Creamed Sweet Potatoes

This recipe could not be easier and is perfect for folks with children. Simply wash and pierce the skin (in multiple places) of 6 to 10 sweet potatoes. Roast them for 1 hour to 1 hour and 20 minutes (depending on size) at 400 degrees. If you are busy when they are done, simply turn off the oven and let them sit in there. The softer they get, the better. After letting them cool slightly, scoop out the well done sweet potatoes from the skins and place in a metal mixing bowl. Add 1 tbsp of butter and 2 to 4 tbsp. of heavy cream. Using a handmixer, cream the potatoes until smooth. I usually put the potatoes back into a casserole dish and leave them in the oven to stay warm until I'm ready to serve them. Enjoy!

Improv Stir-Fry

- 1 bunch of bok or mei quing choi, cleaned and chopped
- 1 leek, chopped and cleaned
- 1/2 of a bunch of broccoli, cleaned and chopped
- 1 tbsp. of chopped fresh cilantro
- 2 tbsp. of grated fresh ginger
- 2 cloves of garlic, crushed
- 2 tbsp. of sesame oil
- dash of salt and crushed red pepper flakes to taste
- tamari sauce or soy sauce to taste (optional)

On medium heat in a wok or other stir-fry appropriate skillet, add sesame oil, garlic, leeks, salt and red pepper flakes. Let saute for 1 to 2 minutes. Add broccoli for another 2 to 3 minutes. Then add ginger and the choi and toss for 1 to 2 additional minutes. Turn off heat and toss in cilantro (or lemon grass or thai basil...). Serve with or without tamari sauce drizzled on top. The additions you can make to this are infinite. You could order a chicken breast from LWF and chop that up and add. You could also add shrimp or scallops. Green, yellow or dragon tongue beans would work here and some fresh chopped chilis would also be great. Enjoy!

Green Enchiladas
Note: There is nothing authentic about this recipe. I made it up to use some of the CSA ingredients, as well as a platform to promote some of LWF's products and suggest local options for other ingredients you may normally buy from the grocery store. It is kind-of a healthy attempt at Tex-Mex, at best, but tasty, I promise!

- 1 packet of corn tortillas*
- 2 cups of grated cheeses (Jack, cheddar, etc.*)
- 2 cups of ground tomatillos (or a 15 oz. can of crushed tomatillos*
- 1 small can of chopped chilis*
- 2 cups of shredded beef, pork, chicken or black beans*
- 1/4 cup of parsley and cilantro blend (see below for recipe)
- 2 or 3 crushed cloves of garlic
- 1 small onion, finely chopped using a mini-prep, ideally
- 1 tbsp. cumin
- 1 tsp. chili powder
- salt and pepper to taste
- olive oil

Allow tortillas to come to room temperature while preparing the following. Take garlic, olive oil and onion and saute for 1 to 2 minutes. Add tomatillos, cumin, chili powder and chilis and let simmer for 15 minutes. Turn off heat and add parsley and cilantro blend, stirring it in. Set aside mixture letting it cool slightly. Oil a large casserole dish. Take a tortilla, dip it into the sauce and then stuff it with bean or meat and a small amount of shredded cheese. Roll the enchilada and place it seam down into the dish. Fill the dish and then top copiously with the green sauce. Add the remaining cheese to the top and bake on 350 degrees for 20 minutes. Serve with sour cream and a big salad on the side.

*Corn tortillas are available gluten free in the grocery store. They are also available now at the Green Markets of NYC. Hot Bread Kitchen has a stand at Union Square on Wednesdays and sells both white and blue corn tortillas made with local corn meal. Lewis Waite Farms sells a variety of cheeses including Firehouse Jack, Jack and Cambridge cheddar, which would all be excellent in this recipe. They also sell a variety of pork and beef roasts that can be slow roasted for a special meal and then just freeze two cups of shredded pork or beef for future enchiladas! If you look in the dry goods section of the Lewis Waite site, you will also find dried beans. Tomatillos are still available at local green markets and we may even get them in a share before the end of the season. They are also available canned and there is a gluten free 15 oz. can made by Hatch available at Whole Foods. Various peppers are also available at the green market and can be used in placed of canned. If you go to the Green Market soon, also look for local parsley, onions and garlic. Further, the Cayuga Farms is selling a neighboring farm, Stolor Organics', Cold Pressed Sunflower oil at their stand in Union Square.

Parsley and Cilantro Blend

- 1/2 bunch cilantro
- 1/2 bunch parsley
- juice of 1/4 fresh lemon or lime
- olive oil

Puree in a blender or food processor. You can separate the amounts into small containers and then freeze this for future use. It can be used for the above recipe, for making chimichurri sauce and for adding to stews and chili. It is also great as a simple sauce for steamed mussels, just add some crushed garlic.