Monday, October 30, 2017
New Mexico agricultural development, promotional funds available Application deadline is Nov. 15 (Las Cruces, New Mexico) – Are you part of the New Mexico agriculture industry? Do you have a development, marketing or promotional idea for your product or business? Or do you belong to a group that has an innovative idea? The New Mexico Department of Agriculture is accepting applications for its Agricultural Development and Promotion Funds Program. Grant amounts range from approximately $500 to $10,000 for individual applicants and up to $30,000 for joint initiatives. The application deadline is Nov. 15. The ADPFP was designed to promote agricultural growth and rural stability, maintain or increase market share for products already on the market, develop markets for new products and develop value-added products. “Agriculture in New Mexico is diverse, and our products have become popular across the world,” said New Mexico Secretary of Agriculture Jeff Witte. “These limited funds allow our producers and processors an opportunity to develop and expand markets and help produce jobs and economic growth, especially in rural areas of New Mexico.” Not only may funds be applied to specialty crops, such as fruits, vegetables, tree nuts, horticulture and nursery crops, but funds may also be used for projects that support the marketing efforts of the livestock industry including beef, sheep and wool, poultry and other livestock. Funds may not be used for start-up costs or common costs of doing business, and projects must be completed before June 30, 2018. Payment is on a reimbursement basis. If you have a project you believe qualifies for funding, please contact the NMDA Marketing and Development Division at 575-646-4929 or email@example.com. A brochure is available at www.nmda.nmsu.edu under quick links, and an application template is available at www.nmda.nmsu.edu by selecting divisions, then marketing and development, then competitive grant programs. Letters announcing funding decisions will be mailed by Dec. 15. Like us on Facebook at www.facebook.com/NMDepartmentofAg and follow us on Twitter @NMDeptAg. - NMDA -
Friday, October 27, 2017
Thursday, August 31, 2017
Green Chile Stew
This traditional green chile stew dish from New Mexico can be made with just chiles and meat, or a variety of other ingredients and seasonings can be added. So, cooks should experiment with the recipe until they find the perfect combination and then keep a pot of stew in the refrigerator for cold winter days!
Green Chile Stew
8 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
2 pounds lean pork, cut into 1 1/2 inch cubes
2 tablespoons vegetable oil
2 large onions, chopped
2 cloves garlic, chopped
2 small tomatoes, peeled and chopped (optional)
1 large potato, diced (optional)
1 quart beef broth
Brown the pork in the oil, then remove and drain. Add the onion and garlic to the oil and sauté until soft. Place all the ingredients in a kettle or crockpot and simmer for 2 hours, or until the meat is very tender and starts to fall apart.
Serving Suggestions: Serve as an entreé with warm flour tortillas as a side dish, or use as a basis for other dishes such as the following: place a serving of the stew on fried corn tortillas, top with poached eggs and grated cheddar cheese and serve as an entreé for s Southwestern brunch.
Green Chile Lasagna
Try this spicy alternative using hatch green chile!
1 & 1/2 lb. roasted, peeled green chile
1 & 1/2 lb. lasagna noodles
1 qt. spaghetti sauce
2 lb. mozzarella cheese
8 oz. Parmesan cheese
8 oz. grated Romano cheese
5 large eggs
Salt, pepper, garlic powder, basil, thyme, oregano
Mix eggs, ricotta cheese, Parmesan cheese, Romano cheese, 1/2 mozzarella cheese, roasted & peeled green chile, mix well. Put aside till needed. Season to taste with salt, pepper, garlic powder, basil, thyme, and oregano. Cook noodles till soft then cool with cool water in a strainer. Spray a 6 x 9 x 2 baking pan with cooking spray then place noodles in pan side by side in one layer. Spread 1/2 of the cheese mix on first layer, next spread spaghetti sauce over the cheese and repeat process. Preheat oven for 15 minutes at 350 degrees. Place pan in oven for 30 to 40 minutes. Lightly brown on top. Serve hot and enjoy our Green Chile Lasagna recipe!