Text 16921, 88 rader
Skriven 2014-09-12 08:06:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: farmers
===============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> Like you, I tend to get my local produce etc from the supermarket or
 NB>> occasionally roadside stands...  :)

 DD> I've been to some "permanent" farmer's/produce/meat/fish markets ...
 DD> including the "old" Fulton Fish Market in the Bronx, Haymarket in
 DD> Chicago, the Pearl Farmer's Market in San Antonio, Pike Place in
 DD> Seattle, etc. Of all of those I think Pike Place was my favourite -
 DD> once past the guys show-boating by tossing fish back and forth.

 NB> Never been to any of them... although they sound like they might be
 NB> worth the visit...  :)

 DD> Although the Hatch (NM) Farmer's Market during chile roasting time is
 DD> a special place.

 NB> Which sparks a question...  When we went shopping last week, the
 NB> produce demo-er had Hatch chiles on offer...  She said they were only
 NB> available for 3 days out of the year... (adding mystique to them ala
 NB> Vidalia onions, to my thinking)  Is that normally true, or is it only
 NB> true for Wegmans, being so far east of NM...?  We could get them fresh,
 NB> already roasted, or already prepared into a spread (with other heat
 NB> added)... they came in mild, medium and hot, IIRC...  She was putting
 NB> the spread on little slices of bread for tasting, and had the fresh for
 NB> display...

According to my memory and the Specialty Produce website the peak "season" is
not long for them. But, three days is a joke. "Hatch chile's peak season begins
mid- to late August. Because of their short season, roast and peel them for
storage in the freezer throughout the year.

"Located right in the middle of the Rio Grande agricultural territory, Hatch,
New Mexico, declared itself to be the Chile Capital of the World. "Hatch
chilies" refer to the five or six main cultivated varieties of New Mexico
chilies. The most common is the NuMex 6-4 Heritage. It comes from a long line
developed by New Mexico State University. Others are Barker, Big Jim, and
R-Naky. They have similar growth and flavor profiles. New Mexican chilies have
a short growing period. They're planted in April and harvested in August and
September." http://www.specialtyproduce.com

 NB> We ended up getting some store-made ready-to-cook specialty burgers
 NB> with the Hatch chilies (med, I think) added in.   They were pretty nice,
 NB> too.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted New Potato Salad w/Green Chilies
 Categories: Salads, Potatoes, Vegetables, Chilies
      Yield: 8 Servings

      4    Long green chilies; roasted
           - coarse chopped (I skin and
           - de-seed the chilies after
           - roasting)
  2 1/2 lb New potatoes; washed, halved
      3 tb Oil
           Salt & pepper
      3 tb White wine vinegar
    1/3 c  Red onion; fine dice
    1/2 c  Olive oil

  Roast chilies if necessary (do not use canned chilies, no
  flavor!) and chop into a medium dice. Toss potatoes with
  salt, pepper and corn oil and roast in oven at 400oF/205oC
  or on grill until done. (JenAs note: I roasted in a single
  layer in a baking dish for 40 minutes at 425oF/218oC) Cut
  potatoes in half and toss with olive oil, vinegar, red
  onion and chilies. Chill 30 min and serve.

  (JenAs note: I like to serve this warm.)

  Serves 8.

  From the Texas Border Cookbook

  From: http://userealbutter.com

  Uncle Dirty Dave's Archives

MMMMM


... Cassoulet, like life itself is not so simple as it seems. - Paula Wolfert
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