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).

Quick Cucumber Kimchi

While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea’s national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.

Total Time: 45 minutes

Servings: 6

Ingredients

• 2 pickling cucumbers or other small cucumbers (about 8 ounces)
• 1 teaspoon kosher salt
• 2 cloves garlic, finely chopped
• 2 scallions, white and light green parts only, finely chopped
• 1 1/4-inch piece fresh ginger, peeled and finely chopped
• 2 tablespoons rice vinegar
• 1 tablespoon Korean chile powder (see Note)
• 2 teaspoons sugar
• 1/2 teaspoon fish sauce (see Note)

Preparation

Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip). Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving. Tips & Notes

Notes: Korean chile powder (gochugaru, gochugalu or Korean “crushed red pepper”) is made from thin red peppers that are sun-dried on woven mats or strung together and hung from the eaves of thatch-roofed houses throughout the countryside. Store, airtight, in the refrigerator or freezer indefinitely.

Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section. Sodium content in fish sauce, is generally high, but may vary. The fish sauce used in this recipe contained 1,190 mg per tablespoon.

Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as vinegar, to prevent the food from reacting with it.

Moroccan Chicken and Apricot Tagine

Sweet and spicy, this delicious tagine will warm you up on the coldest of days. A great dish to serve to guests, so invite a crowd to share the tagine goodness! This is a relatively simple dish; it only takes a minute to grind the spices in a coffee grinder. (Just make sure you clean it before you make your next pot of coffee! See Tips & Notes for instructions.)

Total Time: 50 minutes

Servings: 6

Ingredients

Tagine

• 1/2 teaspoon salt
• 1 teaspoon black peppercorn
• 1 tablespoon coriander seed
• 1 tablespoon cumin seed
• 1 tablespoon caraway seed
• 1 tablespoon paprika
• 1/4 teaspoon turmeric
• 6 chicken breast halves, boneless, skinless
• 1 tablespoon olive oil
• 1 cup dried apricot halves

Couscous

• 2 cups chicken stock
• 2 teaspoons extra virgin olive oil
• 1 1/2 cups couscous
• 1/2 teaspoon salt
• 1/2 cup slivered almonds, toasted
• 1/2 cup fresh parsley, minced

Preparation

Grind spices coarsely in a spice grinder or coffee grinder. Put the chicken in a casserole pan, sprinkle the spice mixture over it, and then use your hands to rub it all over the chicken evenly. Position the chicken in an even layer in the pan and surround with dried apricot halves, and drizzle olive oil over it all. Cover and bake for 25 minutes, until the chicken is firm to the touch and reaches 180 degrees internally. Bring the stock to a boil, add olive oil, and stir in the couscous and salt. Cover and remove from heat, let stand covered for 5 minutes. Spread the hot couscous on a platter and serve the chicken and apricots on top, sprinkled with toasted almonds and parsley.

Tips & Notes

Coffee Grinder Cleaning: To clean a coffee grinder (to use for both spices and coffee), wipe the coffee grinder with a damp towel, then grind a couple of tablespoons of raw rice to clean thoroughly, then discard the rice. Equipment: Meat thermometer for chicken.

No-Bake Apricot Cashew Energy Bars

Perfect energy boost for when you want to keep oven off.

Recipe Information

Total Time: 1 hour, 15 minutes; 15 minutes active

Servings 

Makes 14 bars Make your own natural, no-sugar added energy bars—they're a cinch to prepare.

Ingredients

• 1 1/2 cups chopped dried apricots
• 1/2 cup cashews (buy it in bulk!)
• 1/2 cup almonds (buy it in bulk!)
• 1/2 cup cashew butter
• 1/2 cup peanut butter
• 1 cup flaked coconut
• 1/3 cup shelled hemp seeds
• 1/3 cup chia seeds
• 3 tablespoons cacao powder
• 1 tablespoon maca powder

Preparation

Place the apricots, cashews, almonds and cashew butter in a food processor and mix until the apricots are finely chopped and the ingredients have come together. The mixture will still be coarse. Transfer to a mixing bowl and add the remaining ingredients. Stir until the mixture takes on the consistency of a very thick dough. Line a loaf pan with parchment paper and press mixture firmly into the bottom of the pan. Chill in the refrigerator for at least one hour, then check to make sure it has set. When set, turn the mixture out onto a cutting board and slice into 14 pieces. Keeps refrigerated up to 5 days.

Serving Suggestion

Slice these energy-packed snacks into bite-sized cubes instead of bars, and package in individual reusable snack bags for a mid-afternoon pick-me-up. Substitute dried figs, dates or cherries for the apricots if you prefer.