Today, meet Amy Altman. Amy was one of the brave souls who showed up to our very first swap last summer. Lucky for us, even though she didn’t learn about the swap until the last minute, she just happened to have more than a dozen jars of homemade jams and jellies at the ready. It was an impressive display of food awesomeness. We all wondered to ourselves “who is this magic woman, and what planet does she rule where the streets are lined with homemade jelly?” (“And might she take us with her when she returns home on her spaceship?”)

Amy grew up in Zionsville, Indiana and graduated from Purdue University with a degree in Aquatic Science.  She worked at the Indiana Department of Environmental Management for several years, where her focus was nonpoint source water pollution. In layman’s terms (code for ‘the internet told me’), nonpoint source refers to water pollution resulting from things like runoff from agricultural areas into a river or stream. (This contrasts with source pollution, which is a result of a single, identifiable source of pollution, such as wastewater pipes from a factory.)

Amy and her daughter Abby at an Indy Food Swap.

Amy married a fellow Hoosier and settled on the northeast side of Indianapolis. After the birth of their first child, Amy took a break from her job because of the travel required for her position. When a second child came along, Amy wanted to find work that allowed her more flexibility and time at home with her family. A job fair led her to Easley Winery, a local, family-owned business in downtown Indianapolis. She started doing general work around the winery, first as a wine steward, until she eventually became the banquet manager. Her favorite things about her job? Working at a small, family-owned company, in a position that meshes perfectly with her interest in food and wine.

Here, she cheerfully subjects herself to our swapper spotlight questions, and shares a recipe for strawberry honey butter. It’s the perfect recipe to have on hand as we head into strawberry season in Indiana.

Q: What three words come to mind when you think of your first food swap experience?  Exciting, community, welcoming.

Q: What did you find the most surprising about food swapping?  It’s so surprising how creative people are. It keeps me wanting to explore food more.

Q: How did you decide what to bring to your first swap?  I found out about the first swap the day before it happened. I was really excited and wanted to attend, but there was not much time to get anything together to make. I remembered that I had an overabundance of jellies that I had made a few months before, and thought I could bring that.

Q: You often bring your children to the food swaps. What do they say about the experience?  The first swap I attended with both of my children. It was great! Everyone really enjoyed having them there, and my oldest daughter really liked seeing all of the food and picking out what to swap. Abby, my oldest, has been to a couple other swaps and constantly asks when the next one is. She was devastated when she could not come to one of the swaps with me, but was easily comforted when I brought home so much good food.

Q: How long have you been cooking?  Ever since I can remember. My mom had a garden at our house when I was young and my grandparents were farmers. I cooked the most with my dad and grandma. They really had a passion for it and were adventurous eaters. I think I gained my loved of cooking from my grandmother.

Q: Do you have a favorite cooking memory?  My favorite cooking memory is probably making Christmas cookies with my grandma. We used to make springerlie cookies (German anise-flavored cookies). She taught me techniques to make them soft, and she shared stories while we used my great grandmother’s wooden springerlie cookie boards to create the designs.

Q: Do you have a current ingredient or dish obsession?  Goat cheese. I use it in everything!

Q: What tool in your kitchen do you use more than any other?   A wooden spoon. I’m obsessed with wooden kitchen tools. Also, my cast iron skillet.

Q: What kitchen tool would you say is the most overrated?  Non-stick pans. We have one that we use for eggs, but that’s all. I was so tired of buying new ones when the coating would start to come off. My friend, who is a trained chef, taught me some tricks for cooking so that I could give up my non-stick pans. Cast iron is what we use most.

Q: Imagine Oprah gives you a Visa gift card to buy whatever kitchen item you want. What do you pick and why?   A new stove. We have an electric one now and I really prefer gas.

