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.

Rendezvous With A Delicious Secret Of Salt Spring

Salt Spring Island has a delicious secret tucked in a little cluster of shops off Upper Ganges Rd, just across from Harbour House Hotel.  And who doesn't love a secret, especially when it involves something delicious and authentic with a little old world charm?  When you step inside The Rendezvous French Patisserie, you will most likely feel like you have been teleported off to a small town in France.  The pastry cases are filled with delicious morsels like tart au citron and macaroons. Flaky croissants, canelle and lovely pastries with goat cheese and raisins are artfully displayed atop the counter. There is no shortage of goodies to tempt you.

You will be greeted by the friendly owners, Brigitte and Bruno who came from Bordeaux, France nine years ago. Brigitte began by selling her canelle and macarons at the Saturday market.  Now they are a mainstay of the food aisle at the Saturday market with burgeoning table goodies that are sought after by locals and visitors too. Five years ago they opened their little patisserie to make their baking available year round to an adoring audience.

And what do you need to go with these delicious treats?  Why coffee of course. Brigitte and Bruno offer Ometepe Coffee  by the cup in the Patisserie or for take out.  Beans are also available by the pound and half pound to take home.  There is a secret Rendezvous blend that you must try.  They have created it in response to their customers comments.

There are several lovely little tables where you can sit down and enjoy your morning coffee and croissant or your afternoon canelle and coffee. Rumour has it that Bruno and Aki (of Roly Poly Rice ball fame) sometimes play guitar on Wednesday morning from 10-12.

At any rate you must pop by #4 -126 Upper Ganges Rd between 9:00 - 4:30 Monday - Friday, to try one of Salt Spring's special treasures. It's a great place to take friends visiting the island. They will be surprised to discover a French patisserie of such amazing standards of excellence tucked away on this little island.

Feuillete with goat cheese and raisins

In case Brigitte is not busy enough whipping up all these incredible goodies she also runs the "I Love Salt Spring Island" facebook site to promote local culture and businesses.  You can also keep up with Rendezvous news on their own facebook site.

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.