Hi everyone celeste here ,

Every winter after the harvest festival is over , my work environment changes . Unlike my colleagues i feel my task changes drastically 

From vibrant sweet smells of those beautiful 

fresh flowers into the spicy - earthy scent of dried peppers adding that i do not work out in the field under the sun / rain,  I work from home crushing , smashing, heating, blending seven aromatic peppers and today im going to talk a little about them. 

1. Guajillo : Un clasico

One of my favorite pepper for adding color on soups like Red pozole, mole , and marinades . 

This pepper could be spicy or not is always a hit and miss like poblanos. But overall they are slightly sweet peppers. This pepper is going to be offer whole.  

1. Chile de Arbol : El favorito 

Chile de arbol is one of the most popular peppers to make your delicious spicy taco salsa or chili oil ; this is a very fiery pepper you do not wanna mess with if you can’t stand paprika. 

This pepper was made in too chili flakes and was offered already. 

1. Ancho: Sabor Ancentral

This pepper is used for everything when it comes to traditional dishes like Birria , enchiladas, Esquites.  Its sweet - mild flavor complements this disges at its finest . 

1. Vallero 

I didn’t grew up with this type of pepper but what i have read it has an earthy-robust flavor like Ancho and apparently it could be amazing as chili flakes too. 

1. Cayenne : 

Also another pepper we didn’t had in our kitchen this belongs more to Central and South America but i do love its medicinal benefits being inflammatory and metabolism booster and a good pepper that can be add on a chocolaty dessert . 

i have been grounding cayenne into powder and i have to get out of the house , inhaling the dust that comes out when i open the blender is taking the soul out of my body. Its so intense. 

1. Basque : Fruity - Aromatic

A pepper that belongs to France , this peppers are mildly spicy with fruity and aromatic flavor good to sprinkle on eggs and roasted vegetables. 

1. Sarit: Sweet Heat

This pepper also takes my soul out when grinding even tho that i dont think is as spicy as chile de arbol somehow i bow down for this when im grinding it . This pepper can complete your currys and glazes. 

1. Chimayo “ New Mexican” Gem 

Chimayo are a treasure for New Mexico known for their mild heat and sweet smoky flavor . This powder could be used on stews and sauces and for a very traditional dish called “ Carne adobada” that is made with whole Chimayo peppers 

1. Chipotle: El ahumado favorito 

Smoky and spicy flavor for your salsa, adobos , and marinades dishes . 

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Farm Events:

• Pancake Breakfast: Saturday March 8, Hike at 9 am, Pancakes at 10 am (Email with details coming, please RSVP)

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Cabernet Red, Cortland Yellow, and Cipollini Onions

• Shallots

• Leeks

• Fennel

• Red and Green Cabbage

• Kossack Kohlrabi

• Treviso and Rosalba

• Kale

• Rhubarb Chard

• Regiment Spinach

• Lettuce Mix

• Esmee Arugula

• Parsley and Cilantro

• Pie Pita Pumpkin

• Tetsukabuto Winter Squash

• Ground and Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs (from the herb garden and perennial field)

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

We did not harvest a lot of chipotle peppers this year. The variety of jalapenos that we chose was a bit of a flop. It was not spicy at all and did not turn red easily. This summer we growing a new variety and are hoping to harvest more chipotles to offer everyone! (Chipotles are red japapenos.)

Chipotle Chiles in Adobo

Ingredients

• 1 ounce dried chipotle chiles (see note)

• 4 cups boiling water

• 1 tablespoon olive oil

• 1/2 large white onion, peeled and chopped (a generous cup)

• 2 shallots, peeled and chopped

• 1 cup passata or tomato sauce

• 1 tablespoon tomato paste

• 2 teaspoons brown sugar

• 1/2 cup cider vinegar

• 1/2 teaspoon salt, or more to taste

• reserved soaking liquid, as needed

Instructions 

• Remove the stems from the chiles and place them in a bowl. Cover them with 4 cups boiling water and weigh them down with a small plate; let them soak for 20 minutes. They will not soften as much as other chile varieties; don’t be concerned if they feel leathery.

• While the chipotles are soaking, heat the olive oil on a skillet over medium heat and cook the onions and shallots until clear and slightly golden.

• Remove the soaked chipotles with a slotted spoon and place them in a blender; reserve the soaking liquid. Add the tomato sauce, tomato paste, and brown sugar to the chiles. Blend until you have a uniform paste.

• Scrape the blended chipotles and sauce into the skillet with the onions and add 1/2 cup of the soaking liquid, along with the salt and vinegar. Mix well. Bring to a boil, then reduce heat and simmer for about an hour until very thick. Keep an eye on it and add reserved soaking liquid when it gets too dry. As it cooks, the mixture will turn a very dark, mahogany brown. It may look done before the hour mark, but keep cooking it and adding more soaking liquid. You want the flavors fully blended, and that takes time.

• Using an immersion blender, purée the mixture. Alternatively, add the mixture back to the blender and purée. Transfer to glass containers.

• The chipotles in adobo keep well in the refrigerator for several months, and can be

  frozen.

• Makes a scant 2 cups.