Annie_H

That is where I purchase. HatchGreenChile.com. Same website. Fresh or roasted. I buy fresh. Right now is the season through mid September. They ship every Tuesday. 6 years now. Always fresh and gorgeous. I first bought them at Kalustyan spice NYC. old and shriveled at top dollar. (must have been weeks old). Fresh direct from the grower is the way to go.

Last year they gave us a heads up that BigJim was much more mild than usual. I prefer the big size of BigJim. Do note that 5 pounds is 35$ and 10 pounds is 40$. !0 is a better deal. (I get 25lbs) 🤪 share with friends and co-workers if I have too much to dealio. I roast/smoke with tomatillos and a few whole heads of garlic per tray. I did run out of steam last year and just froze some whole fresh. Straight from the freezer into the smoker buried in snow in January. Stuffed a couple dozen over the holidays. I'm sure we could find many uses but we like the salsa. Our electric smoker is just outside the kitchen door so we can keep an eye on it. Our monster wood fired smoker is not a winter game. If you do order, just bag them like any pepper and stick in the fridge crisper drawer. Even oven roasted in a turkey roaster with tomatoes is good. Smoked are killer good.

'does seem' is not a concrete in stone observation/pronouncement. It is a questionable observation. At the time when I started roasting I had no clue what a 'bloom' was. A grocery store formula that is a bit show-off with wood barrel bins is not necessarily the best way to sell fresh coffee beans. Big batch commercial means those that don't really care that the roasted beans at the middle/bottom of the barrel sits for weeks. It just looks cute and pretty. Rustic. Ye olde fresh roasted. Like the farm stands that sell jams and jellies and pickles from a factory that puts their farm named labels on them. Smoke and mirrors. Like I said, sourcing a reputable roaster will give you good beans. Good roasters/coffee shops all over NYC now....not Starbucks.

When they are delivered I panic about processing...lol. But they keep for a few weeks being so fresh. I freeze some whole, but most get roasted/smoked. I used my last zip-lock gallon bag in the Spring....roasted/smoked with garlic and onions... We are not entertaining as much as pre-covid....but I will go ahead and make my smoked tomatillo salsa as always and deliver to friends and family. It does freeze fine.

I just ordered HatchGreenChilis a few minutes ago. An annual tradition. Tomatillos are about to form up in the garden. A wild patch in the back. Smoked hatch tomatillo salsa for the winter months. My best home grown are the tiny Peruvian Ahi Amarillo. Not much luck with others in my climate. An Ahi plant I can bring indoors and will continue to produce fruit throughout the holidays.

Walden local NewEngland grass fed is once a month but we edit and have postponed for a few months so every three-4 months. Too much meat for us but the quality is good. Sausage is tender and not so fatty/salty. Pre-covid we made our own. One pound packages for two-three meals. Labels easily removed for sous-vide. January 2020 we considered canceling but they said to re-think that...then covid lock-down they had back-up reserve members like most. RanchoGordo has thousands waiting for the club membership. Direct from warehouse to the home might just be the future? Works for us and my neighbors.... My husband did the Thursday or Friday stop at WholeFoods or Fairway without complaint for ten years. Greens, eggs, weekend staples....hated it for so many reason we now do not suffer. Bags or a box at the door. If something sucks, it is refunded on-line.

I snap a quick pic of just about every veg box that runs through the sink rinse. I can plan a meal from work, or look at the local meat share box to see what I have in the freezer....in my photo file. Misfits and local Walden.

I planted a couple horseradish roots in my run of blueberry bushes 20 yrs ago. "dumb" they said. Turns out they are a happy marriage in my garden. I can dig a fresh shallow horseradish root nearly year round except for the deep frozen winter months. Like mint, "be careful" , but it is a lovely edible ground cover. Chives, wild thyme.

I just checked. Feeling a bit dumb-dumb. But they still offer the popper with four pounds of beans, (not two) for 20$. Obviously the gateway drug to home roasting. A lost leader. We still use the popper at the beach home. But those visits are not working weeks. 9-11 minutes roast for a 1/4 pound. I have a couple of these 'new-in-the-box' for gifting. A back-up at the beach/vacation home.

Gorgonzola sliders. Horseradish, smoked chili flake potato salad. Pickled red onion, fennel, secret sauce. Strip steak, short rib, brisket.

I'm not a coffee geek, though did read the forum when I was shopping for a roaster. It has been a few years, maybe 8 or 10?, but I am referring to the big roasters in markets. My local Fairway had one. It shut down in the fall of 2019. Bankruptcy issues. Costco just has bagged roasted beans. I moved to NYC in '86. I recall a coffee roaster in the village. Scooped up from open barrels like Fairway had. Probably not the best for fresh storage. Same with spices. Long Sunday walks, stop by BroadwayPanhandler, meet some friends for brunch or dinner, a bag of coffee beans, a custom blend of tea, (she is still there just off Mott st) Sourcing is much different now. Like you mentioned, getting beans sent just after roasting. Palouse grinds your flour order the day they ship. Since we roast our own, I don't need to source/search for a good coffee house supplier for roasted beans. Once every few 5-6 months our grinder hopper thins to near empty. Usually on a Friday. End of the work week. Emergency Costco bag to the rescue. I'm just sympathizing with home roaster issues. Our back-up is a popper. SweetMaria's has a poppery with a couple pounds of green beans for 20 bucks.

