Fellow New Mexican and third-generation pecan farmer Kortney Chase recognizes the profound success created by the evolution of cultural and family traditions.
For decades, Chase Farms has been a leader in the agricultural industry. With pecan trees spanning 4,140 acres across Southeast New Mexico, their orchards have helped New Mexico achieve the status of Top Producing State in the past.
As a little girl, Kortney fondly remembers helping her dad and grandfather around the farm and pecan orchards. Now, serving as president of Chase Pecan, Kortney explains, “I think of all the great farmers I knew growing up, and knowing I get to represent them, in a sense, makes me very proud. I have big dreams for Chase Pecan in my lifetime, but I will never forget who we represent and where we came from. There is a strong sense of hometown pride that comes along with the product we sell and the company we have built.”
By combining extensive industry experience and sustainable, cutting edge technology, Chase Pecan can grow, shell, and deliver the best pecans in the world. As their product gains international recognition, Kortney hopes to maintain the legacy of family values and community support. The Chase family values are rooted in kindness and they support a multitude of local organizations.
The story of Chase Pecan demonstrates a successful continuity of family traditions and business success. Their business continues to flourish as each generation combines experience with modern ideas and methods for sustainable growth.
To learn more about Chase Pecan and all of their products please visit their website at www.chasepecan.com.
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Green Chile Pecan Dip
- 4 ounces cream cheese spread
- 1/4 cup roasted green chile, drained and minced
- 1/4 lime
- 1 1/2 – 2 heaping Tbsp. toasted pecans, finely chopped
- A dash of salt
- 1/8 tsp. oregano
- 1 – 2 pieces crispy, cooked bacon, crumbled into tiny pieces (optional)
Serve with Pita chips, bagel chips, crackers, flatbread, or apple slices. Roll it up into a flour tortilla and cut into bite-size snacks or spread it on a bagel for a breakfast or lunch.
Instructions: Toasting the Pecans
- Put about 3 Tbsp. coarsely chopped pecans in a hot skillet over medium heat
- Shake and toss the pecans for about 2 to 3 minutes until lightly toasted
- Transfer to a cutting board and chop finely
Instructions: Assembling Spread
- Squeeze as much liquid as possible from the green chile. Transfer the cream cheese and green chile to a wide bowl. Using a fork or spatula, integrate the chile into the cream cheese.
- Squeeze the lime into the bowl and continue to combine the ingredients until smooth.
- Add the dash of salt, the oregano, and the pecans. Stir to combine.
- Transfer to serving bowl. Top with more pecans if you’d like.
Recipe by MJ’s Kitchen
Article originally published in Focus Regional 2020 Winter edition.