Newsletter No. 12

In this week’s box you will find Padrón Peppers, also known as Pimientos de Padrón in Castellano Spanish or pementos de Padrón in Galician. Padron peppers are originally from Mexico and have been cultivated for centuries by Galicians in Northwestern Spain.

The peppers are mostly grown in the valley of Herbón in Galicia, between June and September. Herbón citizens are still angry about the peppers being called Padrón peppers because they believe they are really from Herbón, a small town in the county of Padrón next to the river Ulla, which separates Coruña province and Pontevedra province. Every August a festival called the Festa do Pemento de Padrón in Herbón takes place in the carballeira of Herbón, a Franciscan convent. The Franciscan monks originally brought the pepper from the Mexican state of Tabascao in the 16th century. 

Gallegos, people from Galicia, are super proud of their culinary traditions and their peppers. There is a famous saying in Galicia that reflects the roulette that is eating the peppers because about one in ten are spicy and you can’t tell which ones will be. "Os pimentos de Padrón, uns pican e outros non," which translates to: Some are hot and some are not. Gallegos say that the ones that are grown later in the season (August and September) are spicier than the ones grown earlier (June and July) and typically the larger peppers are spicier. 

Padrón Peppers are served as a tapa, or small dish in Spain. The stem is kept on (called the rabito orrabo or pedúnculo in Spanish). They are served fried with olive oil until they are blistered and softened but not totally brown. Then they are sprinkled with coarse sea salt and served with bread. 


  • craspedia
  • ageratum
  • amaranth
  • didiscus
  • mignonette
  • marigold
  • zinnia
  • celosia
  • cockscomb
  • snap dragons
  • strawflower
  • statice
  • scabiosa stellata
  • pincushion
  • flax
  • flowering ammis
  • yarrow
  • flowering kale
  • cosmos


  • heirloom slicing tomatoes
  • heirloom cherry tomatoes
  • red onion
  • easter egg radishes
  • padron peppers
  • cantaloupe
  • green cabbage
  • purple kale
  • cilantro