Because of going to TIFF, and rescheduling boxes, I’ve had three CSA boxes in a row. Here’s what was in each one, with what I’ve made so far listed following various vegetables. Pictures to follow when I have better light.
green bean casserole
September 24:
- Red potatoes, 3.5 lb – green bean casserole*
- Italian beans, 1.75 lb – green bean casserole*
- Broccoli, 1 – 3 heads depending on size – Roasted and eaten on salad, and just eaten, cold, right out of the container
- Leeks, about 1.5 lb – leek confit, which in addition to being plain old delicious is also delicious mixed into mayonnaise and spread on a cheese sandwich
- Slicing tomatoes, about 2 lb – some of these were sliced and eaten with the leek confit above, and goat cheese on a baguette
- Red bell peppers, 2 – roasted and frozen along with 2 others from the Farmers Market
- Zavory “not-hot” habanero chiles, small handful – Borlotti bean & squash mole, with kuri squash from the market – but I didn’t cook it two hours; the squash woulda dissolved
- Cilantro, 1 bunch – made into salsa with the tomatoes and roasted poblanos and a jalapeño purchased at the Farmers Market BT (Before TIFF) – cut the slimy parts off; then I made the salsa into Spanish rice a few days later. The rice and the mole were good together.
- Garlic
Leftover salsa Spanish rice
October 1:
- Red bok choy – part of the bunch has been made into a veggie stirfry† along with some of the green beans and carrots and onions and half a red pepper and some of the pretty, fresh ginger and cookable greens, like mustard and mache pulled out of a bag of mixed greens from Jones Valley, with ramen noodles
Stir fry with as much CSA box stuff in it as I could get
- Edamame soybeans, 1 bundle – finally got around to cooking these about a week later. Kind of a chore – they come in the CSA box as a bundle of silage; beans on stems. You have to pull the beans off the stems, wash them, boil them, and then pop the beans out of the pods. Good bundle this time – I got a whole cup of edamame. I think I will put them into a bean salad.
Whole cup of Edamame
- Carrots, 2 lb
- Cauliflower – cauliflower gratin and roasted
- Italian beans, 1 lb – Cooked the beans (except for the handful I’d put into the stirfry†) from the 24th and Oct. 1st on the 7th – then finally, on the 9th, made them into a *green bean casserole, that’s kind of a shep’s pie – with mashed potatoes on top, and beans chopped and cooked with hamburger meat and diced onion and the other half of the red pepper
- Frying peppers, 3 – pepperonata
- Oranos peppers, 2 – 3 – pepperonata
- Tomatoes, 1 to 3 – sliced tomatoes with basil
- Yellow onions, about 2
- Jalapeño chiles, 2
- Basil, 1 husky sprig – sliced tomatoes with basil
- Baby ginger, 1 knob – stirfry†
October 8:
- Sweet potatoes, about 2+ lb
- Broccoli, 1 head, some are small
- Red kale, 1 bunch
- Carrots, 2 lb
- Bell peppers, red or green, about 3 – pepperonata, and sliced to eat with hummus
- Yellow onions, about 2
- Fennel, 1 head with fronds
- Japanese eggplant
- Anaheim chiles, HOT, 2 – 3
- Scallions, 1 bunch
- Baby ginger, 1 chunk
- Garlic, 1 head
Stuff still to make:
Cauliflower gratin from the NYT; to test as a possible pie filling for my savory veggie offering for REAP;
I guess I’ll have to make another stirfry with ginger and other assorted veggies, like broccoli & peppers & carrots
Pepperonata or pepper & onion confit as Deborah Madison calls it, peppers cooked slowly in olive oil with onions, and a little tomato paste and water and then some balsamic vinegar at the end to finish – I have A LOT of peppers! This will freeze and it’s good on bread and eggs and pizza.
Bean salad with edamame
African peanut stew with eggplant and sweet potatoes
Fennel! – I think I will put fennel fronds into the bean salad, in lieu of celery.
And here’s what really happened:
I burned the beans for the bean salad, but it seemed to be only the bottom layer. Instead of adding lots of other ingredients, like peppers and fennel, etc., I just combined the Rancho Gordo beans with the Edamame and added some chopped scallions.
Rancho Gordo beans & Edamame
Un-cooked Rancho Gordo beans
So I’m still not sure what I’ll do with the fennel, and instead of eggplant & sweet potato peanut stew, I think I’ll make greens with peanut sauce (using the kale) and we’ll have that over couscous.
I made the cauliflower gratin and it’s quite good -I think when I use it for savory pie filling for Pie Palooza, I’ll put a pinch of red pepper flakes into the tomato sauce – and/or maybe one of the hot peppers Tipi sent me.
Cauliflower Gratin with goat cheese
Extra roasted cauliflower
I made the pepperonata on Sunday – put in all the peppers except the hot ones, and few that I sliced for Rach to eat with hummus.
Pepperonata
I made carrot muffins to use up at least one of the three bags of carrots the fridge.
Carrot Muffins
And they didn’t use up any vegetables but I made a round challah – only a month late for Rosh Hashanah – and a couple of challah rolls. I still want to make honey cake.
Challah Rolls
