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?
Monday, August 02, 2010
Padron Peppers
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?
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3 comments:
I'm just about to try this with some shishito peppers. Wish me luck...
I love these too! This year I have grown them from seed, outside, by the sea in the UK, and I have more than I know what to do with! If I can do it here, anyone can.
I looked up your site because I wanted to know how to preserve the glut.
Lovely blog ^_^ I'm not certain that Austria, where I live is warm enough to grow peppers but I'd love to try when I move home to New Zealand this year!
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