Garnet Yam Burgers

Sweet potatoes, chickpeas, millet and spices team up for a fabulous burger.

Garnet yam burger

Garnet yam burger

Ingredients

  • 1 1/2 cups vegetable broth
  • 1 cup peeled and diced garnet yams or sweet potatoes
  • 1/4 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup canned chickpeas, rinsed, drained and smashed
  • 1/2 cup millet
  • 1 teaspoon cumin
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons vegetarian
  • Worcestershire
  • Salt
  • 1 cup bread crumbs, divided
  • 1 egg, beaten
  • 1 to 2 tablespoons vegetable oil

Preparation

  1. Bring the vegetable broth to a boil in a medium soup pot. Add the yams and simmer for about 8 minutes, just until the yams are getting tender. Add the onion, garlic, chickpeas and millet, cover the pot and simmer for another 20 minutes, stirring occasionally. The millet should be tender and the liquid should be entirely absorbed when done.
  2. Remove from heat and stir in the cumin, chili powder, Worcestershire, a pinch of salt and half of the bread crumbs. Stir well and form into 6 even burgers.
  3. Put the beaten egg in a small dish and the remaining bread crumbs in another small dish or plate. Gently dip each burger in the egg, and then coat well in bread crumbs. Place the burgers on a sheet pan or plate and refrigerate for about 30 minutes.
  4. Heat the vegetable oil over medium-high heat in a large skillet. Add the yam burgers to the pan and cook for 4 to 5 minutes until browned well on one side. Gently flip the burgers and cook another 4 to 5 minutes.

Serving Suggestion

Serve on a toasted whole-wheat bun with Sriracha mayonnaise, sliced pickled jalapeños and crispy lettuce, or sweet pickles, ketchup and mustard if you prefer. Or make this a main course option for vegetarian holiday guests!

 

Reprinted with permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop. Photo provided by Wholehearted Eats.

Moroccan Carrot Radish Salad

Shredded salads are incredibly quick and easy, when you use the food processor. In this one, the peppery kick of radishes and sweet crunch of carrots are enhanced with the tangy lemon dressing. Sort through the radish leaves, discarding any wilted ones, and chop the good ones to toss with the salad.

Moroccan Carrot Salad

Ingredients

  • 4 large carrots
  • 4 large red radishes
  • Radish leaves, chopped, or spinach
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup toasted pumpkinseeds
  • 1/4 cup toasted, unsalted peanuts (optional)
  • 2 ounces crumbled feta cheese

Preparation

Grate the carrots and radishes coarsely. Wash and sort the radish leaves, and chop or julienne. Put them in a bowl. In a small bowl, whisk the lemon juice and cumin, cinnamon, and salt. Whisk in the olive oil gradually. Pour the dressing over the carrots and toss to mix. Just before serving, add the pumpkinseeds, peanuts, and feta cheese and toss.

 

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

News Roundup May 19, 2017

Philadelphia taxi co-op

Austin found a viable, socially conscious response to Uber and Lyft. Can Philly follow?

Early in 2017, even the most mildly woke millennial found themselves asking: “Isn’t there anything other than Uber?”

The transportation network app found itself in hot water when it came out that CEO Travis Kalanick would serve on President Donald Trump’s Business Advisory Council. Soon after, in late January, Uber lowered surge prices during a taxi workers’ strike at JFK airport, a move seen as effectively turning its drivers into scabs.

Read more.

West Philly's The Workshop School joins this year’s Kensington Kinetic Sculpture Derby

Every year, the Kensington Kinetic Sculpture Derby welcomes a crew of visionaries to create people-powered vehicles that run on both ingenuity and creativity. This year, the parade of repurposed bikes and fantastic floats is opening up to a younger demographic. It's usually run by older folks. 

Read more. 

