You heard right. Or maybe you even saw, the Padron peppers have made their highly anticipated return at the markets via Suzie’s Farm. These thin-skinned peppers are zippy and bright and fun to eat. Every time you dig into a batch it’s like playing a game of roulette – you never know what you’re going to get. Some are mild and smoky while the occasional one is a fiery surprise.
We like to eat ours the traditional way - blistered in a heavy skillet with a bit of olive oil from Thyme of Essence. It takes just a few minutes and when they’re all done a sprinkling of sea salt from Salt Farms is just the ticket. A nice cold drink, a hunk of cheese from Taste Cheese and a toasted ciabatta from Belen Bakery is the perfect recipe for a fun and casual dinner.