Hatch chiles, the signature crop of Hatch, New Mexico, are ripe and ready for roasting.
Again this year, the family-owned Mollie Stone’s markets in the Bay Area are partnering with Southwestern farmers to roast these famous chiles for their customers, and they have several tons’ worth. Some folks take them home to use in recipes (they freeze well, the produce managers say); others scarf them down right there.
And from now through Sept. 6, the chefs at the stores are making several deli recipes featuring the chiles.
Hatch chiles are known for their earthy, meaty flavor that develops during the Hatch Valley’s hot days and cool nights. Harvest months are August and September. Fans say the chiles’ heat level can be unpredictable.
Customers may pick up roasted chiles on Wednesdays or at weekend chile-roasting sessions, which run from 9:30 a.m. to 1:30 p.m. Upcoming dates for this 12th season are Saturday, Aug. 9 in Greenbrae; Aug. 15 at the San Mateo store; Aug. 23 at the San Francisco/Twin Peaks store; and Sept. 6 in Palo Alto. Orders for Wednesdays an Saturdays must be placed in advance at catering.molliestones.com/items/folder/hatch-chile.
Want to Hatch out without cooking? Mollie Stone’s cooks are making a huge array of dishes, all available at the store delis through Sept. 7. Among the dishes are Hatch chiles rellenos, enchiladas, quesadillas, cornbread, corn salad, stuffed potatoes and tri-tip sandwiches with roasted chiles.
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