I have more peppers than I can manage -- red peppers, green peppers, anaheims, marconis, poblanos, habeneros, and a bunch that I can't even identify.

What can I do with them??

Make pepper jelly. Serve in a blob over cream cheese with bread or crackers. Looks impressive at a party; tastes wonderful.

make jerk sauce with the habs (mmm, grill chicken with jerk)
roast the poblanos and make rajas con crema
make a pineapple glaze with sweet and hot peppers simmered with cider vinegar (kind of a pepper jelly, actually) esp. good on pork or chicken
make a bunch of homemade hot sauces and give 'em to all your friends

p.s.
peppers freeze very well, habaneros included

can i ever substitute whole wheat flour for white flour when baking a cake? would this be terrible?

Forbidden fruit: I'm not one of the ATers but YES! It will be terrible! I tried it once out of desperation and it was a disaster.

I'm not sure why (on a molecular level) it's so awful, but I threw away my whole cake, it was flat and wet.

When baking cakes, try mixing 2 parts white and 2 parts wheat.

Another trick is to use white but add wheat germ.

joy of cooking says that you can replace up to 1/3 of the white flour in any recipe with whole wheat. I do that regularly with quick breads.

when making cakes, I use whole wheat pastry flour;

you can also sub a little bit more when using "white" whole wheat.

http://www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&ref=ti&id=3311&gclid=CKTpmrvWj44CFRIXZAodeT0zFQ

(as in, I replace 1/3 of the white flour with the whole wheat pastry flour)

FF: start with half and half (white & whole wheat flour). For a cake, you may want to use whole wheat pastry flour for the whole grain half of the flour. Don't forget to store your whole grain flour in the fridge or freezer as the flour may turn rancid more quickly than white flour & that wouldn't add a wonderful taste to your cake!-it smells off when it 'turns'. (Unless you get a bag of whole grain flour you know you'll use up in a week or two.)

Hey, we're just catching up - so much to do this weekend as we all meet.

We like baking911.com for info about baking substitutions. In short, you definitely can't replace it outright, but as other commenters noted, you can pull it off in some cases, in small amounts.

What to do with swiss chard? Between all the kale, swiss chard and beets (the greens that is) I've been getting via CSA this summer, I'm out of ideas.

Michelle,
How about swiss chard gratin? I've made this recipe from Epicurious a few times and it's always a hit.

http://www.epicurious.com/recipes/food/views/103976

It takes some time to make and does mess up a few pans but it makes quite a bit and reheats well.