A guide to heirloom tomatoes

Get inspired by heirloom tomatoes! These funky looking tomatoes have many specific cultivars, but there are some broad types to keep an eye out for. Reference this handy guide while you shop at the Co-op.

Green Zebra Green zebra tomatoes are green even when perfectly ripe. This tomato has a slightly smokey, citrusy flavor.

Beefsteak This type of heirloom is large and heavy. Rich, meaty, and satisfying, the beefsteak stands up to grilled meats and fish, makes a great BLT, and goes great with fresh mozzarella either.

Yellow pear

Golden in color, yellow heirlooms are similar to cherry tomatoes. Slice in half and serve on crackers with a smear of fresh chevre and chopped chives.

Purple Shouldered Tomato

Purple heirlooms have a pinkish color on the inside. Serving style should remain simple - best served with fresh basil and a splash of balsamic or sea salt.

Speckled Roma Tomato

Roma tomatoes are classic. Thick and meaty, peel and puree for homemade pasta sauce.

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

Four Common Questions about the GMO Labeling Law

On July 14, 2016, the U.S. Congress passed a bill which establishes a national system of mandatory GMO labeling. A small win for non GMO advocates, there are many questions that remain unanswered. With the help from National Co+op Grocers, a business services cooperative for retail food co-ops located in the US (Mariposa is a member!), we answer a few of the most common questions.

How will foods containing GMOs be labeled?

Known after the bill’s authors as the Roberts-Stabenow GMO labeling bill, this new law gives the U.S. Department of Agriculture (USDA) two years to set up a federal system to regulate how foods containing GMOs will be labeled, and stipulates that product labels will be required to have one of the following three designations:

1. On-package written disclosure

Clear, simple language such as “produced with genetic engineering” will appear near the ingredient panel.

2. On-package digital quick response (QR) code

Packaging can contain a QR code that shoppers can scan with a smartphone and be directed to a website to learn whether or not the product contains genetically engineered ingredients. Very small companies will be allowed to use a 1-800 number or web address in lieu of a QR code.

3. On-package symbol

Manufacturers can opt to display a symbol that is yet to be developed by USDA.

What kinds of genetic engineering must be disclosed?

USDA will have to determine which foods will be required to be labeled. New genetic engineering techniques are being developed all the time and many of them will be approved for food consumption. Some examples of existing and emerging genetic engineering techniques include transgenic, RNA interference and CRISPR-CAS9. As passed, the law does not explicitly state which techniques will require disclosure.

How does the law differ from previous GMO labeling bills?

While this law is not perfect, it appears to be more consumer friendly than previous incarnations of the DARK Act, which did not require manufacturers to label GMO foods and could have defined GMOs as “natural.” These earlier versions of the GMO labeling bill were narrowly defeated thanks to the many concerned citizens, farmers and industry leaders who joined forces with key lawmakers to ensure that Congress heard consumers’ call for the right to know what they are eating and feeding their families.

What's next?

National Co+op Grocers, a business services cooperative for retail food co-ops located in the US (Mariposa is a member!),  advocates for a simple written label.

GMO labeling advocates, including National Co+op Grocers (NCG) and many food co-ops, made an effort to inform lawmakers about the many reasons why QR codes (option 2, above) are often impractical, inconvenient or inaccessible for shoppers to use. NCG will continue to encourage manufacturers to print a clear disclosure on the package so that all people, whether they have access to a smartphone or not, can know at a glance whether a product contains genetically engineered ingredients.

Throughout USDA’s two-year rulemaking process, consumer organizations will have opportunities to weigh in on which techniques will qualify foods as “genetically engineered” and precisely how USDA will administer each of the three labeling options.

People who wish to avoid GMO foods can look for the USDA Organic label. By law, certified organic foods are not permitted to be produced or include ingredients produced using genetic engineering.

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.

Heirloom Tomato Gazpacho

This refreshing summer soup is a delicious way to celebrate juicy seasonal tomatoes.

Ingredients

• 2 pounds ripe heirloom tomatoes, roughly chopped
• 1 cucumber, seeds removed, roughly chopped
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 1 jalapeño pepper, chopped
• 1 cup cubed bread (French or rustic bread)
• 2 tablespoons red wine vinegar
• 2 tablespoons lime juice
• 4 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• Salt and black pepper to taste

Preparation

Combine all ingredients in a blender (in 2 to 3 batches, as everything will not fit into the blender at once). Blend until very smooth. Place in a bowl, stir the blended batches together and refrigerate for a few hours to allow the flavors to meld. Taste for salt and black pepper and serve chilled.

