The Fruit and Veggie Grilling Guide

While most people associate outdoor grilling with burgers, hot dogs, and steaks, the grill imparts big flavors to fruits and veggies, too. A wide array of produce paired with spice rubs, marinades and sauces will keep your patio table overflowing with delicious additions to your grilling repertoire. Seasonal summer vegetables are perfect for grilling: zucchini, eggplant and bell peppers are naturally tender and become even sweeter on the grill. Slice these vegetables about 1/4-inch thick and toss them in an easy marinade for 30 minutes (or better yet, overnight) before grilling for a few minutes per side.

A simple combination of wine vinegar, olive oil, chopped garlic and herbs, and salt and pepper are all you need for a tasty marinade. This easy mix will turn grilled vegetables into Italian antipasti to serve with bread, olives, and cheese. Change the blend to vegetable oil, sesame oil, soy sauce, rice vinegar, and chopped garlic and ginger for Asian-flavored vegetables that are delicious with rice. Store-bought dressings with a vinegar base make wonderful marinades as well.

Summertime peaches, apricots, nectarines, and figs are delicious grilled. Cut fruit in half and remove any pits, then coat lightly with oil. For a sweet-savory side dish to grilled pork, chicken, or lamb, sprinkle on a little salt, pepper, and balsamic vinegar, then grill for a few minutes per side. And for dessert, dust with brown sugar, then place the halves on a clean part of the grill for a few minutes per side before serving with ice cream or pound cake (or both).

Some grilling tips:

• Use moderate heat (not high); if it’s a charcoal grill, move the charcoal to one side and grill your fruits and veggies on the other side, over indirect heat.
• Be sure to oil your grill thoroughly—fruits and vegetables are high in natural sugars, which means they can easily burn and stick to the grill. Before you begin cooking, clean the grill well, preheat it, and then use several layers of paper towel dipped in vegetable oil to grease it.
• Cut vegetables into the largest possible pieces to prevent them from falling through the grill grate and avoid extra time spent flipping more pieces. For example, cut zucchini in slices along the length of the vegetable, rather than slicing into small rounds.
• Corn doesn’t always cook through on the grill. Blanch it in boiling water for a few minutes, then grill for 5 to 10 minutes to finish cooking and add smoky flavor.

Photo credit: Mike McCune

Planning a Summer Picnic

There’s no better way to celebrate the beginning of summer than by planning a leisurely outdoor picnic. Here’s how to keep your picnic out of bug-bite and spoiled-food territory to enjoy warm breezes, delicious food and fun.  

Prep everything ahead of time

This may seem like a no-brainer, but putting in the time to chop your veggies, assemble your kebabs, or slice your baguette before leaving the house will keep the fuss—and mess—to a minimum once you get outside.

Stay bug-free

Bring small citronella candles to place along your picnic table. If you’re picnicking on a blanket (where fire isn’t the friendliest option), pack a bottle of chemical-free mosquito repellent from the body care section of your co-op.

Avoid foods that spoil easily

That means mayo, cream-based dips, and fresh cheeses are best left at home—unless you’re planning to transport them a short distance on ice and eat them immediately. Any leftovers should be thrown away (so plan your portions carefully!).

Practice food safety

Take care to make sure all raw meats are wrapped separately, and transport them on ice. Use separate cutting boards and utensils for handling raw meat (bring an extra plastic bag to keep them in), and wash your hands as often as possible. Hand sanitizer is a must.

Cook meat with care

If you’re grilling outdoors, keep raw meats below cooked meats on the grill at all times, and make sure they’re cooked thoroughly before eating (a meat thermometer can confirm doneness). Hamburgers should be cooked to 160 degrees, poultry to 170 degrees, and beef, veal, and lamb cuts to 145 degrees.

Keep it earth-friendly

Bring reusable napkins (you’ll not only avoid fly-away paper napkins, but cloth napkins can also be used to wrap food and bottles for transport). If you are using disposable products, look for recycled and biodegradable options at the co-op. And make sure your picnic spot’s as pretty as a picture for its next al fresco diners!

News Roundup June 24, 2016

Viewing and funeral for Akyra Murray set for this Friday

A viewing for Akyra Murray, the 18-year-old West Philadelphia woman killed in the Pulse nightclub shooting in Orlando, Fl. on June 12, will take place Friday, June 24, from 8 a.m. to 10 a.m. at Monumental Baptist Church located at 50th and Locust Streets. The funeral service will be held at 10 a.m. at the church and burial will be at Mount Peace Cemetery. Read more.

