This past Sunday marked the latest From Scratch Club food swap. Held at All Good Bakers, I was impressed with the diverse crowd! Lots of new faces ready to roll up their sleeves and get swappin'. I brought some herbed salt in cute wire-latch jars, some carrots from my garden picked just an hour earlier, and some flowers from around the farm.
I spy Becky of The Mixing Bowl Diary, Sarah from Farmie Market, and Chris with From Scratch Club in this picture.
Turns out nobody wanted my carrots (suckers! I ate them myself and they were dee-licious). In exchange for my four pots of herbed salt, I received a batch of rosemary flatbread (which I'm eating right now with some tasty hummus), a jar of local honey from Wind Women Farm, some amazing, perfectly seasoned salsa, and a jar of chile, cayenne, and brown sugar mustard (from Ms. Chris herself). I also won a brick of cultured thyme butter handmade by Nick and Britin of All Good Bakers. I've yet to really enjoy it, considering how much I lurve butter. My flowers were given to Chris and Christine as a thanks for organizing the event. I picked two bouquets: The "pink" bouquet had zinnias, cosmos, and holly hock; the "orange" bouquet had marigolds, zinnias, sunflowers, and chinese lanterns. Chris generously gave me a half-pint of onions pickled with apple cider vinegar, thyme, and brown sugar in return. I made out like a bandit!