The Variety of it All – July


Posted by admin | Posted in Community, Crop-Swap, Gardening, Local, Neighborhood Produce Exchange, Sustainability | Posted on 08-02-2010

There are various ways of getting food. Lately, its all about local. For us it’s about Ripe from our own back yards.

Here is a scenario of how shopping and swapping are completely different cookies, er stories. Have you read the story about If You Give A Mouse A Cookie ? You may notice it’s influence on me below…

What’s different about a swap than going to the grocery store?

Going to the store you have a list. You hope you can find organic produce that is fresh and the quality you want. You come home with most of the items on your list. You are lighter by about $40.00 per bag of food. As hard as you might try not to, you pick up some processed or non-organic food. You eat and repeat, every week.

Going to a swap you first comb your yard to see what is ripe. You discover that, in reality, you have more than you thought! After harvesting, you take it to the local Ripe community crop-swap not knowing what will be there, but knowing that what will be there will be organic and just freshly picked. When you arrive you are pleasantly surprised over what you find, and you find some unusual stuff along with things that are more traditional to you. People are very friendly and willing to tell you about what they brought and grew in their yards. They share their enthusiasm and knowledge. You pick up some of the unusual produce that you have never tried before.

You come home from the swap with your traditional food and your surprises, so plentiful and so varied that you have a hard time trying to decide which to eat first. You realize that you have organic food and plants that you did not pay $40/bag for. Happiness and contentment fill you, not only because of the savings, but because you also have an opportunity to taste and experience a new food that up until this point in your life you have never tried before. You find out that some of those new foods are really really super, and that some must take getting used to. You find that you have fond memories of the people you met who grew your food. You think about them as you cook. You contact a few of them later to ask how they were able to grow their item so well. You visit their garden and get ideas. Sometimes you arrange to get seeds or seedlings of the delicious things you ate, and you now plant them too. Reflecting, you realize that you got so much more then just food, as you would have in the store.

You decide to go to all the park swaps that you can. You plant even more fruit, vegetables and other edible plants.

The whole community repeats and grows week by week.

If you came to our July Park Crop-Swap (see gallery) you may have seen and come home with any of the following 61 items:

Sweet Bell Peppers, Green, Chocolate
Egyptian Walking Onions
Yellow Onions
Cherry Tomatoes
Hawaiian Sweet Potato Greens
Yellow Crookneck Squash
Cape Gooseberries
Thyme plant
Passion Fruit plant
Celocia(Cock’s Comb) plant
tart Yellow Apples
unidentified Red & Green Apples
White Nectarines
Yellow Nectarines
White Grapefruit
Pink Grapefruit
White peaches
Yellow peaches
unknown Yellow and Green Squash
Zucchini, several varieties
Genovese Basil
Black Cherry-Tomato Seedlings
Lemon Verbena
mold-ripened Goat Cheese
Ricotta Salata Cheese
Bell Peppers
Chili Peppers
Japanese Cucumbers
Meyer Lemons
Bearss Limes
Swiss Chard
Green Amaranth
Red Amaranth
Valencia oranges
Pineapple Sage
Ein Shemer Apples
Red Cabbage
Serrano Peppers
Sour Dough Starter
Strawberry Plants
Macadamia Nuts
Tricolor Sage
Thai basil
Italian basil
Lemon basil
Cuban oregano
Green Shiso

My surprises this month included an amazing Genovese Oregano which I ate with home-grown Tomatoes; Quince which I’ve heard so much about and can’t wait to cook up and try; Egyptian Walking Onions, which I had just barely heard of the week before; now I’ve tasted Cape Gooseberries – so my newest goal is to plant those Gooseberries in a large section of my yard! Next time I will have to try Shiso:

“This flavorful herb deserves a place beside basil and cilantro in every culinary herb garden. The flavor has been described as curry-like and a combination of cumin, cilantro, and parsley with a hint of cinnamon. Leaves are a superior addition to mesclun salad mixes. Try Shiso as a garnish with sushi, and sprinkle it over cucumbers, cabbage and fish. Chop and add to pesto. Flowers are edible, and make a fragrant tea. Great in containers. Tolerates shade.”

Gail Murphy is the founder of Ripe Altadena and Ripe Communities