Wednesday, December 31, 2008
I hope you all have been having a wonderful holiday season. The weather has been perfect for all our root vegetables. Hopefully you have all had a nice winter harvest.
Few things to mention. We have still been having activity on the Chalkboard. Please remember, food exchanges can happen at any time, not just the first Monday of the month. We have had postings for citrus. That would be so refreshing right about now.
And speaking of the food swap I need your help. This is what will make this truly a co-op. I have been unable to make the meetings and I'm sorry to say that its not looking good for the new year. If anyone is willing to set up the table before the Wrigley Association meetings, your help would be appreciated. If you are interested let me know.
The set up is very simple and you do not have to "attend" the table. It runs itself. Let me know and i'll explain the basics to you.
Thanks for your interest in this program and if you are available to help with our table that would be great. Next swap is this monday the 5th.
Have a great New Year!
Friday, December 26, 2008
Wednesday, December 17, 2008
Wednesday, December 10, 2008
Tuesday, December 2, 2008
Thursday, November 6, 2008
Link to full article.
Monday, October 20, 2008
Long Beach 2030 Community Meeting
Tuesday, October 28, 2008 - 6:30 p.m.
The Grand Event Center
4101 E. Willow Street, in the Monarch Room
Please join us on Tuesday the 28th for a community meeting to discuss Long Beach 2030, the General Plan update project. This is your opportunity to continue the discussion about the future of City as a whole and about how your neighborhood should evolve.
We will be discussing opportunity areas (the 15 percent of the City's land area where change is being targeted) and placetypes (the neighborhood development patterns that make up the entire City).
For the next few months, the LB2030 Team will be taking this project out to the community. If you represent a neighborhood group or organization and would like a presentation for your group, the LB2030 Team is ready to come to you. Please contact us to make arrangements. Feel free to forward this message. Our goal is to have people from all over the City at the meeting to discuss our collective future. Hope to see you there!
For a flyer with more information about the meeting, click: http://www.longbeach.gov/civica/filebank/blobdload.asp?BlobID=20588
If you have any questions, please call Steve Gerhardt, Senior Planner at (562) 570-6288, Steve_Gerhardt@LongBeach.gov.
Monday, October 13, 2008
Thursday, October 9, 2008
Monday, October 6, 2008
Tuesday, September 30, 2008
Backyard compost bin - subsidized price is $40.00.
Worm compost bin - subsidized price is $65.00 plus 1/2 lb of free worms.
Additional 1/2 lb of worms is $10.00.
Come and join us for a morning of dirt and worms.
Wednesday, September 10, 2008
Monday, September 8, 2008
Thursday, August 28, 2008
Wednesday, August 27, 2008
Monday, August 25, 2008
Thursday, August 21, 2008
Wednesday, August 20, 2008
Tuesday, August 19, 2008
Wednesday, August 13, 2008
*I used triple the amount of figs because that is what I had in season. You can substitute any fruit for what is listed below
Gewurztraminer Poached Fruits
1-1/2 cups dry Gewurztraminer white wine
1/4 cup water
1 cup sugar
2 tsp finely minced lemon zest
1 cinnamon stick
1/2 vanilla bean, split lengthwise (or substitute 1 tsp vanilla extract)
1 large crisp apple, unpeeled, cored and cut into 1-inch chunks
1 large firm pear, unpeeled, cored and cut into 1-inch chunks
6 dried apricot halves, cut in half
1/2 cup dried sour cherries
3 whole dried dark figs cut into quarters
Vanilla ice cream
In heavy medium, wide saucepan, combine wine, water, sugar, lemon zest, cinnamon stick and vanilla bean (scrape vanilla bean seeds from inside and add to pan - it's the tiny, tasty, black flecks you want). Bring to rolling boil over high heat. Boil 3 minutes.
Add apple, pear, apricots, cherries and figs and return to low boil. Reduce heat to low and simmer until fresh fruit is just tender, 2 minutes. Remove from heat and let stand 30 minutes.
If serving right away, heat mixture until warm and serve in large shallow soup bowls with small scoop of ice cream in center.
If making in advance, quickly cool mixture and refrigerate until ready to serve. (Can be made 2 days in advance. Reheat before serving until just warm.)
