Tuesday, January 29, 2013

january food swap: the foodening

part of the reason that the early civilizations were successful was because people had job specialization -- each person had that one special thing that they were good at -- and then people bartered so they could benefit from others' specialties. that's kind of like the food swap.

i'm good at making ice cream, but i don't have the patience or attention span for baking, the knowledge for jams, jellies, pickling, or beer, or the creativity for fancy spreads and dressings. but others do! and so, once a month, i get together with some other folks from around tucson and we swap delicious snacks.

here's the spread from this month:

nogales pesto and lemon hummus


hibiscus syrup and whole milk ricotta & sourdough starter

orange marmalade and candied orange peels

sweet rice cakes, vegan peanut butter cookies, homemade biscotti

blackberry plum jam and tomato lemon marmalade

nasturtium salt

concord grape chutney and horseradish & prickly pear jelly

kale walnut pesto and pickled garlic

sushi roll and kimchi

citrus miso dressing, nutella, and spicy harissa


and here's what we got!

spicy harissa sauce

blackberry plum jam and pickled garlic

nasturtium salt

kimchi and porter

whole milk ricotta and candied orange peels

are there any ice cream flavors you would like to see at the next swap?

(or are there any recipes from the above goodies that you would be interested in learning?)


  1. The chocolate ice cream you brought to your first swap was killer! Add nuts and it would be over the top.

    1. i can definitely do that! any nuts in particular?

  2. how is the nasturtium salt used and what does it taste like?

    1. the woman who brought it had it with popcorn, but i think it can be used for lots of things. and it tastes delicious; it's very fancy!