12 Days of Gifting

Tis the season for gifting. Check out our top 12 gifts for everyone on your list. 

1. Mariposa enamel pins & patches

We are so excited (maybe too excited) to introduce enamel pins and patches to our merchandise department! Branded iron-on embroidered patches and enamel pins look great on jackets and backpacks. 

2. Philly Co-op Coffee

New Philly Co-op Coffee is roasted by local roaster, Philly Fair Trade Roasters. $1 from each pound purchased will be donated to the Philadelphia Area Cooperative Alliance.  

3. DIY essential oil blends

Grab a few tincture bottles and create your own blend of essential oils to gift. 

4. Essential oil diffusers

Essential oil diffusers are a safer alternative to candles and have added aromatherapy benefits to aid sleep, pain, repel insects, improve cognitive function and more. Find essential oil diffusers on Owner Deals this month, too! 

5. DIY charcuterie & cheese plate

Perfect for your foodie friends, choose from a variety of local cheeses and cured meats. Our favorites include new Primo Naturale Spanish and Italian meats and cooperatively-produced Cabot cheese. Go all out and add local breads, jams, and fruits.

6. Locally made Christina Maser candles

Christina Maser candles are natural in color and scent. The soy candles burn for over +75 hours! Pair candles with new room sprays as an added treat. 

7. DIY trail mix

Stroll down the bulk aisle and create a unique trail mix blend. Our bulk aisle is stocked with a variety of nuts, dried fruits, and candies. Note, please keep product in separate containers until you complete your purchase at the register. 

8. Mariposa gift card

Got a cooperator on your list? Give the gift of a Mariposa gift card! Gift cards can be used toward equity payments or to purchase any product on our shelves. 

9. Fair Trade chocolates

Fair Trade chocolates make great stocking stuffers. Choose from a variety of chocolates like Endangered Species, Equal Exchange, Tony's Chocoloney and more.   

10. Health & Beauty Gift Sets

Need something quickly? Veriditas, Dr. Bronner's, and Zum Bar gift sets are ready to gift.

11. Queen Alaffia clutch

Gift with a purpose. Queen Alaffia clutches are handmade by women that fell prey to the sex trade in Togo, West Africa. Your purchase empowers their lives by providing ethical employment and fair wages. Plus, every clutch includes four Alaffia samples.

12. 2018 planners & calendars

Planners and calendars are THE gift for your organized family member, friend, or colleague. 

9 Vegan & Vegetarian Fall Dishes That Aren’t Salad

Vegans and vegetarians rejoice. We've compiled a list of some of our favorite vegan and vegetarian dishes to serve during the holidays. 

Cranberry Pecan Skillet Stuffing

This delightful stuffing is delicious for any Thanksgiving meal. Serve it with tofu steak and mushroom gravy for vegans. Add a pan-fried tofu steak and mushroom gravy to this vegan stuffing for your favorite vegetarian Thanksgiving guest.

Mashed Sweet Potatoes

These easy sweet potatoes are sure to bring compliments as a holiday side dish. The coconut milk makes them extra flavorful – and dairy-free.

Savory Stuffed Pumpkin

Celebrate fall with a savory mix of sautéed apples, garlic and sausage stuffed in pie pumpkin.

Sweet Potato and Parsnip Latkes

This tasty latke variation can be enjoyed with applesauce, chipotle sour cream, and horseradish sauce.

Parsnip Apple Soup

The tangy and sweet qualities of both parsnips and apples combine in this delicious and hearty fall soup.

Acorn Squash Stuffed with Chard & White Beans

Acorn squash is perfect for stuffing. This filling has Mediterranean flair: olives, white beans and Parmesan cheese.

Mushroom & Wild Rice Frittata

Packed with a flavorful medley of chewy wild rice and three kinds of mushrooms, this frittata is great any time of day.

Sweet Potato and Greens Gratin

This savory, vitamin-rich casserole makes a hearty accompaniment to roasted poultry or ham, or atop baked polenta.

Sweet Potato, Red Onion & Fontina Tart

Try this roasted-vegetable free-form tart as an appetizer or side for a special dinner or as a vegetarian main dish.

Meet our producers: Crust Vegan Bakery

Women-owned and operated, Crust is a vegan bakery and Mariposa favorite! Bakers Shannon and Meagan - the vegan baking queens of Philly - have been baking out of a local commissary kitchen since August 2015. Crust baked goods are free of artificial colors, flavors and preservatives. Everything is hand-made with all natural ingredients and 100% vegan.

Pre-order local Crust Vegan Bakery pies by November 19th. Remember, set your pickup location as Mariposa Food Co-op. Learn more about our holiday offerings. 

Spicy Pumpkin Jalapeño Soup

Creamy pumpkin soup is spiced up with jalapeño and a refreshing dollop of chipotle sour cream.

