Spoiled and Loving It

So have enjoyed the weekly CSA - fresh local produce, milk and meat. 2 weeks left, so far in the last 10 weeks, we have gotten red leaf lettuce, Kentucky bibb letuce, turnips, carrots, hot house tomatoes, butternut squash, spinach, swiss chard, kale, daichon radishes, popping corn still on the ear, white and orange sweet potatoes, red potatoes, and since produce is now hard to come by, pickles, red and green tomato relishes, chow chow and salsa. The mixed meat share has included two chickens, pork chops, pork spare ribs, beef short ribs, beef and pork roast, 3 different cuts of steak, bacon, italian sausage and breakfast sausage. Wow, what variety! And all tasty. We're hooked and signing up for more! There are many more options including soups, coffee, bread and cow and goat cheese.
One easy recipe where I used the sweet potatoes, and excellent when entertaining your vegetarian friends:

Sweet Potato Frittata

3/4 lbs. sweet potatoes, diced
1 red pepper,diced
1 green pepper, diced
1 onion (preferrably red), diced
2 tablespoons olive oil
4 eggs, lightly beaten
kosher salt to taste

In small pot, cover sweet potatoes with cold water and bring to a boil. Cook just until tender, about 5 minutes. Drain. Meanwhile, saute the veggies with one tablespoon of the oil until they start to brown, about 5-7 minutes. Reduce the heat to medium. Pour in the eggs and tilt skillet to distribute evenly. cook until the eggs are almost set, 3-4 minutes. Put frittata under the broiler until brown and set on top. Serves 4.