Q: Imagine Oprah also offers to babysit and buy you and your hubby dinner at the Indy restaurant of your choice (because Oprah’s a giver, you know!) Where do you go and why?  My husband and I like to try all types of food. There is a Korean restaurant called MaMa’s House on Pendelton Pike that I used to go to for lunch when I worked on that side of town. The food was amazing, but I have not been able to get back for a couple of years. At dinner they have the full Korean BBQ where you grill your food, and they have all of the yummy sides that come with the meal. That is just one of many.

Q. OK- you meet someone who is curious about food swapping, but nervous about attending. What would you say to encourage them to give it a try?  I would suggest maybe coming and observing the first time. That way you can see how the swapping is done, the portion sizes, packaging, etc. I actually encouraged my friend Melanie, who is an amazing cook, to attend a swap with me. She really wanted to swap and was unsure of what to bring. I told her to think of something she likes to make, and she can package it up to swap. She ended up having an over-abundance of oats and decided to make some granola. I explained that you do not have to have a certain amount of an item. She could make as much or as little as she wanted, and package it up in a reasonable portion size. When we got to the swap she had small and large bags tied with a cute bow, and the ingredients attached to each bag. They were a hit and so cute! She did a great job.

Strawberry Honey Butter

Amy's strawberry honey butter at a recent food swap.

Amy brought this delicious butter to one of our swaps. It has minimal ingredients and is really quick and easy to make.  Yields three 4-oz jars.

INGREDIENTS

• 1 pint strawberries, hulled (can also use frozen strawberries, thawed)
• 3 tablespoons honey
• 2 teaspoons fresh lemon juice, or to taste
• 1 and 1/2 sticks butter, softened

INSTRUCTIONS

1. Puree hulled strawberries in a food processor or blender.
2. Press strawberry mixture through a sieve into a saucepan. Discard seeds and larger solids, or reserve for use in yogurt or other food of your choice.
3. Add the honey and lemon juice to the saucepan with the strained strawberries. Bring to simmer, stirring frequently until thickened, approximately 3-5 minutes.
4. Remove pan from heat and let cool to room temperature.
5. Combine softened butter and strawberry mixture in medium bowl and whisk to combine. (can also use the disk attachment in a stand mixer)
6. Cover the butter mixture and let stand in a cool place for one hour to allow the flavors to develop. (do not refrigerate yet)
7. After one hour, transfer strawberry butter into a container and refrigerate for up to two weeks. (Swap tip: divide into three 4-oz  mason jars for trading.)

Thanks to everyone who came out in March with adventurous spirits and arms full of goodies to swap. Couldn’t make it yourself and curious about what you missed? Take a look at pictures from our afternoon right here. (Objects in photos may lead to growling stomachs… consider yourselves warned! It was some good stuff, folks.)

And mark your calendars now for our next swap… Saturday, June 2nd, 2012, from 1:00 – 3:00pm at The Earth House Collective. Registration opens Thursday, May 10th. Tickets are free, but advance registration is required. We have a limited number of tickets and our swaps usually sell out, so register early if you would like to attend.

In the meantime, please feel free to call or email me if you have questions about our happy little food swap. Hope to see you in June!

Suzanne Krowiak

Indy Food Swappers

Tuesday, April 17th at 6:00pm- Book signing at Big Hat Books and Arts

Wednesday, April 18th at 6:30pm- Green Your Cleaning Cupboard Workshop at Homespun Workshops & Gallery Space

Thursday, April 19th at 6:00pm- Introduction to Fermented Foods with Fermenti Artisan at Indianapolis City Market

Friday, April 20th at 6:00pm- Indy Food Swappers potluck dinner at The Earth House Collective

Please feel free to contact me if you you have any questions about the festivities. It’s going to be a fun, informative week… I hope you can join us!

