We have Shishito and Padron Peppers available to add on or purchase this week from The Kitchen Garden in Sunderland, MA.
Lovely to roast! Here’s a little history lesson…. Shishito – “Originating in Japan the Shishito pepper is believed to have gotten its name from its tip end which to some resembles the head of a lion or in Japanese, shishi. Shishitos are a relative of the famous and sought after Spanish pepper the padron. Fairly easy to grow the Shishito pepper plant is a prolific fruiter given it is provided ample sunshine and warm to hot growing conditions. Similar in shape, form and flavor to the Spanish padron the Shishito peppers are petite and relatively mild in flavor, with one out of every ten peppers offering a random hot and spicy kick. Since the early 2000’s the Shishito pepper has experienced a surge in popularity in the culinary world. Formerly a specialty found only in Japan it can now be found when in season at restaurants and specialty markets around the world.”
Padron – “Though the Padron chile 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 seeds at their monestary in Herbon, near Padron. Centuries later, Padron’s most famous food is its namesake chile. Seeds from original Padron chiles 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 chile more consumer friendly on the pocket book as well as giving more people access to the chile. The Padron, once obscure is now becoming commonplace at summer farmers markets and in the produce section of local grocery markets.” sourced from http://www.specialtyproduce.com/
Here is a quick recipe to ‘blister’ these peppers:
1. Coat with Sunflower oil
2. Place in a frying pan at medium-high heat for 4-7 minutes, continually turning.
3. Let rest to room temperature and eat.