Friday, July 17, 2009
Originating from Padrón Spain, Padrón peppers are a special treat in season now in northern California. We received two bags full in our box this week.
At this stage they are not hot, though occasionally you will get one with a bit of heat. They are simple to prepare, just sear in olive oil over high heat and toss with good salt. These rarely make it from the pan to a serving dish we eat them so fast.
They make a fantastic appetizer and go well with wine, tonight's choice a Grüner Veltliner from biokult. Very summer.