Become an owner during National Co-op Month

In celebration of National Co-op Month, we’re holding an owner drive during the month of October!

What do you get for joining? Join Mariposa between October 1 and October 31 to be entered to win a 12-14/lb holiday turkey (or vegan/vegetarian equivalent)!

The first 50 owners to join during the month of October will also receive an exclusive “I Own It” reusable shopping bag filled with fair trade goodies (pictured above) in honor of National Fair Trade Month.

Already a member? Refer an owner during the month of October and you, too, will be entered to win a holiday turkey.

Ready to join?

Need more information? Read more about the benefits of ownership.

Oven-Dried Tomatoes

The rich, sweet, tomato flavor concentrates in these little jewels. Store them away for winter if you can wait that long!

Note: because this recipe involves leaving an oven door ajar, this is not for homes with small children.

Ingredients

• Olive oil or parchment paper
• Fresh tomatoes (Roma or paste tomatoes are best)
• Sea salt

Preparation

1. Set your oven dial to its lowest setting (140–150°F is ideal).
2. Line a baking sheet with parchment paper or lightly brush with olive oil. Prepare tomatoes by slicing in half lengthwise and scooping out most or all of the seeds. Place cut-side up on the baking sheet and lightly sprinkle with sea salt. Place sheet in oven and leave oven door slightly ajar to encourage air flow.
3. Dehydrate in the oven for 6–10 hours or until leathery, but not brittle. Cool completely, then store in a transparent air-tight container.
4. Shake container daily for 7 to 10 days to evenly distribute any residual moisture. If condensation develops on the container, open and return tomatoes to the oven for more drying.

Serving Suggestions

Enjoy the tomatoes dried, or rehydrate in hot water for plump, juicy tomatoes in your winter sauces and soups.

Total Time: 20 minutes preparation, 6-10 hours drying

Servings: About 6 2 ounce portions

Authored by Liz McMann. 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.

Budget friendly recipes: Garlic tofu & greens

Serves 4. Prep time: 20 minutes active; 35 minutes total.

Ingredients

• ¾ pound firm tofu, sliced in 1-inch cubes
• 3 tablespoons canola oil, divided
• 2 tablespoon toasted sesame oil, divided
• 6 cloves garlic, minced, divided
• 4 cups water
• 2 cups uncooked penne pasta
• 1 bunch kale, tough ribs removed, chopped
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Preparation

Heat the oven to 400°F. Line a baking sheet with parchment or foil. Toss tofu cubes with 2 tablespoons of canola oil, 1 tablespoon of sesame oil, and half of the minced garlic, making sure the cubes are well coated. Spread in a single layer on the baking sheet and bake for 15 to 20 minutes or until lightly golden.

While tofu is baking, bring 4 cups of water to a boil. Add penne pasta and boil for 10 minutes or until pasta is tender.

Heat the remaining oils in a large skillet over medium-high heat. Add the rest of the garlic and red pepper flakes and let them sizzle for just a moment. Add the kale a handful at a time, turning frequently with tongs. Once kale turns bright green and begins to wilt, about 2 to 3 minutes, turn off the heat. Mix the kale with the baked tofu, tossing well. Season with salt and pepper. Serve over pasta.

News roundup: September 16, 2016

How to attract media attention to your solo social good venture

Think you need a small miracle to get some press coverage on your social good venture? Think again.

For solopreneurs, getting press might be #167 on our to-do lists, but we know it’s good for business. No matter how many Twitter followers you may have, a solid news story by a creditable outlet can get you in front of thousands of people, including decision makers and influencers. Read more.

SEPTA battles Philadelphia before Supreme Court in jurisdiction war over LGBT protections (again)

On Tuesday the Pennsylvania Supreme Court heard oral arguments for the second time in a case over a now-deceased person’s complaints about a since-abandoned SEPTA policy.

SEPTA originally filed suit in 2009, making a responsive strike in what would become a war of litigative attrition between the transit agency and Philadelphia’s Commission on Human Relations. Read more.

Fall Guide: Kensington Gardens

Philly cer­tainly didn’t lack for beer gar­dens this sum­mer. But you know what many city neigh­bor­hoods really need? Gro­cery stores.

Yes, in a city where you can turn down prac­tic­ally any corner and find a place to get hammered, it’s of­ten al­most im­possible to find fresh pro­duce and oth­er whole­some food without a long trip on a SEPTA bus or a costly ride from Uber. Read more.

Avocado smoothie

Avocados are not just for guacamole. Their rich, sweet flesh blends right into this green wonder, with a touch of vanilla and the hidden hydration of cucumber. Add some honey to taste, if you want it a little sweeter.

Ingredients

• 1 large cucumber, peeled
• 1/2 large avocado
• 1/2 teaspoon matcha powder* (optional)
• 1 large frozen banana
• 1/2 cup vanilla yogurt
• 1/4 teaspoon vanilla extract
• Honey to taste, optional

Preparation
Combine the ingredients in the blender and puree. Take a little taste and add honey if necessary to sweeten it. Serve immediately.

