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hatch chiles ?

Any of you Hatch Chile lovers heard anything when the crop will be available here in Los Angeles? Please share...

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  1. In NM it comes in early Sept. I got 90 lbs. last year and they're all gone!!!!

    1 Reply
    1. re: Passadumkeg

      So you're the reason I couldn't find any.

    2. ...and who has them? I got lucky and actually found some at a supermarket (Pavilions) last year. Made a bunch of turkey/green chile stew. Excellent chilies—they're like Anaheims on steroids.

       
      1. Bristol Farms is advertising them on their web site...it can't be too much longer!

        1 Reply
        1. re: TravelPath

          They're always available at the same time, within about two weeks of the Hatch Chile Festival, which is the first weekend in September.

          In Orange County the most reliable places are grocery stores—there's a store in Guada-La Habra (a Vons or an Albertsons, I forget which) and there's the Henry's in Laguna Niguel/Aliso Viejo.

        2. El Rey Farms brings in several truckloads a year. They have pickup at La Puente High School, where you can get them roasted. This is the closest to the NM taste and experience that you will find in southern California. Your timing is excellent since they start taking orders today. Their first truckload will be coming August 13 and their last on Sept 17.

          http://www.elreyfarms.com/

          6 Replies
          1. re: stuffed

            As someone who likes the flavor of hatch chiles but has no experience buying and storing them, how do you recommend getting these chilies? Don't want to make a mistake considering you have to buy a sack of these.

            Do most people get them roasted then freeze them to use throughout the year? It also appears there are 3 variations of hotness levels on these chilies. Again, a particular level of heat you recommend to balance out with flavor?

            1. re: troublemaker

              I buy them roasted, then separate them (unpeeled) into freezer bags and freeze then. After I thaw them, the skim slips right off. The hotness level is only an estimate—they have no way of knowing whether an individual chile is super hot or not.

              1. re: troublemaker

                After they are roasted you would bring them home in a plastic garbage bag. They will continue to steam while being transported home. The skins will be easy to remove at that point and you can quickly peel and seed (if desired). Kept airtight they will store well in a cold freezer. We usually get enough to last the year (about 2 sacks, but being from NM we consume lots of green chile). You can talk to the folks at El Rey about buying a smaller quantity as well.

                1. re: troublemaker

                  Based on my last years experience, Do Not let them steam in the big plastic bag if your drive home is long - separate them and do everything possible to cool them off quickly. Marshal every cooler in the house! Trust me, you do not want overcooked, mushy chiles for possible stuffing.

                  BTW has anyone seen *specific* locations mentioned in Albertsons ads? As usual their corporate site makes it (almost ?) impossible to get details.

                  Also, the rebranded Lucky stores in SoCal have fallen off their corporate sites. What happened? Is the South Gate store still there under the same name?

                  Last years post: http://chowhound.chow.com/topics/719101

                  1. re: DiveFan

                    Depends on how long you anticipate keeping them in the plastic bag. The effect of heat/steam is dose dependent.

                2. re: stuffed

                  My friend and I shared a sack last year (I let her take 3/4 and I took 1/4 of them and still got about 7 gallon sized bags and some quart sized ones). We had them roasted there, which I think is the way to go. I still have A BUNCH in the freezer. We spent hours in her kitchen with a stack of ziploc bags and peeled and stuffed. Some, we left the skin on. It is really a lot of chiles, but they are really good. Be careful, we burned our hands when we were getting them out of the sack! They were still piping hot!

                3. I second the rec for El Rey Farms, great chiles. Be aware that the system of lines and the process is kind of ... well, it's an experience. Kind of a festive experience, but don't expect to be in and out of there, unless you get an early time slot - and even then.... Be patient, be prepared to wait, and stay cool - it's usually hot out there.

                  http://www.elreyfarms.com/