Grilled Shishito Peppers

Well the Fourth of July has come and gone.  But don't feel down, there is still Summer fun to be had!  What is another great thing to do in the Summer?  Grilling of course.  But before you put the meat on the grill, try this on for size: grilled Shishito Peppers.  

Have you tried our new Shishito Peppers yet?  They are small crinkly green peppers orginally from Japan.  They are deliciously mild and sweet peppers, which make them perfect to just throw on the grill and then pop them in your mouth.  Check out the super easy recipe below:


Grilled Shishito Peppers*

  • 1/2 pound shishito peppers, washed and thoroughly dried
  • 1 tablespoon olive oil
  • 1/4 teaspoon togarashi**
  • Coarse sea salt, such as fleur de sel or Maldon


  1. Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
  2. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.
  3. Return the peppers to the bowl, toss immediately with the togarashi and salt, and serve.

 **Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It may also be labeled shichimi togarashi.)

*Recipe courtesy of


Happy 4th!

Happy Forth of July everyone!  We have a great recipe for red, white and blue potato salad with Fingerlings.  Give it is a try this Forth.  You won't be sorry.

Red, White, And Blue Potato Salad:

  • 2 cups peewee Russian Banana Fingerling potatoes, halved lengthwise (about 10 ounces)
  • 2 cups peewee French Fingerling potatoes, quartered (about 10 ounces)$
  • 2 cups peewee Purple Fingerling potatoes, halved lengthwise (about 10 ounces)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 3 hard-cooked large eggs, finely chopped $
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil $
  • 1 1/4 teaspoons salt $
  • 2 teaspoons Dijon mustard $
  • 1/2 teaspoon freshly ground black pepper $
  • 1 garlic clove, minced


  1. Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
  2. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
  3. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.



We Will Miss You Dennis

Dear friend and employee Dennis St. John passed away on June 5th. Born in 1941, Dennis played drums for Neil Diamond from 1971-1981.  If you’ve ever heard "Let Your Love Flow" or "Spooky" or "Spiders & Snakes" or Linda Ronstadt’s "Desperado" or Neil Diamond’s "Forever In Blue Jeans" or "America", then you’ve heard just a small sampling of the hundreds of recordings featuring his playing.  

When hearing of Dennis' passing, Neil Diamond tweeted "Lost my old friend Dennis St. John. His drumming graces my recordings from Hot August Night to The Jazz Singer - I'll miss him big time."

He was a great guy and we will all miss him big time.  




The Starting Line-Up for the 2012 Laker Bakers...

They are finally here!  The Laker Bakers are back and just in time to rally the Los Angleles Lakers in the playoffs!  

These potatoes are given their name because of their yellow skin with purple dots.  They are a starchy, yet creamy potato that is pretty much good for any way you want to use it.  And obviously, as the name implies, it is great for baking!  Head over to your local farmer's market this week and pick up some, while supplies last.

Also, check out this video of the Laker Bakers being cleaned right from the field:


This One Is For The Mothers

Mother's Day is almost upon us and we would like to take some time to thank our mother Raquel Weiser. She is the backbone of Weiser Family Farms. You can often find her pulling weeds or planting and fertilizing her roses. We love you Mom and thanks for everything you do! In her honor we are going to post a Mexican inspirered potato recipe.

I hope everyone has a great Mother's Day!

Chorizo Hash Browns*


  • 1lb All Red potatoes

  • 1/2 cup all-purpose flour

  • 2 eggs

  • 6 ounces raw beef chorizo

  • 1/2 small white onion, chopped

  • Salt and freshly ground black pepper

  • 1 cup oil or as needed, for frying


Using a box grater or shredding blade of a food processor, shred the potatoes. Rinse until the water is clear. Drain. Dump the shredded potatoes onto a clean kitchen towel. Squeeze to remove all excess water. Add the shredded potato into a large mixing bowl along with the flour and eggs. Mix well.

Cook the chorizo in a large nonstick skillet over medium heat, breaking any lumps, until it begins to crumble and is cooked through. Add the onions and saute until translucent, about 3 minutes. Season with salt and pepper. Add the chorizo-onion mixture to the shredded potatoes. Mix to combine.

Heat about 1/4 inch of oil in a large, heavy skillet over medium-high heat. When the oil is sizzling hot, place the mixture in separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take 3 to 5 minutes per side. Transfer hash browns to a paper-lined plate and drain. Season with 1/2 teaspoon pepper and serve immediately.

*copyright Food Network and Marcela Valladolid