Jeff and Jolene Stratton never expected to become “the
pepper people.”
The couple moved to Tennessee from Colorado in 2009. Originally
from Arizona, both are retired from careers in law enforcement. During their 10
years in Colorado, they lived and worked a variety of second-career jobs ranging
from retail to railroads to education.
Along the way, they grew gardens and enjoyed the pastime.
“We’d always grown peppers and veggies to some degree,” says Jeff Stratton. “In
Arizona we grew things in barrels because the ground is so hard. In Colorado we
had fields and irrigation, but when we moved to Tennessee we discovered raised
beds and it makes growing so much easier.”
They also discovered how much they missed chile peppers. “Out
West, especially in Arizona, roasted chiles are sold everywhere,” Stratton says.
“Little stands with roasters are all over the place. Roasted chiles have a very
distinctive flavor and aroma. When we got here, we missed them and we thought
we’d start growing, and then people would request them, and then next thing we
know we’re selling chiles at the farmers market.
“Our
first planting was in two raised beds in summer of 2010. Now we've expanded to
20 beds with 49 varieties of chile from 15 countries, plus some assorted
herbs and other veggies. We have peppers from Asia, Africa, South America,
India.”
While
the garden area is about the size of an average two-car garage, the pepper
operation is spread throughout and around the Stratton’s Jonesborough home. They
start seed in late January under lights in the basement, then transfer plants
to a small outdoor greenhouse before setting them out in garden beds in late
April or early May.
The
Strattons produce is Certified Naturally Grown, a certification process very
similar to organic certification. They grow to CNG standards of sustainability
– without pesticides, herbicides or chemical fertilizers. They also make
their own growing soil from composted materials.
The Strattons call their operation
“Chapo’s Chile Patch.” “’Chapo’ means ‘little short guy’and that’s what they
called me when I was in the police force,” says Jeff. “Chile we spell with an
e. That’s the Spanish spelling used out west. You can spell it chilli or chili,
but to me ‘chili’ is what you serve in a
bowl.”
The
Strattons started selling at the Jonesborough Farmers Market in 2011 and
have been expanding their reach ever since. In addition to the Jonesborough
market, they sell their peppers and powders at markets in Johnson City and
ETSU. They also sell direct from their website and to restaurants, including
the Parson’s Son Barbeque restaurant (for their hottest barbecue sauce).
They’ve been winning prizes too. “Our
chiles have won awards at various county fairs and growing contests,” Stratton
says. “We took nine prizes in at the Greene County Fair in 2011.”
The Stratton’s chile powders also garnered national
attention last year with a mention in Paula Deen’s September 2012 magazine.
Chiles have also added another dimension to the Stratton’s
community involvement. Already involved with St. Mary’s Church, the
Jonesborough Kiwanis Club, Toastmasters, the Storytelling Guild, and three
quilting guilds, the Strattons now provide
chiles and volunteer time to the Farmers Market’s Farm to Table fundraiser
and also to Second Harvest's Farmer and the Chef Fundraiser. During
Jonesborough days they co-sponsor the hot chile pepper eating contest with
the town and this year they plan to help with the October chili-cook-off.
But
“the goal is to enjoy ourselves,” Stratton says. And, he says, they most enjoy
interacting with their customers and educating people about the world of
chiles. Stratton loves to talk about chiles, and loves the opportunity to
describe Scoville thermal units that measure pepper heat.
“After
three seasons, we have certain customers who come looking for that special pepper
– the Spanish Padron, that Turkish Corbaci, the world's hottest Ghost pepper,
that Brazilian Uba Tuba and of course the roasted NuMex green chiles. If
you’ve got a favorite chile, come talk to me. If you’ve never had a good chile,
come taste them and try them. You owe it to yourself.”
A favorite recipe
from Chapo’s Chile Patch: Stuffed Cheese
and Bacon Chile Poppers
No quantities are listed here.
Adjust for the number you need!
The Strattons suggest about 4 pepper halves per person for an appetizer.
1)
Choose your pepper. This
recipe works well with Jalapenos or Santa Fe Grandes. Cut peppers lengthwise and scoop out to your
taste. More seeds=more heat.
2)
Blend a cheese mixture of your choice (we prefer a soft, white,
cheese like feta, soft goat cheese or cream cheese, you can also add grated
sharp cheddar or monterrey jack).
3)
Crush and add your choice of nuts to cheese for extra flavor and
consistency.
4)
Bacon (optional). Cook,
crumble and mix in with cheese, OR wrap 1/3 slice of bacon around the stuffed
pepper, pin with toothpicks.
5)
Grill over open flame until bacon is done, or bake on a foil-lined
pan at 375 degrees about 20-25 minutes until hot (and if wrapped, bacon is
cooked).
Let cool and enjoy!
Hot pepper note: Capsaicin oil from chiles can
burn eyes or skin. Wear gloves or plastic baggies and wash hands after
handling hot chile peppers.
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