Produce Briefs...
Garlic Flowers
Garlic flowers are essentially the flowering seeds of a garlic plant. They emerge at the tip of the garlic's above-ground stem. The seeds appear once the garlic has reached maturity or if the plant begins to bolt early
Green Shishito Chile Peppers
Japanese peppers are mildly spicy and most often prepared cooked. Saute peppers in olive oil, over high heat, until they just begin to blister- serve hot, sprinkled with sea salt.
Grower
Padron Chile Pepper season is summer.
Padron Chile peppers, pimientos de Padron, are a single heirloom non-hybrid variety of peppers and members of the Capsicum family of Americas. The Capsicum pepper family houses hot peppers, among them some of the hottest peppers in the world (habanero, ghost chile). The heat in Capsicum peppers is directly related to how much capsaicin a pepper contains. The younger the Capsicum pepper, generally the less capsaicin levels. Padron chile peppers are picked immaturely so as to avoid the higher levels of capsaicin, allowing for an entirely edible fruit.
Each Padron chile pepper is unique though similar in shape and size with curved and grooved furrows along their skin. Young padrons are crisp, the color of limes, roughly two inches in length and their flavor savory, grassy, piquant and peppery. It is not uncommon to find a firey pepper in the mix (roughly one in 10), making for a bit of Padron roulette. While there is no visual way to tell how hot a young padron pepper will be, as they age, they will deepen in color and eventually, as in many chile varieties, turn fire engine red and intensify dramatically in their heat level. Thus, it is safe to assume that mature padron peppers will be hot. Typically, the Padron pepper is a mild to hot pepper, ranging from 500- 2,500 units in the Scoville index.
Essentially Padron peppers are a finger food. They are most traditionally and appropriately pan-fried in hot olive oil until the skin blisters, finished with sea salt and lemon juice and served stem-on, though the stem is usually discarded. Padrons can be a lively addition to pizzas, salads, pasta, soups, fritattas and rice dishes such as paella. Padrons pair well with creamy sauces, citrus, manchego cheese, other chiles such as smoked chipotles, lobster, shrimp, chorizo, pork, poultry and tomatoes. Large harvests of padron peppers can create the need to pickle or preserve. They can be cooked and preserved, densely packed in olive oil and sea salt or pickled, following basic pickling methods.
The Padron Chile pepper is ubiquitous among tapas bars and restaurants throughout Spain. Since 1979, in the monestary town of Herbon, there is an annual gastronomic event, the Festa do Pemento de Padron, held throughout the entire month of August.
Though the Padron Chile pepper has become the agricultural pinnacle of success of Padron in Galicia, Spain, its historic origins can be traced back to 17th Century South America. The Padron was brought from the New World to Spain in the 18th Century, when Franciscans first attempted cultivating the pepper seeds at their monestary in Herbon, near Padron. Centuries later, Padron's most famous food is its namesake pepper. Seeds from original Padron peppers have been cultivated in rich soils throughout other Oceanic climates. Now, California has an abundance of small farms along the coast producing Padrons, making the pepper more consumer friendly on the pocket book as well as giving more people access to the pepper. The Padron, once obscure is now becoming commonplace at summer farmers markets and in the produce section of local grocery markets.
Recipe Ideas
Recipes that include Padron Chile Peppers. One
is easiest, three is harder.
Recently Spotted
People have spotted Padron Chile Peppers using the Specialty Produce app for iPhone and Android.
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Seasons/Availability
Padron Chile Pepper season is summer.
Current Facts
Padron Chile peppers, pimientos de Padron, are a single heirloom non-hybrid variety of peppers and members of the Capsicum family of Americas. The Capsicum pepper family houses hot peppers, among them some of the hottest peppers in the world (habanero, ghost chile). The heat in Capsicum peppers is directly related to how much capsaicin a pepper contains. The younger the Capsicum pepper, generally the less capsaicin levels. Padron chile peppers are picked immaturely so as to avoid the higher levels of capsaicin, allowing for an entirely edible fruit.
Description/Taste
Each Padron chile pepper is unique though similar in shape and size with curved and grooved furrows along their skin. Young padrons are crisp, the color of limes, roughly two inches in length and their flavor savory, grassy, piquant and peppery. It is not uncommon to find a firey pepper in the mix (roughly one in 10), making for a bit of Padron roulette. While there is no visual way to tell how hot a young padron pepper will be, as they age, they will deepen in color and eventually, as in many chile varieties, turn fire engine red and intensify dramatically in their heat level. Thus, it is safe to assume that mature padron peppers will be hot. Typically, the Padron pepper is a mild to hot pepper, ranging from 500- 2,500 units in the Scoville index.
Applications
Essentially Padron peppers are a finger food. They are most traditionally and appropriately pan-fried in hot olive oil until the skin blisters, finished with sea salt and lemon juice and served stem-on, though the stem is usually discarded. Padrons can be a lively addition to pizzas, salads, pasta, soups, fritattas and rice dishes such as paella. Padrons pair well with creamy sauces, citrus, manchego cheese, other chiles such as smoked chipotles, lobster, shrimp, chorizo, pork, poultry and tomatoes. Large harvests of padron peppers can create the need to pickle or preserve. They can be cooked and preserved, densely packed in olive oil and sea salt or pickled, following basic pickling methods.
Ethnic/Cultural Info
The Padron Chile pepper is ubiquitous among tapas bars and restaurants throughout Spain. Since 1979, in the monestary town of Herbon, there is an annual gastronomic event, the Festa do Pemento de Padron, held throughout the entire month of August.
Geography/History
Though the Padron Chile pepper has become the agricultural pinnacle of success of Padron in Galicia, Spain, its historic origins can be traced back to 17th Century South America. The Padron was brought from the New World to Spain in the 18th Century, when Franciscans first attempted cultivating the pepper seeds at their monestary in Herbon, near Padron. Centuries later, Padron's most famous food is its namesake pepper. Seeds from original Padron peppers have been cultivated in rich soils throughout other Oceanic climates. Now, California has an abundance of small farms along the coast producing Padrons, making the pepper more consumer friendly on the pocket book as well as giving more people access to the pepper. The Padron, once obscure is now becoming commonplace at summer farmers markets and in the produce section of local grocery markets.
Recipe Ideas
Recipes that include Padron Chile Peppers. One
is easiest, three is harder.Recently Spotted
People have spotted Padron Chile Peppers using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Santa Monica Farmers Market Near Santa Monica, California, United States About 6 days ago, 6/12/13 Spotter's comments : Flora Bella is selling organic Padron chile peppers today. Tender little chiles with a great sweet flavor. Little Italy Mercato Near San Diego, California, United States About 17 days ago, 6/01/13 Spotter's comments : suzie's farm is selling pardons today. Hillcrest Farmers Market Near San Diego, California, United States About 51 days ago, 4/28/13 Spotter's comments : Yasukochi Family Farms has beautiful dainty padrons. |
