I usually roast about 20 lbs every fall and use them in all sorts of things during the year. . .as teresa said, Green Chile burgers are wonderful, but the Pink Adobe Green Chile Stew is a fall "staple" at my house!! I pulled this off an internet site. . .enjoy!! Pink Adobe Green Chile stew Yeild 6 servings 2 T olive oil 2 lb boneless pork, cut into 1 inch cubes 1/2 c chopped onion 1 clove garlic, minced 1/4 c flour 2 c peeled and chopped fresh tomatoes 2 cups roasted, peeled and chopped fresh green chilies.(use rubber gloves!) Or 2 7oz cans green chilies drained and chopped. 1 fresh jalapeno chopped(gloves)take out membranes and seeds 1 tea salt 1/2 tea fresh fr. black pepper 1/2 tea sugar 1 cup chicken or beef broth Heat olive oil in 4 qt dutch oven with cover. Add pork and cook until litely browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 mins. Add tomatoes, chilies, jalapeno, salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours unitl meat is tender.

I've posted this one a couple of times before. It is a really good non-sweet cornbread. Real Cornbread From Butter Beans to Blackberries by Ronni Lundy 4 tablespoons drippings 2 cups fine ground white cornmeal 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 large egg 1 and 1/2 cups milk or buttermilk Turn the oven on to 450 degrees. When it starts to get hot, put the drippings in a 9 inch cast iron skillet (or small cake pan, but a skillet is what you really want). Put the skillet in the oven and let it get really hot while you mix up the batter. Mix cornmeal, salt, baking soda and baking powder together well in a bowl. Add the egg and milk and stir until just blended. Don't beat. Remove the skillet from the oven and very carefully swirl the drippings around the pan to coat the inside. Drippings should be bubbly. If you're using butter and it's browned a bit, that fine. It'll make the cornbread yummy! Pour the drippings into the cornbread batter, stir just enough to incorporate, pour the batter back into the skillet and pop into the oven. It will take 20-25 minutes for it to turn brown around the edges and get firm in the middle. Remove and turn upside down on a sturdy plate to turn the cornbread out. (If it sticks, you can serve it straight from the pan.) Pass while it's hot. Jim

Amy, I always plant sweet bells in Spring but you probably could plant in mid-summer for fall. I haven't tried that. I'd rather have the sweet bell plants large, mature and ready to explode into a riot of blooms as soon as the Autumn weather cools off to the appropriate level. I've always felt like bells planted at mid-summer might not be as large or bear as heavily as those planted in Spring. Katie, You can make the famous Garden Web/Harvest Forum recipe for "Annie's Salsa" with ReaLemon or ReaLime juice substituted for the vinegar. Sometimes I make it with 1/3 vinegar, 1/3 ReaLemon, 1/3 ReaLime, but you can use either vinegar, ReaLemon or ReaLime or any combination thereof as long as you use the proper amount. It is an approved substitution for that specfic recipe. The reason ReaLemon and ReaLime are specifically listed is because they consistently test at the proper pH for use as a vinegar substitute in canning, while store brands of lemon and lime juice often test at a lower pH that would make them unsafe to use as a vinegar substitute. Here's a thread with the Annie's Salsa recipe that includes Malna's notes, including the note about using bottled lemon or lime juice. I don't remember if this thread has the explanation about ReaLemon or ReaLime being the approved bottled substitute or if that is in another Annie's Salsa recipe thread (as there are many, many threads about this very popular salsa). I can at least 200 jars of Annie's Salsa a year, and never make it with 100% vinegar, now that we know we can use bottle ReaLemon and ReaLime. We give it away as Christmas presents and our friends beg for more of it year-round. Yes, it is that good! Annie's Salsa Recipe and Notes I also roast and freeze tons of peppers, especially jalapenos, to use in cooking in the non-gardening season when I don't have fresh peppers. Rebecca, I grow pimentoes every now and then, but not really often. A few pimentoes go a long way at our house. Dawn

I tend to agree about some good marketing though certain crops do thrive in certain climates. The Hatch Valley has what it takes to grow a great pepper crop and has for generations it seems. My climate not so much without a struggle. Sure i can grow peppers and artichokes but i have to pull off some tricks that can be a PITA and hardly worth it. Short season smaller peppers no problem. No doubt JoeParker, BigJim, Sandia and Lumbre...some of the varieties grown in Hatch, could grow elsewhere with a similar climate and just might be indistinguishable from those grown in the Hatch Valley, especially roasted the same way. A farmers crop that grows so well and seemingly effortless should be celebrated. Hense the harvest anticipation. We have a garlic festival that has grown insane the past 30 years. I had some of the best California artichokes 2020 from a specific farm that the wholeseler has a relationship with. Previously it was a coin toss if they would be any good. The only crop i can grow easily without tending is rhubarb and chives. Garlic, some fruits, asparagus, tomatoes with some minor tending. Tomatillos grow like weeds so when my 25 lb box of Hatch chilis arrive i smoke/roast with tomatillos and garlic. I like the flavor and mild spice of BigJim. I can't get any fresh peppers for 2 bucks a pound so it is worth it and something to look forward to.