Hola, Amigos!

Well, activity around the Dixie Chile Ranch is really picking up. we’re anticipating the strawberries being ready for their first picking very soon. (Can we call that a “Fiesta de Frescas” ? ‘Frescas’ means strawberries – and of course, that’s party or fiesta time when they’re ready to pick and eat!)

Unfortunately this past winter, with its cold – too warm – too cold – warm variations hurt many of our strawberry plants. Our valiant ranch wranglers kept putting the covers on to protect the tender plants – and then pulling them off again so they didn’t overheat.

But we lost almost a quarter to a third of some varieties, in spite of everyone’s hard work. My advice is to come and pick as soon as the strawberries are ready, because there may not be as many filled flats available this year as there were last season.

We’ll keep you posted – look for the Opening Date for the ‘You Pick’ patch on Facebook. See you soon!

Diego

FINALLY!!!

¡Hola! Diego, the Dixie Chile Ranch Wrangler here: We finally have a limited amount of veggies available for our “We Pick” Basket –2013-07-14 19 Produce

We have the following items in the Basket

4 large pickling Cucumbers

2 Lemon Cucumbers

3 Yellow Crook Neck squash

1 bunch Swiss Chard

4 Bell Peppers

1 large Cantaloupe

4 Cherry Peppers or Green Anaheim Chiles

4 Green Tomatoes

4 ears of Peaches & Cream Corn

2 Eggplants

$20 Special!  (normally $25) Approximately ½ Bushel of Produce

Because of limited supply, please call 731-225-0456 to reserve your basket ASAP.

At the present time we are unable to do any substitutions.

Other News from the Dixie Chile Ranch

We’ve discovered the Purple Hull Pea growers in the area aren’t having any success with the pea crops they planted back in late May and early June, so we’ve planted 16 rows of Purple Hull Peas this last weekend – and ‘if the creek don’t rise’ and Mother Nature works with us, we should have a limited supply by the last part of August or first week in September.

Okra should be plentiful within a few weeks; all plants are in the ground and growing each day.

Tomatoes are looking better every day. The same is true with our peppers. We should start having an ample supply in a couple of more weeks. The Roma Tomatoes are especially looking prolific. (Ah, spaghetti sauce coming up.)

We have also planted over 150 Magic Lantern Pumpkin plants (great for Jack-O’- Lanterns and fall displays), along with our Heirloom Pumpkins for purée and cooking. They should be ready for early to mid-October harvest.

This Week’s Dixie Chile Ranch Recipe:

Green Chile Summer Squash Casserole :
1 lb. pork sausage

1 clove garlic; finely chopped

4 cups sliced summer squash

½ cup dry bread crumbs

½ cup grated Parmesan cheese

½ cup milk

1 TBSP lightly chopped fresh parsley

½ tsp. salt

½ tsp. crushed dry oregano

4 large, roasted green Anaheim Chiles; chopped

2 large eggs; beaten

1 cup grated cheddar cheese

 

Cook garlic and sausage until meat is brown.

Drain off excess oil. Save 2 TBSP of oil for next step.

Sauté squash in 2 TBSP of sausage oil on a medium flame until tender (cover while cooking, stirring occasionally). Drain excess liquid and oil.

With a wooden spoon or rubber spatula, fold in the squash and the next 7 ingredients (NOT the grated cheddar cheese or egg); then fold in the beaten eggs. Place everything into a 10” x 6” glass baking dish. Sprinkle the top with the grated cheddar cheese.

Bake at 325 degrees for 25 to 30 minutes. Serves 4 to 6 people.

Enjoy!

Diego Logo60x70Hasta luego, ya’ll – Diego

 

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

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