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4th of July

We hope you had a great 4th of July weekend! It’s been a couple of months since our last update, so we thought it was about time to let you know how the chile is doing. Right now we have some of the heartiest green chile in the north valley! All our fields have knee high plants with small, developing chile pods poking through the foliage.

Here are some quick updates:

  • If you haven’t placed an order, we encourage you to do so before August 1st. We will be increasing our prices to normal rates at that time, so you can save a few dollars by ordering in advance. You can order here on the site at any time.
  • If you have already ordered, it looks like we’ll be shipping the week of the August 16th. We might be able to get a few orders out on the 9th so if you were one of the die-hards who pre-ordered in 2009, you can expect to be the first to receive your chile this year!
  • For our Santa Fe customers, we should be headed up to Santa Fe the weekend of August 14th but will only bring a limited number of sacks. If you need your chile fix ASAP, be sure to come before we’ve sold out (Friday afternoon should be safe).
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Hatch Chile Season 2011

The year is almost over and what a wonderful one it was. We hope all our customers had a merry Christmas, and that you’ll have a safe and happy new year as well. With 2011 fast approaching we decided to give everyone an update on our plans for the 2011 hatch green chile season.

  • If it was your first time ordering from us, you likely didn’t receive a pre-order discount so be sure to order early this year! Pre-order discounts run from now till the 1st of August.
  • We plan to start shipping next year on the 9th or 16th of August and will be moving to a Tuesday shipping schedule. Orders for 10 and 25 lbs can be shipped via Overnight, 2Day, or 3Day FedEx Express.
  • All 5 lb orders will be continue to be shipped via USPS Priority Mail.
  • We also now offer ground delivery to places within FedEx’s 3Day guaranteed delivery area on our larger boxes. This is a great way to save if you live within the area.
  • Pre-Order prices will start at $30 for 10lb boxes and $50 for 25lb boxes. 5 lb boxes will be priced at $27.95 and will continue to have free shipping.

If you have any questions, please feel free to either give us a call at 5756354680 or email us at admin@hatchnmgreenchile.com

Thanks,

Preston Mitchell

Berridge Farms

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Fresh green Chile Pre-Orders 2011

We have begun accepting orders for the 2011 green chile season. Prices are a little lower than last year, and can be viewed in our online catalog in the fresh green chile section. We will be shipping all 10 and 25 lb boxes via FedEx as usual and will continue shipping 5 lb boxes of fresh green via the USPS flat rate priority mail box. If you have any questions, please feel free to contact us by email at admin@berridgefarms.com

Thanks!

Berridge Farms

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Now Selling Frozen Green Chile

We are going to have frozen chile this year! Our chile will be processed by Frozen Chile Products of New Mexico, and will be available to order through our page. Frozen chile will be available by the 5, 10, and 25lb case and can be ordered in whole and diced. All frozen chile is flame roasted and hand peeled. Its a great way for people who are looking to cut down on processing time. Although its a bit pricey, the charge  includes FedEx Priority Overnight shipping. All frozen chile is shipped on gel packs and can be ordered by navigating to our frozen hatch green chile category page.

Thanks,

Preston

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Frozen Hatch Green Chile

We are going to have frozen chile this year! Our chile will be processed by Frozen Chile Products of New Mexico, and will be available to order through our page. Frozen chile will be available by the 5, 10, and 25lb case and can be ordered in whole and diced. All frozen chile is flame roasted and hand peeled. Its a great way for people who are looking to cut down on processing time. Although its a bit pricey, the charge  includes FedEx Priority Overnight shipping. All frozen chile is shipped on gel packs.

Thanks,

Preston

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Green Chile Update – August 2010

I have a bit of bad news in the form of a green chile update folks. Robert Berridge Sr. and I talked this morning and after looking at our chile fields, online we don’t think it will be in the best interest of our customers to start shipping the week of Monday the 16th. At this point, it looks like the chile just won’t be ready for shipment by Monday. We are now looking at shipping the week of August 23rd.

