Скачать или смотреть Summer Garden Maintenance 🥵 | Prairie Pollinators + Grilled Blistered Shishitos

It’s late July here in Southwest Ohio, and the garden is in full swing. With vigorous growth comes the need for constant care—pruning, weeding, harvesting, and replanting. In this video, I take you through a few weeks of midsummer garden maintenance, from tending tomatoes and battling weeds to refreshing the herb bed and managing the chaos in the greenhouse.

We’ll also take a walk through my prairie, which is alive with pollinators, and birds—nature’s built-in pest control. I talk about how predatory insects like lacewings, hoverflies, and wasps all all part of integrated pest management. I share a glimpse of this year’s garlic and onion harvests, some greenhouse experiments, and a brief look at our 200-pound honey harvest.

And as always, it all comes together in the kitchen—where the rewards of this hard work end up on the plate (Blistered Shishito Peppers recipe below👇).

Chapters:
0:00 Intro & Overview
0:23 Tomato Maintenance & Hornworm Drama (triumph of the cardinals)
1:44 Garlic & Onion Harvest
2:17 Greenhouse Cleanup & Giant Pumpkin
3:34 Herb Bed Refresh & Mulching
4:18 Weed Management
4:49 Prairie Pollinators
5:24 Honey Harvest Mention
5:53 Garden-to-Table Blistered Shishito peppers and salmon with a honey sesame marinade/glaze.

🔥 Grilled Salmon with Blistered Shishito Peppers
with a Fermented Ginger-Garlic Marinade. A smoky, tangy, umami-packed summer dinner built around garden-fresh shishitos and a bold marinade that does double duty.

🥢 Ingredients (makes ~2 servings)

For the Marinade (~1 pint total): (a.k.a. glaze, salad dressing, stir fry sauce, etc.--good stuff!)
Juice of 2 limes (about ¼ cup)
2–3 tablespoons toasted sesame oil
3 tablespoons tamari (or soy sauce)
2 tablespoons rice vinegar
2–3 cloves garlic, finely grated or minced
1–2 teaspoons fresh ginger, grated
½ teaspoon red pepper flakes (adjust to taste)
A generous splash (2–3 tablespoons) of fermented ginger-garlic hot sauce, or to taste

Other Ingredients:
salmon filet, slightly thawed (helps to keep tender and juicy while letting the outside char)
2–3 cups fresh shishito peppers (around 10–15)
Cooked white rice, for serving (I used the Instant Pot)

Instructions
1. Make the Marinade: Whisk all ingredients together in a bowl or pint jar. Taste and adjust heat or acidity if needed.
2. Prep the Peppers: Use a toothpick, knife, or skewer to poke a small hole or two in each pepper. Place them in a shallow dish or zip-top bag and pour in enough marinade to coat. Let them sit while you prep the salmon—about 20–30 minutes.
3. Marinate the Salmon: Brush the salmon with the same marinade, reserving the rest for basting. Let it sit briefly while the grill preheats.
4. Grill the Salmon: Cut into serving size pieces if desired. Place the salmon skin-side down over medium-high heat. Grill, turning once or twice, brushing with marinade each time you flip, until the fish is cooked through and the glaze forms a caramelized, smoky crust—about 8–10 minutes depending on thickness.
5. Grill the Peppers: Add the shishito peppers directly to the grill. Cook until blistered and slightly charred, turning frequently and brushing with more marinade as they cook—about 5–7 minutes.
6. Serve: Spoon warm white rice into bowls. Top with grilled salmon and blistered peppers. Spoon a bit of extra marinade or hot sauce over the top if you’d like. Serve immediately.

🌶️ Flavor Notes:
This dish hits all the marks: smoky, spicy, tangy, umami-rich, and just a touch funky from the fermented hot sauce. It’s simple, fast, and garden-driven—perfect for late summer evenings.

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