Next Exchange Sunday 12/13 ..... Weather Permitting

Time for our last exchange of 2009.
Just in time for the Holidays !

This Sunday  December 13th
at 12 noon 
at 9572 El Cajon St

and the following will be on January 24th !

Fruit of the gods at the 7th Wonderful Exchange

The Ancient Greeks considered Persimmons "fruit of the gods" and I can see why. The beautiful orange color and luscious creamy interior..... yummmm! We were fortunate enough to have 2 kinds of Persimmons at our exchange on Sunday.. the flat bottomed "ready to eat like an apple" Fuyu variety and the pointed bottomed "needs to be very soft" Hachiya variety which is great in puddings, cakes and cookies.

Our bounty this exchange also included Rosemary, grapefruit, apples, sage, basil, 3 different types of pumpkins, watermelon, pineapple guava, eureka and meyer lemons, preserved lemons, avocados, roses, dried sage, flower and herb seeds, dried chilies, galangal, lemongrass,Killer-hot Habanero sauce, Kaffir lime leaves and thyme.  Oh and those  tail-waggin' dog treats !

Thank you one and all ! Happy Thanksgiving and
we'll see you on December 13th !



Persimmon Cookies compliments of June
2 ripe persimmons - pureed
1 tsp baking soda
2 Cups flour
1/2  tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 C butter
1 C sugar
1 egg
1 C raisins
1 C nuts
Preheat oven to 350 degrees F.
Dissolve baking soda in persimmon puree and set aside.
In medium bowl, sift together flour, salt, cinnamon,cloves and nutmeg.
In a large bowl, cream together butter and sugar till fluffy, then add egg
and persimmon.
Stir in dry ingredients, then nuts and raisins.
Drop by teaspoonful onto greased or parchment lined baking sheet.
Bake for 12-15 minutes.

Next Exchange November 15th

Next exchange will be Sunday 
November 15th
at 12 noon 
at 9572 El Cajon St

and the following will be on
December 13th !

Great time to Plant for the Cooler Season

Ok so we had a tease of Autumn weather, then back to the heat of summer and then back again --- will the weather make up it's mind please ?  The calendar speaks of pumpkins and apples and ghosts and Halloween. OOOOOO, It's a scary time.

Actually it;s a great time to plant your fall and winter veggies. The last of my tomatoes are still hanging on the vine, but there are fewer and fewer to choose from come salad time. I've harvested two very orange pumpkins, a few more zucchini and then their blossoms (really great in a frittata or egg dish) and a few more eggplant.
But now I want to have chard and broccoli and brussel sprouts -- something hearty to braise or simmer in a soup or stew with beans.
Blue Hill Farms and Sprouting Up Organically are my first choices for seedlings this fall. For some reason, seeds and I just don't get along. Oh I've mail ordered from the best of them, but they just seem to wither and die. But give me a six-pack of chard already started and I'll give them the TLC needed to produce.

And there's a new choice in town, with Nopalito Native Plant Nursery located next to Lassens at 4107 E. Main Street, Ventura specializing in native, drought -tolerant plants. A great opportunity to combine native plants with your veggies and flowers for some bio-diversity. Check it out and say hello to Antonio !

Cool-season vegetables - Sunset.com

Cool-season vegetables - Sunset.com

Shared via AddThis

Thanks for a Great Exchange...Next One Oct 11th

The truck with the surf board was heavy with all the spaghetti squash as it offloaded the cache for the 5th bi-weekly Ventura Produce Exchange this past Sunday. Then the tomatoes and avocados arrived, some lavendar and an eisel with Miss Riley's artwork, more cherry tomatoes, some pomegranites, thai peppers, beef liver dog treats, lemons, corn, green zebra tomatoes, butternut squash, eggplant, rosemary, sage, basil, and did I mention tomatoes? Just as I was ready to take down the tent, more produce arrived and with it smiling, familiar faces and some new ones too! Did I miss anyone ? thank you one and all !

Grilled Eggplant Dip aka Baba Gannoj Makes 2 1/2 cups
2 large Eggplants
2 cloves garlic
2 scallions
4 T Cilantro (or Italian Flat Leaf Parsley)
2 T yogurt
2-3 T Olive Oil
1/2 t ground Cumin
Salt and Pepper to taste

Wash the eggplants and prick in a few spots to allow the steam to escape. Grill over medium flame, turning frequently, until charred on all sides and the flesh is soft. Let cool ; split lengthwise and scoop out the flesh.

