Asparagus and Bell Pepper Quiche

The fresh taste of local asparagus shines in this irresistible 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.

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.

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.

Via Giphy

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.

Via Giphy

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?

Via Giphy

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?

Via Giphy

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.

Authored by Elise Greenberg, Owner Services Coordinator.

News Roundup May 5, 2017

Students Get Help From Top Chefs to Design Healthy School Snack

Students in Philly schools can now grab a free breakfast snack that was developed by one of their own — and some of Philly’s top chefs.

Rebel Ventures — a nonprofit, youth-powered social enterprise based in West Philly — is the brains behind the Rebel Crumble, the first school snack ever designed, produced, and marketed by local students, for local students.

Read more

Bartram's Mile Trail officially opens to the public

The 1.1-mile Bartram’s Mile Trail opened over the weekend, lengthening the Schuylkill River Trail from Grays Ferry Avenue to 56th Street. The trail unlocks the connection point in the Circuit Trails, a multi-use trail network, opening Southwest Philadelphia to the city’s park system.

Read more

Philly journalism students use video to explore MOVE bombing, the decline of bees, standardized testing, more

Over spring break, WHYY hosted a week-long day camp for Philadelphia middle school students interested in learning about journalism. The 25 students formed five groups, each led by an adult mentor, to produce a video on a topic of their choice. Their work is featured here with introductions from each team.

Read more

Developer presents timeline for Osage Pine Project at MOVE bombing site

The developer chosen to rehabilitate 36 vacant properties at the site of the 1985 MOVE bombing in Cobbs Creek has announced an anticipated timeline for the Osage Pine Project, pledging to involve members of the community both in construction and as vendors.

AJR Endeavors was selected earlier this month by the Philadelphia Redevelopment Authority to lead the renovation project along the 6200 blocks of Osage Avenue and Pine Street. The location's history has long remained a sensitive issue for the city since the disastrous fire that followed a police siege on the headquarters of the radical black liberation group MOVE.

Read more

Vegetarian Paella

Spain’s most famous dish layers on the flavors. Enjoy this vegetarian version with a green salad and simple sides.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, peeled and diced
• 1 large red bell pepper, seeded and diced
• 3 cloves fresh garlic, peeled and minced
• 1 medium zucchini, diced
• 2 cups canned diced tomatoes and juice
• 5-10 saffron strands
• 2 teaspoons smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 cups rice, medium or short grain
• 3 cups vegetable stock, room temperature
• 1/2 cup cooked artichoke hearts, drained and quartered
• 2 cups canned garbanzo beans, rinsed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

1. In a large oven-proof stock pot or Dutch oven, heat the oil over medium-high heat. Add the onions and bell peppers and sauté for 10 minutes or until softened. Add the garlic, zucchini, diced tomatoes with juice, saffron, paprika, and chili flakes, and sauté for 5-10 minutes. Add the rice and stock; stir, and bring to a boil. Reduce heat to low and simmer for 10 minutes.
2. Preheat the broiler on the stove while the rice is cooking. Add the artichokes, garbanzo beans, salt, and pepper. Cover the pot and simmer for 10-15 more minutes.
3. When the liquid is mostly absorbed and the rice is tender, transfer to the broiler for 5-10 minutes until the edges of the rice begin to brown and get a bit crispy. Remove from broiler and serve.

Serving Suggestion

There are a lot of layers of flavor in paella, so keep it simple with the side dishes. A tapas-style selection of olives, chewy bread and Spanish cheeses along with a crisp green salad dressed in a vinegar or lemon vinaigrette work well.

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

Green Goddess Salad Dressing

The classic Green Goddess dressing has a hint of anchovy for umami, but if you want to leave it out, you can. Top with cooked chicken or ham for a main course salad. Double the amounts in the dressing ingredients to make extra for salads throughout the week.

Via Creative Commons

Ingredients

• 1 clove garlic
• 1 small anchovy (optional)
• 1/2 cup lightly packed fresh parsley
• 2 medium scallions, white and green parts separated
• 1/2 teaspoon dried tarragon
• 1/4 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 5 ounces baby spinach, washed and dried
• 1 medium cucumber, peeled and sliced
• 1 medium avocado, sliced

Preparation

1. In the food processor, combine the garlic, anchovy (if using), parsley and the white parts of the scallions. Process to mince very finely. Scrape down and process again. Add the tarragon, yogurt, mayonnaise, vinegar and salt and process until smooth. With the machine running, drizzle in the olive oil until well mixed. Transfer to a pouring cup or jar; keeps for four days, tightly covered, in the refrigerator.
2. For the salad, spread the spinach on a platter or four small dinner plates. Cover with cucumber and avocado, and drizzle with dressing, then chop and sprinkle the scallion greens over the salads. Serve immediately.

