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Resurrect the Barter!
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Linking people together to trade farm goods. Variety is good!
Members: 24
Latest Activity: Nov 29
Discussion Forum
HOMEGROWN Holiday Swap 26 Replies
Started by Cornelia. Last reply by Ellen C Nov 29.
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Comment by Torry on November 22, 2009 at 10:45am - Simon, I'd encourage you to post your site for excess produce at the group "Charitable Giving of Produce," linking people and places together for donating.
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Comment by Simon on November 18, 2009 at 5:53pm -
Hi all, lets all get back to bartering real products - great idea! I'm in New Zealand and found this website that is popular here to search for food within any radius from your home, you can also sell/swap/give away your excess produce, and its free to use :
www.locavore365.org
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Comment by mo on November 16, 2009 at 11:53pm -
I am now aboard the barter train, boxcar living with my new cyberneighbors.
Ready for the swap. Art, recipes and cleaning products.
If anyone uses plastic composite wine corks for anything we have those too, they are NOT recyclable and I don't enjoy the medium for crafts.
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Comment by Jessica White on November 14, 2009 at 1:13pm
- I have raw english angora wool to swap
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Comment by Cornelia on November 13, 2009 at 12:52pm - OK, I'll work on crafting an invitation that people can send out to friends and will post it here. Thanks Aliza, we're really getting organized now!
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Comment by Aliza Ess on November 12, 2009 at 12:50pm -
Cornelia, I love that idea!
I have done a similar craft swap like the one you describe through craftster.org and it was a lot of fun.
Count me in!
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Comment by Cornelia on November 12, 2009 at 11:20am
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Hey Aliza,
I like your idea of having a searchable list - unfortunately the platform that the site lives in doesn't really have that capability (yet).
They way I've seen it done on Flickr craft swaps is that people join a group (Resurrect The Barter) and essentially "subscribe" to a swap. The swap term has an ending point and then begins anew. How it works: 6-12 people join the swap group, each is assigned a swapping "partner", they trade addresses and send each other a fun package of stuff.
There is less choice about what you get - kind of like a music swap where folks send a compilation CD - and you are randomly assigned a swapping "partner". We could try that - it would be an adventure. For example: I don't think I would necessarily seek out a sourdough starter, but if one came in exchange for my pickled beets, I think I'd be thrilled!
What do people think? We could recruit people to participate and give it a whirl in time for the holidays...
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Comment by Aliza Ess on November 11, 2009 at 11:06am
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***Already posted this in the Pre-Thanksgiving Swaps discussion but I'm re-posting here so all commenters can see***
Hey Cornelia,
Perhaps there could be a separate swap area on the site, where people could post everything they're willing to swap in a list, and then people could search by region or by what item that want (preserves, relish, sourdough starter, kombucha starter, etc.)
Or maybe there could just be different discussions set up in the "Resurrect the Barter" section?
What do people think?
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Comment by kim bennett on September 27, 2009 at 8:05pm - what dont i have beet relish band b pickles mustard pickles horseradish, dilly beans you name it canned meat pies
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Comment by Torry on July 1, 2009 at 11:03am
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Have:
4 half pints mint jelly
6 quarter pints jalapeno jelly
1 pint thai hot sauce
2 pints horseradish pickled banana peppers
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Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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