New Mexican /Hatch Green Chiles?
quoting sally in 9/2010:
"Anyone spotted New Mexican green chiles at WF or anywhere else? It's the season..."
i heard the coolest thing from CH passadumkeg of Maine/N.M.: in N.M. they have roasters by the side of the road where they roast, peel and bag them for you at 50 cents/lb.!!
It's true! I've seen it with my very own eyes. Tis the season, and thanks for quoting me - made my day!
Just got back from Wayland WF and asked the stock boy - he didn't recall seeing them this year - but then again he seemed pretty clueless as he didn't seem familiar with them and brought out tomatillos and jalepenos out of the back when he said he would check for me. But it was odd that there was one big anehiem, and about a half dozen small green ones that seemed about the size of hatch green chiles in a basket that had a sign for anehiem peppers and were going for $4 /lb.
I hope they weren't early this year like last year, and I missed them.
Side of the road, supermarket parking lots, the same places where the fireworks stands are in July and the Christmas tree stands are in December...much of New Mexico smells of propane and singed chile skins in late August and early September.
I wouldn't expect to see green chile hereabouts for at least another week, possibly more. I've never seen it at Russo's before Labor Day, and given that everything else is late this year, I wouldn't be surprised if the chile is too.
May not be good news for us on the east coast. Looks like not only draught conditions, but some farmer's didn't plant as much or at all this year. :-(
“Some of our land we left out. We didn’t even farm because of the water situation, and a lot of other farmers have done the same thing,” Jim Lytle, with Hatch Chile Express, said.
This year’s terrible drought conditions basically took every farmer without irrigation completely out of the game.
Jesus Soto, who has farmed about 24 acres in the valley for close to 10 years, says the extreme weather will have an effect on this year's harvest.
"The freeze was bad for us; then the draught hit us hard," Soto says while standing in a row of chiles on one of his two farms. "The river didn't give us any water, so we've been using water from the pump. The plants look beautiful, but they would look even better if we were able to get water out of the river."
Also a little tidbit in that article about washing the chile after roasting which was a topic of debate in a previous thread. ;-)
How sad to read!
I lived in Tucson for 2 1/2 yrs - best thing there were the peppers being roasted in front of one of the grocery stores where I used to shop. Never did find out if they were Hatch peppers (it was a mostly Mexican store, and although I was trying to learn - I didn't/don't speak Spanish - but oh, you wouldn't believe how delicious those were, along w/the heavenly smell!!!)
How I miss those!