Why Hatch? The Secret Behind Our Green Chile.
Hello, again!
During chile roasting season, we are frequently asked, "Why Hatch?" Why do we go to the effort of sourcing peppers from the southern Hatch Valley of New Mexico, 800 miles from Wichita, when so many fruits and vegetables can be grown in Kansas and the surrounding areas?
It's all about location. The Hatch Valley has an abundance of sunshine, a very dry climate, low humidity, and gets only about 10" of rain a year, with little disease pressure.
With irrigation from the Rio Grande, growers provide plants the optimal amount of moisture without depending on rainfall. The region has a long warm growing season with cooler nighttime temperatures ranging from 60-70º. This climate allows growers to establish plants after the last frost in early April, and then carry them through the hot summer into the August–September harvest period. The Hatch Valley's high-desert environment also provides substantial day/night temperature swings. This helps create the distinctive flavor and influences their pungency.
We can, and I do, grow Big Jim, NuMex, and other 'Hatch' varieties in Kansas with success. But in the end, genetics + soil + water + temperature + sunlight + growing practices = the final flavor. Kansas just can't compete with the ideal growing conditions of the Hatch Valley.
Our first Hatch green chiles arrive this week. With Mild to Hot varieties, we'll have something for every taste palate. My taste has changed over the years, and I've come to appreciate the milder heat levels more.
When the chile arrives, they'll go into the cooler waiting to be roasted. Roasting blisters the pepper's tough outer skin and adds a distinct smoky flavor. Once roasted, I like to freeze the peppers in vacuum-sealed bags for use up to months later. Often, I'll also puree and freeze some peppers to be ready to use at a moment's notice.
If you're not able to make the drive to the garden centers and are in the Emporia area this weekend, stop by Radius Brewing this Saturday, August 15, for their Hatch and Hops - Chile Festival and bike ride starting at 11 AM. In addition to the chiles, craft beer, and food, my friend Bobby Thompson is also hosting a 20- and 40-mile gravel bike ride starting at 8 AM.
We'll be roasting chile daily for the next few weeks. Come see us, and we'll roast your chile as you wait. Once you get a whiff of the aroma, you won't be able to forget it. It'll make you think you're enjoying the best of New Mexico right here in Kansas.
Your friend in the garden,
Marty Johnson
Owner - Johnson's Garden Centers