Yield: 4 to 6 servingsCredits
Recipe from: Author unknown
Monday, August 11, 2008
Sunday, August 10, 2008
Oven Fried Green Tomatoes
3 large green tomatoes
1/2 cup all purpose flour
1/2 cup cornmeal
1/4 cup breadcrumbs (preferably Panko)
1 tsp celery salt
1/4 tsp paprika
1/4 tsp ground pepper
1/2 cup buttermilk
Turn on your broiler and place oven rack about 4 inchs away. Grease a baking sheet with cooking spray.
Slice tomatoes into 1/4 inch thick slices.
Whisk together flour, cornmeal, breadcrumbs, and spices. Pour into a flat, shallow dish. Whisk together egg and buttermilk in a small bowl.
Dip tomato slices in egg mixture and then dredge in cornmeal mixture. Lay tomato slices onto baking sheet and spray lightly with vegetable oil.
Bake for 4 minutes, or until lightly browned. Flip and bake an additional 3-4 minutes, until browned.
Serve immediately with ranch dressing or salsa and sour cream.
Tuesday, August 5, 2008
The seed bin had a big dent taken out of it. I hope to see all those fruits and veggies back on the co-op table next season.
There was great participation from all parts of our community. Hopefully our exchange will grow with each growing season.
Thanks again and happy growing.
Monday, August 4, 2008
See you all tonight!
Wednesday, July 30, 2008
Sunday, July 27, 2008
Friday, July 25, 2008
Thursday, July 24, 2008
Thanks to Rachael for the cherry tomatoes.
all the ripe cherry tomatoes that you can harvest
tons of fresh basil from the garden, different varieties are welcome
handful of ciliegine mozzarella cheese, cut in 1/2
sprinkle of salt
1/4 cup good olive oil
mix and enjoy
Friday, July 18, 2008
Okra Seedlings (AM)
Thai Purple Basil (SK)
Lemon Thyme (RC)
Sweet Basil (SK)
Cherry Tomatoes (RC)
Simply post a comment or email:
firstname.lastname@example.org to make the trade.
Thanks for participating!
Tuesday, July 15, 2008
This recipe was sent to me by Adriana via Farmgirl Fare , I made it sunday. It is really nice. I used fresh dill and sandwich rolls that we picked up at the farmers market. It was lite and a perfect use of all the swiss chard we seem to be growing in Wrigley. I used the golden chard, to me that is the best to eat raw and the stems are tender and crisp.
1/2 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons balsamic vinegar (I like white balsamic)
1/4 cup chopped kalamata olives (about 10 olives)
2 teaspoons brine from the olives (or more balsamic vinegar)
2 6-ounce cans tuna (oil or water packed), drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf
1 cup (or more) chopped scallons
Salt & pepper to taste
Monday, July 14, 2008
This article was published today in the Press Telegram, thanks a lot everybody.
Food swap is fresh start for Wrigley
Article Launched: 07/13/2008 10:13:31 PM PDT
A garden produce swap previously practiced on Wrigley residents' porches has moved to Veterans Park in Long Beach. The "Wrigley Neighborhood Food Exchange" preceded the July 7 Wrigley Association meeting and will continue the first Monday of every month.
In a scene reminiscent of an old trading post, Wrigley District residents recently swapped food from their gardens at Veterans Park.
The effort aimed at building community spirit, providing relief from high food prices and reducing waste took place before the July 7 Wrigley Association meeting and will continue the first Monday of every month at the park.
About 10 residents, who were informed about the gathering by newsletter and blog, showed up to share fruits, vegetables, herbs and seeds.
Some walked away with fresh oregano and green tomatoes, others chard and parsley.
Though the event was the first official "Wrigley Neighborhood Food Exchange," residents in the 2-square-mile neighborhood bounded by the Los Angeles River, Long Beach Boulevard, Pacific Coast Highway and the San Diego (405) Freeway, had been informally sharing harvests of lemon, thyme, pineapple, sage and other edibles for awhile.
"We've done a lot of casual trading, mostly on my porch," said resident Sasha Kanno, who promoted the exchange online. "We just leave them or ride bicycles with the baskets, and we'll just cruise around the neighborhood and drop off and pick up stuff."
One of the attractions of swapping food is knowing from where it came - neighbors.
