The fragrant aroma of roasting green chiles is starting to permeate our kitchens here in the Rio Grande valley. There are so many delicious dishes that local families make to celebrate the first of the harvest! I remember for years the Huber family here in Albuquerque always served Calabacitas topped with browned cubes of steak slathered with an oozing topping of melted sharp cheddar. Green Chile Stew was always a favorite of other families, including ours. Yet others like to make Green Chile Chicken Enchiladas
Those waxy green fruits are so full of spunk and spice—you would think they would be more durable than they are! Remember this. If not treated properly, that is chilling the just roasted chiles in iced water or at the very least--cold water; there is an opportunity for bacteria to grow and salmonella to develop. If you get your green chiles roasted at a grocer or farm stand—chill them, do not place them in a plastic bag. For these reasons, I prefer to roast the chiles myself.
Also, do not peel before freezing, flash freeze them whole on cookie sheets and then bag them in freezer weight packaging, such as plastic bags.
With freshly picked fruit so easily available at Farmer’s Markets and fruit stands or perhaps your very own trees; I thought you would appreciate the benefit of my years of experience freezing fruit. Additionally, when I wrote my freezer book in 1976, I researched all 50 state’s extension service literature for their best recommendations.. I am including my favorite and easiest way to freeze peaches and apples in this issue.
HALF PRICE SPECIAL ON OUR WEEK LONG CLASS!
Our week long full-participation class set for August 24 to 29 is now on Half Price until Wednesday August 20, 2014. The new price is $975.00 for online registrations at www.janebutelcooking.com.
We have three fall, full participation cooking classes where we have been taking registrations. Register NOW to get into the class of your choice. Fall is very special here. In September, you can savor the aroma of green chiles roasting nearly everywhere and the beauty of fresh, new red chile ristras (strings).
Our October class falls on the last weekend of the world famous annual Hot Air Balloon Fiesta, the world’s largest balloon event and there are still loads of both red and green chiles all about. In November, our weather is still beautiful with clear, purply blue skies, golden cottonwoods and many red chiles and local harvest to enjoy.
Here’s the Schedule-- September 12-14, 2014
October 10-12, 2014
November 7-9, 2014
To register, click on www.janebutelcooking.com.
BLUE CORN SPECIAL
Our very special organic blue corn masa, which is very difficult to find (even for us) due to the drought and the rarity of blue corn is on special at 25% off and free freight until midnight August 10, 2014! Just go to www.janebutelcooking.com and select Pecos Valley Spice Co., then masas.