The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
600 people reached the top of Mt. Everest in 2012. This blog got about 3,600 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 6 years to get that many views.
We had a great Holiday food swap last night, there were 11 participants and a great collection of food. At the free table were a glass gravy separator, some crepe pans, a dessert tray tower, a mandoline, Christmas cloth napkins, … Continue reading
Tuesday is the Holiday Food Swap at Grub (2016 Elliott Ave NW, Olympia) from 6:30 to 8:30 p.m. As of 8 a.m. this morning we will have 14 swappers.
Free table:
Please bring any unwanted kitchen stuff, plant starts, excess produce you don’t want to swap for the free table, but feel free to take anything at the table if you want it. Previous free table stuff included bowls, a dehydrator, kombucha grains, parsnips.
Potluck:
Please bring a dish to share at the potluck. We prefer if the item is made by you (if you are going to just get takeout, don’t worry about it and just come and eat instead).
Donation jar:
We have a donation jar at the event. We use the space at Grub for free and donations help them remain happy with us using the space for free.
Almost expired table:
We will have an almost expired table for canned goods that are over a year old, and you can swap or trade or whatever you wish.
Print labels in advance:
Bring your own name tag if you have it. You may print your swap bid sheets in advance, so we organizers have less printing costs. There is the Bid Sheet Short, bid-sheet-long, Bidding Label (so you don’t have to write your 10 items 33 times)
You may give samples of your swappables if you want, or this can be at the potluck. It is also suggested that you list what ingredients are in each swapped item for those with allergen sensitivities.
Reminders:
Don’t forget to package everything for a one to one trade. Mini loaves of bread or 4-5 slices, a pie cut into slices or a mini pie, a jar of jam, a 2C container of canned peaches instead of a gallon, etc. and be sure everything is labeled.
REMEMBER ADULTS ONLY (18 plus) are welcome to the event. Please do not bring children and it isn’t fair to all of us who left our children at home. Additionally, please don’t bring anything for sale, we are only swapping one for one.
Any last minute questions, email olyfoodswap@live.com otherwise we will see you at the event.
We still have tickets available if you know anyone who would like to sign up: http://olyholidayfoodswap-eac2.eventbrite.com/# last minute ideas could be mini loaves of bread, baked goods packaged for 1-1 trades like 6 cookies or 1/4 of a loaf cake. Other ideas could be chocolate sauce, prepared soups etc. Email us if you need any ideas.
Tickets are available now for the Holiday Food Swap at Eventbrite and you must have a ticket to participate. Last time I looked we had 33 of 40 tickets available.
It’s that time of year again!! The chill is in the air and being cozy and crafty by the fire or keeping warm in the kitchen is just what we need. We loved all the great swaps last year at the holiday swap and thought they also made wonderful gifts. Hope you can make it!
Bring:
What to bring?
All swap items must be homemade, homegrown, or foraged by you. Think baked goods, jam, pickles, spreads, honey, vinegar, granola, pasta, fruits, vegetables, herbs, spices, homemade sausages, backyard eggs … you name it! Bring as little or as much as you like. You can bring a bunch of one thing or multiples of a few different things. The possibilities are endless! If possible, bring samples for others to try. A list of ingredients for your food and denoting if it is gluten-free, vegan, dairy-free, soy-free, egg-free, refined sugar-free, nut-free is helpful for those with food sensitivities.
Keep in mind that swappers will be examining and picking up your goods, so be sure to package them in a way that protects the food and makes it clear the amounts you want to swap. We encourage reusable, earth-friendly packaging whenever possible. We have one to one trades to keep things simple. Partition your goods in sizes you are comfortable trading on a one to one basis. Samples are always fun!
This is a community event and by participating you are acknowledging that you will use the highest cleanliness standards in you kitchens and gardens to prepare your goods. By participating in this event, you are also acknowledging that the food items being traded are not necessarily prepared in any “approved” kitchen or space inspeceted by any government agency.
This is purely a swap – no selling or exhange of money is allowed. Although the swap is a low-cost event, there are some expenses involved, such as purchasing name tags, making photocopies, use of space, etc. and donoations are welcome. Look for our donation jar at the event!
This is an adult only event as we are unable to provide childcare at this time.
