There is no question about it. Tomatoes, squash and good, sweet onions are just a few of the delicious bounty this time of year. There is also great bounty that is “in season”. Hatch Green Chiles from Hatch, New Mexico! Yes, that is in the United States. Just right next door to Texas. I’m still amazed at the places I call that think New Mexico requires international shipping rates. . . . *eye roll* . . . I never knew what a Green Chile was until I met MM. He’s from New Mexico, if I haven’t mentioned that before or lately. He grew up on green chiles. I grew up on beef, being from Hereford, Texas, and all. Cattle outnumber the people 50,000 to 1 there. Still. And the aroma of all those steers . . . . well, it’s the smell of money, so my mom always told me. I like the smell of roasted green chiles, better. Ahhhhh . . . . . . . This year we are NOT going to run out. Nor will I need to ration them like I’ve done this past chile season. You see, last year we bought two bushels, which caused us to have to start being frugal about 6 months ago. So this year we bought four boxes which, amazingly enough, holds 1 and 1/9 bushel each. How do they figure that? One-ninth? Really?? So now we have 4 and 4/9ths bushels (give me a break) of roasted hot green chile in the freezer. With that many, roasting them yourself is just not an option unless you own a chile roaster. Which we don’t. I could borrow a bingo basket from a church just down the road, but then I’d have to clean it after. But they do work in much the same way. Would just need to get my flamethrower fired up. We stood in the 107 degree heat on Saturday, thankfully there was shade, at Central Market and let them do the roasting for us. We, too, were pretty darn roasted by the time we got home. While there, a guy was buying a box of roasted mild green chile. Wuss. Anyway, he started following me around in the store asking how we used our green chile and what we fixed with them. He was nice. Not really a stalker. He just couldn’t imagine two people eating 4 […]
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