July 30, 2016
The harvest season is in full swing and the quality and quantity of beans has been exceptional so far, allowing us to provide a better price for our customers. At this point it looks like we might even get a second harvest later this season to help make sure we have enough product to meet demands till next summer. Of course that is all up to Mother Nature but at this time things look favorable. We will pray for the best, prepare for the worst, and keep you posted.
As always our goal is to provide the highest quality product possible while only harvesting in a sustainable and ethical manner. We might not get the quantity we would like but our quality is second to none.
August 3, 2016
We wish to apologize to all who have come to our website lately, and especially those we had visited with and done presentations for, who were expecting to see updates and product availability this weekend. Our web site builder, Arvixe, has gone downhill and pretty much messed the bed since the last time we've updated. Luckily Go Daddy, who manages our domain name, came through and made this site available though it will not be working properly until we get it rebuilt.
September 28, 2016
Our new web site is up, but even though still a work in progress is so much better and easier to work with than our old site, it is hard to believe. Let us know what you think.
The text and links will be updated on a regular basis now, the pages and pictures are being dressed up as we go and the contact links are finally working. We can't thank our good friend Daniel enough for all his work and steering us to Wix for a website builder.
The bad news is the monsoon rains have been persistent, lasting several weeks longer than normal. Fortunately they have not been overbearing and have allowed harvesting to go on in different areas.
The good news is not only have we gotten a second harvest but many of the same mesquite bushes are starting to produce a third. The harvest in the higher elevations is also getting ready to mature in the next few weeks according to reports I've received. Late moisture along with higher than normal temperatures are giving us some really nice quality beans for a longer period.
October 8, 2016
On Saturday October 22 at 9:30 am, we will be doing a presentation on "Harvesting, Processing, and Uses for Mesquite Beans" at the Ardovino's Desert Crossing Farmers Market, 1 Ardovinos Dr, Sunland Park, NM 88063.
This presentation is to help share what we have learned through a great amount of research and our own trial and error. It is for those who are just curious, people who would like to harvest beans for some extra income during the summer months, those wanting to do something with the prolific amount of beans dumped in their yards every year, and especially for our customers wishing to learn more about the products they enjoy. We will be giving out sample tastings and maybe doing a little cooking if time should allow.
Our goal is to help develop an easily sustainable market utilizing an extremely nutritious, abundant, high quality, and tasty resource that we just happen to be living in the middle of.
For more information contact:
Claudia 915-490-3491 or
October 10, 2016
We are very excited to now be offering our products at your local Mando's Produce and Meat Market, 5420 Doniphan Dr, El Paso, TX 79932. Swing by and check them out. They have the best Aged Black Angus Beef, Burritos, Lunch Specials, Produce and Service in town. A Mom and Pop store just like the good old days.
As usual Willie says we gotta get back to work. I shoulda known better than to put a working dog like an Australian Shepherd in charge.
April 17, 2017
I apologize for not updating the website lately but we have been very busy this winter with sales, promotions and product development. We will now be splitting our time between the farmers markets at Ardovino's Desert Crossing and the Downtown Art and Farmers Market in El Paso next to Union Plaza on Saturdays. When not at the downtown location you will still be able to purchase Mesquite Willie's products at their Co-op booth which should be open in the next week or two.
This is a great idea promoted by Valerie the market manager to help local businesses keep customers happy even though they might have other obligations. Ideas such as this bring in new and draw existing customers back by expanding the available products no matter which vendors are able to attend that week. Increased traffic keeps vendors coming back and brings new ones in. Way to go Downtown Art and Farmers Market crew.
The big news is we are working on buying the hammer mill we have been using and moving it to a site close to west El Paso so that it is accessible to folks from El Paso, Las Cruces, and the neighboring areas who wish to harvest their own Mesquite Beans and have a place to mill them. We will be holding free classes on proper harvesting and storage procedures for those wishing to sell their beans or have them milled into flour for a nominal fee. Stay tuned for more information. Hopefully we will have the financing and be set up for business by the middle of this summer just before harvest starts.
June 21, 2017
Things have gotten busier since my last post and we want to again thank our buddy Daniel for helping me with the web site, in spite of my ignorance and lack of time, because he believes in what we are trying to do. We can't thank this young man enough for helping educate me, make our mess of a website more usable even though this is not his IT background, all while working a full time job in another town 600 miles away.
This years harvest looks to be a another good one depending on the monsoon rains. The Mesquite has budded earlier and the immature beans are plentiful. Last years harvest looks like it is enough to provide through processing this year so that we can have a sale on 2016 flour in a couple months. We will keep you posted.
We are still working on a site for the hammer mill and will start holding harvesting and storage seminars in the next month or so.
And the best news is we have hit a home run while doing recipe development, by replacing some of the ingredients in our Hot Southwest Seasoning with New Mexico Green Chile. We started playing with this a few weeks ago and it was one of those "Duh, why didn't we think of this a long time ago!" moments. It has been a big hit and is now available. This change will probably find its way into the other seasonings depending on customer input as we roll out test batches.
Last but not least we would like to thank all of our customers for their input, good and bad, and the new customers they have referred to us. Without this input, development of our product to what it is becoming would have been just about impossible. Thank you.
Willie say's "Be kind to each other during this summer heat and don't forget to stay hydrated".
July 28, 2017
Well the monsoon rains have hit with a vengeance and it is starting to look like they will be hanging around for a while. We have a small harvest of some really nice beans picked just before the start but are pretty much on hold right now until the rains settle down and the next batch of beans start to get ripe.