Suzanne Krowiak, Indy Food Swappers

Tuesday, April 17th at 6:00pm:  Book Signing

WHERE: Big Hat Books in Broad Ripple (6510 Cornell Ave., Indianapolis)-FREE

As Kate would say, The Hip Girl’s Guide to Homemaking is not your grandmother’s handbook! Modern women need a modern approach to domestic pleasures- a guide to doing household things on their own terms. Hear from the Hip Girl herself how to do just that with easy-to-follow, low-cost solutions to make your home an inviting space for living and entertaining.

Author Kate Payne

Wednesday, April 18th at 6:30pm:   Green Your Cleaning Supplies Workshop

WHERE: Homespun Workshop and Gallery Space in Irvington              (206 South Audubon Rd., Indianapolis)- $30 (includes a $25 class fee and $5 supply fee)

What are the most toxic cleaning supplies in your home? How can you replace them with safer, more environmentally-friendly alternatives on a budget? This two-hour, hands-on class will cover a broad spectrum of green cleaning topics, including the three most important cleaning supplies to detox first; an explanation of how disinfecting takes place, with guidance on alternatives to bleach and ammonia; and room-by-room cleaning solution advice. Students will take home their own supply of natural cleaner, scrubber squares, and natural washing soda. Register for this class by calling Homespun directly at 317-351-0280. Space is limited, so sign up quickly if you’re interested.

Thursday, April 19th at 6:00pm:  Introduction to Fermented Foods with Indy’s own Fermenti Artisan

WHERE: Clark Demonstration Kitchen space at Indianapolis City Market (222 E. Market St., Indianapolis)-FREE

What are fermented foods? What are the health and nutritional benefits? Get the answers from Indy’s own local experts, Mark Cox and Josh Henson of Fermenti Artisan. Mark and Josh are urban farmers, private chefs, and nutrition educators. Following their presentation and demo, Hip Girl author Kate Payne will also demonstrate one of her favorite small-batch fermented foods for you to try at home on your own.

Friday, April 20th at 6:00pm: Indy Food Swappers Potluck Dinner

WHERE: The Earth House Collective (237 N. East St., Indianapolis)- FREE

This potluck dinner is open to those who have participated in one or more of our Indy Food Swapper events, and their guests. No swapping on this occasion… just socializing and eating! And by request, we’ll also have a brief question and answer session on the topic of spring gardening. Hip Girl Kate Payne and local gardening guru Cara Dafforn of U-Relish Farm will share their knowledge on making the most of the garden space you have, with additional ideas on how best to preserve your bounty for enjoyment later in the year.  The potluck is a free event, but registration is required to make sure we have enough seating and table space. Registration is now open, so sign up today.

And I’m happy to report that each person in the Swapper Spotlight will also share one of his or her favorite recipes. So, prepare yourself for some swapper-approved deliciousness! (recipe below)

First up in our Spotlight is veteran Indy Food Swapper Erin Colgan (pictured above). Like most of us at the inaugural swap last August, she arrived at The Earth House Collective not knowing a single person in the room. But she was up for a culinary adventure and decided to give it a whirl. Erin is rather famous now in our swap community for a radish dip that should probably have its own Hollywood agent at this point. It’s that popular… and that good.

Just how devoted is Erin to food swapping? Well, registration for our January swap opened on the very same day she went into labor with her second child. But, never fear! Hospitals have wireless access, don’t you know? So she was able to register for the swap from the comfort of her hospital room (between contractions and all the other fun stuff that occurs whilst birthing a baby!) Can we give the girl a round of applause?

Originally from Wisconsin, Erin moved to the east side of Indianapolis five years ago when her husband’s job brought them to town. She is a public health nurse who also spent two and a half years in Nicaragua with the Peace Corps, a stint that left her with a deep appreciation for the easy access she has now to ingredients for cooking.

Here, she gamely answers my questions, and offers up the zucchini pickle recipe that had folks lined up at our October swap.

Q: Which three words come to mind when you think of your first food swap experience?  Excitement, nervousness, satisfaction.

Erin Colgan (R) at the first Indy Food Swap with fellow swapper Jolene Ketzenberger (L).

