Our new website has launched! 🙂
Our new website has launched! 🙂
This is an interesting project I'm working on. I think it'll be interesting to see the results in a few weeks when it gets picked up.
This looks like a great option for any #vegetarian Hatch Chile lovers out there. If you have any recipes you'd like to share with others, feel free to reply in the comments. We'll try to feature a few on our blog later this week!
1 lb sweet potato, sliced into coins
1/2 cup coarsely chopped fresh cilantro leaves and stalks
1 1/2 cups coarsely chopped fresh spinach
1 tsp dried ginger
3 cloves garlic, coarsely chopped
2 fresh green chile peppers, seeded and chopped
1/4 cup fresh mint leaves
1 1/2 tbsp lemon juice
1/3 cup greek yogurt
2 tbsp olive oil
1 large onion, finely chopped
1 package tofu, pressed, drained, and cubed (feel free to use chicken or paneer!)
1 tsp ground turmeric
1/2 tsp sugar
1/2 tsp cardamom
1/2 tsp cinnamon
1 head cauliflower, chopped into florets
So, I’m currently teaching a class on the changes the internet has undergone in the last 20 years. Its really interesting! I know it sounds relatively dry but when you consider how the use of technology has changed our lives in the last 30 years it really brings things into focus. Without the internet, I’m not really sure what the world would look like today. Without the advent of search and social media ON the internet, I’m sure things would look very different as well. Take a look at the prototype website I’m building on an old panix directory if you’re curious. The homepage is titled Hatch Chile Central as an illustration of the brokenness of today’s search algorithms. I’m excited to see where the class goes and think I can really impart some valuable knowledge on my students. Check it out and see if you can figure out where the class is going!
So, Elaine and I finally pulled the trigger and made my grandparents and offer which they accepted! We’re officially buying their portion of the Hatch Chile store and will be running the business completely on our own. Previously, we owned the frozen business entirely and were 50% partners in the fresh business (though we weren’t 50% profit participants sadly). Now, we’ll continue to buy chile from Berridge Farms which is operated by my uncle. As long as he’s willing to grow us chile, it’ll be business as usual. Great chile grown on our family’s farm, and great service provided by yours truly!
Actually, that’s a bit misleading. I’ll be working full time at KPMG starting January of next year so Elaine will really be the one running the business. I’ll still be a full time participant this season (fall of 2014) but after that, I’ll really just manage the technical aspects of the website. So essentially, Elaine will be the new Preston in a way. Furthermore, my mother in law will be handling most of our customer service via email and the telephone so that Elaine can focus on operations. Overall, it looks to be an exciting change that is going to let us have more control over quality, service, and the number of people that we can reach with our wonderful chile 🙂
If you want to know more about the change, please feel free to email me at firstname.lastname@example.org.
This looks delicious! Have you thought about using hatch green chile instead of poblanos?
I grew up just north of Las Cruces, NM in a little town called Hatch. Hatch is known all over the country as the Chile Capitol of the World and backs that title up with the annual Hatch Chile Festival. Although the festival itself isn’t that impressive (at least to a local lol) it typically attracts tens of thousands of people to our sleepy little town each year. But besides hatch chile being famous, Hatch is a neat town all on its own. From Sparky’s, the quirky family owned and operated burger and bbq joint, to Pepper Pot, the famous New Mexican restaurant, Hatch has a lot of charm. In high school, my friends and I ate at one of the local joints every day and sat beside tourists and farmers alike as we had our “world famous” (Sparky’s self titled special green chile cheese burger) or our green chile chicken enchiladas at “the pot” (we also affectionately called it p squared at times). But, more importantly than even our world famous chile and green chile cheeseburgers is the fact that Hatch is a community, and by community I mean people actually care.
Unless you’re from a small town, you might find it odd if someone greeted you on the street and knew your name (even if you didn’t remember theirs or who they were or even how they knew you). In Hatch, it’s a daily occurrence. Everybody knows not only your name, but who your parents are, who their parents are, and so on in a seemingly endless recitation of the genealogy that you never even knew you had.
I graduated Valedictorian of the Hatch Valley High School class of 2009 and moved on to NMSU that fall only to realize just what I was giving up. Everybody really is famous in a small town…
My name is Preston Mitchell and I’m a partner at Berridge Farms, a local chile farm near Hatch, NM. Hatch is famous for its chile, and hatch chile is widely recognized as the best among foodies throughout the world. I grew up in Hatch, and my grandparents own and operate Berridge Farms. I’ve been involved in their business since 2005 when, in partnership with my grandfather, we took Berridge Farms online.
Since then, its been a wild ride with double digit sales growth year after year. We’ve been truly blessed to touch the lives of thousands of people the world over by providing them with the BEST chile in the world. Whether our customers are New Mexico natives that have moved away or are simply discerning cooks or fiery food enthusiasts, they choose us year after year for their hatch green chile fix and we are happy to serve them!
I’ve also posted a hatch green chile chicken enchilada recipe over at savannahnow.