It's always so exciting when it's time to start prepping for another Food Swap. We started prepping for this swap about mid July, when we were getting a HUGE number of cucumbers from our CSA (Angelic Organics). We don't eat a lot of raw cucumbers, so the natural decision was to make pickles. We don't like the way canned (shelf stable) pickles become less crunchy after processing, so we made fridge pickles. The pickles we decided to bring to the swap were our second batch of fridge pickles for the summer. The first time we made pickles this summer (and for our broccoli stem pickles), we used dill weed to make them taste like dill. This time we used dill seed. The difference is a deeper, but more subtle dill flavor. We thought bringing some of these pickles to the swap would be a good idea, because it would give a couple weeks to mature in flavor and be just about perfect for our lucky swap friends to eat right up. We even used the Ball Heritage Collection Pint Jars Kristl won at the last swap!
The other two items we brought were very different from pickles. We brought homemade organic vanilla marshmallows and curried pumpkin goat cheese dip. We made marshmallows for the first time earlier this summer with my friend Tracy in North Carolina. (It was part of an all-from-scratch s'mores project, which was really delightful, even though the chocolate making kit's directions didn't make any sense.) They are surprisingly easy to make, especially if you have a good stand mixer. We used organic corn syrup, because we really try to avoid GMOs in our food, and Kristl used a real vanilla bean to flavor them. We were, however, up against a lot of other marshmallows at the swap today, so even though they came out perfectly, they didn't go very quickly.
The curried pumpkin goat cheese dip is a recipe we came up with a couple years ago as a last minute dish to bring to a party. Kristl was like, "Oh pumpkin goat cheese would be like pumpkin cream cheese!" And I said, "Yeah, and if we add curry it'll be nice and savory!" And a delicious fall party dip was born. (I'm pretty sure those aren't the real words we exchanged, but you get the idea.) It's a ratio of about two to one, cheese to pumpkin, with curry to taste (probably around a tablespoon), a little salt, a little honey, and a little lemon. I can't really give you a whole lot more direction than that, as I did a lot of mixing things in, tasting, and mixing a little more of honey or curry to taste. It was our most popular item at the swap, and unfortunately, we only had three 1/4 pint jars to give away, and the sample jar (which we gave to a friend at the end of the day.)
Before I go into what we got, I will say that this swap was really overwhelming. It was held at the Petersen Garden Project's office, which is pretty similar to other previous swap spaces, if you include the outdoor area. Unfortunately, it was raining, and the backyard had limited tenting, so a few poor folks were set up outside, but the majority of the 50ish (I'm not actually sure about numbers, sorry) swappers were crammed inside the building. It was pretty chaotic, and you could definitely see some folks were overwhelmed by the atmosphere. I am the more extroverted between Kristl and I, so I was on deck for the majority of the bartering and squeezing around other swappers to find the people and items I wanted.
One new aspect of this swap was that it had sponsors! Jarlsberg USA and Woolwich Dairy provided abundant (and delicious) cheese samples for swappers, as well as providing cheese to two swappers to create an original recipe with! We volunteered to be one of the lucky swappers, but were too late. We did use goat cheese in one of our swap items anyway! We're curious to see how things work out with future swap sponsors.
We ended up getting a nice collection of items, regardless. I was heading out of state on business for most of the week, so Kristl wanted to make sure we didn't get too many perishable/sweet things. The majority of our swap items were in the realm of the savory. The only thing not pictured is Chris's sprouts, which were lovely, fresh, and our snack on the way home from the swap. Most of the items are untested at this point, but Kristl told me the brussel sprout salad was delightful and the brownish saran-wrapped item, a Filipino rice dessert, was a sort of like stickier version of butter mochi (a sticky rice dessert popular in Hawaii which may make an appearance at a future swap).
It's just amazing to me how creative our fellow swappers are and how different the offerings are at every swap. Kristl and I try to strategize what is best for each swap, what types of dishes will be popular, and what will get us a diverse collection of items to take home. Sometimes we are spot on (we think August was our best swap to date) and sometimes we make similar items to everyone else. That's what happened with marshmallows this time around; who knew so many people would think to make them? We have follow up plans for marshmallows (think chocolate and graham cracker creations), but for the September swap we still managed to walk away with inspiring items and delicious food.
You know we can't post a swap recap without adding at least one tip for swappers. This one's an important one. Be sure to thoroughly label your swap items.This is the first time we received multiple items with absolutely no labeling. I realized after the swap that we hadn't included a date made/use by date on our swap items.
Here are some things to absolutely include on the label:
1. What the item is. 2. Whether it is shelf stable/should be refrigerated/etc. We usually just throw everything we got from a swap in the fridge, because we don't know if something has been properly canned or not (unless it's labeled or the swapper told us otherwise). 3. Date it was made/canned. 4. Estimated "Use By" date. 5. Instructions for use (if necessary).
If you have additional space, you can also include the following:
1. Your name. 2. A way to contact you if there are questions (email, website, Twitter, Facebook, phone number, etc). 3. Ingredients.
The next swap will be held on Sunday, October 6, at 4pm, at the new Savory Spice Shop in Lincoln Square. The swap sold out really quickly, but if you're interested, you can add your name to the wait list! Spots always open up, so there's a good chance you'll still be able to get in. Jill Houk (amazing chef) and Angie Garbot (fabulous photographer) will be at the space at 3pm to sign their new cookbook The Essential Dehydrator. We'll do our best to get there early to see them, since Kristl randomly knows both Jill and Angie.
The November swap will be held at The Chopping Block in the Merchandise Mart on Sunday, November 10, at 3pm. The last swap of the year will be on Saturday, December 7, at 3pm, at Enerspace Chicago. I believe the capacity for both swaps will be relatively large. Be sure to follow Chicago Food Swap on Facebook to be notified when the swap registration opens. Unfortunately, we have conflicts on both of those dates, so the October swap will be our last for the year. Hope y'all don't miss us too much!