Sometimes the produce falls from trees on public property, but most of the items are overflow from residents' yards.
"It's mainly to see things not go to waste," said Gavin McKiernan, a member of the Wrigley Association board. "My daughter's growing tomatoes now in the back with my wife ... I love tomatoes, but there's no way we're going to go through them all."
Or, as Kanno put it, "When the produce is ready, you need to go for it" before it spoils.
Internet trading will continue between the monthly gatherings for that reason.
"People just e-mail, `I've got lemons,"' McKiernan said.
Bringing the event to the park was also intended to boost attendance at the Wrigley Association meetings. The group has 260 paying members, making it one of the largest of its kind in the city.
The atmosphere at the swap was described as casual and friendly, not a place for hard-nosed haggling.
"You bring what you got, and if somebody else has what you want, you work it out from there," McKiernan said.
When residents have little or no food to bring, they can take items home as long as they give back in the future.
"It doesn't have to be an even exchange," Kanno said. "You can go on the honor system, and basically I am not keeping score."
The next food exchange will take place at 6:30 p.m. Aug. 4 at Veterans Park, 101 E. 28th St. The Wrigley Association meeting will follow at 7 p.m.
For information, visit chalkboardco-op.blogspot.com.
Wednesday, July 9, 2008
This tart goes together in no time and is delicious both hot and cold, especially served with a wedge of cornbread and a hearty salad of nuts and roasted vegetables. The ricotta really highlights the fresh flavor of the snap peas. If you don't have shallots on hand, chopped onions or scallions will work.
2 cups sugar snap peas, plus extra for garnish, if desired
1 clove garlic
1 1/4 cups Ricotta cheese
1/4 cup Parmesan cheese
2 shallots, chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg
Preheat oven to 425F. Put snap peas and garlic in food processor or blender, and process until finely chopped. Add Ricotta, Parmesan cheese, shallots, salt, pepper and nutmeg, and process until just combined. Add eggs, and process until smooth. Pour mixture into crust. Bake 10 minutes; reduce heat to 350F, and bake 25 to 30 minutes more, or until filling has puffed up and set and crust is golden brown. Garnish with steamed sugar snap peas, if desired.
Tuesday, July 8, 2008
Big thanks to everyone who participated in the first "official" food swap. I think we were a huge success. Our table was rockin' and we had a great assortment of veggies up for grab.
Thanks to Adriana and her hod, Dave and Carol for the mint, Rachael for the chard, parsley and yummy tomatoes. Also thanks to Annie who brought a huge the bowl of golden tomatoes and a bunch of oregano that I have drying in my kitchen.
See you all again on August 4th.
Wednesday, June 25, 2008
Tuesday, June 10, 2008
Tuesday, May 27, 2008
Arugula Mediterranean, Rocket Salad, Roquette Certified Organic
Basil-Genovese Certified Organic
Basil-Sweet Certified Organic
Bean Pole (Snap)-Kentucky Wonder
Bok Choy Tatsoi, Rosette
Bok Choy, White Stem
Broccoli Certified Organic
Cauliflower-Purple of Sicily Heirloom
Cantaloupe-Hearts of Gold Certified Organic
Carrots-Scarlet (Nantes type) Certified Organic
Chives Certified Organic
Cilantro Certified Organic
Collards, Georgia Southern
Corn Sweet (Suse)-Argent (White)
Corn-Sugar Dots Hybrid
Cucumber-Straight Eight Certified Organic
Edamame Green Soy Bean, Butterbean
Eggplant, Black Beauty Certified Organic
Lettuce Looseleaf Heatwave
Lettuce-Paris Island Cos (Romaine)
Lettuce-Rocky Top Lettuce Salad Heirloom
Mustard Greens, Southern Giant Curled
Okra-Clemson Spineless Certified Organic
Onion-Flat of Italy Heirloom
Onion-Bianca di Maggio Heirloom
Onion-Evergreen Bunching Certified Organic
Oregano Certified Organic
Peppers-Serrano Tampequino Heirloom
Radish-Cherry Belle Certified Organic
Squash-Black Beauty Zucchini Certified Organic
Spinach Early Prolific Hybrid
Summer Squash Sunny Delight Hybrid
Tomato-Beefsteak Certified Organic
Tomato-Brandywine Certified Organic
Tomato (Pole)-Cherokee Purple Certified Organic
Tomato-Green Zebra Certified Organic
Tomato (Bush)-Italian Roma Heirloom
Tomato (Pole)-San Marzano Certified Organic
Tomato (Bush)-Silvery Fir Tree Certified Organic
Tomato (Pole)-Speckled Roman Certified Organic
Tomato (Cherry)-Sun Gold
Tomato-Sweetie Certified Organic
Tomatillo Verde Heirloom
Watermelon-Moon & Stars Certified Organic
Wednesday, May 21, 2008
Seeds! Its a great way to get those crops growing. You can trade your seeds or simply take what's available. Don't forget to grow enough to share in the exchange.
