January Food Swap

Happy New Year to all my Wrigley Farmers!

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!

Fresh Crop

Picture of Adriana's harvest:
12/5/08

Winter Is Here

All the rain we have been getting will certainly help our crops. Can't wait to see what everyone is growing. If you have a successful crop please send pictures I would love to post them for you.

Available For Trade:

Tangerine's (FC)
Limes (GM)

As always, please email me if you are interested. You do not have to have anything to trade. We take I.O.U.'s and pink slips. :)

email:

chalkboardcoop@mac.com

Available For Trade:

Fresh oranges and lemons (LB)

Orange Marmalade anyone? Makes a great Christmas present! :)

Farmers Market

This is great news...Its not Wrigley but its really close. The East Village is a great neighborhood.

Link to full article.

Saturday, November 15 - CERTIFIED Farmer’s Market DEBUTS in East Village Grand Opening and Ribbon Cutting to be held Saturday, November 15, 2008 Councilwoman Suja Lowenthal, the Downtown Long Beach Associate (DLBA), and the Department of Development Services are proud to announce their partnership with Raw Inspiration to host a new weekly event – the East Village Certified Farmer’s Market. The concept of the East Village farmers market is a cooperative effort between Councilmember Suja Lowenthal, city agencies, community based organizations, and East Village residents in an effort to improve the lives of members of the local community. "Bringing a farmers market into the East Village will provide a healthy alternative for local residents and bring new life to this neighborhood," said Suja Lowenthal. The new farmer’s market will be the cornerstone of the East Village’s thriving local-food scene and will be a destination for shoppers who seek out the finest in locally grown food. Shoppers will find a variety of high-quality, fresh, seasonal produce ranging from the familiar to the exotic. "We’re excited to help bring a new element that will reinforce Downtown’s East Village as a destination and continue to build connections between this area and its surrounding neighborhoods," said Kraig Kojian, DLBA President and Chief Executive Officer. Poised to become downtown Long Beach’s official ‘weekend city market’, the East Village Farmer’s Market of Downtown Long Beach is a year round certified farmer’s market that will be open from 9:00 a.m. to 2:00 p.m. located on 1st Street between Elm and Linden Avenues (the street will be closed to through traffic). The grand opening and ribbon cutting ceremony for the market will be held on Sat., Nov. 15, 2008 at 9:00 a.m. Free parking is available at the lot on the northeast corner of Broadway at Elm Ave. courtesy of the Department of Development Services. Shoppers are advised to leave their pets at home as animals are not allowed in the farmer’s market. For more information, please call Jemie Sae Koo, Events Coordinator, Office of Councilmember Suja Lowenthal at (562) 570-6684. To participate as a vendor, please call Raw Inspirations at 818-591-8161. ### Raw Inspiration's mission is to educate children and adults on the importance of a healthy diet, especially on the importance of eating fresh fruits and vegetables daily. Its objectives are to give schools the means to educate children in the cultivation and harvest of organic fruits and vegetables are always eager and willing to share their knowledge in the gardens into schools program. The Downtown Long Beach Associates is a non-profit organization operating on behalf of the property owners and tenants of the Business Improvement District. It is dedicated to the management, marketing, security, maintenance, advocacy, and economic and community development of the assessment districts in cooperation with the City of Long Beach and the private sector. For more information, please go to www.downtownlongbeach.org, www.rawinspiration.org or www.longbeach.gov/district2.

Long Beach 2030 Community Meeting

We have attended quite a few of these meeting. I hope we can make it to this one.

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.

Fall Planting

What to do in your garden now.

• sew beets
  
• carrots
• chard and other greens
  
• fava beans
• onions
  
• peas
  
• turnips
  
• broccoli
  
• cabbage
  
• cauliflower
  
• lettuce

Food Exchange

Thanks Candy for the California Native grape seeds. I was wondering what to plant along my fence. Now I know. She brought 2 exchange packets filled with seeds. I am going to use one packet but still have 1 up for grabs.

Tonightʻs Exchange

Dont forget tonight is the Food Exchange. This week I will have lots of yellow and white iris for trade. I dug them up yesterday. Now is the perfect time to plant.

See you tonight.