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

Shop at Mariposa to support workers’ rights

In honor of May Day and workers’ rights, Mariposa will be donating 5% of our sales on Monday, May 1 to the Popular Alliance for Undocumented Workers' Rights (PAUWR).

Who is PAUWR?

The Popular Alliance for Undocumented Workers' Rights advocates for justice, equality, and dignity for undocumented restaurant workers by raising public awareness and educating workers to achieve fair immigration laws and policies.

Co-owners of South Philly Barbacoa, Cristina Martinez and Ben Miller, are leading the charge to change the law to allow undocumented immigrants an easier path to getting immigration status. Miller said that undocumented workers often can’t speak up about working conditions for fear of being fired or deported.

Learn more about PAUWR and the May 1 General Strike.

Why are we donating?

May Day, or International Workers’ Day, celebrates workers’ rights and commemorates the Haymarket affair of 1886. What started as a peaceful protest demanding 8 hour workdays and safe working conditions in Chicago, the strike turned deadly when seven officers and four activists were killed due to rising tensions between police and protesters. Eight activists were eventually sentenced to death, though little evidence was provided of their conviction.

As a cooperatively-owned grocery store, Mariposa recognizes the importance and necessity of fighting for workers’ rights. To participate in the national strike, Mariposa has opted to stay open to serve our community while donating 5% of our sales to PAUWR.

Parmesan Drop Biscuits

Drop biscuits may not look as perfect as biscuits that are rolled and cut out, but they are just as good, and require less cleanup.

Via Creative Commons

Ingredients

• 2 large eggs, divided
• 1 1/2 cups unbleached flour
• 1/2 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shredded parmesan cheese, preferably Parmigiano Reggiano
• 3/4 cup buttermilk, approximately 
• 3 tablespoons extra virgin olive oil

Preparation

1. Oil or put parchment paper on a baking sheet, and preheat oven to 400°F.
2. Whisk 1 egg yolk with 1 tablespoon water for egg wash, reserve the white for the dough. In a large bowl, mix flour, baking powder, baking soda, salt and. Stir in Parmesan cheese. Whisk together remaining whole egg and egg white, 3/4 cup buttermilk and olive oil, stir into the flour mixture. If it seems stiff, add more buttermilk. Use a quarter-cup measure to scoop the batter and drop onto the prepared baking sheet. Brush tops with egg wash. Bake for 10-15 minutes, until golden.

Serving Suggestion

These biscuits are best served warm and go great with a soup.

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

Rhubarb Snacking Cake

It's rhubarb season! Whole wheat flour, rolled oats and tangy rhubarb combine for a scrumptious, snack-worthy cake.

Via Vegan Fest Catering

Ingredients

• 1 cup rolled oats
• 1 1/4 cup brown sugar, divided
• 6 tablespoons butter, divided
• 1 cup whole wheat pastry flour
• 1/2 cup unbleached flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup nonfat plain yogurt
• 1 large egg
• 1 cup thinly sliced rhubarb

Preparation

1. Heat the oven to 350°F. Lightly oil or butter a 9-inch square baking pan. Melt the butter. In a medium bowl, combine 2 tablespoons of the melted butter with the oats and brown sugar. Mix well and set aside.
2. In a large bowl, mix the flours, brown sugar, soda and salt. In a separate bowl, whisk together the yogurt and egg; slowly add the remaining 4 tablespoons melted butter, while whisking the mixture. Pour the yogurt mixture over the dry ingredients and stir just to combine. Quickly stir in the rhubarb. Scrape the batter into the prepared pan. Sprinkle with the topping, then bake for 30 to 35 minutes. A toothpick inserted in the center of the cake should come out with no wet batter sticking to it. Cool the cake on a rack. Serve warm, or wrap tightly and refrigerate for up to a week.

Serving Suggestion

When rhubarb is in season, make the most of its tangy, pink stalks in this quick cake. You can even make this with frozen rhubarb in the middle of winter, if you like; just bake it 5 or 10 minutes longer. Top with a dollop of whipped cream or coconut sorbet for special occasions, or just slice and enjoy!

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