Thursday, January 31, 2013


Our First Rockland Food Swap happened!  The Piermont Reformed Church donated their meeting room and we set up tables, boiled some water, set out the name tags, had our reservation list and our swap items. The stage was set for the arrival of the glorious Swappers! And they came....and they brought all variety of delectables...

Take a look at some of the photographs.

Plan on joining us for the next Food Swap on Tuesday, February 26th - 6:30-8:30 pm. Please Register with your name, phone number and email; it helps to know how many people to expect. You can leave a comment below.

Phone: Phyllis Segura: 845-365-0042 to register.
Homemade Wine and Pickled Peppers

Janice and Philip filling out the Swap Bid forms.
Table full of variety.
Bringing it. Home-cured Pork Belly, pickled peppers, homemade wine, banana bread, peach moscato, quince jelly, mango chutney, red pepper tapenade, spiced pecans, sherry peppers, spanikopita, mushroom soup coconut cake, stuffed poblano peppers and beans, pineapple chutney, carrot-ginger soup with cashew cream, gluten-free chocolate Babka, chestnut cake, Burnt Aillade, candied oranges and grapefruit rind, hummus, flourless chocolate cake, blueberry jam, marmalade...
Waiting to hear how to do the Swap. They look happy.

Spiced Pecans

Stuffed Poblanos: a whole meal.

Who's got what?

Tamika sets out her display.
Boxes filled with Spanakopita

Article from Newsday.
Rockland foodies meet to swap creations
Originally published: January 30, 2013 By D.Z. STONE 
…edited version…

Food aficionados from experienced chefs to traditional home cooks gathered Tuesday evening in Piermont to trade homemade Burnt Aillade sauce, made of garlic and walnuts, for pickled nectarines and to swap Babka for sherry peppers.

Thirteen epicures braved the cold and rain to attend Rockland County's first food swap, a growing phenomenon in Brooklyn and elsewhere imported to the Lower Hudson Valley by personal chefs Rachel Mack and Phyllis Segura, who met through Facebook even though they live in neighboring villages, Grandview and Piermont respectively.

"This area has a lot of creative personalities interested in good food," said Mack. "Food swaps are all over the country. I was surprised they were not already here. Rockland County has a good personality for a food swap."

Held at the Piermont Reformed Church, which was founded in 1839 and overlooks the Sparkill Creek, the swap helped lift spirits in a community where Hurricane Sandy remains topical.

Inside the church meeting room, participants carefully displayed their meticulously packaged handcrafted foods on wooden folding tables. All signed a release stating they were aware of the risks in acquiring and eating foods not prepared in licensed kitchens or factories.

Over the next 90 minutes or so, amid conversation that turned from food and cooking to spouses and work, swappers made rounds and placed written bids for items, listing what food they were offering in exchange. Trades can be declined.

Many of the items were labor-intensive. Tamika Adjemian, author of Belle Jar Canning blog, spent three days preparing her membrillo paste, a Spanish jam made of quince. "It takes a lot of work to make. Twelve hours total of stirring. I made it after Hurricane Sandy, when I had no electricity but gas on the stove," Adjemian said.

Philip Denlinger from Monsey, who pickled peppers and made homemade wine, and Ted Alexander of Pomona, who made spiced pecans, were the two men in the group.

Dara Erck, a recent Nyack transplant from Brooklyn, brought Greek spanakopita packaged and tied with ribbon and tags artfully inked by her Spanish au pair. "The Brooklyn swaps have younger people. More hipsters," Erck said. "Next time I'll bring some of my friends."

At the end of the swap, personal chef Janice van Buskirk gathered the bag of goodies she got in exchange for her Aillade sauce and gluten-free chestnut cake. "It feels like Christmas," she said.

The next Rockland Food Swap is scheduled for Feb. 26 at the Piermont Reformed Church, which will again donate the space.

Tuesday, January 8, 2013




at the
(rear entrance by the parking lot)

6:30 - 8:30 PM

Trade your homemade or homegrown foods.


We will guide you through the process and then begin the food swap.

Pre-register with your name and contact information.
Call: Phyllis Segura 845-365-0042
Rachel Mack 845-358-2221

Read what Liz Johnson from the Journal News writes:
What is a Food Swap? A food swap is a gathering of food lovers to exchange homemade creations. No cash is exchanged, and no goods are sold. In a silent auction format, homemade goodies change hands and everyone goes home inspired and happy.

Who can participate? Everyone is welcome as long as you bring something you made or grew yourself. You must pre-register to attend so we have a sense of how large our swap will be. If you plan to bring a family member or friend, please register them, as well. And if you’re coming alone, don’t worry – half of the fun is connecting with friendly foodies!

Where is it held? Our food swaps will take place every  month in Rockland County as long as we can find a place. If you'd like to propose a location, just let us know!

What do people bring? All swap items must be homemade or homegrown. Think cookies, cakes, jam, chocolates, jellies, pickles, spreads, honey, muffins, candies, vinegar, granola, pasta, fruits, vegetables, herbs, spices, homemade sausages, backyard eggs … you name it! Bring as little or as much as you like. You can bring a bunch of one thing or multiples of a few different things. If possible, bring samples for others to try.

Be sure to package your goods in a way that protects the food and makes it easily swappable. And please label them if they need to be refrigerated so nothing gets mistakenly stored in the pantry. People will be examining and picking up your goods.

What Should I Expect? Swap meets last 1.5 to 2 hours. Each swapper arrives and sets up his or her goodies on tables in front of them, along with a sheet filled out for each item and a few lines under the item for bids. For the first 60 minutes or so, everyone walks around, examining, talking, and sampling items from the other swappers.

Little by little, swappers will zero in on coveted items and will bid by writing on the sheets of paper the items they would like to swap. For example, if Susan has some jam you’d like, you may write on her sheet of paper what you’re willing to swap for it. Multiple people can put in swap offers for the same item. Susan will choose those she is willing to swap with.

Finally, everyone goes back to his or her original sheets of paper, looks at the offers, and finds people to swap with. This is when the fun begins. There’s no guarantee you will get what you “bid” for and you are not obliged to swap with anyone. All exchanges take place in a fun conversational format.
The swaps welcome cooks of all degrees of experience and everyone goes home with goodies. Above everything, we respect the effort you've put in to preparing the food you bring and welcome all food lovers.

Notes and Expectations
The event is open to the public but everyone must pre-register.

All cooking is done in home kitchens and it is expected that participants are using the highest cleanliness standards in their own kitchens and gardens to prepare their swap goods.

By participating in this event, you are acknowledging that the food items being traded are not necessarily prepared in any “approved” kitchen or space inspected by any government agency.

No selling or exchange of money is allowed. If you don’t want to swap, gifting is also encouraged.