Smart Gardening Workshop

This Saturday in Long Beach the city is hosting a Smart Gardening Workshop. They are selling compost bins at a discounted rate.

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.

Co-op Swap

I'm not sure who keep bringing the big bucket of limes but thanks, I love them.

Please introduce yourself next swap.

Co-op Swap

Tonight 6:45. I'll have lots of seed packets for you to take, fill up and bring back.

Have a great day!

September 2008 Wrigley Farmer

New article in the newsletter. For now I am going to feature a farmer each growing season. This month its my neighbor Rachael, thanks again Rach-

September 2008 Wrigley Newsletter

Co-op Swap

Next swap Sept 8th @ 6:45

Produce Request

Looking for:

zucchini
cucumbers
avocados

Wrigley Farmer

Thanks to Mia for growing those beautiful tomatoes. Keep up the good work!

Available For Trade:

Bananas (LW)
Thai Basil (SK)

Gewurztraminer Poached Fruits

A neighbor gave us a bunch of figs and I made this. Its a big recipe so be prepared to share or perhaps make it when you are expecting company. Its also very sweet so I would pour it over a very simple vanilla ice cream. It is truly delicious.

*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

Instructions
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 servings

Credits
Recipe from: Author unknown

Press Telegram

We are still getting comments on our article that ran in the Press Telegram.

Please read the article and the comments.

Thanks for all the nice words.

Fried Green Tomatoes

I used this recipe last night. It was so quick and easy. I used Green Zebra Tomatoes from the garden. I also had a few okra from Adriana that I threw in. All were very very good.

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 egg

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.

Recipe from: http://bakingbites.com/2005/08/imbb-18-not-so-fried-green-tomatoes/

Thanks For Last Night

Big mahalo to everyone for coming to the exchange last night. We were a great success. Not only do I now know what lemongrass is suppose to look like my tomato bowl has been refilled.

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.

Exchange Tonight 6:30

I got wind that there was some confusion with the wording of our food exchange. We have changed food exchange to co-op. Hopefully there will be no more confusing our fresh grown produce with canned goods.

See you all tonight!

Urban Harvest

Please get in touch with Adriana to reserve your plot. The more people we have willing to dig the easier it will be for us to get the spot we want. And trust us when we say the land we have our eye on is totally bitchin'.

August 2008 Wrigley Newsletter

Available For Trade:

Black Mission Figs (SK)

Bananas

I had fresh Wrigley bananas in my cereal this morning. Thanks to Lisa for growing them and thanks to Candy for dropping them off.

They are so good.

Tomato Basil Salad

Thanks to Rachael for the cherry tomatoes.

Recipe:

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

Available For Trade:

Super Chilies (AM)
Okra Seedlings (AM)
Thai Purple Basil (SK)
Lemon Thyme (RC)
Bananas (LW)
Sweet Basil (SK)
Rosemary (SK)
Cherry Tomatoes (RC)

Simply post a comment or email:

chalkboardcoop@mac.com to make the trade.

Thanks for participating!

Available For Trade:

Okra Seedlings - 2 available (AM)

Swiss Chard Tuna Salad

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

Write up in the Press Telegram

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.
john.canalis@presstelegram.com

Available For Trade:

home grown bananas (LW)
okra seelings (AM)

Seed Exchange Packets

These seed packets are great. Thanks to Adriana and Erica for helping me with them.

Snap Pea Tart

This recipe was sent to me by High Mowing Seeds. It looks yummy. There are tons of peas available at the market right now, I bet any would be good in this.

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
2 eggs
Pie crust

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.

Mahalo

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.

July 2008 Wrigley Newsletter

Available For Trade:

Grape Tomatoes (RC)
Lemon Thyme (RC)
Sage (RC)
Pineapple Sage (RC)
Oregano (RC)

June 2008 Wrigley Newsletter

Good Tomato Bad Tomato

Thanks to Rachael for the first batch of fresh Tomato's. Looks like we don't have to worry about this.