Serving Suggestion

A summer favorite, this Spanish soup makes a refreshing and simple lunch with a green salad and crusty bread or alongside a meze platter. You can sweeten the dish by adding some cubed fresh melon or strawberries. Gazpacho is best served slightly chilled, not ice cold.

Total Time: 1-3 hours; 20 minutes activeServings: 6

News Roundup July 22, 2016

Jawnts: The sweet sounds of jazz in West Philly's Cedar Park

Most summer Friday nights, the sliver of park between 49th and 50th on Baltimore Avenue fills with people. The attendees are of mixed age and race, and comfortably seated, because most bring folding chairs and blankets to hear jazz in the neighborhood.

There has been jazz in West Philadelphia's Cedar Park for more than 10 years. It's a tradition that so reliably draws a crowd that a crop of vendors sprouts up along the outskirts, selling barbecue, hot dogs, water ice, and other seasonal favorites. Read more.

U.S. Department of Commerce “researching feasibility” of including co-ops in 2017 Economic Census

The U.S. Department of Commerce last week acknowledged receipt of a co-signed letter addressing a decades-long absence of federally-reported data on co-ops and said its Census Bureau is currently “researching the feasibly” of including questions on cooperatives in the 2017 Economic Census.

“The Census Bureau is committed to providing assistance to the cooperative business community by helping to document their existence and assessing their economic impact via our collected statistics,” the letter, addressed to U.S. Representative Ed Royce (R-CA), states." Read more.

Bartram's Garden unveils $2.7 million renovation, previews new trail

City officials and local students from Woodlands Academy gathered Thursday morning at Bartram's Garden, the nation's oldest surviving botanic garden, to unveil a $2.7 million restoration project and signal progress on the upcoming Bartram's Mile trail. Read more.

This coalition is working to increase Black voter turnout in Philly

Attorney and activist Michael Coard is concerned for the Black vote, and he has reason to be. Now, more than ever in Coard’s lifetime, there’s a need for Black Philadelphians to register to vote. Read more.

Have something to share? Email marketing@mariposa.coop

Mango & Berry Popsicles

Coconut and fresh fruit make a perfect treat for a hot day. Use any combination of fresh fruit and coconut water - we're using mango, raspberries, and blueberries. Popsicles are best using a popsicle mold and popsicle stick, however, smaller "popsicles" can be made using an ice tray.   

Ingredients

• 3 mangos (about 3 pounds), peeled, pitted and diced
• 6 ounces raspberries 6 ounces blueberries
• 2 cups coconut water
• 2 tablespoons light agave nectar

Preparation

Gently push raspberries into bottom of Popsicle mold. Place diced mango into mold on top of raspberries, top with blueberries. In a liquid measuring cup, mix coconut water and agave nectar, pour into each mold, about ¼ inch from the top. Insert Popsicle sticks into each pop mold. Freeze overnight. Remove from molds and serve immediately.

Introducing Zum cruelty-free soap

We're proud to introduce Indigo Wild's Zum cruelty-free soap to our health & beauty department! While the soaps are made with a goat milk base, all Zum products are cruelty-free. Indigo Wild products are never tested on animals and the organization truly cares about the treatment of their goats. The goats graze on grass, clover, alfalfa, alfalfa hay and legume hay in free range pastures and are never fed meat or soy. Large shelters keep them out of any seasonal elements such as extreme heat, cold or rain and exposure to any pesticides, fertilizers or chemicals is strictly prohibited.

During the winter kidding season, goats are not milked and their kids' are given first access to mom’s milk. Once the kids are big enough to graze on their own, does will return to the milk stream increasing supplies for products. Indigo Wild follows the goats' natural breeding cycle and breeding is done the old-fashioned way as nature intends.

Find Zum soaps for $3.99 ea.

Strawberry Tomato Gazpacho

This summer soup is as refreshing and flavorful as it is beautiful.

Strawberry Sweet Spicy Tomato Gazpacho

Ingredients

• 1 pound strawberries, washed, hulled, and coarsely chopped
• 1 pound tomatoes, coarsely chopped
• 1 cup chopped green bell pepper
• 1 cup chopped cucumber (peeled and seeded)
• 1/2 cup chopped onion
• 1 clove fresh garlic
• 1 fresh jalapeño, seeds and stem removed
• Zest of 1 lime
• 4 tablespoons fresh lime juice
• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon salt

Preparation

Blend all of the ingredients together in a blender, in small batches if necessary. Stir well and taste for salt. This soup is at its refreshing best when served just under room temperature. Refrigerate the fruit and vegetables shortly before blending if you plan to serve it immediately.

Serving Suggestion

Garnish with freshly-snipped chives or a pinch of cracked black pepper.

News Roundup July 15, 2016

Breakthrough Philadelphia helps students go to college

When Derrick McLean was in 6th grade at A.B. Day Elementary School in Mount Airy, his mind wasn’t focused on whether he would ever attend college.

