10 Ways to Cook with Ginger

Ginger is a great source of vitamin C, magnesium, potassium, copper and manganese. It's also widely studied for its medicinal benefits, including aiding nausea and vomiting, relieving the pain of osteoarthritis, and possibly a factor in treating heart disease. Of course, it's also delicious in all sorts of dishes and versatile. Try it using one of the techniques below.

1. Make sauces, dressings and dips all perk up with the addition of ginger. For a simple dipping or marinating sauce, add minced ginger to soy sauce. For a salad dressing upgrade, stir a bit of minced ginger to an otherwise plain vinaigrette.

2. Combine it with red miso and tahini in this colorful Kale Salad with Ginger Miso Dressing

3. Enhance flavor. This Ginger Beurre Blanc Sauce would nicely flavor any seafood or chicken, for starters.

4. Add it to grain dishes and mashed sweet potatoes.

5. Spruce up a simple stir fry with beef, chicken, or veggies. In this Grilled Tofu with Cilantro Ginger Pesto, ginger combines with cilantro.

6. Add fruit. Apples, pears and other fruit are delicious when seasoned with ginger. Sprinkle minced ginger on top of the fruit before baking or cook the fruit in gingered butter until softened.

7. Pickle it. Pickled Ginger is great for cleansing the palate or a light snack. This version is easy to make and, unlike many commercial varieties, uses no food dyes.

8. Add it to sweets. Dried and ground ginger performs well in desserts, like spice cookies, carrot cakes, or pumpkin and apple pie fillings.

9. Stir into cream cheese for spreading on fruit bread.

10. Serve it with curry. Offer tasty little bites alongside curried dishes.

Creamy Cocoa Banana Smoothie

Almond butter provides a rich protein boost to this smoothies, while cocoa gives it an energizing kick.

Ingredients

• 2 medium frozen bananas
• 1/4 cup almond butter
• 3 tablespoons cocoa
• 2 cups vanilla almond milk
• 1 teaspoon almond extract

Preparation

In a food processor, combine the ingredients in order, then blend. 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

News Roundup January 6, 2017

Weavers Way gets $1.5M for Montco location

Philadelphia-based Weavers Way Co-op is one step closer to opening a new Montgomery County location, and its third overall, after receiving $1.5 million through a loan campaign — nearly double the original goal.

Weavers Way Co-op — which was established in the West Mount Airy neighborhood of Philadelphia, and in 2010 opened a second location in Chestnut Hill — has plans to open a third grocery store in Ambler in April 2017. Read more. 

Meet the 16-year-old activist organizing a big equality march in Philly

Almost 104 years ago, a day before the inauguration of known-racist and sexist Woodrow Wilson, activist Alice Paul led a march for women’s rights down Pennsylvania Avenue in Washington, D.C.

Next month, a day before the inauguration of known-racist and sexist Donald Trump, 16-year-old activist Anna Holemans will lead a march for women’s rights in Philadelphia, from City Hall to Eakins Oval. Read more. 

Why Austin's Wheatsville Food Co-op is raising wages, despite delay in federal overtime law

Right before Thanksgiving, as the overtime exemption for salaried wages was about to increase to a minimum annual threshold of $47,476, a federal judge in Texas blocked the changes to the Department of Labor’s Fair Labor Standards Act, or FLSA.

This move preserved the FLSA’s current rules and rates until there could be more discussion. However, many businesses decided to move forward with the new regulations. Read more. 

When Residents Take Ownership, A Mobile Home Community Thrives

If you had strolled one Saturday afternoon through the Park Plaza neighborhood in Fridley, Minn., you might have thought you were at just another block party. The residents were milling around a picnic buffet on folding tables on the street in front of their houses and the American flag. Kids were tossing beanbags and shouting. Neighbors were delivering Jell-O and marshmallow salad, and a pot of pork, cilantro and beans.

But this was not an ordinary picnic. Residents were celebrating the fifth anniversary of a major achievement that could inspire similar communities across the country: The day they began to take more control of their lives. Read more.

