Pimientos de Padrón, one of Spain’s most popular tapas are gaining popularity in this country and are a perfect match for your Wood Stone oven. These yummy delicacies have the perfect flavor balance of nutty, hot and sweet, though beware that one in every dozen may be blisteringly hot. Heat a sauté pan for a few minutes in a hot oven (400-600°) and cover the bottom with olive oil. Throw the whole peppers in and cook, stirring a few times until they start to blister…just a couple minutes! Serve on a plate, sprinkled with coarse salt; pick up by the stem and enjoy with a glass of chilled Fino Sherry. If you don’t see them at your farmers’ market order on line at www.happyquailfarms.com or procure some seeds to start for next year at www.tomatogrowers.com