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Two weeks ago Central Market delivered not one but two palanquins of Hatch chile peppers — green, fragrant, on the edge of overripeness, and accompanied by a gadget that purports to make it easier to remove the seeds. We couldn’t figure the whatchamadoodle out, so we peeled and seeded the peppers by hand, after roasting and steaming them. They’re so good on fig and mozzarella sandwiches we didn’t care that two days later vigorous typing caused a residual inflammation. CM just wanted us to remind you that there’s only one weekend left in their annual celebration of the (mostly) mild New Mexican green chiles. During the event, you can sample scones and brownies with a savory bite, and buy the damn things roasted already.

Don’t miss Sunday’s taste-off for the Final Chile Five, which will help crown the inventor of the most creative Hatch confection in Texas. And look for the The First Ever Un-edited and Un-tested Hatch Chile Pepper Recipe Book six weeks hence.

You should probably ask the folks at Fall Creek Vineyards for a Hatch-compatible wine when you head north of Fredericksburg for Saturday’s Annual Grape Stomp (11 a.m.-5 p.m.). Visit for menus, cooking demos, and directions.

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