ReAnimator Coffee coming to Garden Court Plaza retail space

We are starting to learn a little more about the retail that will be moving into the ground floor of the Garden Court Plaza apartment building at 47th and Pine. An official from Post Brothers, the real estate developer that acquired the building last year and announced their plans to court new retail businesses, said last night that ReAnimator Coffee, which has current locations in Fishtown and Kensington, has agreed to take one of the spots. Read more.

If you’re not engaged with poverty at some level, ‘You’re privileged’

Poverty can’t be solved through charity or policy. It has to be guided by the communities that are impacted by it.

Community organizing was a solution Councilwoman Helen Gym proposed at a recent Young Involved Philadelphia panel on poverty and inequality in the city, where poverty rates are as high as 26.3 percent. Read more.

This activist wants to take an HIV test with you

Philadelphia sees between 600 and 700 new cases of HIV/AIDS per year and is home to over 20,000 people living with the virus. They’re sobering statistics that demand action. Andrea Walker is obliging. Read more.

Want to share a story? Email marketing@mariposa.coop

Father's Day Dinner

Fire up the grill! Check out our favorite Father's Day recipes.  

Chipotle Cherry Barbecue Sauce

Total Time: 70 minutes; 10 minutes active Servings: approximately 12 Why make your own barbecue sauce? This sweet, smoky, spice cherry chipotle barbecue sauce is one mouthwatering reason.

Chipotle_Cherry_Barbecue_Sauce

Ingredients

• 2 cups cherries, washed and pitted
• 2 cloves garlic
• 1/4 cup apple cider vinegar
• 2 tablespoons stone-ground mustard
• 1 1/2 teaspoon smoked sea salt
• 2/3 cups canned diced tomatoes with chilies
• 1/4 cup canned chipotle sauce
• 1/3 cup turbinado sugar

Preparation

Place all ingredients in a blender or food processor. Blend until well combined and transfer to a saucepan. Cook, stirring occasionally, on medium heat for about 60 minutes until sauce is reduced by half, or reaches desired thickness.

Serving Suggestion

Take advantage of in-season fresh cherries and make a double batch of this slightly sweet, slightly spicy sauce. Serve with barbecued chicken, pork or burgers, or drizzle over smoky marinated tofu steaks.

German New Potato Salad

Serve this version of southern Germany's popular “Kartoffelsalat" alongside grilled meats or hearty grilled tempeh.

Ingredients

• 2 pounds small red-skinned potatoes
• 1 1/2 cups yellow onion, minced
• 1/4 pound uncooked bacon, diced, or 1/4 cup soy-based vegetarian bac’un bits
• 1 tablespoon vegetable oil (if using vegetarian bac’un bits)
• 1/2 cup vegetable stock
• 1/4 cup apple cider vinegar
• 2 tablespoons whole grain mustard
• 1/2 cup freshly chopped parsley
• Salt and pepper to taste

Preparation

In a large pot, boil the potatoes in salted water 14–15 minutes, until just tender. Drain, and when cool enough to handle, cut the potatoes into 1/4-inch slices or 1-inch cubes and place into a mixing bowl. If using bacon, sauté the bacon in a large skillet for 4–5 minutes while the potatoes are cooking,, drain off most of the fat, and return the pan to the stove. Add the onions and sauté another 7–8 minutes. Add the stock, vinegar, and mustard and simmer for a few more minutes. For a vegetarian potato salad, sauté the onions in 1 tablespoon of vegetable oil for 7–8 minutes. Add the stock, vinegar, and mustard and simmer for a few more minutes. Toss the hot dressing with the sliced potatoes. Season with salt and pepper, and stir in the fresh parsley (and vegetarian bac’un bits for the meatless version) just before serving.

Serving Suggestion

This is a version of southern Germany’s popular “Kartoffelsalat.” Serve warm or at room temperature with grilled meats or sausages, or hearty grilled tempeh.

BBQ Tofu Sandwich

A delicious tofu burger topped with coleslaw and dill pickles.

Ingredients

• 1/4 cup thinly sliced onion
• 1 14-ounce package extra-firm or firm water-packed tofu, drained
• 1/8 teaspoon salt
• 1 tablespoon canola oil
• 1/2 cup prepared barbecue sauce
• 1 1/2 cups coleslaw mix, (see Note) or finely shredded cabbage
• 2 tablespoons low-fat mayonnaise
• 2 teaspoons red-wine vinegar
• 1/4 teaspoon garlic powder
• Freshly ground pepper, to taste
• 4 whole-wheat hamburger buns, toasted
• 4 dill pickle sandwich slices

