To our surprise, Fred Meyer’s had green chiles from Hatch, New Mexico for sale this year. I walked by them drooling like Pavlov’s dog a couple of times before it hit me that I should lay in a supply. Rose and Andy agreed.

Rose and I have the chance to drink from the fountain, so to speak, a little later this year, but it seemed like a good idea to get some into the freezer while the getting was good.

So a couple of days ago I picked up the last 25-lb. box they had, and this afternoon we fire-roasted and froze all but a few to enjoy for dinner. Well, okay, we sampled a few off the assembly line to be sure nobody would be poisoned. It is not possible to describe the wonderful aroma or the exquisite taste, but be sure that we partook sufficiently that the memory will last. And we put away a nice batch of one-pound bags into the freezer for the winter. They won’t last as long.

FIre-roasting green chiles

Fire-roasted green chiles from Hatch, New Mexico

Chile-wrapped corn on the cob. A late summer treat.