In a food processor add the garlic, scallion, cilantro and lemon juice and pulse until all ingredients are minced. Add the eggplant, yogurt, olive oil, cumin, salt and pepper and pulse until pureed. Adjust seasoning and serve drizzled with olive oil and topped with garnish of cilantro. Great with pita, crackers or bread.

Michael Frank rapsodizes about Eggplant

http://www.youtube.com/watch?v=jrtQ6c3uUkI

5th Exchange -- Sunday September 27th - Noon

How much is enough?
Many of you have said, "But I don't really have enough to share and I feel funny about just showing up. I have a few peppers, a few lemons, maybe some flowers."
That's Perfect ! It's not about quantity at all, it's about community. Getting together to share ideas, some produce and partaking in the exchange process. Do you remember the time when you had too many (fill in the blank) i.e. zucchinis, and how good it felt to give them away to someone who truly appreciated them ? Be that someone. Let yourself receive for a change. Bring along your smile and enthusiasm, we will always welcome you.


Exchange this Sunday September 27th
12 noon at 9572 El Cajon Street

Hope to see you there !

Mark your calendar, the following exchange will be on October 11th.

Update Your Calendar

Next exchange will be September 13th
12 noon at 9572 El Cajon Street

Hope to see you there !
Any small canning jars would be appreciated.

The following exchange will be on
September 27th.

"Only two things that money can't buy ----------- and that's True Love and Homegrown Tomatoes"

Mortgage Lifter and Green Zebra Tomatoes. Heirloom variety starts from Kim Hamilton at Blue Hill Farms near Oakview www.bluehillfarms.org

The bounty of summer is so amazing..... thank you one and all for the wonderful basil, rosemary and lavender, oranges, lemons, limes, passion fruit, carrots, squash, tomatoes - big and small, cukes, peppers, avocados, eggplant, zucchini and dog treats.


Chicken Liver Dog Treats
from Nanci Cone

1 lb chicken liver
2 eggs
2 T molasses
1 1/2 C cornmeal
1/2 C dried milk
Preheat oven to 400 degrees F.

Combine all ingredients in a blender until smooth.
Pour onto baking tray.
Bake until sides start to come away from the pan or a knife comes out clean.
Let cool and cut into pieces.
Store in refrigerator and let Buster enjoy !

3rd Exchange This Sunday

Time for tomatoes..... ahhh...
with basil of course!
Anyone have garlic?
OK Heads Up for the 3rd exchange.

Third exchange is set for this
Sunday 8/23/09 at 12 noon at
9572 El Cajon.

So bring yourself, your family, and get ready to give OR just receive.

Any and all of your extra fruit, veggies, herbs or flowers are gratefully accepted for the exchange. And any extra canning jars as well.

My garden is starting to produce....finally.
And I've made some Preserved Lemons from the bounty of the last exchange.
So I'm ready to rock and roll for a 2nd exchange.

Second exchange is set for this
Sunday 8/09/09 at 12 noon at
9572 El Cajon.

So bring yourself, your family, and get ready to give OR just receive.

Any and all of your extra fruit, veggies, herbs or flowers are gratefully accepted for the exchange. And any extra canning jars as well.

Great 1st Exchange **** What a variety - Pluots, Lemons, Oranges, Grapefruits, Rosemary, Avocados, Oregano, Cashews, Chocolate Zucchini Cake, Mandarins, Pesto, Eggplant, Peppers, Lavendar and Lemon Mint Iced Tea. Many thanks to one and all.


Many of you asked for the Cake recipe.... so here it is.... Enjoy !

Chocolate Zucchini Cake

2 ½ C Flour

1 ½ C Sugar

2 ½ t baking powder

1 ½ t baking soda

1 t cinnamon

1/4 t salt

2/3 C unsweetened cocoa

1/4 C oil

½ C unsweetened applesauce

3 eggs ( 3/4 C egg substitute)

2 t vanilla

½ C milk

2 ½ C grated zucchini, strained over colander to remove excess water

1 C chopped walnuts

· Preheat oven to 350◦ F.

· Combine dry ingredients in large bowl, making sure there are no lumps.

· Mix oil, applesauce, eggs, vanilla and milk in small bowl, whisk to combine.

· Add to wet ingredients to dry ingredients. Stir until moistened.

· Add zucchini and nuts, mix well.

· Pour into greased bundt pan and bake for 50 to 60 minutes or until toothpick comes out clean.

First Exchange

First Exchange Scheduled - Sunday July 12th at 12 noon
at Maureen's House,
9572 El Cajon St
(near Telegraph & Petit)

Bring yourself and family,
any of your extra
backyard / frontyard fruit,
veggies, herbs or flowers and
meet some like-minded people.

Then go home with a bag of FREE
locally grown produce !