New Mexico's signature crop is ready for harvest.
Posted October 2, 2013. Photo courtesy of Augie Samaniego/ABQ BioPark.
Chile ristras decorate the Heritage Farmhouse porch at the Botanic Garden. In the nearby kitchen garden, plump chile pods are ripening. All chiles start out green and turn red when ripe. It’s harvest timing that determines what ends up on your plate. Most red chile in New Mexico is dried first, then ground into a powder for sauces and rubs.
Look for fresh chiles at farmers’ markets around New Mexico or stop by Shark Reef Café to enjoy chiles and other produce from the Heritage Farm. Don’t miss our big harvest celebration, the Cider Festival on Oct. 12 and 13. While our apple blossoms froze this year, we’ve ordered apples and will be pressing fresh cider on-site.
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