Friday Finds: September 1, 2017

Take a look at what's new at Mariposa Food Co-op.

Metropolitan Bakery

Philadelphia favorite, Metropolitan Bakery uses locally-sourced and sustainable ingredients to craft their artisan baked goods. Metropolitan is very active in initiatives that directly affect the communities it serves, including endeavors to promote other local businesses, fight homelessness and support healthy food programs for city residents. Find local and vegan rosemary rounds, French berry rolls, French rye bread, and rosemary olive oil bread on our bakery island.

Alaffia Lavender Shea Butter Soap

Fair trade and cooperatively-sourced Alaffia triple milled shea butter soap is the soap for super soft skin.

Grafton Village Smoked Cheddar

Grafton Village smoked raw cheddar is cold smoked over maple chips. The milk used to craft this unique cheddar is collected from small and independently owned Vermont farms. 

Simpler Botanicals Roll-On Essential Oil Blends

Save $2 through September 12. 

Christina Maser Room and Linen Sprays

Christina Maser's locally-made room and linen sprays use pure essential oils and are free from artificial dyes and fragrances. Find a scent for every room, including lavender, citrus garden, and rosemary mint. 

Friday Finds: August 18, 2017

Take a look at what's new at Mariposa Food Co-op.

Philly Bread loose Philly Muffins and hoagie rolls

Philly Bread is focused on sourcing the highest caliber grains directly from the farmer and milling them in-house just prior to mixing the dough to unlock maximum flavor. Loose hoagie rolls and Philly Muffins can be found in our bakery department. 

Alaffia Coconut Reishi Purifying Facial Cleanser

Alaffia's facial cleanser contains soothing coconut, nourishing reishi, and detoxifying charcoal. It gently cleanses the skin, removes impurities, and is non-stripping. Plus, all Alaffia products are fair trade! 

Life-Flo 100% Pure Magnesium Oil

Good for muscular repair and nerve transmission. Easily absorbed through the skin. 

Castello Havarti

Creamy, buttery and mild. Pairs will with crackers, vegetables, and shellfish. 

Conebella Farms Cheddar

Conebella Farm is an award-winning 100% Ayrshire dairy farm located in Chester County, Pennsylvania. Conebella Farm cheese is made from all natural ingredients with the milk from our own cows, which is both antibiotic-free and hormone free. 

Friday Finds: August 11, 2017

Take a look at what's new at Mariposa Food Co-op. 

Vegan Ben & Jerry's Ice Cream Pints

Vegans rejoice! Ben & Jerry's vegan pints are here. 

Conebella Farms Cheese Curds

Produced locally in Elverson, PA with milk from Ayrshire cows, these curds are great in the kitchen for frying or melting but also fresh out the container with some salami and crusty bread in the shade of your favorite tree on a West Philly summer's day.

Sunbeam 'Bug Me Not' Candles

Keep the bugs away with these candle tins and votives. Try citronella cedar wood and eucalyptus, lemongrass, cedar. 

Heritage Store Black Castor Oil

100% natural and unrefined. Nourishes dry skin and hair. Warm it up as a massage oil for joints, muscles and skin.

Solaray Activated Coconut Charcoal Powder

We're happy to introduce charcoal powder to our shelves! Derived non-GMO, food-grade, coconut shell, Solaray coconut charcoal powder is great for a digestive detox, skin care and oral care. 

10 facts about Gouda

1. A semi-firm, washed curd cheese, Gouda is in the same family as Edam and Havarti.

2. Noord-Hollandse Gouda is the one type of Gouda that has a protected designation origin; the milk used to make this cheese must come from the province of Nord-Holland. It's typically a bit less salty than other Goudas.

Photo credit: Kaesewelten

3. Gouda is named after a city in Holland, where cheesemakers from surrounding towns still come to have their cheese weighed, priced and sold at a cheese market.

Photo credit: Unquite Time

4. Gouda is aged from several weeks to seven years. Older Goudas are saltier and more pungent while young Gouda is mild and creamy.

Photo credit: David Lebovitz

5. While usually made from cow's milk, there is a goat's milk Gouda, also from Holland. It has a tangier flavor than cow's milk Gouda.

6. The smooth, creamy texture of Gouda is due to its high fat content. It is white to creamy yellow, sometimes with small holes.

7. An excellent melter, Gouda is a stellar choice for grilled cheese, burgers, omelets and casseroles.

8. Gouda is sometimes used at wine tastings as a palate cleanser.

9. The color of the wax coating can sometimes tell you a little bit about what’s inside. Young Goudas, aged between one and six months, are usually wrapped in red or yellow wax, while mature Goudas generally have a black or darker coating. Goat cheese Goudas are traditionally wrapped in white or blue wax.

Photo credit: Maastricht Minutiae

10. Aged gouda is best served at room temperature and soft, younger Gouda should be served cold.

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

Holiday Cheddar Cheese Ball

Total Time: 15 minutes

Servings: 2 large balls (20 servings)

This festive holiday cheese spread is quick and simple to make and great for entertaining.

