A reader reminds me -- it's "Hatch chile season." Whoo-hoo.
From wiki:
New Mexico chile or New Mexican chile is a cultivar group of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México.
These heritage chile plants were used to develop the modern New Mexico chile peppers by horticulturist Dr. Fabián García and his students, including Dr. Roy Nakayama, at what is now New Mexico State University in 1894.
New Mexico chile, which typically grows from a green to a ripened red, is popular in the cuisine of the Southwestern United States, the broader Mexican cuisine, and Sonoran and Arizona cuisine, and an integral staple of New Mexican cuisine.
Chile is one of New Mexico's state vegetables, and is referenced in the New Mexico state question "Red or Green?".
Hatch chile is a label for New Mexico chile grown in the Hatch Valley, in and around Hatch, New Mexico. It is an important crop to New Mexico's economy and culture, and it is sold worldwide including Europe, Australia, and Japan.
New Mexico green chile flavor has been described as lightly pungent similar to an onion, or like garlic with a subtly sweet, spicy, crisp, and smoky taste.[14] The ripened red retains the flavor, but adds an earthiness and bite while aging mellows the front-heat and delivers more of a back-heat. The spiciness depends on the variety of New Mexico chile pepper.
It looks like a "Hatch" pepper is more specific than "bourbon." Although named after "Bourbon County," bourbon can be produced anywhere in the United States. But it sounds like "Hatch peppers" are limited to one small locality.
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Sunday Morning Coming Down
A Norman Rockwell moment:
The twins in Oregon.
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