Padrones

Eastside Road, August 2, 2014—

YOU'VE SEEN THEM HERE before. and with any luck you'll see them here again. Padron peppers. It's fascinating to think we've known of them only a few years — we first met them in Spain, in Avila I think, say four years ago; now they're all the rage; you can't go to a summertime farm market without seeing them.

Iron skillet, olive oil, heat, peppers, salt. That's all.

Afterward, Nancy Skall's fine Romano beans, then Coronas, raw sliced tomato, green salad, a couple of squares of dark chocolate.

Cinsault, Preston of Dry Creek, 2011