Available For Trade:

Lemons (SM)
Rosemary (SM)
Golden Swiss Chard (SK)

Seeds: Available For Trade

All seeds are certified organic, heirloom, or a hybrid. (AM)

A
Arugula Mediterranean, Rocket Salad, Roquette Certified Organic

B
Basil-Genovese Certified Organic
Basil-Sweet Certified Organic
Bean Pole (Snap)-Kentucky Wonder
Bean Pole-Romano
Bok Choy Tatsoi, Rosette
Bok Choy, White Stem
Broccoli Certified Organic

C
Cauliflower-Purple of Sicily Heirloom
Cantaloupe-Hearts of Gold Certified Organic
Carrots-Scarlet (Nantes type) Certified Organic
Celery-Tendercrisp Heirloom
Chives Certified Organic
Cilantro Certified Organic
Collards, Georgia Southern
Corn Sweet (Suse)-Argent (White)
Corn-Sugar Dots Hybrid
Cucumber-Armenian Burpless
Cucumber-Straight Eight Certified Organic

E
Edamame Green Soy Bean, Butterbean
Eggplant, Black Beauty Certified Organic

L
Lavender
Lettuce Looseleaf Heatwave
Lettuce-Paris Island Cos (Romaine)
Lettuce-Rocky Top Lettuce Salad Heirloom

M
Mustard Greens, Southern Giant Curled

O
Okra-Clemson Spineless Certified Organic
Onion-Flat of Italy Heirloom
Onion-Bianca di Maggio Heirloom
Onion-Evergreen Bunching Certified Organic
Oregano Certified Organic

P
Peppermint
Peppers-Anaheim Heirloom
Peppers-Serrano Tampequino Heirloom
Peppers-Bajio Heirloom

R
Radish-Cherry Belle Certified Organic
Radish-Icicle

S
Squash-Black Beauty Zucchini Certified Organic
Snow Peas
Spearmint
Spinach Early Prolific Hybrid
Summer Squash Sunny Delight Hybrid

T
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

W
Watermelon-Moon & Stars Certified Organic

Let's Trade Seeds

We are happy to announce something new to trade.

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)
Eggplant
Basil
Purple Basil
Chives
Beets
Red Chard
Spinach
NM red chili (the good shit, not from Anaheim!)

Available For Trade:

Golden Swiss Chard (SK)

May 2008 Wrigley Newsletter

Available For Trade:

Avocados (LW)

Nice Job

Just a quick thanks to everyone. We made a lot of good trades today. We traded lemons for salad greens and I owed a bag of mustard greens from a trade a few weeks ago.

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!

4.14.08

Available for trade:

Mustard Greens (SK)
Lemons (GM)
Sage (CM)
Limes (DC)

Grilled Artichoke

Grilled Artichokes

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.

Available For Trade:

Mixed Salad Greens (SK)
Mexican Limes (DC)
Lemons (GM)

Fresh Berry Cobbler

Co-op produce used: Lemon Zest

Ingredients

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
Preparation
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.

Many Thanks

I wanted to take a minute and say thanks to everyone for your participation. The Food Exchange has been a total success.

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.

-Sasha

Available For Trade:

Limes (DC)
Lemons (GM)
Sage (CM)

Available For Trade:

Lemons (GM)
Mexican Limes (DC)
Flat Leaf Parsley (SK)
Curled Leaf Parsley (SK)
Sage (CM)

Available For Trade:

Flat Leaf Parsley (SK)
Limes (AM)
Green Onion (SK)
Mexican Limes (DC)
Sage (CM)

Available For Trade:

Limes (AM)

March 2008 Wrigley Newsletter

3.3.08

Available for trade:

Flat Leaf Parsley (SK)
Curled Leaf Parsley (SK)
Thai Basil- Purple Leaf (SK)
White Sage (CM)
Chives (SK)
Mixed Salad Greens (SK)
Avocados (SK)

2.29.08

Happy leap year!

Available for trade:

Collard Greens (SK)
Lemons (GM)
Mexican Limes (DC)

2.21.08

Available for trade:

Lemons (GM)
Limes (GM)

2.20.08

Available for trade:

Thai Basil
Collard Greens
Mixed Salad Greens
Parsley (flat and curled)

WELCOME

Aloha everyone! Welcome to the Wrigley Neighborhood Food Exchange. I like to call it the Co-Op. I have started this forum for us to have an easier time swapping the goods.

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!