Method - Finely chop 1 bunch of basil with a clove of garlic and a few glugs of good quality olive oil (just
to moisten to basil). Slice tomatoes, sprinkle with sea salt and a few cracks of black pepper serve with
Brrata Cheese, basil oil and toasted Sourdough baguette.
Padron Peppers
Method – Heat a large saute pan over high heat. When the pan is very hot, drizzle with some olive oil and
add the peppers all at once (stand back a little, they might spatter). When the skins begin to blister, squeeze
in some lemon juice and a generous pinch of sea salt. Remove from pan and serve.
I want to share a few of my favorite farmers market must-haves. Every week a few heirloom tomatoes and a basket of Padron Peppers make it into my bag. I’m enjoying them as much as I can in these final weeks of summer. When fruits and vegetables are this perfect, at the peak of their season, you don’t want to do anything that masks the sun-kissed flavor. A pinch a salt, a drizzle of olive oil and maybe a splash lemon is all they need–if anything at all.
Heirloom Tomatoes are a favorite every year, and every year I’m astonished at how good these are with all the vibrant colors, different textures and tastes. My favorite is green zebra, what’s yours?
(Actually, green zebra isn’t an heirloom, they are bred from 4 different heirloom varieties…go figure).
Padron Peppers are new to me this year (where have I been!). Mostly mild and sweet, but occasionally you’ll get a hot and spicy one in the batch. I noticed this weeks peppers were more spicy than the early summer ones – apparently they get spicier towards the end of summer. But not to spicy to thoroughly enjoy!
Another thing I’ve been enjoying is Burrata Cheese, I’m seeing it on a lot of menus around the Bay Area this summer. Burrata is a fresh Mozzarella that’s stuffed with a mixture of cream and mozzarella, giving it a beautiful, soft inner texture while having the familiar, firm outer shell. This is best served at room temperature.
~Kelly
