October 20, 2018

Greetings All,

*If you have not yet volunteered to serve a two hour shift at the CSA, please hurry – it is your obligation as a member to serve at least one shift.

So, summer is, apparently, over. This means shorter days, cooler nights and wonderful hearty harvest food. Lucky us!

Today’s recipe is a twist on potato salad.  Try some sweet potato salad! It really is a yummy change.




2 large sweet potatoes,  peeled and cut into 1-inch pieces

2 TBS olive oil

1/2 tsp salt

1/2 tsp pepper

1 can black beans (15 oz), drained and rinsed

3 scallions, trimmed and thinly sliced (use both the green and white parts)

1 medium red bell pepper, seeded and cut into small dice

1 cup corn kernels (fresh or frozen)

1/2 cup cilantro leaves, minced

2 TBS honey

2 TBS Dijon mustard

2 TBS lemon juice

2 TBS olive oil

salt and pepper to taste



  1. Preheat the oven to 400 degrees. Line a baking pan with a baking parchment sheet  or spray with cooking spray.
  2. Spread the sweet potatoes in an even, single layer. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender. Halfway through baking, stir or flip the potatoes.
  3. In a large bowl, mix the black beans, scallions, red pepper, corn and cilantro, then set aside.
  4. In a medium bowl, add the honey, mustard, lemon juice, 2 tablespoons of olive oil, salt and pepper to taste and whisk to combine, then set aside.
  5. After the potatoes are cooked, add them to the bowl with the beans and vegetables, then add the sauce, and toss to combine. Taste and adjust seasonings, and serve. Potato salad keep, tightly covered, in the fridge for 5 days.

HELPFUL HINT: You can use any vegetables you like in this salad. Whatever you have left over in the fridge will only enhance the texture and flavor of this dish. Also, this may be served hot or cold.

I hope you love this dish as much as I do. Enjoy!

Have a delicious week!

Best, Judi