I'm a NewYorker, 25 years. if someone in 2018 said I will be ordering any produce on-line, I would say, did say, "you have two heads and I would rather eat glass". Fast forward. Fall 2019. I tried Misfits and a local grass fed meat supplier, WaldenFoods. Just looking for local and an easy straight from warehouse, non-grocery traditional shopping. Grocery shopping was becoming difficult. Especially winter months. NYC has had FreshDirect for 15 years. Lock down covid, no-go. Every delivery was overwhelmed. Pre-covid we considered canceling both Misfits and Walden, but kept them. Good thing as both have been stellar in delivery. Especially Baldor that is wholesale to restaurants...they announced early lock-down, NYTimes, they would delivery to homes. They have been stellar in over-night delivery and great pricing. Though good pasta may be a case, lol. Ginger 5 pounds. But then did divide wholesale quantities eventually. Our Fairway, (only NYorkers know them), went bankrupt Fall 2019 and closed our local ten minutes away...third generation maybe got greedy. 20 years too late to go cross country....way behind WholeFoods. Sourcing pick-up, delivery,...thankful so many had this established pre-covid.

Happy Anniversary Ann. Beautiful meal. Breakfast tiramisu is so clean. I usually see it as a sloppy blob. Happy Moe., -sleeve I've had two nights most bizarre. Cod fillets from a good reputable source. Absolutely zero flavor. Bland nothingness. Even with a miso glaze. Baked and well seasoned. Fortunately the mixed grain, mostly wild rice with a kimchi punch was good. Not over-cooked cod. It was under-cooked and went back in the over for 5 more minutes. Grains/beans excellent. I had an extra fillet meant for cod cakes last night. Nada. 360 to a veg lasagna from the garden haul. Clean out the crisper drawer. First course bland baked cod on top. Baby lasagna using squash planks, spinach, lacinato kale, fresh tomatoes, cold smoked mozzarella and smoked pecorino. Dessert....smoked pecorino on popcorn, 😀

Starbucks seems to be for those that like the sugars and add-ins. Those that don't like the taste of coffee. We roast just outside on the kitchen deck. The scent/smoke is intense. Acrid, skunky, a bit like quality pot/cannabis. Once home roasting it is hard to go back. Finding the sweet spot in variety of green beans and the preferred roast.... Just stocked up with a couple favorite Guatemalan varieties, so we are good until the holidays. Cost is one thing. Under 7$ a pound green. Small batch home roasting does seem superior to big batch commercial. The bloom we get day 2-5 with Chemex pour over is better than any coffee house fresh roasted. My back-up in the freezer is the Costco yellow/orange bag.

That is actually seasoned corn flour, not corn starch. 'Floured' corn meal. I have a variety of the flours including rice. At one point I was trying to get a better baked sweet potato fry. Oyster Po' Boy I use corn flour and some panko pulsed in a spice grinder. tBsp AP flour (no egg) I got lazy/impatient and just used the Bob'sRedMill corn flour/egg/corn flour. I have so many squash blossoms now I skipped my usual mix and was surprised how well they came out. Butter in the pan helped.

20 years EGullit is impressive. I was so involved in work and travel projects....I was clueless about forums...back in the day. I join at year 20...a few days ago Candles lit tonight.

I recently saw the 'corn ribs' on an Eater article. A nice restaurant presentation but not sure on my table. An early corn slightly off season or early season I will 'tart it up' sometimes Mexican style with grilled/roasting and spiced toppings and cheese....our farm stand corn now is straight from the field still cold from overnight temps picked early AM. Burlap bags of corn still on the tractor beds. I thought oven roasting or grill/smoker might be nice. I do plan on trying it. No plans to fry since I don't go there. Corn on the cob naked kissed with grill or heat is fine this time of year and preferred. (I do roast in the husk a few dozen, then cut off the cob for winter use) Not the recent RG bean club, but the last one...the big black beans from the oxo project. So good. I plan to use my free shipping code to get a few more pounds with some of the oxo chocolate. I've been making a Oxoacan Bean dish and salads. Some cold and some warm/hot. A bean bowl with garden veg and crisper drawer sofrito...

I'm familiar with almost all listed above. Lots of binging during lock-down. Then the 'filming from home' has been interesting. Kenji with the dizzying Gopro on his head. Eater has some good ones now. Many of theirs visit chefs in their restaurant kitchens. Like Daniel Boulud...what a stove. Refika is a good one as well. She is in Istanbul. One of her first Alex French Guy visits...Link, HERE

The burger above is killer. Sears-all on the cheese, lol. Love that. I keep meaning to crisp some shallots. I usually have a few pounds but down to one 'softie'. I've read a good method is to start in a bit of cold oil, then bring up to temp keeping an eye on it. (I use avocado oil)...5 pounds in my shopping cart.... Grilled whole fish I've not had since a Mexico trip. Looks like a beet type humus. Sausage gravy is a guilty pleasure as is scrapple. I made a batch of homemade scrapple a couple weeks ago. (I grew up EasternShore) Chopped sausage and RGordo corona beans make a great 'tapenade' over toast. Our big obsession this time of gardening harvest is stuffed squash blossom fritters. Three batches in the past ten days. Scant tsp of herbed goat cheese. I just flour-egg-flour the bottoms. So crispy. My favorite method when I lived in Rome. I consider this a lunch/brunch. We have been making first course appetizers hours before a light dinner meal. A big shared salad waiting in the fridge....or a treat... Breakfast might be a frittata cleaning out the crisper. But even that is out of the oven noon-ish.

😅...I was making it so complicated using my desktop files. I dropped straight from photo files....boom. I'll try another. We have been having lots of brunch snacks/salads in all the heat we have had. (NY)...light dinners. Watermelon Feta Cherry Salad, pickled red onion, ramen egg

Prosciutto bacon 'BLT' avocado toast. (first posting so my pic is not loading...I'll figure it out🤪...I don't see a preview method)...works on other forum. Newbie problems. I hit 'choose files', then it said 'fail to upload'. bummer.