How to make Dilly Beans

Everyone has tried dill pickles, but dilly beans are the new rage for canners. They are exactly what you would think, dilled green beans, but the different ways and flavors to make them are endless. Some like them salty, sweet, garlicky, hot, or even sour. But however you like them, trying out new recipes to get them just right is half the fun.

Here at Palombo Farms Market we have just begun our fresh green bean crop for this season, which runs through the end of September. We sell in bulk with less expensive pricing to cater to canners who like to enjoy our harvest over the winter months. So whether you are a seasoned canner, or are completely new to canning, we have many different locally grown seasonal vegetables that can be preserved and enjoyed year round. And just to show you how easy it can be, here is a short video on canning dilly beans. But always remember, changing the recipe to suite your taste buds is the best part, and as long as you are using fresh ingredients, you can’t really go wrong. Happy canning!

Roasted Chile

Green chile season is here!

There are lots of really good ways to make green chile. The best ways tend to include fresh roasted chile.

At Palombo Farms Market, we offer 12 different variety of chile, ranging from mild to extremely hot dynamite. Our roasting of the chile is always free, and done to order, never ahead of time. Once you have your desired chile, there are lots of different ways to make green chile sauce. Below is a pretty tasty recipe courtesy of Sam’s No. 3 in downtown Denver. But we feel that once you get the basics down, you really can’t do much to screw it up. As long as you are adding fresh ingredients that you like, it should taste good every time. So feel free to add or subtract from any recipe you may see to make it your own. Happy Chile Season!!!

 

Sam’s No.3 Kickin’ Green Chili

Ingredients
  • 25 fresh Anaheim green chiles or 5 (4 1/2-ounce) cans green chiles
  • 3 sticks (12 ounces) butter or margarine, plus more for sauteing pork
  • 3 pounds pork, cut into 1/2-inch cubes
  • 2 large white onions, cut into 1/2-inch dice
  • 1 tablespoon plus 1 teaspoon salt
  • 1 3/4 teaspoons ground black pepper
  • 1 3/4 tablespoons ground dry mustard powder
  • 2 teaspoons dried oregano
  • 2 teaspoons granulated garlic
  • 6 large tomatoes, cut into 1/2-inch dice
  • 2 (14 1/2-ounce) cans diced tomatoes
  • 3 fresh jalapenos, diced, optional for added heat
  • 1 cup flour
Directions

If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.

Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.

After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.

In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.

Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)

Let stand 5 minutes and serve in a bowl or smothered!

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

Refrigerator pickles are an easy way to enjoy homemade dill pickles.

If you would like to try to make your own dill pickles, and don’t want to deal with the fuss of having to seal your jars, try refrigerator pickles. This is an incredibly easy way to enjoy the current pickling cucumber harvest, and not spend an entire day canning.

Refrigerator pickles are also a great way to try many different recipes in a short amount of time, to see which you like best if you chose to can enough for the winter. Beginners will find this to be a very easy way to enjoy fresh homemade dill or sweet pickles, and possibly see if they would like to try canning some fresh veggies for the winter months.

Alton Brown of the Food Network has a great tutorial for making a quick refrigerator pickle, but there are many recipes out there. And please experiment on your own, if you put in quality ingredients that you like, you can’t go wrong. Have fun trying some refrigerator pickles!

Welcome!

Palombo Farms Market is growing within the front range community and we want to connect with you! We are thrilled to unveil our new blog where we will be posting recipes, cooking tips, market news, coupons and much more.

Please join us in helping our market grow within the community by sharing our blog with friends and family as well as responding to our posts. We always love to hear from our wonderful customers!

As always, thank you all for your support and remember to join us for this season’s harvest starting Wednesday, July 2, 2014.