I apologize for the inconvenience this may cause many of our customers, and I would like to personally assure you that we do this only to ensure that you receive the best product possible. If you absolutely must have your green chile the week of the 16th, please email us at admin@berridgefarms.com and we’ll do our best to work something out with you for delivery the week of the 16th.

On a lighter note, it looks like it will be some of the best green chile we’ve ever had. Pods are long, thick, and look like they will be very meaty this year!

If you have an order in for a 10 or 25 pound box and have provided a PO Box as your shipping address, we will ship your order via the post office. If you would like your order to be shipped FedEx, please email us with your order number and a physical address for delivery.

If you haven’t got your order in already, we suggest that you do as soon as possible, you can order through our online catalog.

This concludes this green chile update. We hope you’re not too heartbroken and apologize for the delay!

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Green Chile Shipping Update

I have a bit of bad news folks. Robert Berridge Sr. and I talked this morning and after looking at our chile fields, online we don’t think it will be in the best interest of our customers to start shipping the week of Monday the 16th. At this point, it looks like the chile just won’t be ready for shipment by Monday. We are now looking at shipping the week of August 23rd.

I apologize for the inconvenience this may cause many of our customers, and I would like to personally assure you that we do this only to ensure that you receive the best product possible. If you absolutely must have your green chile the week of the 16th, please email us at admin@berridgefarms.com and we’ll do our best to work something out with you for delivery the week of the 16th.

On a lighter note, it looks like it will be some of the best green chile we’ve ever had. Pods are long, thick, and look like they will be very meaty this year!

If you have an order in for a 10 or 25 pound box and have provided a PO Box as your shipping address, we will ship your order via the post office. If you would like your order to be shipped FedEx, please email us with your order number and a physical address for delivery.

If you haven’t got your order in already, we suggest that you do as soon as possible, you can order through our online catalog.

Thanks,

Preston Mitchell

Berridge Farms

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Chile Update August 1st

Well, the season is nearly upon us folks and we will start shipping on schedule August 16th this year. We have a couple of notable developments as well. After careful consideration, we have begun the process of switching to FedEx to ship our 10lb and 25lb boxes.

With fedex, we will be able to offer residential delivery to many customers who formerly had to pick up packages at their local post office. All 5lb boxes will continue to be shipped via the Post Office, so some customers may receive packages via two different carriers. FedEx has guaranteed quicker delivery times, better package handling, and improved tracking of our shipments. We believe it is in the best interest of our customers to make this change. If you have any questions, comments or concerns regarding this change, please send an email to admin@berridgefarms.com and we’ll address them as best we can.

Another item of interest is our new pricing on fresh green chile. As promised, all orders placed before the 1st of August received our discounted “pre-order” pricing. Prices have now risen to regular season levels. Red chile pricing later in the year will be at these rates as well.

As always, if you have any questions please let us know via email, or call us at 575-635-4680.

Thanks,

Preston Mitchell

Berridge Farms

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Green Chile Myth #2

“The Skin Keeps the Heat In”

We’re sorry we skipped a week in our myth buster series, but we’ve been hard at work on the farm. The last couple of weeks have brought our valley several inches of rain, and we’ve been doing damage control. So, the next myth we will examine is one I only hear from customers every now and then. Although its not nearly as prevalent as the seed-heat myth, its still worth mentioning.

I once had a conversation with a customer regarding the best way to process their chile, and I suggested that any chile she would be using for stews and burgers should be peeled, de-seeded, de-stemmed, and chopped before freezing. I was told that removing the peelings was terrible, and that she would never peel chile before freezing it. I was a little taken aback, and asked if it was too much work or if there was another reason. All she said, in a mildly superior tone, was that “the skin keeps the heat in”.

