I admire all the produce-processing you are doing, it is time consuming and sounds like you have streamlined things as much as possible.

I had a small culinary step forward yesterday. Figured out how to make that pork-green-chili-potato thing that I've loved the few times I had it, and do it mostly in a little crockpot after some skillet prep, with a minimum of ingredients and fuss. Delicious.

One drawback were the chiles, bought roasted in a frozen pack from a local farm, turned out to be more 'hot' than 'medium'. I don't know if it was lazy packing on their part, or if you really just can't control an even sort of hotness in any given Hatch variety.