Q: What did you find the most surprising about food swapping?  How many different kinds of things there are to swap! As long as you can eat it, you can swap it.

Q: What’s your favorite part about the food swaps?  Sharing ideas and discovering new foods. I love going home excited about different things I bring home, or things I saw. My husband usually meets me at the door, ready to look at, and try, all the goodies.

Q: Is there a favorite item you brought home from a food swap?  Corn salsa! I’m pretty sure I ate the entire jar in a few days. And around Halloween I brought home some decorated pumpkin cookies. My son loved them and learned the word pumpkin at the same time.

Q: How long have you been cooking?  It’s been a gradual process. Now that I have a family I see the value in homemade food. I love cooking a meal that both my husband and son eat and love. I can’t wait for my kids to help me make dinner and get excited to learn how to cook.

Q: Do you have a favorite cooking experience?  After college I was a Peace Corps volunteer in Nicaragua. I will always remember getting together with other volunteers and cooking a real, homemade meal. We got so excited about simple foods like homemade spaghetti sauce, or a simple cake made from scratch. It was real work to collect all the ingredients- veggies from the market by the bus station, sugar from the corner store, bread from the house next to the health center, pasta from the town two hours away. Every day was like a scavenger hunt to make a meal. I will always remember those times and never take for granted what we have here.

Q: Have the swaps inspired you to make something yourself at home that you might not have attempted before?  It’s inspired me to learn more about canning. I’m taking a Master Preserver class this summer, and I can’t wait!

Q: Do you have a current ingredient or dish obsession?  I’m really into crock pot recipes lately. Maybe this makes me a lazy cook! How great is it that you can just fix it and forget it? The trick is to find a great recipe, make a double batch, and freeze half for leftovers. This must make me seem lazier! Recent successes include slow cooker sloppy joes and maple and brown sugar steel cut oatmeal.

Q: What tool in your kitchen do you use more than any other?  I like to spread the love. Nothing really sticks out. I really try to have only things that I use in the kitchen. The less commonly used things are waiting in the basement.

Q: What kitchen tool would you say is the most overrated?  My husband would say my stand mixer. I got one as a wedding gift. Doesn’t everyone put that on their registry? It sat on a shelf in the basement for the first three years of our marriage. Then, one day I was making banana bread with my two-year-old and thought it would be easier to use the stand mixer, so I brought it upstairs. He loves helping me add ingredients and turn it on and off, completely supervised of course! But, it still lives in the basement, and comes up only when needed.

Q: Imagine Oprah gives you a Visa gift card to buy whatever kitchen item you want. What do you pick and why?  Until last week I would have said a dishwasher, but now I have one! I think I would really like a nice deep freezer. I would love to have more room to freeze. The things you can freeze are amazing! Plus, I could always have things on hand for spur-of-the-moment cooking.

Q: Imagine Oprah also offers to babysit and buy you and your hubby dinner at the Indy restaurant of your choice (because Oprah’s generosity knows no bounds!) Where do you go and why?  Wow, I hope Oprah is good with kids because I have a difficult toddler! I would be inclined to pick the most expensive restaurant I could think of, but my mind goes blank. We loved Mesh on Mass Ave, and Brugge Brasserie in Broad Ripple. But we also enjoy some Eastside eateries: El Sol, Jockamo Pizza, and Papa Roux. Basically we love to try anything that’s not a national chain.

Q. OK- you meet someone who is curious about food swapping, but nervous about attending. What would you say to encourage them to give it a try?  It’s fun! You don’t have to be an experienced chef. Make something that you make all the time, something you know other people love. When you come to a swap everyone goes away happy. You will go away having tried new things, and with ideas of what you can make in your kitchen. Now whey I try something new I think to myself ‘can I swap this?’ And the answer is usually yes!

