Hatch chiles, the signature crop of Hatch, New Mexico, are ripe and ready for roasting.
Again this year, Mollie Stone’s markets in the Bay Area are partnering with Melissa’s Produce to roast these famous chiles — they have several tons’ worth — for their customers. Some folks take them home to use in recipes (they freeze well, the produce managers say); others scarf them down right there.
Hatch chiles are known for their earthy, meaty flavor that develops during the Hatch Valley’s hot days and cool nights. Fans say the chiles’ heat level can be unpredictable.
Customers may pick up roasted chiles on Thursdays or at weekend chile-roasting sessions, which run from 9 a.m. to 1 p.m. Remaining dates for this 10th season are this Sunday, Aug. 27, at the San Mateo store; Sept. 2 at the Burlingame store; Sept. 3 at the San Francisco/Twin Peaks location; and Sept. 9 in Palo Alto. For preorders and details, go to https://catering.molliestones.com/items/folder/hatch-chile.
Want to Hatch out without cooking? Mollie Stone’s head chef, John Ness, and his team are making a huge array of dishes, all available at the store delis through Sept. 9. Among the dishes are Hatch chiles rellenos, enchiladas, quesadillas, cornbread, corn salad, mac and cheese, stuffed potatoes, tri-tip sandwiches with roasted chiles, chicken breasts stuffed with chiles and artichokes, and grilled salmon served with chile and mango salsa.
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Details, recipes: www.molliestones.com
