GREEN CHILE CROP EXPECTED TO BE STRONG

A look into the crystal ball suggests a great season for New Mexico green chiles. This is such good news that the Associated Press story circulating throughout the state has been appearing in the news media around the country. With no diseases, fungal or insect issues on the horizon, growers and consumers are gearing up for a great season. And this means plenty of frozen chiles to last throughout the winter.

WHAT'S GOING ON AT THE ESPANOLA FARMERS MARKET?

There's plenty that's new. Indian bread is back. On a market day, it isn't unusual to listen to musicians, buy freshly made sprouts from Taos Home Grown (five types of sprouts, crackers and raw food). They also post recipes on a blog (www.rawfoodepicure.blogspot.com). You'll find honey, squash galore, lettuce, garlic, onions, radishes, fruit and many surprises. "Zephyr" De Pino offers herbal salves, a horsetail toothpaste, and a guide of handmade examples of wildflowers used in northern NM for medicinal purposes. The students were also busy with the wildflower garden.

QUELITES or LAMBS QUARTERS: Recipe for the Week

Quelites, also called lamb's quarters, are a real bargain this week. Quelites sell for about $2 for a huge bag. It's a delicious wild green. Saute onions in a skillet and maybe also cook salt pork. Then pull the leaves off the quelites and discard the stems. Some people feed them to their chickens. Chop up the leaves and while the skillet is hot, throw them into the skillet and stir until limp. Then add a tiny bit of water, turn off the flame and smother the greens for a few seconds, then eat.