Zucchini Pickles

Erin brought these pickles to our October swap, and they were a huge hit. The recipe is from Zuni Cafe in San Francisco. If you’re new to pickling, this is a quick, simple, and delicious recipe. Yields three pint jars, or six 8-oz jars.

INGREDIENTS 

• 1 pound zucchini, very thinly sliced
• 1 medium yellow onion, very thinly sliced
• 2 tbsp sea salt
• 2 cups apple cider vinegar
• 1 cup sugar
• 1 1/2 tsp dry mustard
• 1 1/2 tsp crushed yellow mustard seeds
• 1 tsp ground turmeric

INSTRUCTIONS

1. Add zucchini and onions in a large bowl. Add salt and toss to combine. Add a few ice cubes and enough cold water to cover the zucchini. Let stand for about one hour, until zucchini are soft and salty. (Note: It’s not necessary to peel the zucchini before you slice it.) 
2. Drain zucchini, dry throughly (between towels, or spin in a salad spinner), and set aside. Rinse and dry bowl. Return zucchini and onion to bowl.
3. In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric over medium heat. Simmer for three minutes. Remove from heat and let stand until warm to the touch.
4. Pour cooled brine over zucchini and onion mixture, stirring to combine. Transfer to jars and keep refrigerated for one to two days before serving. Will keep for three months in the refrigerator.

Join us on Saturday, March 24th from 1:00pm – 3:00pm at The Earth House Collective for an afternoon of homemade food and great company! The swaps just keep getting better and better, so come see for yourself and be a part of our growing, dynamic, and creative food swap community.

Tickets are free, but advance registration is required.  Our last two swaps sold out, so register today if you’re interested in participating. Please note: only those who plan to attend as swappers need tickets. Friends and groupies can come check out the scene without tickets.

New to food swapping? Never fear! Click here to get answers to some of the most frequently asked questions.

Curious about food swapping, but nervous about participating? Don’t be! Behold, I give you the top five reasons you need not fear the Indy Food Swap.

And if you still have questions, don’t be shy. Email or call me and I’ll do whatever I can to help.

Hope to see you on March 24th!

Suzanne Krowiak

Founder, Indy Food Swappers

So many enthusiastic swappers…information-packed presentations on a variety of topics… and , finally, the food.  THE FOOOOOD. Holy deliciousness, Batman. Way to bring it, swappers! You outdid yourselves. For those who weren’t able to make it, check out the complete gallery of photos here and see what you missed.  There were so many good things to choose from, our food-loving brains were spinning. There was no way to lose on this one, people. Everyone went home happy, just the way we like it.

Because it was the Super Swap, our regular food swapping activities were preceded by some educational programming from a few special guests.

Cara Dafforn discusses urban vegetable gardens.

Thank you to Cara Dafforn of U-Relish Farm for explaining the Top Ten Tips for Growing an Urban Vegetable Garden, and to Keith O’Dell of Castaway Compost for outlining the differences between hot, cold, and worm composting. I’m not kidding when I say the crowd was oohhing and aahhing over the worm compost dirt he brought as an example. To borrow a phrase (sort of) from the movie Jerry Maguire, You had us at worm poo, Keith.

Keith O'Dell, Castaway Compost

Checking out the worm compost.

Thanks also to a special guest who traveled all the way from Austin, Texas to join us– my friend and fairy swapmother, Kate Payne. Kate wrote the book The Hip Girls Guide to Homemaking, and is widely credited with jump-starting the current food swap movement. At the Super Swap, Kate demonstrated an easy pickling method that had the crowd excited to go home and try it themselves.

Author Kate Payne demonstrates how to pickle brussel sprouts.

And, of course, none of this fun stuff could happen without The Earth House Collective. Thanks to the entire Earth House crew for donating the space and supporting our swap community. To continue the Jerry Maguire theme… You complete us. 