Ingredients

• 1 pound cream cheese, softened
• 1 cup cheddar cheese, grated
• 1/4 cup Asiago cheese, grated
• 2 tablespoons red bell pepper, diced
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons garlic, minced
• Salt and freshly ground black pepper

Preparation

1. In a food processor, blend cream cheese until slightly fluffy. Add cheddar, Asiago, and garlic, and pulse until lightly blended.
2. Scoop cheese mixture into a small bowl and add the bell pepper, chives, parsley, and salt and pepper. Mix well.
3. Refrigerate mixture until cold, then form into balls.
4. Roll in extra chives, parsley, or diced bell pepper and allow to come to room temperature before serving.

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

Creating the Perfect Cheese Plate

Putting together a spectacular cheese platter is easier than you might think. Here are a few tips:

The cheese platter

• Serve cheese at room temperature. The cold from the refrigerator inhibits its flavor, so take your cheese out half an hour before guests arrive to allow it to “bloom.”
• Provide a serving utensil for each variety of cheese on your tray.
• Serve a selection of three to five contrasting cheeses. Think different tastes, colors, and textures, like mild with robust (like Brie with blue cheese), fresh with aged (like Boursin with aged Gruyere), or soft with hard cheeses (like chevre with Parmesan).
• Create a themed tray by offering cheeses from one region or source, or showcase an array of cheeses made from different milks (cow, goat, sheep).

Accompaniments

Whether you serve them individually or on the same platter, some foods are perfect complements to cheese. These include:

• Fresh and dried fruits
• Crostini, flatbread, and other crackers
• Hearty and crusty breads
• Olives
• Nuts
• Honey

To create an antipasto platter, include a mix of marinated vegetables and cured meats.

Wine and beer cheese pairings

In general, a wine that comes from the same geographic area as the cheese will be a good match. Here are some other pairings:

• Goat cheeses and dry red wines
• Cheddars with sweet wines and pale and brown ales
• Fresh, medium, and hard cheeses with crisp, fruity red or white wine
• Cheeses with bloomy rinds (like Brie) and fruity red wines or light, dry champagnes
• Swiss cheeses with dark lagers, bocks, and Oktoberfest beers
• Feta and wheat beers
• Sweet cheeses with fruity beers

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

How to use Halloumi

If you haven't yet tried this unusual cheese, you're in for a treat—and a fun, delicious new addition to your grilling repertoire. Halloumi has been made in Cyprus, Greece for centuries. Traditionally made from unpasteurized sheep and goat's milk, Halloumi was often wrapped with mint leaves, which was used as a preservative, and, even now the cheese is often sold with mint as a garnish. The Halloumi from Cyprus has a Protected Designation of Origin (PDO), but "Halloumi-style" cheese is now made throughout the world.

While you can eat Halloumi raw, it's usually enjoyed cooked—not just because you can, but also because cooking improves the taste and texture. Some of the saltiness (from brining) fades as it cooks. If you find Halloumi a bit too salty for your taste, simply simmer it in water for five minutes. Then refrigerate until firm again before cooking. The texture, which starts out a bit like mozzarella, becomes a bit creamier with cooking.

Halloumi will keep in the refrigerator unopened for as long as a year. Once opened, store it in the refrigerator in salt water in an airtight container for up to two weeks, or wrap it tightly in waxed paper, parchment paper or cheese wrap. Rewrap in fresh paper whenever you unwrap it. The cheese can also be frozen for a few months. Thaw it in the refrigerator a day before you want to use it.

Find some of our favorite Halloumi serving styles below.

Grilled Halloumi

To make grilled Halloumi, simply slide the cheese onto wooden skewers that have been soaked in water first. Drizzle the cheese with olive oil and sprinkle with spices, if you like. Cook the skewered cheese just two to three minutes on each side, until it's warmed through. Large pieces of Halloumi can simply be placed directly on the grill, or you can also fry Halloumi in a skillet.

Marinated Halloumi

Marinate the cheese before cooking—in olive oil, lemon juice, garlic, red pepper, oregano or combinations of other spices, such as cumin, chili powder, ground ginger or fresh herbs like thyme, mint, basil or rosemary for extra flavor.

Cypriot-style

Cypriot-style pairs Halloumi with watermelon, or with smoked pork or lamb sausage. Use it on sandwiches (it's delicious in pita with cucumbers and tomatoes), to stuff ravioli, and over pasta, potatoes, or salads (toss the grilled cheese with any greens, and try it in place of mozzarella in a Caprese salad). Place Halloumi on kebabs with veggies. Serve it with eggs for breakfast, and on grilled burgers (meat or veggie) and eggplant. Here's a tasty recipe for Grilled Eggplant Napoleon.

Honey & Halloumi

Try drizzling the cheese with honey—which plays off the saltiness—and serving on a cheese tray. A lager makes a perfect accompaniment.