HEIRLOOM Shishitos are lovely but pass the Padrons, please! The Spanish have prized Padrons pan-fried as tapas since the 1600s. Since they’re harvest as young 1-2″ green peppers, Padrons are almost ridiculously prolific. Though harvested young to avoid the searing heat, 1 in 20 strikes with serious heat for a game of roulette we adore, solong as there is enough aioli! If you let them ripen red, Organic Padron Frying Pepper makes an incredibly flavorful lacto-fermented pepper relish and hot pepper jelly.

At Fruition, we sow peppers in soil blocks indoors 2 months before final forst, early April for us here in Zone 5, germinating them on heat mats with ease.Good light is essential: Younger, less stressed seedlings are healthier and more abundant than older, more stressed seedlings.