So… does all this talk have you hankering for another food swap? Well, you’re in luck! Our next swap is scheduled for Saturday, March 24th, from 1:00-3:00pm at Earth House. Registration opens Tuesday, March 6th. Tickets are free, but advance registration is required. Our last two swaps sold out, so register early to make sure you get a spot.

Before I go, I just have to send gratitude and swap love out to a few more people and local businesses.

Kate Payne’s visit was a whirlwind of good times, free demos, and canning classes. Thanks to Amanda at Homespun; Megan, Heidi, and Anne at Uber Boutique and Design; and Stevi and Cara at Indianapolis City Market for hosting her at your spaces. Your businesses are so unique and special, and I was proud to show Kate what Indy has to offer. (And she was duly impressed!)

Thanks also to Sacha Brady for her rock star volunteer skills and support at the swap; Katie McElroy for doing the Super Swap fliers; Lori Adams for taking such great photos; and Katy Carter for blogging about Kate’s visit and taking her on a thrift shop tour of Indy.

A big swap hug to Vicki Bohslen. Not only is she one of my oldest and dearest friends, but she has a killer team on her hands (including the divine Jen Regnier), and they helped me spread the word about the Super Swap, even though they had loads of other stuff on their plates (what with the big game, and all!).  Thank you, thank you, thank you.

And, last but not least, to Kate Payne, for inspiring a movement and being my friend. You’ve always got a place to call home in Indiana. See you soon, hip girl.

That’s all for now, folks. Call or email me if you have any questions about our past or future swap shenanigans. Hope to see you in March!

Suzanne Krowiak

Founder, Indy Food Swappers

For those of you who don’t know, Greg is the owner and Chef of Recess and Room Four, two of the best and most popular restaurants on the Indy food scene. If you’ve been to either restaurant (both housed in the same building), I don’t need to tell you how good the food is. If you haven’t been, then get thy self there soon. Your taste buds will thank you.

Greg is heavily involved in Taste of the NFL, an organization that has been raising money and awareness about hunger in America for 20 years. The biggest fundraiser of the year for this organization is the Party with a Purpose on the eve of the Super Bowl, but there are also a number of smaller events throughout the year. One recent one was a Macy’s Culinary Council demonstration, held February 2nd at Castleton Square Mall. Greg was joined onstage by Iron Chef, restauranteur, and Culinary Council member Marc Forgione for a free night of recipe demos and conversation. A fun time was had by all, and we walked away with recipes from two of the masters. (See below for a couple to try at home yourself.)

Chefs Marc Forgione (L) and Greg Hardesty (R)

Note to Macy’s… this is a great event, and you could fill that space regularly throughout the year with local chefs. Although it’s always fun to see a celebrity come to town (especially one you’ve seen sweating on Iron Chef), Indy has developed a deep and abiding love for its local restaurants and chefs. This may be a surprise to those who live outside our city and still know Indianapolis primarily as a hub for all things chain-related. But we love our local people. If you offer them a place on your stage, we will write about it, tweet about it, and show up for it. And we’ll peruse the Macy’s goods while we’re at it. Everybody wins, right?

At a minimum, I hope you will continue to include local chefs and members of the food community in all of the Culinary Council events. It’s great to go to a program like this and see a big national company shining a spotlight on the locals. We’ll remember that.

Now… about that FOOD. Here are two of the game day recipes offered up by Chefs Hardesty and Forgione. Both are delicious, so get cookin’ and start eating. Enjoy!

Candy Bar Cookies (Recipe compliments of Chef Greg Hardesty)

INGREDIENTS

• 1 and 1/2 cups shortening
• 2 and 1/2 cups brown sugar
• 1/4 cup milk
• 2 tablespoons vanilla extract
• 1/4 teaspoon orange extract
• 2 eggs
• 3 and 1/2 cups flour
• 1 teaspoon salt
• 1 and 1/2 teaspoon baking soda
• 3 cups chopped candy bars (Snickers, Twix, Butter Finger, Heath Bar, or Payday work well)

METHOD

1. Preheat the oven to 350 degrees F.

2. In a large bowl, cream the sugar and shortening together. Combine the milk, extracts, and eggs in a separate bowl. Combine the flour, salt, baking soda and candy bars in a separate bowl.

