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