“Pickled” Padron peppers in a tangy, sweet brine are a fantastic accompaniment to salad dressings, marinades and more! Ingredients: ½ teaspoon oil 12 fresh (or more) Padron peppers 3 cups white wine vinegar ½ cup sugar 4 cloves garlic, peeled, halved 1 teaspoon black peppercorns ½ teaspoon red pepper flakes Directions: 1. Heat oil in [...]
[box]CSA member and friend of the farm Laurel Pavesi asked me to write more often for the newsletter, so Laurel, this is for you! And of course everybody else too. The story is, in my usual goings-on about the kitchen recently there were a few things I made up using "what's in the box" that [...]
2 large tomatoes, halved and chopped 1 medium red onion, chopped 1 small sweet pepper, seeded and chopped 2 padron peppers, chopped 1/2 cup chopped cucumber (optional) 1 1/2 cups drained and rinsed canned mixed beans 2 tablespoons chopped cilantro 1 tablespoon olive oil 1 tablespoon lime juice 1 teaspoon sea salt black pepper 1. [...]
Two weeks ago I talked about how to cook Padrón peppers - and how I never prepare or use them any other way. Well... since we've been getting them rather regularly, I must admit I branched out a little. Not much. It was still really hot last week, and so not having A/C, firing up [...]
Makes about 2 cups Roasting peppers imparts earthy flavor. To roast, put them on a baking sheet and place under a preheated broiler about 4 inches from the heat. Turn them until they are blistered and charred, about 10-12 minutes. Enclose peppers in a brown paper bag and let them steam until they are cool [...]
Cooking Padrón peppers - I have got this dialed in now, and they are so so so delicious prepared this simple way that I never prepare or use them any other way. There are never left-overs. The best pan for preparing them is a dry cast-iron skillet or comal. I know that from the outset [...]
