Who hit the ‘pause’ button?

Who hit the ‘pause’ button? I think our veggies have jet lag!

Diego, the Dixie Chile Ranch Wrangler here;

Who’d think that we’d be staring at July 1st and still waiting for our vegetables to be ready to harvest? It’s like someone hit the ‘pause’ button. We water, we hand-weed, we pick off the bugs and we fertilize – and the plants look back at us and say, “Not yet.”

But hang with us, they’re growing and putting on flowers and fruit and we should be harvesting shortly.

Sweet Corn on the StalkNOW FOR THE GOOD NEWS!!!
We’ll have fresh, locally-grown PEACHES AND CREAM SWEET CORN for sale within the next 10 days. Pre-Order your corn now at $5.00 per dozen for pickup at our E. Union Grove Road location. We’ll notify you when the corn is ready to be harvested so you can arrange to come to the farm and pick up your order on the same day we pick your corn. There’s nothing like fresh picked sweet corn, just off the stalk.Sweet corn field

Go to http://dixiechileranch.com/You-Click_We-Pick.html#Purchase to purchase your sweet corn.

Now for this week’s two-part recipe: Diego’s Korny Maíz Bread Southwestern Style

Part 1: Creamed corn from corn on the cob:

8 large ears of Peaches and Cream corn

2 tsp. sugar

1/2 c. butter

1 tsp. freshly-ground pepper

1 cup whipping cream

1 tsp. salt

Cut uncooked corn from cob, scraping cob to remove pulp. Combine corn and sugar. Chill 1 hour. Melt butter in saucepan over medium heat. Add corn. Cook 1 minute. Stir in pepper. Gradually add whipping cream, stirring constantly. Cook uncovered over medium heat for 10-12 minutes or until liquid is absorbed, stirring corn frequently. Stir in salt.

If you can resist eating that delicious creamed corn at the very next meal, here’s the second part of the recipe, for

Diego’s Korny Maíz Bread Southwestern Style:

2 ½ cups corn meal

1 cup sifted flour

1 tsp salt

3 large eggs beaten

½ cup milk

½ cup vegetable oil

2 cups creamed corn

2 cups grated cheese

1 cup finely chopped onion

½  to 1 cup chopped Anaheim roasted green chiles (Seeds and veins removed unless you want it really spicy. A true New Mexican Chile Wrangler puts the whole cup in, but please feel free to do it to taste.)

Pre-heat oven to 425 degrees.  Grease two 9” square baking pans.

Mix all dry ingredients together (stir with large spoon 30 to 40 times). Mix eggs, milk and oil together; then mix well into the dry ingredients. Add creamed corn, chopped chiles, onions and grated cheese. Stir so entire mixture is well-mixed.Pour cornbread mixture into the two greased baking pans. Bake 30 minutes in 424 degree oven, or until a toothpick stuck in the middle comes out clean. – Serves 8 to 10 people.

Enjoy!

Hasta luego, ya’ll – DiegoDiego Logo60x70

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Waiting, Waiting, Waiting: the Life of a Chile Wrangler

Diego, the Dixie Chile Ranch Cowboy here.

Well, my friends, we’re still waiting for our vegetables to be ready to harvest. But I can tell you, we’re closer than we were last week. We actually have tomatoes, cucumbers, chiles and peppers on our plants – and getting bigger every day. Dixie Chile Ranch CucumberSo the time is growing closer when your fresh, locally-grown vegetables will be ready for picking and purchase. Dixie Chile Ranch Pimiento Pepper

Purple Bell peppers

Other news: We’re planning a wine tasting and chile roast in early August. There will be a limit of 25 guests (a state law), so when you receive an invitation, you’ll need to RVSP very quickly to insure your place in the festivities! More on this later as we firm up the date with the wine folks.
Since we haven’t any produce to harvest just yet, here’s another recipe using the items we grow. This one will have your tastebuds in a state of anticipation.

