![\"grbeancass\"](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/10\/grbeancass.jpg\")
<\/a>green bean casserole<\/p><\/div>\n
September 24:<\/p>\n
- \n
- Red potatoes, 3.5 lb – green bean casserole*<\/li>\n
- Italian beans, 1.75\u00a0lb – green bean casserole*<\/li>\n
- Broccoli, 1 \u2013 3 heads depending on size – Roasted and eaten on salad, and just eaten, cold, right out of the container<\/li>\n
- Leeks, about 1.5\u00a0lb – leek confit, which in addition to being plain old delicious is also delicious mixed into mayonnaise and spread on a cheese sandwich<\/li>\n
- Slicing tomatoes, about 2 lb – some of these were sliced and eaten with the leek confit above, and goat cheese on a baguette<\/li>\n
- Red bell peppers, 2 – roasted and frozen along with 2 others from the Farmers Market<\/li>\n
- Zavory \u201cnot-hot\u201d habanero chiles, small handful – Borlotti bean & squash mole<\/a>, with kuri squash from the market<\/a> – but I didn’t cook it two hours; the squash woulda dissolved<\/li>\n
- Cilantro, 1 bunch – made into salsa with the tomatoes and roasted poblanos and a jalape\u00f1o 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.<\/li>\n
- Garlic<\/li>\n<\/ul>\n
![\"salsarice\"](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/10\/salsarice-400x438.jpg\")
<\/a>Leftover salsa Spanish rice<\/p><\/div>\n
October 1:<\/p>\n
- \n
- Red bok choy – part of the bunch has been made into a veggie stirfry\u2020 along with some of the green beans and carrots and onions and half a red pepper and some of the pretty, fresh ginger<\/a> and cookable greens, like mustard and mache pulled out of a bag of mixed greens from Jones Valley, with ramen noodles<\/li>\n<\/ul>\n
![\"Stir](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/10\/stir_fry-380x450.jpg\")
<\/a>Stir fry with as much CSA box stuff in it as I could get<\/p><\/div>\n
- \n
- 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.<\/li>\n<\/ul>\n<\/ul>\n
![\"Whole](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/10\/wholecupedamame-338x450.jpg\")
<\/a>Whole cup of Edamame<\/p><\/div>\n
- \n
- Carrots, 2 lb<\/li>\n
- Cauliflower – cauliflower gratin and roasted<\/li>\n
- Italian beans, 1 lb – Cooked the beans (except for the handful I’d put into the stirfry\u2020) 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<\/li>\n
- Frying peppers, 3 – pepperonata<\/li>\n
- Oranos peppers, 2 \u2013 3 – pepperonata<\/li>\n
- Tomatoes, 1 to\u00a03 – sliced tomatoes with basil<\/a><\/li>\n
- Yellow onions, about 2<\/li>\n
- Jalape\u00f1o chiles, 2<\/li>\n
- Basil, 1 husky sprig – sliced tomatoes with basil<\/a><\/li>\n
- Baby ginger, 1 knob – stirfry\u2020<\/li>\n<\/ul>\n
October 8:<\/p>\n
- \n
- Sweet potatoes, about 2+ lb<\/li>\n
- Broccoli, 1 head, some are small<\/li>\n
- Red kale, 1 bunch<\/li>\n
- Carrots, 2 lb<\/li>\n
- Bell peppers, red or green, about 3 – pepperonata, and sliced to eat with hummus<\/li>\n
- Yellow onions, about 2<\/li>\n
- Fennel, 1 head with fronds<\/li>\n
- Japanese eggplant<\/li>\n
- Anaheim chiles, HOT, 2 \u2013 3<\/li>\n
- Scallions, 1 bunch<\/li>\n
- Baby ginger, 1 chunk<\/li>\n
- Garlic, 1 head<\/li>\n<\/ul>\n
Stuff still to make:<\/p>\n
Cauliflower gratin from the NYT<\/a>; to test as a possible pie filling for my savory veggie offering for REAP;<\/p>\n
I guess I’ll have to make another stirfry with ginger and other assorted veggies, like broccoli & peppers & carrots<\/p>\n
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.<\/p>\n
Bean salad with edamame<\/p>\n
African peanut stew with eggplant and sweet potatoes<\/p>\n
Fennel! – I think I will put fennel fronds into the bean salad, in lieu of celery.<\/p>\n
And here’s what really happened:<\/p>\n
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.<\/p>\n
![\"Rancho](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/10\/beansalad-400x400.jpg\")
<\/a>Rancho Gordo beans & Edamame<\/p><\/div>\n
![\"Un-cooked](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/10\/RGbeans-400x400.jpg\")
<\/a>Un-cooked Rancho Gordo beans<\/p><\/div>\n
So I’m still not sure what I’ll do with the fennel, and instead of eggplant & sweet potato peanut stew<\/a>, I think I’ll make greens with peanut sauce<\/a> (using the kale) and we’ll have that over couscous.<\/p>\n
I made the cauliflower gratin and it’s quite good -I think when I use it for savory pie filling for Pie Palooza<\/a>, I’ll put a pinch of red pepper flakes into the tomato sauce – and\/or maybe one of the hot peppers Tipi sent me<\/a>.<\/p>\n
![\"Cauliflower](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/10\/caulifgratin-400x400.jpg\")
<\/a>Cauliflower Gratin with goat cheese<\/p><\/div>\n
![\"Extra](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/10\/roastcaulif-400x400.jpg\")
<\/a>Extra roasted cauliflower<\/p><\/div>\n
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.<\/p>\n
![\"Pepperonata\"](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/10\/pepperonata-400x400.jpg\")
<\/a>Pepperonata<\/p><\/div>\n
I made carrot muffins to use up at least one of the three bags of carrots the fridge.<\/p>\n
- \n
- 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.<\/li>\n<\/ul>\n<\/ul>\n