Baltimore Avenue Dollar Stroll, University City Dining Days and more popular events to return this summer

The University City District (UCD) has announced that they will bring back several popular events this summer, including Baltimore Avenue Dollar Stroll, University City Dining Days, and the 40th Street Summer Series. Here’s the UCD sponsored event schedule for Summer 2017 with some more details.

Read more. 

Philly Remembers 4 Cyclists During Ride of Silence

Four bicyclists have been killed in the Delaware Valley in the last year, and 2017 Ride of Silence attendees will remember them, and all fallen cyclists, on Wednesday, May 17th at 6:45pm.

The purpose of this silent ride is to honor cyclists killed/injured in motor vehicle related accidents and to raise awareness about the rights of cyclists to ride the roads. The ride is being held in Philadelphia for the thirteenth year in a row and in its 15th year since its inception. The ride is open to everyone.

Read more.

Local Foraging in the Kitchen: Morels, Ramps, Nettles and Dandelion Greens

The sun is out and the temperatures are high! Let’s get wild. Try this morel dish recipe or read on for more tips about cooking these foraged plants.

Mette Nielsen

Mette Nielsen

Sauteed Morel Mushrooms

Morels are distinctly delicious and super easy to prepare, be sure to cook them long enough. The season is very short and they can be pricy so I often add a few cultivated mushrooms into the mix – crimini, oyster, shiitake.

Ingredients

  • 1 tablespoon unsalted butter
  • 8 ounces mixed mushrooms, cleaned and dried
  • 2 shallots, minced
  • ¼ cup dry white wine
  • 2 teaspoons minced fresh thyme
  • 1 tablespoon minced fresh parsley
  • Salt and freshly ground black pepper

Preparation

To prepare morels, trim, split in half and dip quickly in salted water and then pat thoroughly dry with clean dish cloth or paper towels. Melt the butter in a large heavy skillet over medium heat until it begins to foam. Add the mushrooms and shallots and cook, stirring occasionally, until well-browned, about 4 to 6 minutes. Then stir in the wine and the herbs. Continue cooking until the liquid becomes a glaze.

Ramps

These wild leeks are fragrant members of the lily family. Foragers swear you can smell leeks when you step on them, so that they announce themselves, and easy to find. Use ramps as you would leeks and shallots. They’re great in sautés, soups, stir-fries, scrambled eggs.

Nettles

My grandmother would laugh at the very idea I might actually pay money for stinging nettles. They grew wild on the border of the field near her house and she needed gloves to harvest them. But once they were blanched in salted water, she used them just like spinach. Her favorite technique was to simply sauté them in lots of butter and season with salt and pepper and served as a side dish. Try them in a quiche or sautéed in with the morel mushrooms (above).

Dandelion Greens

Yes, these are the same greens I don’t want in my backyard. But they’re delicious, slightly bitter, and loaded with vitamin A and calcium. They pair nicely with lush eggs, bacon, potatoes. Try tossing them onto a simple pizza with mild cheeses and sautéed mushrooms; chop and add them to creamy soups right before serving for zest; chop and add them to scrambled eggs. Toss them with roast new potatoes as they come from the oven.

 

Authored by Beth Dooley. Reprinted with permission from Lakewinds Food Co-op

Win $100 worth of BBQ essentials

Summer time is near! To celebrate, we're raffling off over $100 of BBQ essentials. Enter to win by filling out a raffle ticket in store through Tuesday, May 30th. One lucky winner will take this wagon home on Wednesday, May 31st.

Woodstock Wagon Memorial Day Giveaway 2017

Product includes:

  • (2) Santa Cruz lemonade
  • (2) Annie's dressings
  • (1) Vermont Bread hotdog bun pack
  • (1) Vermont Bread burger bun pack
  • (1) Boom chicka pop
  • (1) Organic watermelon
  • (1) Woodstock mayo
  • (1) Woodstock dijon
  • (1) Woodstock charcoal
  • (1) Woodstock bread & butter pickles
  • (1) Woodstock yellow mustard
  • (1) Woodstock relish
  • (1) Woodstock ketchup
  • (2) Green Mountain salsa
  • (2) Field Day tortilla chips
  • (2) Terra Chips
  • (1) La Croix 12 pack
  • (2) Field Day pasta
  • (1) Honest Tom's hot sauce

Ten additional winners will win a 100% organic reusable shopping tote.