Ingredients

Soup

• 2 tablespoons vegetable oil
• 1 1/2 cups diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 1/2 tablespoons minced jalapeño, seeds removed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 3 cups pumpkin purée (canned or fresh cooked)
• 2 cups vegetable broth
• 1 1/2 cups milk (or vegan substitute such as coconut milk)
• Salt and pepper to taste

Chipotle Sour Cream

• 8 tablespoons sour cream or vegan substitute 
• 1 teaspoon finely minced chipotle pepper in adobo sauce (see note)
• 1 tablespoon minced cilantro

Preparation

1. Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Sauté the onion, celery, carrots and jalapeño peppers, stirring frequently, for about 10-15 minutes. Add the cumin, garlic powder, pumpkin purée, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.
2. While the soup is cooking, blend the sour cream ingredients together in a small bowl. Place a dollop of the sour cream on each soup serving.

Serving Suggestion

Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad.

Tips & Notes

Chipotle peppers in adobo sauce are smoked jalapeño in a tangy, slightly sweet sauce. Look for them in a small can with other Mexican condiments. They can be refrigerated for up to 2 weeks or frozen for up to 6 months.

Reprinted with permission by strongertogether.coop

DIY: Natural Egg Dye

Egg dyeing is a fun way to celebrate this time of year—and it's a tradition that goes way back—as much as 5,000 years when Persians celebrated springtime with eggs colored with plant-based dyes. Plant dyes can be just as useful today and they're plentiful; in fact you very well might have dye-worthy ingredients in your kitchen already.

Here are some great plant-based dyes—fruits, vegetables, spices and flowers.

Items Needed

• White eggs (or try brown, keeping in mind color results will vary)
• Egg carton
• Stock pan(s)
• Water
• White vinegar
• Slotted spoon
• Natural materials for dyeing (see table).

Optional: Tape, string, rubber bands, cheese cloth squares, natural beeswax crayons to create designs on eggs, and vegetable oil for an extra sheen. 

Directions

Beet dye including pulp (top), onion skin dye with celery, bay and ivy leaves wrapped in cheese cloth (middle two), turmeric dye with rice wrapped in cheese cloth (bottom).

Hot Bath Method

1. Place uncooked eggs in a stainless steel stock pan. Add water 2-3 inches above eggs. (When using bottled juice, fill 2-3 inches above eggs. Do not add water.) Add natural dye ingredients and 1-2 tablespoons vinegar per quart of water.

2. Cover and bring to boil, reduce heat and simmer for 15-20 minutes.
3. Carefully remove eggs with a slotted spoon and air dry.

Cold Bath Method

The process for cold dyeing is much the same as the hot method except the eggs and dyes are cooked separately.

1. Simmer the dye ingredients (water, vinegar and dye matter) for 20-30 minutes or longer, until the dye reaches your desired shade.
2. Allow the liquid to cool and submerge hard-boiled eggs in the dye for at least 30 minutes.
3. Carefully remove eggs with a slotted spoon and air dry.  

Notes, Tips & Techniques

Color variation

Colors may vary depending on steeping time and foods used to dye eggs.

Deeper colors

The longer the eggs stay in the dye, the deeper the color will be; leaving the eggs in the dye for several hours or overnight (in the refrigerator) is recommended for achieving deep colors. Allow the liquid and eggs to cool before refrigerating and ensure that the eggs are completely submerged in the dye. Eggs will be speckled if the dye matter remains in the liquid. For more uniform colors, remove the dye matter from the liquid, by straining the liquid through a coffee filter, before refrigerating.

Egg flavor

The flavor of the egg may change based on the dye, so if you plan to eat your dyed eggs, a shorter dye bath and fresh ingredients may be preferable.

Drying

Make a drying rack by cutting the bottom off an egg carton and turning it upside down.

Decorating

• Wrap onion skins around eggs, then wrap the entire egg with a cheese cloth square and secure it with string before placing the eggs in the dye.
• Wrap string or rubber bands around eggs before dyeing to create stripes (use rubber bands for cold dyeing only).
• Draw designs on hot, warm or cold hard-boiled eggs with crayons. When using hot or warm eggs, the crayon may melt slightly on contact with the egg (if eggs are hot, hold eggs with a potholder or rag to prevent finger burns). Crayon covered eggs should only be dyed in cold dyes as the crayon wax will melt in hot liquids.
• Gently wipe dry dyed eggs with vegetable oil to give eggs an added sheen.

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

Pumpkin Gingerbread

This pumpkin gingerbread is a delicious breakfast treat served warm with a smear of cream cheese and a drizzle of honey.

Ingredients

• 2 cups sugar
• 1/2 cup canola oil
• 1 cup applesauce
• 1/2 cup blackstrap molasses
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup water
• 1 15-ounce can pumpkin puree
• 1 tablespoon ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour

Preparation

1. Preheat the oven to 350°F. Grease two 9 x 5 inch loaf pans.
2. In a mixing bowl, whisk together the spices, salt, baking soda, baking powder and flours.
3. In a second large mixing bowl, whisk together the sugar, oil, applesauce, molasses, eggs, vanilla, water, and pumpkin until smooth and well blended. Add the flour mix to the wet ingredients and blend well, then pour the batter evenly into the loaf pans.
4. Bake for 45-50 minutes until a toothpick inserted into the center of the loaf comes out clean, being careful not to over-bake. Let cool for 15 minutes before removing from the pan.

