I'm in California. I've got 15 pounds of roasted and peeled Hatch in our freezer. Heaven. It will nicely see us through to next season.
But I'd like to export some to the East Coast in about three weeks. I'm afraid my local source will run out of their supply way before then, and I think I have to purchase soon.
Can anyone help? How long can I keep them - refrigerated? I can roast them on 9/22. It's been suggested that I buy more, roast, freeze and pack. But I tried that with banana leaves a few years ago. The result was a [fortunately contained] black ooze. ugh.
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