I spent much of my childhood in New Mexico, and as a consequence, I cook with a lot of roasted chiles. I'll buy them at the supermarket and roast them myself when they are in season, and the rest of the year I'll use canned Hatch chiles, but this is my first year to grow them. I am simply amazed at how much more flavorful they are when they come straight from my backyard.
The weather seemed just right for harvesting and roasting the remainder of the poblano peppers this morning. I've been freezing them up in small cooking portions. They probably won't last for more than a few weeks, but it was worth the extra effort to grow them myself. Come some frosty winter evening, I'll be savoring some green chile stew and be reminded of autumn mornings.