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.
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.
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.
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.
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.
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.
I’ve been in a cooking mood quite a bit more recently. I attribute it to two things: a new cookbook and joining a CSA.
The new cookbook is How to Cook Everything by Mark Bittman. (Site) I’ve been cooking with it since Christmas, but I’m slowly reading more of it as I go. I made some decent Crepes with cinnamon apple stuffing recently, enjoyed making Birds in the Nest for another breakfast, and am enjoying slowly exploring its pages. It has a lot of handy asides about lots of useful and interesting topics– while they’re almost always perfectly placed for the dish I’m cooking, I know I’ll want to find them again another day, and I’m not sure how they’ll work out. Sauces are prominent– something I hadn’t experimented with much, and very splashy and easy.
CSA stands for Community Supported Agriculture. It’s a lot like buying from a Farmer’s Market, but on a subscription basis. Basically, you pay a fee and they harvest and box up veggies for you to pick up once a week. It’s a very slick system– while you don’t pick what you get, they give you a good mix. It’s great for getting fresh ripe veggies and fruit, and very good at pushing us to try new things. Each week they include a newsletter with recipes matching the veggies of the week. I’ve been pleasantly surprised at the variation in winter– I suspect summer will be awesome. The CSA I signed up with is T&D Willey Farms in Madera. They have a lot of pick up spots in town; ours is close to our way home– no more than 2 minutes out of line.
Brad DeLong writes a thorough overview of the current financial crisis and highlights some very strange numbers. What don’t we understand is huge. His post is Liquidity, default, risk
Jennifer and Eric are on top of things, already looking for Christmas lists. This seems like a good place to gather them.