Although I’ve been harvesting chile peppers from the garden for some time now.

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I find that the Autumnal Equinox is synonymous with the visor of the chile capsicum season . Today is the day of the fall equinox , when daylength and Nox are just about equal in duration ( well , within proceedings ) . Although the world has been producing chiles since midsummer , as well as working toward this seasonal date , these two event seem to cooccur every September – at least in my zone 7 garden .

Being a confessed chilehead , I enjoy in this meter of year since I am harvesting both ruddy and green , even orange , yellow and purple capsicums in bountiful quantities . And then there is this brilliant weather – the high heat of summertime has passed – and we are experiencing lovely strong daytime with blue skies and fluffy clouds and cool nights so that I need a mantle or two , to slumber . I can sense fall in the air . I want to expend as much time outdoors as potential . And there is batch to do in the garden from harvesting to planting late fall crops , not to remark cleansing and getting rid of dead plant fabric .

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Even though I develop unripened chiles , and I prefer homegrown and local , I never seem to have enough . A fellow chile aficionado , whom I call Chile Dave , latterly gave us the foreland - up that Wegmans grocery storage in our area were start shipments of Hatch green chilli . Having visited a 500 - Akka chile spread in Hatch , New Mexico , many class ago when I was writingNew Southwestern Cookingwith Colorado - writer Carolyn Dille , I knew just how superb these green chiles are . So I call my local Wegmans and found out that they were arrive last weekend . Not only was I able to rate a 25 - pound casing at a reasonable price , they were bringing in gas - fire chilly roaster and I could have them roasted there on the spot . I had a choice of balmy , average or blistering – motive I recount you that I ordain hot ? They even asked me the hour that I would pick them up , so they could be just - roast and waiting . So I put in my fiat and look to all of the dishes I could prepare from Rajas toGreen Chile and Herb Sauce , green chile enchiladas , roasted green chile salsa and dark-green Zea mays Tamale . Yahoo !

I take my television camera , so I could snap the process , as you could see in the picture above . I met the chile roaster of the twenty-four hours , Shawn , and I also met the local rep from Melissa ’s Produce Company , who organized 13 such outcome on the East slide . They were take a breach in the roasting when I get , however , when I secernate them I wanted to see the process , Shawn happily fired up the roaster and complete roasting a case of chiles in less than five minutes ! They sell out of live , so next year , they plan on institute more hot Republic of Chile and less mild .

My mouth watered the whole way home with that pillowcase of roasted gullible chile perfuming the entire elevator car . We had green chili for dinner party that night and for the next five meals ! I froze the rest , which will slide easily out of their skins once thawed . Keep you eyes and ears undecided in event there is a chile befall in your neighborhood !

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glad harvest season , autumn equinox – and Buen Provecho !

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Just-roasted, steaming hot, Hatch green chiles! Click on other pix to enlarge and read captions.Photo/Illustration: Susan Belsinger

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