It's hard to believe that January is just about over. We've spent the month making big plans for the year ahead and managed to sneak away for warmer weather. I was also able to spend a week with other entrepreneurial farmers thinking critically about our farm businesses and determining creative plans for the future (some of which involve working together - we have plans!).
Yesterday, Nacho, Alejandro and I got new strawberry plants in the ground and there's a LOT of peppers germinating in the greenhouse. The irrigation pond is full and while we've got more rain in the forecast, I'm looking forward to the rains bringing some slightly warmer weather (it has been in the 20s at night!). So far, things are moving along.
To end the month, I rounded up some of my favorite recipes to keep you warm and satisfied during the Super Bowl as well as a new bundle of whole dried chiles. I hope you find a new recipe here and give it a try.
Oh! And we're waiting for a shipment of Boonville Boil and Cali Birria spice blends to arrive at the farm in the next few weeks from Curio Spice in MA. Can't wait to have these available for y'all again!
Arcelia's Mole Chile Bundle
Cold weather calls for more time in the kitchen around simmering dutch ovens, at least for me. And with our fall 2024 crop of whole dried chiles ready to go, I want to encourage you to make Arcelia's Mole de Pollo! Arcelia is Nacho's wife who makes truly delicious mole with our chiles.
While the recipe might seem intimidating, it's actually a quite straight forward chicken mole. It calls for 4 different kinds of whole dried chiles and you can get them in this new bundle. You'll receive bags of Ancho, Mulato, Espelette, and Cascabel chiles along with a recipe card for making the mole. There's enough chiles to make the mole about 2 times.
Don't hesitate to reach out if you have questions about making the mole.
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My friend Tim made Arcelia's Mole de Pollo a few years ago and had this to say about it, "I absolutely LOVED Arcelia’s Mole. I’ve always wanted to make mole but figuring out which recipe to use always felt so intimidating. It was one of the most complex, rich, and flavorful moles I’ve ever had. It was also just a really fun process. Grinding all the spices, prepping the blend, watching as all of the components come together, it was really a blast." If that endorsement doesn't get you excited to make this mole, just read it again.
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Super Bowl Crowd Pleasers (Or just some really tasty things to cook next week)
I probably will not be watching the Super Bowl on the 9th but that doesn't mean I don't like a good sports party food. Here are some of our favorites!
1. Boonville White Bean Chili: If we are being honest, you can use any bean you want in this chicken chili. I love the addition of masa to help thicken the chili and always add an extra heap of toppings to it. Try making it with Zolfini, Anazape, or Southwest Gold Beans (my go-to chili bean). You'll also need a bit of Piment d'Ville.
2. Yahualica Olive Oil Salsa: This salsa is truly the best. If you want an incredibly flavorful salsa with a solid level of heat, this is for you. Serve with chips (obviously). You'll need Yahualica chile flakes and olive oil to make this.
3. Piment-o Cheese Dip: Spread it on crackers or dip some vegetables into it. You won't be disappointed. You'll need Piment d'Ville to make this.
4. Calabrian Garlic Knots: Specifically designed to be made with store bought fresh pizza dough for ease, these spicy ~ parmeseany ~ parsley-y ~ garlicky ~ buttery little knots of joy are a consistent delight out of the oven. Make them with our Calabrian Chile Flakes.
5. Spicy Herby Ranch Dip: We made this recipe to go with a chunky salad but it works just as well as a ranch dip for chips, carrots, cucumbers, celery (ew), and bell peppers. The recipe is designed to be made with any of our chile powders.
3. Piment-o Cheese Dip: Spread it on crackers or dip some vegetables into it. You won't be disappointed. You'll need Piment d'Ville to make this.
4. Calabrian Garlic Knots: Specifically designed to be made with store bought fresh pizza dough for ease, these spicy ~ parmeseany ~ parsley-y ~ garlicky ~ buttery little knots of joy are a consistent delight out of the oven. Make them with our Calabrian Chile Flakes.
5. Spicy Herby Ranch Dip: We made this recipe to go with a chunky salad but it works just as well as a ranch dip for chips, carrots, cucumbers, celery (ew), and bell peppers. The recipe is designed to be made with any of our chile powders.
6. Victoria Sponge Cake with Strawberry Jam: Okay a bit of a wild card here, I admit, but who doesn't love a good sponge, whipped cream, and strawberry jam? I think is a perfect use of our Strawberry & Chile Preserve. Gideon doesn't know it yet but I plan to make this over the weekend
