New Mexico Native Chiles
The New Mexican Native Chile, which is sometimes called the Chimayo, Dixon, or Velarde, has been a part of the local diet in New Mexico for centuries. The chile owes its variety of names to the numerous towns where it is grown. Today, Hispanic farmers who rely upon traditional methods to produce these quality fruits grow the Chilies on small plots of land, with flavor and heat varying accordingly. The Chile is typically about six inches long, red or green, with crinkly skin. The chiles are eaten fresh, dried whole or ground into a coarse powder that forms the basis for regional dishes.
We offer natural selections from the Sonoran Desert (Arizona and Northwestern Mexico) and the arid southwest. We sustainably wild-harvest native plant foods, primarily mesquite, prickly pear cactus, and saguaro fruit, and we use wild and heirloom grains in our baking mixes. (more...)
Get a delicious, local-food-rich breakfast or lunch in Prescott, Arizona, at the Crossroads Cafe. A part of the larger Crossroads Center at Prescott College, the Cafe serves as a meeting point for residents, students, visitors and staff. (more...)
Farmyard is an urban micro-farm at 40th St. & Indian School in Phoenix, AZ. We specialize in vegetables, herbs, and vegetable seedlings that are grown using organic growing practices in locally made compost. In most cases, all of our seeds are certified organic and heirloom varieties. (more...)
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