We have the date of our next swap! December 11, 2012 from 6:30-8:30 pm. GRuB is generous enough to host us again. Mark your calendars, start thinking about the items you would like to swap and look for information to sign up in a couple of weeks.
Here are some items we’ve seen at past events to give you some inspiration. We are planning to have our last swap of the season in December.
* jams: apricot jalapeño, blackberry, blueberry lime, raspberry, maple blueberry, strawberry chocolate, strawberry lavender, ginger peach jam, zucchini jam, blueberry jelly, pear butter, pirate fight jam, anise apple butter, quince jelly, onion relish, honey pear ginger preserves, ginger syrup, chocolate raspberry jam, chipotle strawberry jam, chai tea concentrate, blackberry shrub, apricot curd, Asian pear sauce, elderberry syrup, cherry vodka, eggplant preserves, watermelon rind preserves, watermelon preserves, preserved lemon
* Concoctions – hibiscus tea, chocolate mint flavored sugar, bing cherry brandy, blueberry cordial, vanilla sugar, vanilla extract, siracha salt, beer mustard, tomato sea salt, strawberry lemonade, limeade concentrate, apple cider vinegar, Chocolate peanut crunchies, sugared violets
* syrups: elderberry, chai liqueur, cola syrup
* canned fruit: peaches, peach pie filling, applesauce, hot pepper jelly brandied cherries, lemon curd, peppermint hot fudge, pear harlequin jam, smoked almond butter,
* baked goods: granola, cheesy kale chips, quinoa crust, triple ginger cookies, cocoa balls, granola bars, black bean beet brownies, chocolate, pralines, lemon rosemary savory cookies, gorgonzola crackers, chocolate pepper truffles, pizelle cookies, krumkake cookie cones, carrot cake whoopee pies, brown sugar shortbread, cheddar chive Guinness bread, spelt grain beer bread, bumble bars, blackberry brittle, black bean fudge, coconut covered raisins, oatmeal cookies, French macaroons, peanut butter cookies, chocolate walnut brownies, pumpkin bread, crackers, vanilla bean madelines, cheesecake in a jar, cherry galette, mochi
* fresh produce: tomatoes, kale, peppers, marigold seeds, eggs, herbs, rhubarb, parsley, seeds, apples, cherry tomatoes, wild grapes, pork steaks, moss, feta
* fermented: pickles, beans, sauerkraut, pickled asparagus, hot sauce, raw milk kefir, jalepeno sauerkraut, homemade beer, dilly beans, both sweet and sour fermented and vinegar pickles, cabernet wine, cider vinegar mother, blueberry kombucha, pickled snap peas, sauerkraut, pickled cauliflower, fire chili sauerkraut
* Dehydrated Goods – mushrooms, garlic, leathers – strawberry, blackberry, strawberry chipotle, apple chips, sundried tomatoes, chamomile, tea
* Potions: healing hand salve, flower essences, mole seasonings, salsa, salve, lemongrass and also, wood butter, itch relief stick, salve, soap, bitters
* Canned – tuna, magic shell, rhubarb sauce, strawberry freezer jam, frozen pumpkin puree
* Cheese – feta, fresh whey
Organizers, Kathy, Jeriann and I really enjoyed meeting all the swappers at the Autumn Food Swap and seeing all of the creative ideas everyone came up with. From how they arranged their tables, to how the swapables were packaged to what everyone chose to swap. We always have a great group of swappers and enjoy seeing the new and returning swappers at each event. We expect to have another swap in December and hope to see you all there. Any ideas on what you will swap? Post a reply here.
Thanks to all the 31 swappers who came to the Autumn Food Swap last night! We had a great time, a wonderful potluck and came away with so many wonderful things to try.
My bounty included: pumpkin cheesecake bread, kefir, cheesecake in a jar, moss, sauerkraut, plum jam, sugared violets, tea rose soap, pear syrup, albacore tuna, tomatillo salsa verde, lemony dills, apple butter, strawberry maple smooch, quince jelly and tea.
Two of our attendees want to start a swap in their own community. We plan to have the next event in December – hope to see you there.
