is the charm of their existence.  They remain sweet, never spicy and convey a certain butteriness of flavor. Place them in a bowl as an appetizer or side dish and enjoy!