Monday, August 02, 2010
This was a really special treat for me: fresh Padron peppers from Mill Gap Farm, via Athens Locally Grown. Olive oil in a hot pan, plus plenty of coarse salt. (The National here in Athens sometimes serves them like this as a tapas.) You eat everything but the stem. The flesh and seeds are tender, pleasantly bitter. Some are hot, some mild, but they're never sweet. They just taste like little explosions of chile and salt. I don't often get all rhapsodic about foods, but these, last Thursday night, with a glass of cold white wine, were transporting. We need more of these in our lives, all of us. I get the impression they're not easy to grow, but can we please try?