3. After shortening and sugar are creamed, add wet ingredients in three batches. Stir in the dry ingredients until just combined. Form into 2-inch balls and place on a parchment-lined baking sheet. Bake for 10-15 minutes, or until golden brown.

LT’s Pigs in a Blanket (Recipe courtesy of Chef Marc Forgione)

INGREDIENTS

• 1/2 cup sauerkraut, drained
• 4 tablespoons mustard seeds
• 2 sheets puff pastry
• 1/4 cup all-purpose flour
• 6 all-beef hot dogs
• 2 cups shredded pepper jack cheese
• 2 eggs, whisked
• 1/4 cup deli mustard

METHOD

1. Heat the sauerkraut and the mustard seeds in a pot and set aside to cool.

2. Unfold puff pastry on a lightly floured rolling pin, roll out the pastry to a 1/4-inch thickness and cut it into 6 rectangles, each about 7 x 3 inches.

3. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray with non-stick spray.

4. Place the flour in a shallow bowl. Roll the dogs in the flour.

5. Make a line of cheese the size of the hot dog on each piece of pastry. Seal the ends and fold under.

6. Place the pigs in blanket, seam side down, on the prepared baking sheet; brush them with the remaining egg mixture.

7. Bake until the pastry is golden brown and completely cooked through, about 25 minutes.

8. Slice each pig in a blanket into 6 pieces and serve on a plate with the sauerkraut and a dollop of mustard on top.

Note: I received a small gift from Everywhere to attend the cooking demo. (Though I would have gone anyway. Er, did I already mention a time <or twelve> that I’m a Hardesty groupie?)

12:00pm- Ten Tips for Planting Your Own Urban Garden (Cara Dafforn, U-Relish Farm)

You don’t have to have a big backyard to grow your own Indiana bounty. Urban farmer Cara Dafforn will have tips on maximizing the space you have available, including the best plant choices for new and aspiring gardeners.

12:30pm- Composting 101 (Keith O’Dell, Castaway Composting)

Not only does composting reduce the amount of trash sent to a landfill, it’s also the best thing you can do for your garden. We’ll walk you through the do’s and don’ts of composting, with instructions on getting started at home. Various composting methods will be explored, including hot, cold, and worm composting.

1:00pm- Food Swap Primer (Suzanne Krowiak, Founder, Indy Food Swappers)

What is a food swap? What do you need to know before starting your own? Suzanne Krowiak will discuss the current food swap trend, and address issues facing food swap organizers across the country as the popularity grows, including food safety questions and regulatory concerns.

1:30pm- Pickling Demo (Kate Payne, Author, The Hip Girl’s Guide to Homemaking)

Pickling is one of the quickest and easiest ways to extend the life of your Indiana bounty. Whether it’s vegetables grown in your own garden, or goodies you find at a farmers market, pickling will enable you to enjoy local veggies all year long.

2:00 – 4:00pm- FOOD SWAP TIME! This is where the magic happens.

PLEASE NOTE:  All presentations between noon and 2:00pm are free and open to the public, with no registration or tickets necessary.  The Food Swap that follows is also free, but due to the nature of the event, advanced registration is required.  Our last swap sold out, and the SUPER Swap only has a few spots left, so sign up quickly if you’re interested. Register HERE . (A waitlist will kick-in once we fill up. We always have last minute cancellations, so there is a good chance you’ll get a spot if you join the waitlist.)

If you have any questions about the SUPER Swap, don’t be shy. Drop me an line.

Hope to see you Saturday!

