Week 15 brought many good veggies, and harvesting and preservation kicked into high gear. On the same day that our CSA share arrived, we also picked 5.6 pounds of purple beans from our own garden (I kind of forgot they were there again.) I froze three healthier versions of green bean casserole for later. Spud helped me with 6 pints of pickled beets, and Cowboy took on drying 40 pounds of pears with the food dehydrator that arrived the next day on the spur of the moment. Lacinato or Tuscan kale is quickly becoming my favorite variety–I put some one of our favorite soups (we call it garbanzo-noodle) and it was a great addition. Using the potatoes the huge head of cauliflower from our share I also prepped and froze two bags of curry.