But Hill Country residents are gifted with more.
Among my favorites is Hatch Chile Season, a time with a smoky tang to the air and a tingle to the tongue, two weeks in August at HEB, the national grocery store of Texas.
Hatch, New Mexico chiles (long green pod-type chiles, relative of Anaheim peppers but more transcendent), fresh from Hatch valley farms, roasted in front of HEBs and upscale cousin Central Markets all around Texas.
My long-time friends might remember my virgin Hatch experience. Since then I've learned a few things. Among them that akin to eating chocolate, Hatch chile-ation is better the more we do it.
Which is a good thing, since there are pounds of roasted Hatch chiles in my freezer...
Copyright 2009-2011 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.