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Category: Food
Experiments in cooking
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Apricot Cobbler
I brought this along when I played Trouble on the Tarmac against Bryan. I didn’t cover it on the trip down so it sloshed right over the edges of the pan. It looked messy by the time I served it, but it was still tasty. I made it right out of the Bittman recipe for cobbler, though its default is blueberry. The apricots came right off of the backyard tree… yum!
The cobbler was desert for a potluck dinner we threw together (though, really, all of the serious effort was Bryan’s). It was good.
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CSA for June
A pretty tasty month, but not a lot of exciting new veggies. Lots of carrots, lettuce, green beans, and cucumber. Plus squash, but I can’t sell Jennifer on squash.
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Recent dishes, plated up and ready to eat
Chicken chalupas, green salad with orange, roasted baby artichoke and asparagus.
Carrot Muffins, fresh from the oven. Lots of carrots and exceptionally tasty. I added extra cinnamon, a good choice.
Swiss Chard Frittata, Spring Pasta Salad with Walnuts & Feta Cheese, and chicken (for the Salad).
Taco Salad, rice, and beans. Quick and easy– used up lots of lettuce.
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Swiss Chard and Potato Enchiladas
A note to myself: Jennifer really liked this dish. (No pictures; I was behind schedule and didn’t pause to snap a picture.)
The recipe for Swiss Chard and Potato Enchiladas, from the farm.
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March Meals
It’s been a while since I showed off my food, so here are a few dishes I’ve made recently. First, though, many hearty thanks to T&D Willey Farms for providing so many of the fresh fruits and vegetables shown.
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CSA Haul and the resulting dinner
Last week we got several veggies and recipes from the CSA pickup.
I’d never really heard of rapini, or soba noodles, but figured I’d give the Soba Noodles with Spicy Rapini recipe a try. Unfortunately, I had to dial back the spice (stomachs are a little tender with the stress flying around), and that left the dish pretty bland. It’s not a bad base to build off of.
The other recipe was much tastier and has made the “again please” list. I made Gingered Cabbage and Turkey, just substituting ground turkey for tofu in this recipe.
First I cooked up the ground turkey and drained it. 
(See if you can find my helper in the picture!) To that I added the soy sauce, Japanese wine vinegar, and sherry. Interestingly, both recipes called for sherry tonight. That probably helped them match a little better.
From there, I tossed the cabbage in the empty skillet and cooked it until it was wilted and brown where it had cooked. Lots of mixing and the last spices and juices (lemon and cilantro) made it pop on the plate. I almost forgot the ginger, but it really perks the dish up. It makes a lot, so I’ll have left overs to enjoy.
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Recent Dishes
On Sunday, we had a 4 star meal (on the Jennifer rating scale). The dish was Potato and Kale casserole– and I agree, it was wonderful. The recipe was in this week’s T. D. Wiley farm handout.
Jennifer was feeling less adventurous tonight, so she had some Mac n Cheese, while I made Rutabega with Chard. It was tasty… but I think I’ll cut the rutabega cook time to 25 minutes (from 35) so there’s a little more texture. 
(I substituted the swiss chard I had on hand for the red chard called for in the recipe.)
Last week’s haul included a head of red cabbage. Jennifer immediately suggested sauerkraut and brats. A little later that week I hit the grocery store and got the ingredients. I used the recipe straight from the tdwilley site– and it was tasty.
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Cooking Today
Tonight’s dinner was one of the most successful I’ve had in a while. It came together beautifully, based on the recipes from the CSA Newsletter, an off handed comment from Jennifer, and some effort. I didn’t think to take the pictures until we were halfway through eating– enjoy.