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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 – 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.

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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 #1

“The heat is in the seeds”

One of the most common pieces of disinformation that I’ve noticed many customers and businesses regard as accepted fact is that the heat in chile pods resides in the seeds. I’ve seen businesses place this on their websites, and had many customers tell me that they don’t eat chile seeds because they are “too hot”. This is simply not true. The vast majority of capsaicin (the naturally occurring  substance in hatch green chile that provides its heat) is found in what is referred to as the “veins” of the chile pod.

When you break open a chile pod, you will see long vein-like strings of meat running lengthwise along the interior of the pod. In mild hatch green chile, these are almost completely white with the occasional hint of yellow coloring. This discoloration is the naturally occurring capsaicin. When you take a step up the heat ladder to medium green chile, you will notice the veins have a more noticeable streak of yellow. This noticeable increase in yellow/orange discoloration of the vein continues on up to X-Hot in which the entire vein is a yellow/orange color. A good rule of thumb is “the darker yellow the vein, the hotter the chile”. Although there is still some naturally occurring capsaicin in the flat sections of the chile-pod’s meat, the vast majority of it is found in the vein. When green chile is roasted, much of it is spread throughout the pod when cooked, leading to that unmistakable Hatch Green Chile flavor.

So, we’ve covered the meat and veins, the seeds must be hot too right? The answer is no. Surprisingly, there is little to no capsaicin in chile seeds. One might notice a slight bit of warmth when eating them, but this is just because they have come in contact with the veins and meat of the chile during roasting. Most New Mexicans actually remove the seeds when processing their chile before freezing. When there are seeds in the green-sauce of a restaurant here, its looked at as the “lazy” way of doing things. So its always best to remove the seeds, they definitely aren’t what make your chile hot.

We hope this helps clear up any misconceptions  you’ve had about hatch green chile! Stay tuned for Hatch Chile Myth #2 “The skin keeps the heat in”.

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Hatch Chile Myth Busters

The Real Skinny on all Things Chile

In our 60 plus year growing green chile here in the valley, we’ve certainly learned a lot about our product, and in the last few years we’ve started to notice a lot of disinformation being spun by businesses as fact. Many of our customers have mentioned things in their correspondence with us over the years that are based purely on myths or half-truths so we are going to be doing a series on such myths titled Hatch Chile Myth Busters. We will have our first post up shortly, and will add a new one each week through the end of August, so stay tuned!