While the summer growing season in our part of the world is coming to a scorching close, my pot of shishito peppers is pooping out a bunch of these tasty treats on a regular basis.
I mixed this crop with some coarse sea salt and peanut oil and roasted them for about 6 minutes. They make for a savory snack with the addition of soy sauce and some sesame seeds. Yum-a-mundo!
We have harvested about three pounds of tomatoes so far and I have been able to add something from the balcony garden to almost every dish for the last several weeks. The patio corn did not do well. Between the high winds blowing the stalks over and the pigeons pecking out newly planted seeds before sprouting, we did not get a corn crop. I'll try again in the fall.