But that changed one day when a someone came to his school to talk about a special program being offered to the students. Sure, it would require him to give up part of his summer and one day a week after school. But the idea appealed to him. Read more.

Philadelphians react to an emotional 72 hours in America

Emotions ranged between despair, resignation, fear and consternation for many Philadelphians over the police–involved shootings in Minnesota of Philander Castille and Alton Sterling in Louisiana and the sniper attack in Dallas which left five officers dead and several others wounded. Read more.

How Bartram’s Garden is using its historic mission for new work on the Schuylkill

Look at Southwest Philadelphia’s remote 45-acre National Historic Landmark Bartram’s Garden, planted along the lower banks of the Schuylkill River and long viewed as distant and inaccessible to its neighbors. For the past few years, the Bartram’s Garden Association (BGA) has been trying to change that, by following its founding.

“When John Bartram established the farm, his orientation was entirely toward the river,” said Maitreyi Roy, BGA’s executive director. “The river was his highway.” Read more.

Catching a Wave… in a Park

Philadelphia nonprofits are catching a wave. Tidal forces like the Civic Commons project and city-wide efforts to create or revitalize community-based civic assets like parks, monuments, trails and libraries are already encouraging more social and economic integration. Like-minded organizations such as Bartram’s Garden, Smith Memorial Playground, Please Touch Museum and the Philadelphia Zoo are harnessing this newfound energy to re-examine the role Philadelphia’s venerable institutions play in impacting social good. And the results are triggering a sea change. Read more.

Have something you want to share? Email marketing@mariposa.coop

Tomato Bruschetta

So easy and so delicious, this simplicity of this bruschetta accentuates the freshness of the tomatoes and herbs.

Total Time: 10 minutes

Servings: 4 

Ingredients

• 1 pound roma tomatoes, seeded and diced 1 red onion, diced 1 1/2 tablespoons fresh basil, chopped 1 1/2 tablespoons fresh parsley, chopped

Dressing

• 1 tablespoon olive oil
• 1 1/2 teaspoons balsamic vinegar
• 3/4 teaspoon red wine vinegar
• 1/2 teaspoon garlic, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preparation Preheat oven to 375° F. In a small bowl, whisk all dressing ingredients together. Set aside. In a large bowl, combine tomatoes, onion, basil, and parsley. Toss with dressing. Slice baguette into 1" slices, place the slices on a baking sheet and bake until bread is lightly toasted, about three minutes. Top each slice with the tomato mixture and serve.

Tips & Notes For a garlicky version, rub the toasted bread slices with 2 peeled garlic cloves before topping with the tomato mixture.

Top 5 Affordable Steak Cuts

1. Chuck eye

If you want to grill a flavorful steak on a tight budget, look no further than the chuck eye. The chuck eye lives on the butcher’s edge between the chuck and the more renowned rib eye.

This cut has rich flavor and nice meat-to-fat balance similar to rib eye, but costs less. Perfect for grilling or pot roasts.

2. Flat iron steak

Versatile and untraditional, the flat iron cut (also known as “top blade”) comes from the shoulder of the cow. A trendy cut popular among food chains and upscale restaurants alike, a flat iron steak can be grilled, braised, pan fried, marinated, and everything in between. The bonus? It’s affordable. This meat – although tougher than a sirloin or fillet – has delicious flavor.

Get creative: this cut can be cooked in many ways, just be sure to not overcook it.

3. Flank steak

Skirt steak is a cut of meat from the plate – the long, flat, and flavorful bottom ribs of the cow. Flank steak is a similar cut. Both skirt and flank steak cuts can be used in a variety of dishes, most common in Colombian (think fajitas) and Asian-style stir fries. Flank steak is best when sliced across the grain before serving.

Grill, pan-fry, broil or braise for increased tenderness.

4. Tip sirloin

The sirloin is a large area cut from the rear back portion of the cow. The most prized and tender of this area is top sirloin. If you’re looking for something a little easier on the wallet, the tip sirloin is a leaner horseshoe-shaped cut ideal for cutlets, stir-fry, kebabs, and stew.

Because it’s lean, tip sirloin can be dry and chewy, so it should be marinated for a few hours before grilling, broiling or pan-searing.

5. Gunnin’ for chuck arm steak

The chuck arm comes from that larger chuck area surrounding ribs one through five. The muscles in this area get a lot of work, so the meat tends to be tough, but this makes it ideal for kebabs and stews. Also, the cuts from this area are plentiful, thus cheap! Pair with some grilled veggies for a saucy combo fit for late-night fiestas.

Perfect for braising (grilling not recommended).