He seeks more black men to teach in Philly and beyond

Sharif El-Mekki vividly recalls every black male teacher who ever taught him: two in elementary school, two in high school.

"They were transformative figures in my life," said El-Mekki, a veteran Philadelphia educator.

For 2017, El-Mekki has a goal to organize 1,000 black men to show up for the first day of school, encouraging city youths to be their best.

By 2025, his goal is much loftier: to nearly triple the number of black men teaching in the city. To that end, he has launched the Fellowship: Black Male Educators for Social Justice. Read more. 

Soba with Kale and Edamame

Soba is a nutty, whole grain noodle that is often served in simple soups like this one. This vegetarian broth relies on dried mushrooms and the sea vegetable kombu to build flavor, but if you have a pre-made mushroom or chicken stock that you prefer, that would make this soup nearly instant.

Ingredients

• 6 cups water
• 2 pieces kombu, about 1 ounce
• 1/2 ounce dried shiitake mushrooms
• 2 tablespoons tamari soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 4 ounces cremini mushrooms (baby bellas), sliced
• 1/2 cup shelled edamame, thawed
• 4 ounces kale, leaves and stems, chopped
• 4 ounces soba noodles
• 2 large scallions, slivered

Preparation

1. Put on a large pot of water to boil for cooking the noodles. In another large pot, combine the water, kombu and shiitake mushrooms and place over low heat. Cover and let the water slowly heat for about 30 minutes, extracting flavor from the mushrooms and kombu. Don't boil the water; just let it form a few bubbles, then turn off. Let the broth stand for 5 minutes, then use a slotted spoon to remove the mushrooms and kombu. Strain the liquid through a coffee filter and pour it back into the pan.
2. Bring the mushroom stock to a boil and add the tamari, mirin, and cremini mushrooms, edamame and kale and simmer until the kale is softened, about 4 minutes.
3. Cook the soba until al dente, then add to the soup. Serve immediately, topped with scallions.

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

Hidden Spinach Berry Smoothie

Start your day with a big spinach salad? You will enjoy a salad's worth of healthy spinach in this luscious smoothie, and hardly notice it's there. Try freezing your own local berries when they are in season to use in smoothies all year long. When bananas start getting soft, just peel them, pop them in a freezer bag, and freeze to use in smoothies. Using frozen berries and bananas will give you a thick, almost ice-cream texture, and you may need to add a little milk to help it blend.

Ingredients

• 2 cups (8 ounces) frozen or fresh red berries, raspberries, strawberries, or a mix
• 3 cups (3 ounces) spinach (packed)
• 1 cup yogurt, kefir, or a non-dairy alternative like almond milk
• 1 large banana, fresh or frozen

Preparation

Put the berries and spinach in the blender first, and add the yogurt and banana. Process, scraping down as needed. Blend until smooth and serve.

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

Stuffed Collard Greens

Total Time: 1 hour; 30 minutes active

Servings: 8 rolls

Ingredients

• 8 collard leaves, large stems removed
• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 celery stalk, diced
• 1/2 red or green bell pepper, seeds removed, diced
• 2 cloves garlic, minced
• 1/2 pound ground turkey
• 1 teaspoon chili powder
• 1/2 teaspoon dried thyme
• Pinch of cayenne (optional)
• 3/4 cup chicken broth
• 1 1/2 cups cooked rice
• Pinch each of salt and black pepper
• 3/4 cup Carolina-style barbecue sauce

Preparation

1. Heat the oven to 350 degrees F. Oil or butter an 8 x 8 inch casserole dish.
2. Bring a large pot of water to a boil. Gently place the collard leaves in the water and cook for about 3 to 5 minutes until just tender. Remove the leaves, drain and cool.
3. In a large skillet, heat the olive oil over medium-high heat and sauté the onion, celery, bell pepper and garlic for 5 minutes. Add the turkey and spices and cook another few minutes until the turkey is almost cooked through. Add the broth and rice and cook another few minutes until the broth is absorbed. Season the meat with salt and pepper to taste and remove from heat.
4. Gently lay out a collard leaf on a dry cutting board, stem end facing away from you. Divide the turkey mixture into eight portions. Place one portion of turkey near the stem end of the leaf. Fold in the side edges of the leaf and roll up the collard around the filling, like a burrito. Place the collard roll in the casserole dish, seam side down. Repeat with the rest of the collards and filling. Drizzle barbecue sauce over the top of the rolls, cover with aluminum foil and place in the oven. Bake for about 30 to 40 minutes until the collard rolls are tender. Serve warm.

