One thing the summer's unconscionably hot weather seems to have been good for is my pepper crop. I've got eight pots going, with poblanos, beaver dam (I just liked the name) fireballs, pepperoncini, cayanetta, and cubanelle and Italian sweet for pepper and scrambled egg or sausage subs. I'm also growing two shisito plants, similar to the popular Spanish tapas pepper, the Padrón. I've seen both at farmer's markets lately and they share a characteristic that makes eating them a suspenseful