Eating from my garden this season almost always means shishito peppers! Tonight was no exception! Blistered shishitos with smoked paprika aioli were appetizers. Always a win!
A few nights ago, we had most of the last of my baby red potatoes. Nothing short of amazing!
All the herbs are being used, nearly daily. I have ten + different herbs, so every day, one of them is harvested. Basil, oregano, thyme, tarragon (dying back), chives, marjoram, mint (nearly gone), rosemary, sage, dill (almost gone but looking for a rebirth, even now), and parsley.
I particularly like fresh chopped fine shishitos as a pizza topping.