Serving Suggestion

Serve with Louisiana-style dirty rice, topped with a dollop of sour cream or Greek yogurt and additional hot sauce on the side. Use turkey sausage if you prefer a spicier dish.

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

2016 Year in Review

Reminisce with us! Check out our accomplishments over this past year. 

636 New Owners

That's a total of 2,567 owners!

Donated $4,000 to 35 organizations

Including Fair Food, Greensgrow, Standing Rock, Neighborhood Bike Works, and more.

Hired Aj Hess

Aj was hired in March as Mariposa’s Transitional General Manager. Read more about Aj.

Expanded our Co+op Basics program

Our Co+op Basics program, or everyday low price program, gained over 100 products at the beginning of this year. 

Turned 45

Don’t we look good?!

Elected a new Board

Board additions included Abdul-Aliy Muhammad as Convener Elect and Atiya Ola as one of our At Large Delegates. Save the date! Our 2017 elections will begin on March 25.

Launched our Community Partners program

This an exciting new benefit for owners! Show your owner card at participating Community Partners to receive discounts such as 20% off yoga packages at Bikram Yoga, 10% off services at Hair Vyce Studio, 5% off at Firehouse Bikes and more.

Redesigned our owner cards

Use it while you shop to speed up your transaction and carry it with you around town to receive discounts at our Community Partners.

Began referring to our members as owners

As a Mariposa Food Co-op owner, you hold equity, or stock, in our business. Unlike privately held discount clubs, our members make business decisions democratically to ensure the health of the Co-op and community.

Introduced new owner handbook

New owners are no longer required to attend orientations. Upon joining, owners will receive a Mariposa Owner Handbook that explains the ins and outs of being an owner at Mariposa. Lost your handbook? You can reference it on our website.

Redesigned our new website

Out with old and in with the new! Our new website is easier to navigate and mobile-friendly.

Redefined our bylaws

Read them here.

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.

News Roundup December 16, 2016

West Philly history captured on new website

They came bearing stories of growing up in West Philadelphia.

Some recalled going to Dick Clark's American Bandstand studio at 4548 Market St., "only to be turned away because they were black," said Meg Lemieur of the People Emergency Center's Community Development Corp. (CDC).

Others mentioned the history of Mill Creek, a stream that can sometimes be heard running underneath West Philly in a tunnel built in the 1880s. Read more. 

Weckerly's ice cream shop sets its opening in Fishtown

The weather forecast for Dec. 9 is partly cloudy with a high of 40 degrees. Perfect weather for the opening of an ice cream shop.

Weckerly’s - the homegrown micro-creamery founded four years ago in the kitchen at the Green Line Cafe in West Philadelphia - is ready to start scooping at its first brick-and-mortar location: a tiny storefront at 9 W. Girard Ave., next to Green Aisle Grocery and just west of Frankford Avenue. Read more. 

Customer-owned banks thrive against rivals

Mutuals outperform and offer better value than competitor banks, according to a report from KPMG Australia.

The firm’s annual Mutual Industry Review found strong asset growth of 7.8% for mutuals, compared to 5% for the overall banking industry.

KPMG said this strong performance by the customer owned banking sector was built on effective business strategies including growth in lending portfolios; effective credit risk management practices; and leveraging digital reach and third-party distribution channels. Read more. 

LGBTQ&A: Abdul-Aliy Muhammad

Abdul-Aliy Muhammad is a black queer social-justice activist and member of the Black and Brown Workers Collective, a coalition of LGBTQ protestors of color who have been consistently targeting Gayborhood racism. We chatted with the community leader about his direct-action tactics and passion for HIV/AIDS advocacy. Read more. 

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.