Suzanne Krowiak, Founder, Indy Food Swappers

Monday, January 23rd

8:00pm- Online chat with author Kate Payne, Indianapolis Star food writer Jolene Ketzenberger, and yours truly (Suzanne Krowiak)

Log onto www.indystar.com and fire away. Questions about food swapping? DIY craft projects? Thrift store shopping tips? This is your chance to ask. (The fact that you can do it from home in your pajamas is a delightful bonus!)

Tuesday, January 24th

9:00am- Tune in to “Indy Style” on WISH-TV to see Kate’s Indianapolis television debut.

6:30pm- Free Lemon Preserves Demonstration at Uber Boutique & Design (5910 N. College Ave., Indianapolis)

Preserved lemons are a fun staple to have on hand for all sorts of kitchen projects. Kate will demonstrate a small-batch, single jar method with only two ingredients, lemons and kosher salt. She’ll also discuss what you might do with your lemons after their two-week cure on the countertop. ‘Tis the season for the best citrus… make the most of it!

Wednesday, January 25th

6:30 – 8:30pm- Sweet Preserves and Marmalade Canning Class at Indianapolis City Market (222 E. Market St., Indianapolis)

In this fun, interactive class you will learn not only the basics of safe canning, but how to balance flavor and sweetness and achieve the perfect set in the making of preserves and marmalades. Light snacks will be served in class, and every participant will take home a jar of grapefruit marmalade. The class fee is $25, and space is limited. Get more location information and purchase tickets here.

Thursday, January 26th

6:30pm- Free DIY Craft Demonstration at Homespun (5624 E. Washington St., Indianapolis)

Kate will conduct a low-tech home decor and craft session. Learn how to make a Mason jar drop-light using easy to find, inexpensive materials… no power tools required! Space is limited, so please call Homespun at 351-0280 to reserve a spot.

Saturday, January 28th- Indy Food Swappers SUPER Swap

Join us for a full day of fun, free programs on everything from gardening to pickling. The festivities kick off at noon at The Earth House Collective (237 N. East St., Indianapolis), where a variety of interesting and informed folks will share their knowledge and answer your questions.

12:00pm- Ten Tips for Planting Your Own Urban Garden (Cara Dafforn, U-Relish Farm)

You don’t have to have a big backyard to grow your own Indiana bounty. Urban farmer Cara Dafforn will have tips on maximizing the space you have available, including the best plant choices for new and aspiring gardeners.

12:30pm- Composting 101 (Keith O’Dell, Castaway Composting)

Not only does composting reduce the amount of trash sent to a landfill, it’s also the best thing you can do for your garden. We’ll walk you through the do’s and don’ts of composting, with instructions on getting started at home. Various composting methods will be explored, including hot, cold, and worm composting.

1:00pm- Food Swap Primer (Suzanne Krowiak, Founder, Indy Food Swappers)

What is a food swap? What do you need to know before starting your own? Suzanne Krowiak will discuss the current food swap trend, and address issues facing food swap organizers across the country as the popularity grows, including food safety questions and regulatory concerns.

1:30pm- Pickling Demo (Kate Payne, Author, The Hip Girl’s Guide to Homemaking)

Pickling is one of the quickest and easiest ways to extend the life of your Indiana bounty. Whether it’s vegetables grown in your own garden, or goodies you find at a farmers market, pickling will enable you to enjoy local veggies all year long.

2:00 – 4:00pm- FOOD SWAP TIME! This is where the magic happens.

PLEASE NOTE:  All presentations between noon and 2:00pm are free and open to the public, with no registration or tickets necessary.  The Food Swap that follows is also free, but due to the nature of the event, advanced registration is required.  Our last swap sold out, and the SUPER Swap only has a few spots left, so sign up quickly if you’re interested. Register HERE. (A waitlist will kick-in once we fill up. We always have last minute cancellations, so there is a good chance you’ll get a spot if you join the waitlist.)

So, that’s it in a (rather large) nutshell. Got questions? Don’t hesitate to drop me a line. It’s going to be a great week… don’t miss out!