Bell Pepper (RC)
NM red chili (the good shit, not from Anaheim!)
Tuesday, May 13, 2008
Tuesday, April 22, 2008
Wednesday, April 16, 2008
Sounds like everyone has gotten the taste of the co-op. I love hearing what everyone is growing. From the sound of it we will be trading watermelon for squash by the end of summer.
Nice job everyone, keep it up.
And as always, Happy Growing!
Monday, April 14, 2008
Tuesday, April 1, 2008
Co-op produce used: fresh artichokes
Notes: Garnish with more chopped fresh dill.
6 artichokes (each 3 1/2 in. wide)
2/3 cup balsamic vinegar
1/2 cup coarsely chopped fresh dill
1/3 cup reduced-sodium soy sauce
1/4 cup chopped fresh ginger
1/4 cup chopped garlic
1 tablespoon olive oil
1. Slice artichoke tops off crosswise to remove tips; discard. Pull small leaves from artichokes. With scissors, cut off and discard thorny tips from remaining outer leaves. With a knife, trim fibrous exterior from bottoms and stems.
2. Half-fill an 8- to 10-quart pan with water. Cover and bring to a boil over high heat. Add artichokes, cover, and simmer until bottoms pierce easily, about 20 minutes.
3. Drain artichokes and let stand until cool enough to handle. Cut each one in half lengthwise and scrape out and discard fuzzy center.
4. In a large bowl, combine vinegar, 1/4 cup water, dill, soy, ginger, garlic, and oil. Spoon half of the vinegar sauce into a small bowl.
5. Roll artichokes in large bowl of sauce.
6. Lift artichokes from bowl, draining, then lay them, cut side down, on a barbecue grill over a solid bed of medium coals or a gas grill on medium (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill.
7. As artichokes cook, baste every few minutes with sauce from large bowl. Grill until lightly browned on bottom, 5 to 7 minutes. Turn artichokes over and spoon remaining basting sauce into them. Grill until leaf tips are lightly charred, 3 to 4 minutes more.
8. Arrange artichokes on a platter. Break off leaves and cut up bottoms to dunk into the small bowl of sauce.
Monday, March 31, 2008
Friday, March 21, 2008
Co-op produce used: Lemon Zest
1 cup sugar, divided
1 1/2 tablespoons cornstarch
6 cups fresh berries (raspberries, blueberries, blackberries)
1 1/2 teaspoons grated lemon rind
1 cup all-purpose flour
3/4 cup self-rising yellow cornmeal mix
1/3 cup butter, melted and slightly cooled
1 cup milk
1. Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.
2. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.
3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.
Thursday, March 20, 2008
We are looking forward to seeing what the upcoming growing months have in store. Hopefully all of you have thrown out some seeds or picked up some starter plants. Now is the perfect time to get your crop in the ground (or box).
If you have any suggestions for our "official swap" on May 11th let's hear it.
Again, thanks and it wouldn't be a Co-Op without you. It would just be a Chalkboard.
Monday, March 17, 2008
Wednesday, March 12, 2008
Sunday, March 9, 2008
Wednesday, March 5, 2008
Monday, March 3, 2008
Friday, February 29, 2008
Thursday, February 21, 2008
Wednesday, February 20, 2008
Please email me privately for your items to be posted. I will try and keep it as simple as possible to make the exchange. So far so good.
Our first 2 exchanges happened last weekend. I passed along herbs and received avocados and some nice little Mexican limes.
I will update this as often as I receive info from you guys. I don't want your hard earned picking going to waste.
Again, thanks for your participation and I can't wait to eat your food!