Vicki: If you plan to use them all within a week or two, put them in a jar, cover the top with olive oil, and refrigerate. I’ve been freezing them, too. Molly suggests freezing on baking sheets, then putting in storage containers, so that you can pull out a few at a time. I’ve just tossed them in small freezer bags, figuring that I’d rarely want just a few.

Karen: We do have a convection oven! I’ve used the fan a couple of times when roasting these during waking hours, and have found it takes a couple of hours off the cooking time. I forgot to mention that; thanks for the tip!