This swap people brought:
Free table: pepper grinder, oven thermometer, skillet, jars, swiss chard
Products: salve, soap, bitters
Baked goods: pumpkin bread, crackers, vanilla bean madelines, cheesecake in a jar, cherry galette, mochi
Candies: Chocolate peanut crunchies, sugared violets
Fresh: seeds, apples, cherry tomatoes, wild grapes, pork steaks, moss, feta
Canned: pear butter, pirate fight jam, anise apple butter, quince jelly, onion relish, honey pear ginger preserves, ginger syrup, chocolate raspberry jam, chipotle strawberry jam, chai tea concentrate, blackberry shrub, apricot curd, Asian pear sauce, elderberry syrup, cherry vodka, eggplant preserves, watermelon rind preserves, watermelon preserves, preserved lemon
Fermented: sauerkraut, pickled cauliflower, fire chili sauerkraut
Dehydrated: apple chips, sundried tomatoes, chamomile, tea
Tonight is the Autumn Food Swap at Grub (2016 Elliott Ave NW, Olympia) from 6:30 to 8:30 p.m. As of 8 a.m. this morning we will have 36 swappers.
Free table:
Please bring any unwanted kitchen stuff, plant starts, excess produce you don’t want to swap for the free table, but feel free to take anything at the table if you want it. Previous free table stuff included bowls, a dehydrator, kombucha grains, parsnips.
Potluck:
Please bring a dish to share at the potluck. We prefer if the item is made by you (if you are going to just get takeout, don’t worry about it and just come and eat instead).
Donation jar:
We have a donation jar at the event. We use the space at Grub for free and donations help them remain happy with us using the space for free.
Almost expired table:
We will have an almost expired table for canned goods that are over a year old, and you can swap or trade or whatever you wish.
Print labels in advance:
Bring your own name tag if you have it. You may print your swap bid sheets in advance, so we organizers have less printing costs. There is the Bid Sheet Short, bid-sheet-long, Bidding Label (so you don’t have to write your 10 items 33 times)
You may give samples of your swappables if you want, or this can be at the potluck. It is also suggested that you list what ingredients are in each swapped item for those with allergen sensitivities.
Reminders:
Don’t forget to package everything for a one to one trade. Mini loaves of bread or 4-5 slices, a pie cut into slices or a mini pie, a jar of jam, a 2C container of canned peaches instead of a gallon, etc. and be sure everything is labeled.
Remember, adults only (18 plus) are welcome to the event. Please do not bring children, as we don’t have childcare and it isn’t fair to all of us who left our children at home.
Any last minute questions, email olyfoodswap@live.com otherwise we will see you at the event.
Jen Kenny and Brian Stafki are our featured swappers! Brian is an Education and Outreach Specialist for Solid Waste in Thurston County, and Jen is a planner for City of Olympia. Brian is participating tonight, and they participated in a prior swap as well.
Why do you like the food swap?
We like the food swap because it combines two of our favorite things: yummy, healthy food and friendly, creative people.
What were some of the things you liked that you received at prior events?
The chocolates made with agave, the vanilla, and there was an outstanding salsa.
What have you made for the swap this time and the last time you participated?
Our contributions have been, and will be again, canned salsa and maybe some beets.
Any favorite recipes to share?
Because we always have so much kale I am always looking for new ways to use it. My current favorite kale dish is kale pesto. Combine olive oil, garlic, salt, kale and walnuts. I put them in a food processer and blend until creamy, then throw it on pasta with some cherry tomatoes from the garden or make pesto and mozzerella sandwiches.
Why do you think people should participate?
I think people should participate because it encourages creativity and the chance to teach, learn and make new friends. And of course, get some great stuff!
What is your favorite food to make for dinner?
(home made) Pesto pasta anytime or in fall/winter lentil soup with frozen or fresh kale (from the garden!), canned tomatoes (memories of summer…) and dried rosemary (from the garden!)
What is your favorite candy?
The sea salt locally-made chocolates with agave
Favorite spot to eat in Olympia?
Al Forno has the best pizza, Aqua Via has the best ambiance, Bread Peddler has the best croissants, Sage’s on Rogers has the best breakfast, and Traditions has the best vibes (and enchilladas).
For the swap Wednesday, we have 4 tickets available, the swap is 6:30 to 8:30 p.m., includes a potluck, a free table and is at Grub at 2016 Elliott Ave NW, West Olympia.
