Looking for something different? How about joining a food swap group.

One thing I found in participating in the food swap at the Conventry Farmers' Market, was meeting  talented people, seeing creative and delicious items made from their kitchens and networking for recipes.  It also gives me the opportunity in trying foods/items that I would normally not make for myself like different types of jams, roasted red peppers, homemade yogurt, herbal butters, felted soap or swapping for a small felted handbag.  There are different themes whether its on Berries or a Whatever Goes, as long as it is handmade. 

One item I had made to swap was a Salsa Verde, which was something new that I have never made before.  At a Farmers' Markets I had attended, I saw some husk tomatoes and other ingredients that made it a perfect time to try it out.. It came out AWESOME and it has become a staple at our house, especially when I make my poached salmon for breakfast (yes, breakfast).  Other items I offered to swap were smoked/gourmet sea salts, herbal blends for cooking and a mulling spice blend that is great with apple cider, red wine or tea.  Some ideas I have been thinking about for my next food swap are chocolate covered Oreo cookies, chocolate covered pretzels with nuts, dried fruit or with crushed mint candy, and possibly chocolate bark (have this thing about making stuff with chocolate, lately).

Their up-coming food swap will take place on October 2nd and the theme is "Cosmetics Swap".  You don't have to bring items that are theme related, but anything that has been handcrafted, home grown or handcrafted.  Some ideas for this swap can be making lotions, sugar scrubs, lip balm, perfumes or moisturizes.  Unfortunately, I will not be able to attend this swap, but hope to attend at least one more before the season is over.

 

 So if you are looking for something to do on a Sunday, bring the whole family.  Come early before the market opens and meet some wonderful people.  You just might get hooked.

http://cosmeticswap.eventbrite.com/

Have a wonderful week!

 

What's Cooking at Bayberry?: Eggplant Caponata

What's Cooking at Bayberry?: Eggplant Caponata

Eggplant Caponata

Wondering what to do with left over eggplants from your garden?  Thanks to a wonderful neighbor, I made some of this caponata.  Made it for the first time and I have to say, it is wonderful. It has a nice texture, with a slight sweet taste from the red roasted pepper, balsamic vinegar with the undertone of capers. 

1 medium globe eggplant peeled and cut into 1/2 inch cubes
1 tablespoon kosher salt (less if you are using table salt
1 red bell pepper, quartered, seeds removed
1/4 cup olive oil
1 small onion chopped
1 teaspoon fresh thyme
3 tablespoons balsamic vinegar
2 tablespoons drained capers
1 clove garlic minced

Put the eggplant in a colander and sprinkle with 1 tablespoon kosher salt.  Toss to coat and leave it over a bowl for an hour. 
Grill or broil the bell pepper until the skin is charred then wrap in foil until cool.  When the pepper is cool, peel the pepper and remove any excessively charred bits.  Slice into thin short strips.

When the eggplant is done salting, rinse in a bowl of cold water to remove excess salt.  Squeeze the eggplant with your hands to wring out as much moisture as you can.

Heat the olive oil over medium heat and saute the garlic and onions until they are translucent and just start turning brown around the edges.  Add the eggplant, bell pepper and thyme.  Salt and pepper to taste ( I did not add any salt when I made my batch).  Stir the eggplant until its very soft and it starts to loose its shape.

Add balsamic vinegar and capers and stir until there is no liquid left.  Take off  the heat and serve immediately with some crusty bread or refrigerate for a day.  It taste even better the next day.

 

Enjoy!!!!!!