Hooked on Organics reusable tote

Contest winners must pick up in store. 

Lemon Bars

The bright lemon flavor of these bars makes a great finish to a dinner of hearty Mediterranean dishes like pasta or ratatouille. Of course, they’re a delicious midday snack as well.

Ingredients

Crust

  • 3/4 cup butter, cold and cut into small pieces
  • 2 cups all-purpose flour
  • 3/4 cup confectioner’s sugar

Filling

  • 4 large eggs
  • 1 1/3 cups sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon zest, minced
  • 3/4 cup fresh lemon juice (3-4 lemons)
  • Pinch of salt

Preparation

  1. Preheat the oven to 350ºF. Grease a 9x13 inch baking dish.In a large mixing bowl, whisk the flour and confectioner’s sugar together. Cut in the butter with a pastry cutter or your fingers until the mixture is crumbly. Press the dough into the pan evenly.Bake for 15-17 minutes.
  2. While the crust is baking, whisk the filling ingredients together in a large mixing bowl. Pour the filling onto the hot crust. Place the dish back into the oven and bake for about 15 minutes.
  3. Stir together the sour cream and sugar for the topping. Gently spread the sour cream mix evenly over the bars. Bake another 5-7 minutes. Let the bars cool completely before cutting or topping with powdered sugar.

 

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Asparagus and Bell Pepper Quiche

The fresh taste of local asparagus shines in this irresistible quiche.

Asparagus Pepper Quiche

Ingredients

Filling

  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • 1/3 cup red pepper, diced
  • 1/2 cup shredded cheddar cheese
  • 1 pre-made 9-inch pie crust

Quiche

  • 6 eggs
  • 2 cups half and half
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried thyme

Preparation

  1. Preheat oven to 325°F.
  2. Bring a small pot of salted water to a boil, and gently steam or blanch the peppers and asparagus until al dente, roughly 3 minutes. Drain and cool.
  3. In a medium-sized bowl, combine the cooked vegetables and cheese. Mix well and scoop the filling into the pie shell.
  4. Crack the eggs and add them to the bowl. Beat them slightly, then whisk in the half and half and spices. Pour the mixture into the pie shell, over the vegetable filling.
  5. Bake on a center rack in the preheated oven until completely set.

 

Authored by Renee Russel. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Eggs Baked in Avocado with Bacon

Vegetarians can skip the bacon or use a meatless bacon to add a little smoky crunch. A baked avocado is creamy and warm and a delicious complement to the egg. It's also great scooped up with toast.

Avocado Breakfast Ingredients

Ingredients

  • 1 slice bacon, cooked and crumbled
  • 2 large avocados
  • 4 large eggs
  • Salt and pepper
  • aluminum foil for the pan

Preparation

  1. Preheat the oven to 400 F. Cook the bacon and reserve. In a loaf pan or a small casserole pan, use crumpled foil to create a stable base for the avocado halves. Slice the avocado and remove the pit, then spoon out about 2 tablespoons of the avocado flesh where the pit was to make the hollow large enough for the egg. Then skim a thin layer off the surface up to the rim formed by the skin.
  2. Set the avocado halves in the pan on the aluminum foil, scrunching the foil to hold them level. Crack each egg and carefully slip into the avocado half. Sprinkle with salt and pepper, then bake for 25-30 minutes, until the whites are completely cooked and the yolk is at the desired level of firmness. Transfer to serving plates and sprinkle with crumbled bacon.
  3. Serve immediately.

 

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

French Leek Pie with Gruyere Cheese

This savory tart is perfect for lunch or brunch. It's simple to make and is easily varied with a few ingredient swaps.

