-Chile is shipped in quanities of 25 pounds
-25 pounds of fresh green chile is, $50.00 that includes chile plus cost to ship anywhere within the US.
-25 pounds of dried, bulk red chile is $55.00 that includes chile plus cost to ship anywhere in the US.
-2 Small Ristras or 1 medium ristra are $50.00 which includes the cost to ship anywhere in the US.
- Orders go out every Monday morning getting it to most destinations before the end of the week
-Payment must be received before orders are shipped.
-Payment can be mailed to: PO Box 1958 Corrales, NM 87048 or ordered online with Pay Pal.
-Chile can be ordered by calling 459-0719 or email: sales@wagnerfarmscorrales.com
To place an order: CLICK HERE
Minestrone
Makes 4 servings
I usually substitute green beans for peas, and if tomatoes are here, I use fresh ones and skip the carrots (they're not usually around at the same time here in North Carolina). If I don't have tomatoes yet, I'lluse canned and throw in carrots.
2 tablespoons olive oil
1/2 red onion
2 carrots
1 stick celery
2 cloves garlic, minced or crushed
2 slices bacon
1 14 1/2-ounce can tomatoes
5 cups vegetable stock or other stock
1 teaspoon sea salt
1/4 teaspoon black pepper
8 ounces pasta,small shapes
1/4 cup peas
1 zucchini, cut lengthwaysand thinly sliced into half moons
1 15-ounce can cannellini beans or borlotti beans, rinsed and drained
1 tablespoon freshly chopped parsley
Finely grated parmesan cheese or romano cheese
Heat 1 tablespoon of oil in a large saucepan and cook the bacon for 2 minutes, stirring occasionally. Add the onion, carrot and celery and cook, covered, 3 minutes. Stir again and cook, covered, for another 3 minutes. Add the garlic and cook for a minute, stirring regularly. Add the tomatoes, stock, saltand pepper and stir to combine. Bring to a boil, cover, reduce the heat to medium, and simmer for 10 minutes. Add the pasta, peas, zucchini, and beans, stir to combine, increase eat to medium-high and cook, covered for another 10 minutes until pasta is tender. Remove from the heat and stir through the parsley and reserved tablespoon of olive oil. Serve in bowls sprinkled with a little grated parmesan or romano cheese.
Recipe adapted from MediterrAsian.com