-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
Kale, Creamy Polenta, and a Fried Egg
Creamy Polenta with Kale and a Fried Egg:
step one: go to ocean state job lot to the Bob's Red Mill display and find some organic corn polenta (it is a coarse grind of corn). While you are there you can browse for cheap organic pastas. decent olive oil, jams, Newman's Own peanut butter cups. I digress . . . the point is: don't spend $8.99 for a bag of polenta at Whole Foods.
Creamy Polenta ratio is 1 part polenta to 4 parts liquid.
I use a fairly deep saucepan and put in 1 cup polenta and then usually 2 cups stock and 2 cups milk (or any combination of milk, cream, 1/2 n 1/2). Add a generous pinch of salt. Whisk together and turn on the heat.
Don't let the heat be on too high or the polenta is bound to stick to the bottom. Make sure your whisk is stirring every few minutes. It doesn't need constant attention until it starts to come together completely. But really, don't let it stick in a big glob to the bottom.
Meanwhile, chop a couple cloves of garlic for sauteeing the kale. a large pan makes it easier. pour a good coating of oil in the pan, heat for a moment, add the garlic, immediately pinch salt on the garlic to prevent it from browning too quickly. Rinse and coarsely chop the kale. stripping the kale off the stems if they are tough. chopping the stems more finely if you still want to use them. once the garlic smells delicious, add the kale, toss to coat with oil, and sautee until bright green and tender. a dash of apple cider vinegar at this point can be delicious, although it does lead to a more 50's era army green color. whatever. it tasted great with this recipe, so I suggest a good dash.
keep an eye on the polenta.
the key to the creaminess is to throw in whatever creamy cheesy stuff you have as the polenta starts to come together. a few hunks of cream cheese is the best. a couple heaping tablespoons of yogurt or sour cream is good. some grated cheese of any sort can be good.
chopped parsley, rosemary, thyme, basil are wonderful additions. you will definitely need to taste for salt and pepper. Italians have a word for not enough salt: insipido.
once the polenta is thick and you can no longer crunch on the grits, it is done and can be shut off.
the greens should be done by now. to save dishwashing i slide the kale into a serving bowl and add a pat of butter. fry an egg (one for each serving) pinch salt and pepper. pretty runny is good for over the polenta and greens.
make a nest of polenta with kale on top, then the egg. finish with parmigiano.
nourishment. with no meat.