Normally when the rains hit it will be raining in one or two of our harvest areas but not all of them so that we still have other places to pick. Right now it seems to be hitting different places every other day or two. Areas from East of El Paso, way East of Sierra Blanca, Tx. and large portions of Southern New Mexico have been hit with anywhere from 1 to 3 inches of rain in a 6 hour period more than once the last couple of weeks. We're talking 1/8th to 1/3 of our normal yearly rainfall in one day.
Not that I am complaining, Heaven knows we have needed rain like this for quite a few years and the desert is as beautiful and green as I've seen, no matter where I go lately. The aroma of new green growth and desert blossoms late of an evening is something special.
We are still looking for the right place to put the mill when we buy it and will start harvesting and storage classes as soon as possible.
I want to let you all know we will also be at the Eastside Artisan and Farmers Market at 3020 Trawood every other Sunday Afternoon from 3 to 7pm. The next one is August 6th from 3 to 7pm. This a great little market with a nice mix of vendors. The east side of El Paso has needed something like for a long time and thanks to Sally at El Paso Cookie Inc they now have it. If you go slip into Sally's shop and try some of their treats. I am a big fan of the Key Lime Pie. As I work through other products I will keep you posted.
Willie still say's we need to be kind to each other but right now he is more concerned with staying dry than hydrated. Our best to all of you.
December 26, 2017
Sorry for the delay in updating the web site but we have been up to our ass in alligators the last half of this year, and as the old saying goes "When you are up to your ass in alligators it is hard to remember your primary objective was to drain the swamp". Now before anyone gets too upset, we are not in favor draining any more wetlands or swamps in this country as they are crucial to the ecosystem, it just happens to be one of my favorite metaphors. I'm sure a lot of you can relate.
Between no longer being able to meet demand out of our kitchen, my wife and I agreeing divorce or homicide being the only other two options (ain't gonna happen), finding a quality commercial packer to take over production, and only harvesting 2/3 of what we did last year due to the unusual rains things have been rather hectic this year.
The bad news, the harvest is what it is.
The very good news, divorce or homicide are no longer in the picture. I'm sure to have been the loser in either of those scenarios, and totally understood when she let me know I didn't want to be dead and she did not want to go to jail. Pretty hard to argue with logic like that.
The good news is in product development. With the help of a knowledgeable commercial packer in Las Cruces, New Mexico who understands our product, we were able to utilize higher quality ingredients, sourced locally, at a cost that did not require a price increase. We still provide the high quality Mesquite Flour and one other locally sourced seasoning to combine with their knowledge and local ingredients making our best products to date.
As mentioned in July, the Green Chile has been a big hit. Shortly after that we came out with a Red Chile version that became so popular we were having a hard time keeping it in stock.
Such a dilemma. These are the kind of problems we hope for and dread in the same breath.
The logistics are now worked out to provide Mesquite Willie's products for as long as the current harvest lasts or we find a proper supplier of the same quality flour to fill in the gaps. In no way will we compromise the quality of our product just to meet demand.
The moving of the hammer mill has been moved to this summer when we find a building with the appropriate features somewhere between El Paso and Las Cruces. We will keep you posted.
That and figuring out how to double the harvest this year without affecting quality or sustainability are our goals. We just finished our 3rd year and actually made a couple of bucks, which puts us a little ahead of schedule. None of this would have been possible without the input and support of our customers, business partners, family and friends. We can't thank you all enough and plan on 2018 being the year of the Mesquite Bean as my friend and owner of the hammer mill, Stephen Zerbach called it in his Christmas Card. It should be beneficial to all. Can't do it any other way.
We will be at the Downtown Artists and Farmers Market starting Jan. 6th and the Upper Valley Artists and Farmers Market Jan. 7th and occasionally at Ardovino's Artists and Farmers Market after the first of the year. Call or email for details. No matter where we are make sure you support your local Farmers Markets, without them you would not have the unique and quality products not found in stores.
We hope all had Happy Holidays and wish you all a Happy and Prosperous New Years.
Willie says I got to go to bed now. We've got the week off and he wants to make sure we hit the dog park in the mornings every chance we get.
Happy New Year and may GOD bless you and your's.
February 25, 2019
So once again I am apologizing for not updating the web site, only this time it has been a little over a year. We were very busy just making sure the local customers were taken care of with the limited harvest from 2017 and then I had an ongoing health problem that came to a head in November.
I was finally taken care of by a couple of excellent doctors that know what they are doing and are not afraid to actually practice medicine. I haven't felt this well in years and continue to feel better every day because of a simple procedure that should have been done a long time ago. The only reason I bring this up is it is a shame this is not the norm in this day and age of advanced medical technology and research, because of insurance fraud from both sides, frivolous lawsuits, and corporate greed which greatly limit the time and business expense our healthcare professionals have to spend with their patients.
I will get off of the soapbox now. As Dennis Miller would say "That's just my opinion, I could be wrong."
The 2018 harvest was better than last year yet still limited by more than normal late season rains. The beans were very good quality and produced some exceptional flour, while the Chile harvest ran late delaying the the Red Chile harvest but producing some very good Red and Green Chile.
This was a blessing in disguise and input from our customers made us rethink our flavor profile with the Green Chile seasoning to where we eliminated one ingredient and increased the amount of Green Chile. It was a home run and we now have tripled the Green Chile sales. We should be doing the same with the Red Chile seasoning on this next production run after running some test batches. Input from all of you is one of our most valuable tools, after all nobody is as smart as everybody.
We will be at the markets on a regular basis now and should have the new seasonings in some local stores in the very near future. We will keep you posted.
Willie just had his 10th birthday yesterday and is helping train Waylon our new 2 year old Australian Shepherd we adopted from the Animal Rescue League.
He says if he can be patient and tolerant while educating this new kid, why can't us humans be the same way with each other?
I think he has a point there.