I had to laugh a little on the inside  because I thought she was kidding at first. Here in New Mexico, if you find peelings in your green sauce, or on your rellenos, or in salsa or other chile-dishes, its an annoyance. The peelings stick to your teeth, and take away from the texture of the green chile. I know many people peel their chile after de-frosting, but personally I like to get all the work done at once. That way, when I’m ready to cook, I just de-frost my green chile and go. But, when I asked if she was kidding, she firmly stated that “if you peel your chile before you eat it, it’ll lose all the heat and the smoky flavor of roasting”.

I’ve been roasting chile since I was 12 years old, and I had never once heard someone say this. Then again, we roast only in New Mexico and most of our customers are natives so I started wondering how many of our customers believed that the skin keeps the heat and flavor in their chile. I decided to do a little survey, and emailed 250 of our customers asking for a simple yes or no answer as to whether they thought that the peelings held in the flavor and heat of their chile. Only 182 people replied to the email, but out of that 182, 18 firmly believed that this was true and another 5 weren’t sure. I was astounded that so many people had somehow heard this green chile myth and decided to include it in our myth-buster series.

So, here’s the truth. The peelings you get from green chile are simply the tough outer layer of the pod or the “skin”. They do not have any flavor, and do not provide any protection for the meat inside. When frozen properly, green chile does not lose any of its flavor or heat, and can be peeled before freezing so that when you are ready to make any chile-containing dish you don’t have to go through the onerous task of peeling. If you have any questions, feel free to comment on this post. Till next time! Our post on myth #3 “hatch chile is a brand or variety” should be interesting, its the most common misconception about hatch green chile around.

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Green Chile Myth – The Skin Keeps The Heat In

“The Skin Keeps the Heat In”

We’re sorry we skipped a week in our myth buster series, but we’ve been hard at work on the farm. The last couple of weeks have brought our valley several inches of rain, and we’ve been doing damage control. So, the next myth we will examine is one I only hear from customers every now and then. Although its not nearly as prevalent as the seed-heat myth, its still worth mentioning.

I once had a conversation with a customer regarding the best way to process their chile, and I suggested that any chile she would be using for stews and burgers should be peeled, de-seeded, de-stemmed, and chopped before freezing. I was told that removing the peelings was terrible, and that she would never peel chile before freezing it. I was a little taken aback, and asked if it was too much work or if there was another reason. All she said, in a mildly superior tone, was that “the skin keeps the heat in”.

I had to laugh a little on the inside  because I thought she was kidding at first. Here in New Mexico, if you find peelings in your green sauce, or on your rellenos, or in salsa or other chile-dishes, its an annoyance. The peelings stick to your teeth, and take away from the texture of the green chile. I know many people peel their chile after de-frosting, but personally I like to get all the work done at once. That way, when I’m ready to cook, I just de-frost my green chile and go. But, when I asked if she was kidding, she firmly stated that “if you peel your chile before you eat it, it’ll lose all the heat and the smoky flavor of roasting”.

I’ve been roasting chile since I was 12 years old, and I had never once heard someone say this. Then again, we roast only in New Mexico and most of our customers are natives so I started wondering how many of our customers believed that the skin keeps the heat and flavor in their chile. I decided to do a little survey, and emailed 250 of our customers asking for a simple yes or no answer as to whether they thought that the peelings held in the flavor and heat of their chile. Only 182 people replied to the email, but out of that 182, 18 firmly believed that this was true and another 5 weren’t sure. I was astounded that so many people had somehow heard this green chile myth and decided to include it in our myth-buster series.

So, here’s the truth. The peelings you get from green chile are simply the tough outer layer of the pod or the “skin”. They do not have any flavor, and do not provide any protection for the meat inside. When frozen properly, green chile does not lose any of its flavor or heat, and can be peeled before freezing so that when you are ready to make any chile-containing dish you don’t have to go through the onerous task of peeling. If you have any questions, feel free to comment on this post. Till next time! Our post on myth #3 “hatch chile is a brand or variety” should be interesting, its the most common misconception about hatch green chile around.