Preparation

Place onion in a small bowl, cover with cold water and set aside. Stand tofu on its long narrow side. Cut lengthwise into 4 rectangular slabs, each about 1/2 inch thick, and pat dry. Sprinkle with salt Heat oil in a large nonstick skillet over medium heat. Add the tofu slabs (depending on the size of your pan, the tofu may slope up the sides a little). Cook until browned on both sides, about 4 minutes per side. Reduce heat to low. Add barbecue sauce and carefully turn the tofu to coat with the sauce. Cover and cook for 3 minutes more. Meanwhile, combine coleslaw (or cabbage), mayonnaise, vinegar, garlic powder and pepper in a medium bowl. Drain the onion. To assemble sandwiches, place about 1/3 cup of the coleslaw (or cabbage) mixture on each bun and top with a tofu slab, a pickle slice and a few onion slices. Spread any sauce remaining in the pan on the top buns.

BLT Salad

A salad version of America’s favorite sandwich. Shredded tomato is the base for a creamy tomato-and-chive dressing.

Ingredients

• 1 cup cubed whole-wheat country bread
• 2 teaspoons extra-virgin olive oil
• 4 medium tomatoes, divided
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons minced chives, or scallion greens
• 2 teaspoons distilled white vinegar
• 1/4 teaspoon garlic powder
• Freshly ground pepper, to taste
• 5 cups chopped hearts of romaine lettuce
• 3 slices center-cut bacon, cooked and crumbled

Preparation

Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.

News Roundup June 17, 2016

Soda tax passes; Philadelphia is first big city in nation to enact one

Looking to raise millions for a bold expansion of early childhood education, Philadelphia City Council on Thursday approved a 1.5-cent-per-ounce tax on sugar-sweetened and diet beverages, the first such tax imposed in a major U.S. city.

The 13-4 vote put to bed months of speculation and at-times-bitter negotiations, but also ensured that the national spotlight will stay turned on Philadelphia for months, if not years. Read more.

Confederate flag taken down at Pa. Capitol

A Confederate flag that had been hanging inside the Capitol as part of a historical exhibit was taken down Wednesday after objections from a state representative from Philadelphia, officials said.

Rep. Vanessa Lowery Brown (D., Phila.) initially took the flag down herself late Tuesday and turned it in to House Speaker Mike Turzai (R., Allegheny), who gave it to Capitol police, legislative officials said. Read more.

Cooperation emerges when groups are small and memories are long, study finds

The tragedy of the commons, a concept described by ecologist Garrett Hardin, paints a grim view of human nature. The theory goes that, if a resource is shared, individuals will act in their own self-interest, but against the interest of the group, by depleting that resource.

Yet examples of cooperation and sharing abound in nature, from human societies down to single-celled bacteria. Read more.

The Philadelphia and Knight foundations are funding a youth news team during the DNC

A new partnership between the School District, media partners and some big-name funders will aim to elevate student voices during the Democratic National Convention next month.

Middle and high schoolers will have the opportunity to join a youth news team covering the DNC and develop their own written, audio and visual stories while learning journalism skills from media professionals. Read more.

Tony’s Barber Shop building on Baltimore Ave. for sale

The building at 4529 Baltimore Avenue that used to host Tony’s “Just For Men” Barber Shop has recently been listed for sale for $415,000. The 1,760 square feet property includes a ground-floor commercial space, a partially finished basement, and two apartments (a large two-bedroom with a deck and a studio on the ground floor behind the commercial space). It is zoned CMX-2 (Commercial/Commercial Mixed-Use). Read more.

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

Choosing the Perfect Steak

The key to a delicious steak is choosing the right cut of meat. Johnny Livesay, of Austin's Black Star Co-op, discusses marbling, grass-fed versus grain-fed beef, and the best cuts for your budget. The key to a delicious steak is choosing the right cut of meat. Johnny Livesay discusses marbling, grass-fed versus grain-fed beef, and the best cuts for your budget.

Save the date: Member Appreciation Weekend June 24 - 26

Save the date for our first Member Appreciation Weekend from Friday, June 24 - Sunday, June 26!

Stock up because Mariposa members will receive an additional 5% off of their total purchase all weekend long.

Not a member yet? No problem! Join Mariposa today and start saving.

News Roundup: June 10, 2016

Stay updated on what’s happening in your community. Have a story you want to share? Email marketing@mariposa.coop

Philly’s Underground Dirt Bike Community Exposed In New Documentary

Illegal ATVs and dirt bikes have long been a problem on Philadelphia Streets. A new documentary pulls back the curtain on the city’s underground dirt bike community through a local legend.

“They are real people with a real passion,” says LaMar McPherson, “There are no outlets, schools are closing down, you go past playgrounds there are hoops with no rims.” Read more.

