The Padron is a small, green, frying pepper native to Spain; it is similar in looks and size to the Shishito pepper. Grown by Valley Flora Farm in Langlois and Norm Lehne Garden & Orchard in Roseburg; both farms grow their peppers using organic practices.
Padrons are typically cooked on high heat with olive oil until blistered, then sprinkled with sea salt and served as a finger food. These little guys are mostly mild with an earthy or nutty flavor, but about 25% of the time, you’ll get one spicy enough to mistake for a jalapeno! For more on this little pepper’s surprises, follow the link – Padron Pepper: Culinary Russian Roulette.