Green Chile Salad Dressing

8 oz. canned pimientos

5 green Anaheim chiles

4 garlic cloves

11 ½ oz. chile sauce or taco sauce

1 quart of mayonnaise or salad dressing

Chop chiles, garlic and pimientos very fine; mix well.

Add chile sauce and salad dressing; mix all ingredients together very well.

Refrigerate for at least one hour or until well chilled.

Makes 1 ½ quarts

Store in the refrigerator between uses.

Serve on green salads, use as a veggie dip, or as a condiment on hot dogs and hamburgers.

Meanwhile, while squashing any bugs that dare enter the Dixie Chile Ranch vegetable rows and yodeling along with the songbirds in the mornings,

Hasta luego, ya’ll

DiegoDiego Logo60x70

It’s hot and chile this summer at the Dixie Chile Ranch 

Look for our sign at the intersection of  US45W and Union Grove Rd

Look for our sign at the intersection of US45W and Union Grove Rd

Diego, the Dixie Chile Ranch Cowboy here. The summer is upon us at the Dixie Chile Ranch. The heat is on its way with expected highs in the high 90’s by next week. We’re watering, weeding and feeding all the varieties of produce we have growing. Slow progress is being made to the point when our first chiles, tomatoes and bell peppers, cucumbers, eggplant and squash will be ready for harvest.

It’s interesting how last year at this time with half the rain but much warmer days, we were in full swing harvesting and selling our vegetables. This year with the late start to the growing season we’re a good three weeks behind last year … but hang in there; our fresh produce is coming – soon.

In the meantime, here’s an Anaheim chile recipe to save for (and savor) when our first batch of chile is available.

Mini Chile Rellenos  (similar to jalapeño poppers but not as spicy)

(8) roasted, peeled Anaheim green chiles cut long ways into ½” wide 4” long strips

(8) inch long, ½” wide sharp cheddar cheese cubes

4 cups vegetable oil

1 tsp. salt
1 cup pancake mix ( like Jiffy Mix or Bisquick)

1 cup water

 Wrap each cheese cube with a chile strip, secure with cocktail toothpicks. Refrigerate until needed.

 Combine oil and salt in deep fryer and heat slowly until a one-inch cube of bread browns in 40 to 60 seconds (350 degrees).

 While oil is heating, make the pancake batter by mixing the water and the pancake mix together; beat until smooth.

Roll the chile cheese bits in the batter, then drop in the hot oil until golden brown. Remove and drain.

Serve with taco sauce, Chile Con Queso sauce or Guacamole. Enjoy!

Hasta luego, ya’ll –

Diego

Diego here, buenos dias,  to all of our You Click-We Pick folks!

As I’m sure everyone is aware, this growing season is continuing to be unique with all the weather challenges we’ve faced.

We want you to know we’ve been  planting multiple varieties of produce for this 2013 summer season.
To date we have the following in the ground and growing:
Lemon cucumbers,
Pickling cucumbers
BroccoliWest Garden
Swiss chard
Green, Red, Yellow, Orange, and Purple Bell peppers
Pimiento peppers
Numex Vaquero jalapeño peppers
Red Caribbean Habanero chile peppers
Anaheim NuMex Heritage Big Jim chile peppers
Anaheim NuMex Joe E. Parker chile peppers
Heirloom Anaheim chile peppers from Baker Creek
Sunsweet yellow tomatoes
Roma tomatoes
Several varieties of slicing tomatoes
Eggplant
Yellow crookneck squash
Zucchini
Okra
Cantaloupe

We’ll start sending weekly updates each Monday throughout the rest of summer and what we have available to harvest each week. We’re about two to  three weeks from having anything to harvest. Please bear with us.

Strawberries can still be ordered online or purchased at the old Reelfoot Packing Company in Union City, at the east end of the parking lot near the pond 4 days a week. Ordering online will guarantee you’ll get the strawberries you need; going to the truck at Reelfoot is ‘first come, first served.’

Please feel free to contact us if you have any special requests or needs in locally grown fresh produce.

Diego Logo60x70Hasta luego, ya’ll – Diego