Come Be Part Of The Saturday Market

Ometepe Coffee Gulf Islands has existed as a volunteer organization for  28 years. And as happens with any organization things morph and change. Recently a number of key, long time volunteers have retired.  Ometepe Coffee is now actively welcoming new volunteers into the fold.  It's an opportunity to contribute both to the local community and the global community. We buy certified organic, shade grown coffee beans from a coop on Ometepe Island in Lake Nicaragua for better than fair trade prices. We then roast and sell the beans locally and serve coffee at Salt Spring's famous Saturday market and other events. The profits from these sales then return to Nicaragua and Guatemala to support projects such as potable water, Onile wood burning stoves, loans to Ometepe Island women who are starting businesses, education funds, and primary medical care.  So think of Ometepe as double fair trade! All monies are returned to projects in Central America.

This weekend will mark the second week of Ometepe's market presence where we serve appreciative coffee lovers their favourite drink. There are lots of reasons to become part of Ometepe Coffee. It is a lot of fun to be part of the market. If you love to chat and people watch, it couldn't be a more perfect venue. People from around the world (and island :) stop by for a cup of our beautiful brew. Market vendors are always in need of a little refreshment.  It makes for a lovely morning or afternoon to volunteer at one of the two market shifts of the day. It's an incredibly positive and stimulating social experience whether you spend the rest of your time working in a solitary environment or just love social interaction. Simply arrive, brew and sell coffee. It couldn't be easier. Set up and take down are handled by someone else.  You can enjoy the treats and wears of the market while you are there and know you are supporting a global initiative while you do that.

Please chat with someone at our market booth or contact us via our facebook page if you'd like to join our volunteer team or are curious about learning more.

Easiest Chocolate Cake Ever

This is the easiest chocolate cake recipe. The only way it would be easier is if someone made it for you. Honestly, you don't even need a bowl.  You mix it right in the pan.  And what makes it so good is the secret ingredient: COFFEE.

So of course, you will want to hurry yourself down to the first market of the year this Saturday to see all the people you've missed all winter and pick up a little bag of Ometepe coffee.

And if you don't know about Ometepe Coffee you can find out all about our work from the friendly volunteers at the market table. We support coffee farmers on Ometepe Island in Nicaragua by buying their coffee at fair trade or better and then with the profits we fund other ongoing projects like Onil stoves, programs for streets kids and health care.  This is delicious coffee with a feel good flavour.  And if you feel really inspired you might just want to join the volunteer crew. Note to coffee enthusiasts: volunteers can purchase their coffee at the wholesale price!

Happy Easter long weekend everyone!

 Easiest Chocolate Cake Ever  (with thanks to The Moosewood Cookbook)

1 1/2 c unbleached white flour
1/3 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c sugar
1/2 c vegetable oil
1 c  brewed coffee cooled 
2 tsp vanilla
2 tbsp vinegar

Glaze (optional)
1/2 lb bittersweet chocolate
3/4 c hot water or milk or half and half
1/2 tsp vanilla

Preheat oven to 375.  Sift together dry ingredients into ungreased 8 in square or 9 in round baking pan.  In a 2 c measuring cup measure and mix together oil, water or coffee and vanilla.  Pour liquid ingredients into baking pan and mix the batter with a fork or small whisk.  When the batter is smooth, add the vinegar and stir quickly.  There will be pale swirls in the batter where the baking soda and vinegar are reacting.  Stir just until the vinegar is evenly distributed.  Bake for 25 to 30 minutes.  Set aside to cool and make the glaze and reset the oven to 300.

For the glaze melt the chocolate in a small ovenproof bowl or skillet in the oven for about 15 minutes.  Stir the hot liquid and vanilla into the chocolate until smooth.  Spoon the glaze over the cooled cake.  Refrigerate the glazed cake for at least 30 minutes before serving.