Serving Suggestion

Pumpkin bread is a delicious breakfast treat served warm with a smear of cream cheese and a drizzle of honey.

Gingerbread Cupcakes

Gingerbread is already a celebration of spices and deep, sweet molasses, and when you make it into a cupcake and add delicious cinnamon frosting, gingerbread becomes even more celebratory. The creamy frosting is a perfect foil for the dense, rich cupcakes.

Ingredients

Cupcakes

• 1 stick butter
• 1/2 cup brown sugar, packed
• 1 large eggs
• 1/2 cup molasses
• 1/2 cup honey
• 1 cup whole wheat pastry flour
• 1 1/2 cups unbleached flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon ground clove
• 1/2 teaspoon black pepper
• 1/2 cup hot coffee or black tea

Frosting

• 8 ounces cream cheese
• 1/2 stick butter, softened
• 1/2 teaspoon cinnamon
• 2 cups powdered sugar
• 1/2 teaspoon vanilla

Preparation

1. Preheat the oven to 350 F. Prepare a 12 cupcake pan with paper liners, and butter the top of the pan as well. In a large bowl, cream the butter and sugar. Beat in the egg, then the molasses and honey. Beat until smooth.
2. In a medium bowl, combine the pastry and unbleached flours, soda, salt, cinnamon, ginger, clove and black pepper. Stir to mix, then beat into the butter mixture. Pour in the hot coffee or tea and stir to mix well.
3. Portion into the 12 cupcake tins and bake for 25-30 minutes, until a toothpick inserted in the center of a cupcake comes out dry.
4. For frosting, cream the butter and cream cheese, scraping down and beating until smooth. Add the cinnamon and powdered sugar and beat until smooth, drizzle in the vanilla and beat until smooth. Spread or pipe a 2 tablespoon portion of frosting on each cupcake.

Maple and Dried Fruit Stuffed Baked Apples

Baked apples are one of those old-fashioned desserts that should not be forgotten. Simply core whole apples and fill the cavities with crunchy nuts and chewy fruit, then baste them with cider and maple syrup for a timeless delicious treat.

Ingredients

• 1/4 cup light brown sugar, packed
• 1/4 cup dried cherries, chopped
• 4 medium dried figs, chopped
• 2 tablespoons sliced, almonds
• 2 tablespoons pecan pieces, chopped
• 6 large apples
• 3 tablespoons unsalted butter, cut into 6 equal pieces
• 1/2 cup apple cider
• 2 tablespoons maple syrup

Preparation

1. Preheat the oven to 400 degrees F. Place the sliced almonds in a small sauté pan over medium heat and toss, moving constantly over the heat until lightly toasted, about 5 minutes, cool and chop. In a small bowl, mix together the brown sugar, dried fruit and nuts. Cut off the tops of the apples with a paring knife, to make a little lid like on a Jack-O-Lantern. Set the apple tops aside. Remove the cores of the apples without cutting through the bottom using a small melon baller or paring knife. If using a paring knife, cut a circle straight down. Use the tip of the knife to cut the core into pieces, angling across the cylinder to disconnect the pieces from the bottom and pull them out.
2. Place the apples in a baking pan or casserole dish and stuff the cavities with the fruit and nut mixture. Place a piece of butter on top of the mixture.
3. Mix the apple cider and maple syrup together, pour into the bottom of the baking pan and bake the apples, uncovered, basting every 10 minutes, until they are tender when pierced with a paring knife, 30 to 40 minutes. Carefully place the reserved apple tops on the apples at 20 minutes.
4. When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour the pan juices into a small saucepan and bring to a boil over high heat. Simmer the mixture until it becomes syrupy and reduces to a sauce, about 10 minutes. Serve over the apples.

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

Eggnog Spiced Sugar Cookies

Total Time: 15 to 25 minutes

Servings: Approximately 2 dozen cookies

If you love eggnog (and even if you don't), the delightful aroma and flavor of cinnamon and nutmeg make these perfect holiday treats.

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup salted butter, softened
• 1 cup sugar
• 1 egg
• 1 1/2 teaspoon vanilla extract
• 1/4 cup eggnog

Preparation

1. Preheat oven to 350 degrees.
2. In a small mixing bowl, mix flour, baking soda, salt, cinnamon and nutmeg; set aside. In a large mixing bowl, mix butter and sugar until creamy, then add egg, vanilla and eggnog; mix well. When liquid mixture is combined, add the flour mixture and stir until well blended.
3. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with cookie cutter. Place 2 inches apart on ungreased cookie sheet. Or roll dough into balls and slightly press on to an ungreased cookie sheet. Bake approximately 8-12minutes (depending on thickness) or until golden brown on the edges.

Authored by Organic Valley and Simply Organic. 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