We had another great food swap this month (see more info on food swaps here). Several of the people who have been attending regularly were vacationing and weren't able to make it, but we had quite a few new faces this time. In order to try to keep it manageable, we tap into an already existing network of people, meaning friends of friends basically... it has been cool seeing the web of people growing and meeting new people all at the same time. We also had a special guest this time, Kate Payne of The Hip Girl's Guide to Homemaking came by to say hello. There was plenty of time to talk and get to know each other while we snacked on some lovely samples:
This time I was going for items that would either last a long time or could go straight into my freezer for later—as I won't be cooking for the next couple of weeks—I ended up with a pretty great haul... two jars of some delicious heirloom tomato soup, Kansas City-style BBQ sauce (swapped for my Dublin DP-Peach BBQ sauce), pulled pork, turkey meatloaf, homemade tomato sauce, pickled watermelon rinds (yum, and a rare treat!), and some cake balls and chocolate-covered pretzels for the kids (oh, okay, and for me too).
Once again, there were some awesome items being swapped. Along with what I scored, there was also BBQ Salmon Gravlax, a couple of whole ducks, fresh-caught red fish, home grown tomatoes and peppers, and cannellini-red pepper dip to name a few.
|I brought dried Greek oregano (for giving away, not swapping), Caponata, oven-dried heirloom tomatoes with red pepper flakes, and 2 versions of the Dublin DP-Peach BBQ sauce.|
|watermelon jelly brought by our special guest Kate Payne|
|heirloom tomato soup and BBQ Salmon Gravlax|
|cake balls, a big hit with the kids|
|pickled chili pequins|
|the swap table, at the ready|
Our host this time was the woman behind Be Groovy Be Green (and her family!). She organizes art parties that teach and encourage kids to reuse items in creative recycling, so of course she had an art table set up for the little ones. Curly took full advantage:
|Curly's crab drawing|
adapted from a Martha Rose Shulman recipe and a Giada De Laurentis recipe
Yield: 4 1/2 C
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 large or 1 1/2 small eggplants, diced
- 1 small sweet onion, diced
- 1 tomato, diced
- 1/2 C basil leaves
- 3 garlic cloves, coarsely chopped
- 2 T + 1/2 C olive oil
- pinch of red pepper flakes
- 1 tsp citrus pepper
- 1 tsp dried Greek oregano
- 1 T red wine vinegar
- 2 T capers
- Preheat oven to 400°.
- Combine the zucchini, yellow squash, eggplant, onion, and tomato is a large roasting dish. Toss gently with your hands to combine.
- In a small food processor, combine basil, garlic, and 2 T of olive oil. Pulse until well combined and remove to a small bowl.
- Add the red pepper flakes, citrus pepper, oregano, and red wine vinegar and stir well. Pour spice mixture and 1/2 C of olive oil over the vegetables and toss gently with your hands to combine.
- Roast, covered, for about 1 hour and 15 minutes, stirring about every 10 minutes, until the vegetables are very tender and slightly mushy.
- Remove from oven, allow to cool, and stir in capers.
- Serve at room temperature with a crusty white bread. It's best to let the flavors meld overnight.
|Caponata, fresh from the oven|