Green Chili Pack - TUES
- Anaheim: Originated in New Mexico, but taken to California in 1894 by Emilio Ortega (as in Ortega the company), who marketed them as Anaheim peppers. Typically harvested fully grown but unripe (aka green). Notes of green bell pepper, but a little grassier. Mild, excellent all-purpose cooking pepper. 500-2,500 SHU.
- Poblano: From the state of Puebla, Mexico, thus the name "poblano," which literally means "from Puebla." Perfect for roasting and stuffing, thanks to its heart-shape and thick flesh. Typically mild, though you may get the occasional spicy one; there are several poblano cultivars which ripen to varying shades of red or brown. Dried poblano = ancho pepper. 500-3,000 SHU.
- Jalapeño: Probably the most widely available pepper in the US (and the world?). Thick flesh with notes of green bell pepper, typically mild to medium in spice, although there are many varieties with their own heat levels. (One type, TAM Mild Jalapeño, was developed by Dr. Villano at Texas A&M; it's crossbred with bell peppers to make it milder.) Originating in Xalapa, Mexico, the capital of Veracruz. Ripe (sometimes red) jalapeños, which are then dried and smoked = chipotles. 2,500 - 10,000 SHU.
- Serrano: The spiciest of the green pepper pack, with a thin skin and thick flesh. Excellent for eating raw in salsas, though they are also great roasted or grilled and then chopped up (no need to peel). Originating in the Sierras of Mexico, hence the name serrano (sierra = "mountain" in Spanish, serrano = the adjective form, meaning "of the mountain"). 10,000-30,000 SHU
The Farm at Sunnyside is managed by Stacey and Casey. We first met them at the Arlington Farmers Market in 2013 when starting Number 1 Sons. Stacey and Casey are phenomenal farmers and managers tending to the health of their land, soil, staff and our community with their nutritious + delicious vegetables. You may have eaten their vegetables at the Dupont Circle Farmers Market, Falls Church Farmers Market, The Dabney or A Rake's Progress :)
The farm borders the Shenandoah National Park - read more about their conservation efforts on their website. We love visiting Sunnyside and learning about cover crops, compost, field rotation, food safety processes, and working with a seasonal farm staff - Stacey and Casey excel at all these things!