West Philadelphia Orchestra to Kick Off Summer Nights Concert Series; Special Offer for West Philly Residents

It’s hard to imagine summer in the city without outdoor music. A popular outdoor concert series, Summer Nights at the Penn Museum, kicks off on Wednesday, June 15, with a performance by well-known brass band West Philadelphia Orchestra. We’re excited to let you know about a special admission deal for West Philly residents. Those who will print out and bring this post to the museum on June 15 (or show it on your cell phone), will be able attend the concert for only $5 (regular admission is $10). Please note that this offer is only valid for the first concert in the series, which will take place every Wednesday through Sept. 2. Read more.

Michael Farrell Named as Next Principal for Penn Alexander School

On June 1, the School District of Philadelphia announced the appointment of Michael Farrell as the next principal of the Penn Alexander School (PAS), a partnership school with Penn’s Graduate School of Education. A native of West Philadelphia, Farrell currently serves as the founding principal of Thomas Elementary School, a Mastery Charter School located in South Philadelphia. Prior to his work at Mastery, Farrell worked at the Science Leadership Academy. He began his career as a special education teacher at Philadelphia’s Independence Charter School. Read more.

News Roundup June 3, 2016

Stay updated on what’s happening in your community. Have a story you want to share? Email marketing@mariposa.coop

Youma: From Economist, to Server, to Manager, to Owner

When I walked into Youma (Facebook page), a new African restaurant at 4519 Baltimore Ave., I was glad to finally get to spend some time with owner Youma Ba. When I met with her, she was covering for a server who was out sick. It was somewhat of a homecoming for Youma, since this very location was where she got her start as a server in Philly back in 2001, when it was known as La Calebasse. She left there to open Kilimanjaro on Walnut St. Read more.

Plans to Move Police Headquarters to 46th and Market in Question

Mayor Jim Kenney’s administration is rethinking the much publicized move of the police headquarters to 46th and Market, despite the start of $250 million in renovations and plans for an art installation and possibly even a new Police Athletic League branch. Read more.

At Technically Media, We Use ‘They’ as a Singular Pronoun. Here’s Why

When it comes to questions of grammar, we at Technically Media refer to the AP Stylebook, aka “the journalist’s bible” — except when we don’t.

The team behind Generocity and Technical.ly uses a house style that takes a few liberties with that classic set of style, grammar and usage rules for newsrooms and academic journals. For instance, cofounder has no hyphen, and for years we’ve lowercased “internet” (though that’s finally becoming standard with the newest edition of the AP Stylebook on June 1). Read more.

SEPTA Launches Reconstruction of Key Transit Hub in West Philadelphia

SEPTA gathered with local elected officials and neighborhood leaders on Monday, May 23, 2016 to break ground on the long-needed overhaul of a transit hub in West Philadelphia. Read more.

The $1 Billion Bet on Gentrifying Black Philadelphia’s Downtown Mall

Wallace Wyche is tending shop in a ghost town. The three-block-long shopping mall where he works in the heart of Philadelphia is empty, cleared out for a massive renovation. At one end, where his Verizon store is situated, a few stragglers hang on: a leather goods shop, a perfume shop, a GameStop. A lone police officer sits at a security station, clearly bored out of his mind, and looks over the empty expanse. There used to be two cops stationed here, but the second was taken off the desk. Read more.

Vietnamese Tofu-Noodle Lettuce Wraps

Here we toss rice noodles with crunchy vegetables, fresh herbs, tofu and a light, sweet, tart and salty Vietnamese dressing flavored with fish sauce and wrap the mixture in lettuce leaves. For a vegetarian version, use reduced-sodium soy sauce or tamari in place of the fish sauce. Pass the mixture, lettuce leaves and sauce separately so everyone can make their own wraps.

Ingredients

• 2 ounces thin rice noodles, or rice sticks (see Note)
• 1/4 cup water 5 teaspoons fish sauce, (see Note)
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1/2-1 teaspoon crushed red pepper
• 8 ounces firm or extra-firm seasoned tofu, thinly sliced
• 1 medium carrot, cut into matchsticks
• 1 cup snow peas, trimmed and very thinly sliced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint 8 large leaves green-leaf lettuce

Preparation

Bring a large saucepan of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water. Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl. Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad and toss to combine. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.

Tips & Notes Dried thin rice noodles (or rice sticks) are also called "bun" or "vermicelli-style" rice noodles. Look for them in the Asian section of your co-op or Asian-foods market. Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the ethnic section of your co-op or Asian specialty market.

Total Time: 25 minutes Servings: 4, 2 wraps each

Recipe provided by NCG strongertogether.coop