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Regionally grown produce

The seasons change and so do the offerings in Pastaworks produce rack. Come in to see what's fresh!

Depending on the season, Pastaworks features fresh vegetables, fruits and grains from throughout the State. At any one time you'll see products from many of our favorite Oregon farms.

It's Padron season!

Ground Works Organics has just delivered the first Padron peppers of the season. Need a snack? A tasty side dish?Here are a couple of easy to prepare recipes for the upcoming season. Accompany with a glass or two of Txakoli, a slice of hearty bread, your favorite Spanish cheese and a few slices of Jamon Serrano, Prosciutto di Parma or La Quercia prosciutto and you have the makings for a perfect summer meal.

Blistered Padrón Peppers

Source: Bon Appétit
(Yield: serves: 6-8)

2 tablespoons olive oil
1 lb. Padrón or shishito peppers
Flaky sea salt

Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.

Grilled Padrón Peppers

Source: Christine Gallary
(Yield: serves: 3-4)

˝ lb. Padrón peppers, washed and thoroughly dried
1 tablespoon olive oil
Coarse sea salt, such as fleur de sel or Maldon

Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.

When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.

Remove to a serving plate, season immediately with the sea salt, and serve.

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