Talk to farmers at the farmers' markets or read on-line commentaries on Padron peppers, and you'll think these people are a bit pepper-crazy. Honestly though, when quickly pan-fried, then drizzled with olive oil and seasoned with salt, padron peppers are an amazing gustatory experience. One of our garden staff has eaten a dozen of these small wonders in one sitting, but be warned, Padrons are notorious for producing a zinger of a hot pepper for no particular reason. The beauty of Padron peppers is that they arrive early and keep on producing, so pick green fruits when they're one to three inches, because more will be sure to follow. If left on the bush, Padron peppers can get quite a bit bigger and will most likely get hotter as well, but generally speaking, are considered a mild pepper.