PEPPER TREE FARM OFFERS MORE THAN FIELD FRESH PEPPERS - Sunny spends a morning in "chile heaven."
"When recipes read, 'preparation time: ten minutes', I say get outta here. It takes me longer than that to empty out the oven before I can turn it on." - from The Best of Erma Bombeck.
Away from the chile fields in the Land of Enchantment, I've ne'er seen so many of the pods as I did at the Pepper Tree Farm shop in Chamberino, owned by Morrison. Heck, I didn't even know the place existed until friend Bob Skolnick told me about it. Some folks claim I'm the local Ms. Chile Cyclopedia, but alas, I obviously don't deserve the distinguished title. I began Chile Knights because of my intrigue with the heated pod. The plan was to learn about the 2,000 plus chile varieties, chile businesses near and far, chile recipes from 'round the world and then pass the info to chileheads, the number of which I've learned theirs is huge and the hotheaded group continues to grow.
If you're in the mood for a leisurely and panoramic drive, wander Highway 28, where the Pepper Tree Farm shop is located. The seemingly endless fields and mountain ranges and the Jack Frost nipped trees in gentle yellows, rich gold and chile red, are breathtaking at this time of year. The Pepper Tree Farm shop, opened for two years now, is about 5 miles from Chope's Bar and Café, where chile inflamed fare has been served for decades.
Pepper Tree is a division of Morefood, owned by Lesa's husband, Shaelan. Morefood produces and processes the chile and jalapeno peppers that grow in abundance in the surrounding fields. "My husband learned how to farm from his grandfather, Raymundo Enriquez (now deceased), who owned several fields in southern New Mexico. Inside the shop, a mural-sized painting, brushed by local artist Dorothy Zitzler, depicts an expansive chile field whose backdrop is the imposing Organ Mountains. "The man on the upper left in the hat looks just like Raymundo," Lesa said, pointing to the farmer who appears intensely interested in the fieldwork taking place before him. Shaelan not long ago suggested his wife start up the shop, which required traveling to other businesses, markets and craft fairs to see firsthand what was being sold.
"But the Pepper Tree wouldn't exist," admits Lesa, "if it weren't for my sister-in-law who is my manager. I'd really have to struggle to work full time." Lesa and Shaelan are the parents of a 17-month-old boy, Gavin, and a six-year-old girl, Emily. Lesa works as the bookkeeper in her home office. Manager Tiffany Cox, attended the Art Institute in Denver and graduated with a bachelor's degree in marketing and merchandising from Arizona State University in Glendale. Tiffany learned her stuff. She set up the store with arresting artistry.
I advise wearing sunglasses before entering the Pepper Tree. The glow generated by red chile that dangles hither and thither and jam-packs display cases, niches and counter space is close to blinding.
What makes Lesa's shop especially fetching is that the chile paraphernalia can be considered upscale, more so than any other chile shop I've toured. "Lots of people tell me that," Lesa said, after I made the remark.
For starters, there are distinctive T-shirts emblazoned with such sayings as "A Peck of Pickled Peppers," or "Chilies of the World," or "Chill in Peppers." Chile apparel for girls and broomstick skirts with vests for women, and handcrafted quilts are showcased on clothes racks.
Also sold are chile clocks, and shocking yellow aprons and visors scattered with the Bell pepper and the red and green chile. Fancy fanny packs and bolo ties are also displayed. Near the checkout counter is pewter, glass, silver and copper chile earrings.
Chile adorned mouse pads, doormats, director chair coverings are also sold. For Christmas there are chile cards, luminarias and lights. There's even a wee corner - Little Peppers - reserved for kids. It's packed with toys, games and other entertainment.
In the food department, it's simply gourmet - spicy pistachios and almonds, salsas - from gentle to mouth-blistering, dehydrated products, pastas, red chile pepper suckers, habanero flavored cheese straws, a jalapeno pecan brittle, and "blazing" jelly beans.
But my all-time favorite is the miniature chile roaster for those of us who failed to squirrel away our favorite chile during the roasting season. The roaster, equipped with a rotating handle, was created in Mexico and is placed on either a stove burner or a grill. This one I'm gonna buy for sure. I've already gone through one-third of my roasted chile batch and the season only just ended. It also makes a perfect gift for transplanted New Mexicans who need an on the spot "fix."
The Pepper Tree prepares gift baskets for shipping. "People can drop by and select the items they'd like or they can give a dollar amount by phone and we'll select the items for them," says Tiffany.
The good news is that the Pepper Tree hopes to expand by adding fresh produce. Lesa also plans to manufacture their own brand of salsa and other products. Chile Pepper Farm is located at 1081-3 Highway 28. The business can be reached at (505) 233-3599 or by fax at (505) 233-3599.
HOT ON CHILE! MAKES A COMEBACK & CHRISTMAS CD IS INTRODUCED
Mesilla Valley Rotary's HOT ON CHILE! cookbook ($10) is hot off the press once again. Now in its third run, it's the perfect stocking stuffer or gift for relatives and friends. Bound in New Mexico's vivid yellow and red colors, the cook book includes 60 plus recipes - from appetizers to chile apple pie - that were donated by Rotarians and other community-spirited "angels" from Las Cruces and other cities across the U.S.
Last year the cookbook benefited the local CASA (Court Appointed Special Advocates) program over which Judge Thomas Cornish presides. Nearly 500 books were sold and all proceeds - $5,000 - was donated to CASA. The book is dedicated "to the many community service organizations and workers devoted to the welfare of our beautiful, culturally-diverse desert town." Mesilla Valley Rotary Club wishes also to recognize the individuals who contributed recipes and time to sell and publicize HOT ON CHILE! In addition to the cookbook, Mesilla Valley Rotary Club produced a Christmas CD: "Sounds of Christmas in the Mesilla Valley" ($15). The music features the works of such local groups as Las Cruces Sweet Adelines, Mayfield High School Madrigal Choir, NMSU University singers/Concert Choir, Onate High School Legends, and St. Paul's Vocal Chancel Choir.
This year both the Hot on Chile! Cookbook and the Christmas CD will benefit Comprehensive School Health, Inc., (CSHI) a non-profit local organization whose mission is to operate school-based health centers or "wellness centers" in the Las Cruces Public Schools. Edward Sweetser, M.D., a Mesilla Valley Rotarian, serves on CSHI's board and is working diligently to promote and set up these much needed centers.
At present the program operates wellness centers at Central Elementary and MacArthur Elementary schools, Picacho Middle School, San Andres High School, and O(ate High School. Each center provides age appropriate, comprehensive, preventative and primary care for enrolled students. CSHI also coordinates preventive care in cooperation with other community agencies that concentrate on DUI awareness and healthy relations, among others. But CSHI proposes to operate wellness centers in all Las Cruces' schools, so additional funding is important. For more information on CSHI, call (505) 647-3038. To order the CD or HOT ON CHILE! cookbook or to help sell the book and/or CD, please call or email me. Both can be ordered as a package for $20. Your support is greatly appreciated.
