Thai Green Curry

I try to contain my excitement as the group leaders count down.  3...2...1....SWAP!  Suddenly people are flying around the room, jars of yumminess switching hands in the blink of an eye.  Emotions run high as screeches of delight blend with groans of disappointment.  That's right, I'm at a food swap!  Everyone brings jars of delicious homemade goods, usually preserved, such as jams, mustard, pickles, soups, stocks, liquors...You name it!  The groups spends a fun hour or so chatting, drinking beer and, most importantly, checking out each others' goods.  Then when the moment comes, the swapping begins!

I made a preserved Thai Green Curry paste: fresh galangal, lemongrass, garlic, thai chilis, shrimp paste, lime zest, cilantro, toasted sesame oil and cumin.  It's great for a quick, weeknight meal: just add a can of coconut milk, some veggies and seafood and you have yourself an authentic spicy Thai Green Curry!

   
So, you ask, what did I get in return for my 5 little jars of curry?  Nothing less than:
-Hand-harvested Pinto Bean soup with home-raised ham hocks
-New England clam chowder
-Organic Blueberry Grand Marnier Jam
-Organic Cranberry Rosemary Mustard
-Curried Local Carrot Pickles
-A rosemary plant!
-Homegrown Delicata Squash

This whole SWAP thing is addictive!