Prospect Heights CSA Newsletter
Week #22 of the 2015 Season
Our very last week of the year, sigh
In this issue:
- Pickup Information
- Don’t Forget to Reserve Your Share for 2016
- Deadline for Winter Share is Tomorrow
- Recipe of the Week
Nov 5 – LAST PICKUP 2015
Nov 5 – Last day to sign up for Winter Share
This Week’s Pickup
Thursday November 5, 2015, 4:30p -7:30p
P.S. 9 CAFETERIA
Enter on St. Marks near Underhill
vegetables| eggs | pasta | maple
Lewis Waite Mystery Boxes | Bread | A la Carte
Don’t forget your maple, pasta and mystery boxes this week… Say goodbye to all the PS9 staff who have helped us out this year and enjoy your last pick up.
Reserve your Share for 2016
Make your deposit now
If you are in good standing (i.e. performed your work obligations for the year) you will need to reserve your farmshare for next year with a $25.00 non-refundable deposit. This is the only way you guarantee a slot for next year. Please click on the link below to make your deposit and we’ll contact you next spring when the balance of next year’s share cost is due. Don’t worry if you are not sure now whether you want a full or half share or what income level you will be returning at, you can always change those things when you register next spring. Here is the link to make your deposit.
Deadline for Winter Share Sign Up is November 5
SIGN UP NOW
You may now sign up for a Winter Share but you must sign up by tomorrow. Be sure to click the link here and sign up before it is too late.
Winter shares are delivered four times on Saturdays, once in November, December, February and March. Your pick up location will be on Washington Avenue.
Recipe of the Week
Sweet Potato Salad
2 pounds sweet potatoes, peeled and cut into cubes
1/2 Vidalia onion, finely chopped
1 red pepper, seeded and finely chopped
4 scallion, thinly sliced
1/3 cup mayonnaise
2 tablespoons orange juice
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain in a colander.
Once the potatoes are cool enough to handle, transfer them to a large serving bowl and add the onion, red pepper, and scallions, toss gently.
Whisk together all other ingredients to make a dressing and taste it for seasoning. It it is too sweet, at a little hot sauce or lemon to calm it down. Pour over the potatoes and gently mix everything together. Can serve now or later.