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Podcast: Rappaport Center advisory board member Lyn Huckabee starts local community food swap and shares with us a spicy salsa recipe

By Austra Zubkovs.

Boston Food Swap Group Photo

Boston Food Swap group photo with Lyn Huckabee (middle)

Self-described as “part silent auction / part village marketplace / part fun-loving open house,” Boston Food Swap is a project co-organized by Rappaport Center Advisory Board member Lyn Huckabee to help create a stronger Boston community through trading homegrown, made and foraged food.

Listen to our 12 minute podcast on LegalTalk Network as Rappaport Center Communications Coordinator Austra Zubkovs chats with Lyn about why she started the food swap, the challenges she’s faced, and what she’s hoping it will accomplish for the community as a whole.

The next Swap is September 18th at 2pm at Space With a Soul. Spots are limited, so RSVP at http://bosswapperssept.eventbrite.com.

Food Day 2011Boston Food Swap has also hatched plans for a special event for Food Day, an initiative of the Center for Science in the Public Interest analogous to Earth Day. They will be holding a community sourced potluck for Boston community members to bring homemade dishes for a sit down dinner.  If you attend and document how you’ve sourced your contribution and post online through your own blog, your story might even be featured on Boston Food Swap’s Twitter or Flickr pages. The goal is to tell a story of every day Bostonians making informed choices about their food.  The event will also be a fundraiser for Lovin Spoonfuls Food Rescue and CitySprouts school garden program.  Interested in volunteering, sponsoring, or partnering for the event? Visit their Food Day post for more information.

Want a sneak peek of what attending a Boston Food Swap could taste like? Lyn has shared with us a recipe from foodswapper Erika Saldivar, a July attendee, for her homemade fresh and spicy salsa!


- 5 medium tomatoes (hollow out the pulp of 2 of these)
– 1/2 large Vidalia onion
– 2 fresh green chili peppers (stem & seeds removed)
– 2 fresh jalapeño chilies
– 2 cloves fresh garlic
– handful of fresh cilantro (leaves removed from stems)
– handful of fresh oregano (leaves removed from stems)
– 1/4 tsp ground Ancho chili powder
– juice of 1 lime (use a 2nd lime if on the dry side)
– 1 tsp sea salt + more to taste
** optional — for EXTRA hotness add 1 fresh serrano chilies (hotter) or 1 additional jalapeño **

Note: The magic of salsa happens overnight — so make your salsa a day ahead, the flavors will develop and balance overnight


- Dice the tomatoes, onion, and green chilies and add to large bowl
– Finely dice the garlic, jalepeño & optional serrano chilies and add to bowl
– Chop the oregano & cilantro leaves into thin slivers and add to bowl
– Add juice of lime & Ancho chili powder, 1 tsp salt — stir all ingredients until well blended
(If you have a food processor, simply add all ingredients and pulse until the chili pieces are finely diced)
– Taste – if too spicy add another tomato
– Cover tightly and let the magic happen overnight
– Taste again! The following morning the flavors in the salsa will have mellowed. Add additional sea salt if you prefer.



– 2 cups organic white whole wheat flour
– 1 cup organic whole wheat flour
– 2 teaspoons baking powder
– 1 teaspoons sea salt and more to taste
– 5 tablespoons vegetable shortening
– 1 1/4 cups warm water


– In a medium bowl, whisk together flour, salt and baking powder. Add the vegetable shortening by using your fingers to cut into the dough.
– Add warm water a little at a time until your dough is soft and no longer sticky. Transfer dough to a lightly floured flat surface and knead for 2-3 minutes. Allow the dough to absorb as much flour as it needs to not be sticky. Cover the dough with a damp kitchen towel and allow it to rest on the counter for 10 minutes.
– Form the dough into 1.5 inch diameter balls. Cover with a wet towel and let the dough rest for another 10 minutes.
– Preheat a non-stick griddle or cast iron skillet over medium-high heat. Working with one piece of dough at a time, dust the dough with flour, sprinkle with sea salt and gently press it into a small disc.
– Use a rolling pin to roll the disc into a flat, round circle. Roll the dough as thin as it will go. Continue rolling out the balls of dough, while still keeping the rolled out tortillas covered with another damp towel to keep moist. Place either a fold of the towel or wax paper between the rolled tortillas to prevent them from sticking together.
– Alternately you can use a tortilla press, which makes the disk-making process go faster
– To cook the tortillas, place them on the hot griddle or skillet. DO NOT ADD OIL TO THE PAN. Cook on each side for 10-20 seconds. You will know it is time to flip the tortilla when the surface is covered with tiny bubbles. Place cooked tortillas in a covered container to keep warm, or in a dish inside your oven set to warm/low temp. (If using a tortilla press you can cook a tortilla while pressing out the next one!)

Tortillas can be stored at room temperature for up to 5 days or tightly wrapped in the freezer for 3 months.



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