Shelby

Hi Bill, See this thread for a bit more info http://forums.egullet.org/topic/125941-hatch-chili-peppers-merged-topic/page-3 I order every year from http://www.hatch-chile.com I couldn't recommend them more highly. Great folks. I usually order around the last week of August, first week of September. I get the fresh ones. They are all green when they arrive. At around 14 days they mostly all have started turning red. I leave the box sitting in my kitchen and eat the heck out of them during that time. Then, I begin roasting and freezing them. Right now I'm down to 3-4 gallon ziplock bags full of them in the fridge that are still fresh and doing fine.

Well, I guess mine is sort of a mix between regular alfredo and a primavera??? I'm definitely a "cobbler-together" cook, too The alfredo was just half and half (I was out of cream), butter, garlic, grated parm and an egg yolk. Along with the shrimp I threw in some yellow squash and zukes (lol because you know I'm throwing those in everything this summer) mushrooms and some onions.

Pork chops on the grill tonight

Those mugs are truly a work of art. Do people who don't dress up attend the faire as well....someone like me? Have you posted your wife's bread pudding recipe(s) somewhere here? I'd love to peek at one. Sounds delicious.

Wow. That's a lot of food! I must confess I don't know much about the faires. Are there goods sold? Is it all re-enactments? How do you pay for all that you cook? Do you and your wife make the bread and desserts? How many weekends do you do this? I think you should take pictures I know, I know, you probably don't have time with all that you're doing. Very interesting read

I was too busy stirring so I had to take the picture after adding the trinity.

Chris, I think you shaped your rice beautifully. Shrimp alfredo of sorts with homemade bread

HEY, I'm banished to Kansas....... Mine would be my meat sauce, pasta, wine and tiramisu.

No , but I would like to

Wow! Mr. Mike, you are a wealth of info. I'm enjoying your pictures a lot. I'm actually starting to have a little freeze dryer envy. I never thought I would want one.

They are all residing in my house and on my porch I will carve a couple and for sure roast the seeds. I may mess around and stew a couple if the flesh looks "fleshy" enough.

Thank you for sharing all of this ChefMD. I love seeing places that I am sure I will never get to visit. That last beet salad is simply beautiful in color. And I want to slurp one of those dumplings. I hope you snuck some good caviar home

Well, the roux was so dark and rich that I think it would have taken away from the shrimp...and I don't get good head-on shrimp very often. Also, duck+sausage=good and shrimp+sausage=good, but duck+shrimp=not so good maybe.

I literally just wiped the drool from my lips. That seafood looks so fresh. And the crab roe. Oh the crab roe. I'm so sorry your friend is leaving....I sense a deep connection, though and maybe she will want something more than friends when she returns.

We needed to use up the rest of the teal duck breasts, hearts and livers, so gumbo was just the ticket! See more about it here on this wonderful Egullet Gumbo cook-off thread http://forums.egullet.org/topic/61289-gumbo-cook-off-3/page-19#entry1987110 The meats: Crappy, crappy andouille sausage, livers, hearts, duck and shrimp (which I didn't end up putting in) I know I put it in the cook-off thread, but I have to show off my roux. Hershey bar color finally achieved after many times of being to impatient/hot/tired/etc. to wait for it. Cornbread to go with

Bumping up this awesomely informative Gumbo cook-off. I've read this thread more times than you can imagine and each time I learn something new. We had some teal duck breasts, livers and hearts that I needed to use up and thought that gumbo would be the perfect way to do it. Along with, I had an andouille sausage--which was as far from an andouille sausage as I've ever tasted, but it's all I had, and some shrimp (which I didn't end up putting in) The rest of the ingredients. Purists please ignore the squash on the right. Yes, I put it in and yes it was delicious. And, yes I made roux and yes I also put okra in.....and tomatoes....Purists, you might just want to skip this whole post I quickly browned the breasts and some of the sausage This is the first time I ever had the patience and the will power---and the extra wine--to make the roux Hershey bar colored. Took time, but worth it. So worth it. I couldn't take a pic until the veg was added due to making sure the roux didn't burn. I wished I had some file and/or some more okra that I would have fried up in some cornmeal to put on the top, but this was good nonetheless. I just want to say again how much I enjoyed reading this topic. And, I sure wish Mayhaw Man was still around. He doesn't know me, but I feel like I know him.

We eat field corn from our field. Heck, somewhere in here I did a pictorial of me picking baby field corn and pickling it. And, yeah, it's great if you pick it at the right time. Really nasty if you don't.

I'm still getting a lot of 'maters and squash. The cukes have slowed down, though. We picked the pumpkin patch this morning! All washed off and drying in the sun.

What would I do without you around here, Huiray??? I've seen you use these a lot in your cooking. I'm going to open them and take a taste. I love greens, so I think I would like these simply stewed or in a soup.

Google....and the label.... told me these are mustard greens. They look different from the mustard greens I've grown.

Dejah, I'd love some of that chicken curry. Sausage and pepperoni pizza last night. And for breakfast this morning

Thanks, DD! I will look into those. Yes, we grow a variety here, but they are never as meaty and big as the Hatch.

Those are just so pretty, Smithy. It looks like a lot of work, but I bet they taste so good. On a side note, I miss seeing/reading about your glamping trips. *hint hint*

But, now, when the end of the world comes, we can all go live with Kerry and eat freeze dried food

I kinda like roasting them myself. I must be a glutton for punishment? This is the fourth year that I've bought the Big Jim's from this company and I'm tellin' ya, this year they are HOT. I promise we are not weenies....my husband can eat the heck out of hot stuff and he had tears in his eyes after a huge bite lol.