Leek Pie Quiche

Ingredients

  • 1 9-inch prepared pie crust
  • 1 tablespoon olive oil
  • 3 leeks, trimmed, cleaned and sliced in 1/2-inch pieces (about 3 1/2 to 4 cups)
  • 1/2 teaspoon dried tarragon
  • 1⁄4 cup water
  • Salt and pepper
  • 1 cup half and half
  • 2 cups shredded Gruyere cheese

Preparation

  1. Preheat oven to 350ºF. Prick the pie crust several times with a fork and pre-bake the pie crust for 12-15 minutes. Let the crust cool before filling.
  2. Heat the olive oil in a skillet over medium-high heat. Sauté the leeks for 5-6 minutes. Add the tarragon, water and a pinch of salt and pepper and sauté another 5 minutes until the leeks are tender. Remove from heat and stir in the half and half and shredded cheese. Add salt and pepper to taste, and then pour the mixture into the pre-baked pie shell. Bake the pie for 40-50 minutes. Let the pie sit for 15 minutes before slicing.

Tips & Notes

For an easy variation, try adding crumbled cooked bacon, layer in some tomatoes and use shredded Mozzarella in place of the Gruyere.

 

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Patronage refunds: the cooperative way to share profits

The concept of sharing wealth and cooperative ownership is directly rooted in Cooperative Principle #3, Member Economic Participation. It states, “Members contribute equally to, and democratically control, the capital of the cooperative. This benefits members in proportion to the business they conduct with the cooperative rather than on the capital invested.”

Implementing patronage refunds strikes a balance between providing tangible benefits for our owners while maintaining a sustainable business model.


A cooperative way of business

Patronage refunds are directly tied to the health and profitability of the Co-op and to the essential role of the owner. The owner-elected Board decides to allocate earnings to the owners only after ensuring that Mariposa has actually made a profit. And since the business is more likely to show a profit if our owners shop, patronage refunds support a mutually beneficial relationship.

If we were to continue giving owner discounts, the Co-op’s earnings would be given away whether or not they actually exist. This year, the Co-op budgeted nearly $140,000 for the register discount. With the money we are saving by discontinuing the owner discount, we can increase staff compensation, expand our sales programs, and reinvest money in our community through our outreach initiatives. The important takeaway is that the money we save stays within the Co-op and our community.

How did we get here?

Discontinuing the owner discount was decided by management with support from the owner-elected Board. The decision required an in-depth knowledge of our financials and our day-to-day operations. The feedback we received from owners during the patronage info sessions and March owner meeting helped shape how we will reinvest the savings to meet the needs of our owners and neighborhood.

Membership is ownership

You may now be asking yourself, “Ok, so Mariposa is saving money, but why should I continue to be an owner?” There are so many reasons to be an owner at Mariposa! Beyond directly investing in your neighborhood and the opportunity to earn patronage refunds, owners (are):

  • Vote on Co-op decisions.
  • Eligible to run for the Board of Delegates.
  • Receive a 10% discount on bulk orders from our distributors.
  • Receive a 10% register discount for being a working owner.
  • Receive discounts at our Community Partners, many of which are just down the street.
  • Add credit to their accounts for convenience and/or budgeting.

2016 was a unique year for Mariposa and our owners. In addition to receiving an owner discount at the register, owners will receive a patronage dividend based on their spending throughout the year. While this year’s refunds may seem small, this is because refunds are being offered in addition to significant savings from the register discount during 2016. In future profitable years, patronage refunds may be significantly more.

What’s next?

Mariposa Food Co-op will discontinue the owner discount at the end of the day on Wednesday, May 31st. Our staff is working hard to begin expanding upon owner benefits and outreach initiatives. Owners should continue to shop on their accounts to track patronage for the future and receive new benefits that will be tied to owner accounts.

FAQ

 

Authored by Elise Greenberg, Owner Services Coordinator.