Poblano Chillies

Those chillies came right after me alright! We have been harvesting, roasting, and then freezing them for the last few days.
Fun, opening that broiling oven when the kitchen is already 85 degrees and it's 100 outside! My glasses instantly fogged up with a whoosh of the blast furnace. This "going green" stuff is a lot of work!

But oh my goodness are they good....we had green chili chicken stew last night, with everything in it from the garden....onion, peppers, carrots, celery, tomatoes, potatoes, corn (frozen from last year). Fresh, organic, and satisfying...

This was the first hodfull...

The chillies were cut in half and seeded, then placed on a parchment lined pan and run close under the broiler for about 4 to 5 minutes. (The parchment made removing the peppers and later clean-up a breeze.)

I decided to leave the smokey skins on before packing them to freeze (each quart bag has four little individual bags), as this will flavor the chillies until I thaw them. Then the skins will come right off.

Sorry there isn't much stitching news or pics these days!
Just garden happenings.

And about those dueling "His 'n' Her" onion beds....
Here is Robert's:

Nice orderly rows of succulent Western Giants here.

And then there is my onion bed:

There are just as many onions in it....honest.
Robert says that's what happens when you let a quilter do the weeding!

And now I'm being chased by the second bed of broccoli.....