* UPDATE! * Hatch Roasting Events Canceled
Due to extreme weather in New Mexico last spring and this summer, growers have experienced a catastrophic crop failure.
As a result we have extremely limited quantities of hatch peppers for the second weekend, hot variety only. We will begin roasting Saturday, Aug. 17, at 9:30 a.m. at Central Markets in Poulsbo, Shoreline and Mill Creek, and Town & Country Market on Bainbridge Island. They’ll be limited to a half-bushel per customer, and when they’re gone they’re gone.
Thank you for your understanding! We love Hatch chiles and hosting these events, and we’re heartbroken this has happened.
Our annual Hatch chile roasts are back! No need to make the kitchen any hotter than it already is, right? So join us as we fire up the grills on our “front porch” this weekend and char some authentic New Mexican green chiles from Hatch Valley.
All roasts are 9:30 a.m. to 3 p.m. beginning this weekend (and if you’re in line by 3, we’ll be sure you get those chiles roasted!). This only happens once a year, so don’t miss out on of the most unique food experiences in Puget Sound!
Our Produce Markets’ knowledgeable crews will roast Hatch chiles by the bushel and half-bushel in front of our markets over the next two weekends. For you non-farmers out there, a bushel weighs about 20 pounds and the roasting process reduces the weight by about 5 pounds. A half-bushel weighs about 10 pounds before roasting, and roasting reduces the weight about two pounds.
We’ll have pre-roasted chiles available, too, but they often go quickly. While you’re waiting for your chiles to roast, grab some Hatch chile corn muffins, salmon burgers, gourmet burgers and brats!
And that’s what we mean by Hatch Fever. We’ve got it.
Wait … What Do I Do with a Hatch Chile?
With their smoky flavor, flexible spiciness levels (mild to extra hot), and similarity to the familiar green Anaheim chile, Hatch chiles are extremely versatile, which might be why they’re so popular.
You can throw ‘em in a stew, liven up a sauté, or shake up your favorite sauces and dips (think salsa, queso or even hummus).
And if you’ve never added a few slices of roasted Hatch chiles to a grilled burger or pizza … whew! Now THAT’S summer grilling at its finest. I lived in Albuquerque for four years so it’s nice to see a food so uniquely “southwest” make its way this far north.
Hatch green chiles are much better roasted than raw. You can freeze the roasted chiles whole, taking out as many as you need for chile rellenos or other “stuffed” recipes.
You can also throw some in the food processor and pulse until you have a chunky, thick slurry of sorts, which can be frozen for other recipes in the future.
Just Type ‘Green Chile’ into the Search Bar and VOILA!
Simply type “Green chile” into the recipe search bar on our home page to find a whole treasure trove of delicious recipes that’ll make you a convert. Here are some of our favorites:
- Green chiles for breakfast? Absolutely. In fact, when I think green chiles, I think breakfast burritos. When I lived on the south side of Albuquerque, N.M., a recipe like our Green Chile Breakfast Burrito, with a heavy sprinkling of chiles of top, was an almost daily breakfast run at the office. Even the local McDonald’s put chiles on their breakfast sandwiches. It’s a thing.
- Our Hatch Chile and Chicken Sandwiches recipe is a simple way to add smoky flavor and a little kick to your basic chicken sandwich.
- Green Chile Chicken Enchiladas are a classic example of how to use chopped and frozen chiles throughout the year. Just pull out a freezer bag of chiles that morning and add a healthy spoonful to this recipe for a fun twist to a weekday dinner.
- Who would have thought you could use green chiles for dessert? Whoever created the Green Chile Chocolate Bark recipe, that’s who.
- Everything’s better with butter. And butter’s better with Hatch chiles. So Roasted Green Chile Butter is simply off the charts (and is incredibly easy).
Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.
Marinated Goat & Sheep Cheese from Meredith Dairy – Imported all the way from Australia, it’s hard to believe that cheese in a jar could taste so fresh, rich and creamy.
This is one of my all-time favorites and I’m so happy it’s back. The family-run Meredith Dairy — located about 60 miles north of Melbourne — herd literally thousands of goats and pack their fresh, creamy cheese in a beautiful, Australian, extra-virgin olive oil blend with fresh herb sprigs, peppercorns and garlic. The result is a delightfully spreadable cheese with loads of flavor and — BONUS! — an oil that’s loaded with flavor and cheese bits to pour over your fresh green salad or hot-off-the-grill roasted vegetables.
I promise this cheese will become your new summer addiction. Be on the lookout for opportunities to sample this cheese in our markets. You won’t be sorry to add this golden jar of cheese to your refrigerated pantry.
Chris Allen is a copywriter and assistant marketer with Town & Country Markets. He’s a former contributing editor, radio anchor and producer, and an Air Force veteran. He’s also mastered the art of chopping red onions with one hand while sipping a dry Tempranillo in the other.