Just in time to meet the challenge of 'what to do with all those peppers', PW posted this How-to-roast-green-chilis tutorial

I am pretty pleased with the results. When letting the peppers steam. I used a bowl instead of baggies and it worked just fine.

J brought in a gallon sized baggie of basil ... and when life gives you basil, you make pesto.

These green jars are stored in the refrigerator for preservation. I filled up the jar with pesto to about 1/2 inch from the top, covered it the rest of the way with olive oil and then sealed it with a lid. It will hold this way for months.

I made my pesto with walnuts, instead of pine nuts. Shocking I know.  They've been in the refridge since last harvest so I roasted them first to draw out the oils. J especially loves walnuts after they have been roasted.

On the list today, is to dig up the green onions and freeze peaches. I made a huge mess of the kitchen yesterday and didn't get to those.