Tips & Notes

Matcha powder is a potent from of green tea, which contains caffeine and antioxidants in abundance. Look for matcha powder in the tea section of your co-op.

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.

Budget friendly recipes: Peanut sesame noodles

Ingredients:

• 1 pound Field Day spaghetti
• 2 carrots, cut into matchsticks
• ½ red bell pepper, cut in strips
• 4 cups thinly-sliced purple cabbage
• ¼ cup Field Day smooth peanut butter
• 2 teaspoons soy sauce
• 1 tablespoon lime juice
• ¼ cup Field Day coconut milk
• ¼ cup water
• 1 pinch red pepper flakes
• 1 teaspoon toasted sesame oil

Preparation
In a large pot, bring water to a boil. Break noodles in halves or thirds and drop into water. Cook for 6 to 7 minutes and test for doneness. When done, drain immediately and rinse with very cold water. Set aside.

Put about an inch of water in a large pot with a lid, and place a steamer basket inside. Bring water to a boil and add carrots to the steamer basket. Cover the pot and steam for 3 minutes, then add bell pepper and steam for another minute. Add cabbage and steam for 2 more minutes.

Blend all remaining ingredients together in a food processor, or use a fork to mix thoroughly in a bowl. Pour noodles and veggies into the pasta cooking pot, add sauce and mix well. Add more soy sauce or lime juice to taste. Serve chilled or at room temperature.

Serves 4. Prep time: 25 minutes active; 35 minutes total.

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: September 9, 2016

Ice Cave brings its cool desserts to Baltimore Ave.

People of West Philadelphia, you no longer have to travel to Chinatown for Taiwanese shaved ice treats. Ice Cave has opened at 4507 Baltimore Ave next to Atiya Ola’s and The Nesting House. Read more.

Before you crowdfund your craft brewery startup, consider this model instead

Here’s an admission that’s going to offend some of you: financial crowd-sourcing campaigns for business ventures – a la Kickstarter and Crowdbrewed– piss me off. Sure, I support your ambition to open a craft brewery (provided you’re going to make quality beer). But since when is it my responsibility to fund it? I’d like to buy an Audi A5 convertible but you don’t see me groveling, do you? 

Hope abounds as Philly schools begin new year out of crisis mode

At Paul Robeson High School in West Philadelphia, the first day of school didn’t come with talk of budgets or contracts or politics.

It did come with hugs, free donuts, and a house DJ. As students streamed through the entrance at 42nd and Ludlow Streets and into the thumping auditorium, Principal Richard Gordon IV greeted each like an old friend. Read more.

What we're really saying when we talk about social change

If it feels like social fabric of the United States is being pried apart thread by thread by a volatile political and racial climate teetering on the edge of disaster, that’s because it is.

The national conversation on race has rippled through mainstream culture in recent months, touching every public-facing industry from Hollywood to professional sports and beyond. Mantras like “social change” and “social justice” are permanent fixtures on the minds, lips and social media feeds of socially-concerned Americans. Read more.

Grow your own sprouts

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.

Quick Vegetable Bibimbap

Whet your appetite for bibimbap with this quick vegetarian version of the signature Korean dish.

Ingredients

• 1 cup uncooked medium-grain brown rice
• 1 teaspoon sesame oil
• 1 teaspoon vegetable oil
• 1 cup carrots, cut into matchsticks
• 2 cloves garlic, minced
• 1 cup zucchini, cut into matchsticks
• 1/4 pound button mushrooms, thickly sliced
• 6 ounces fresh spinach
• 4 green onions, sliced
• 1/2 pound baked or fried tofu, cut into 1- to 2-inch squares
• 1 cup cucumber, cut into matchsticks
• 2 ounces mung bean sprouts
• Pinch of salt
• Pinch of ground black pepper
• 6 large eggs

Sauce

• 1/4 cup Gochujang (Korean chili paste)
• 2 teaspoons tamari
• 1 tablespoon water
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame seeds

Preparation

1. Start cooking the rice according to package directions. In a small bowl, mix together all sauce ingredients.
2. In a wok or large skillet, heat the sesame and vegetable oil over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the garlic, zucchini, and mushrooms and stir-fry for another 2-3 minutes. Add the spinach, and stir-fry just until the spinach is wilted and tender, about a minute. Remove from heat and toss the vegetables with the tofu, cucumber, bean sprouts, and a pinch each of salt and pepper. Set aside vegetables, and fry 6 eggs over easy.
3. To serve the bibimbap, place a scoop of rice in each bowl, top with some stir-fried vegetables, place a cooked egg on top and garnish with sliced green onions. Serve the sauce on the side for drizzling.

Serving Suggestions

Serve with a side of kimchee.

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.

Cucumber & melon chutney

This chutney makes a fantastic seasonal bruschetta. It’s also a terrific topping for curried fish filets and fish tacos.

Ingredients

• 1 1/2 cups seeded and diced honeydew melon
• 1 1/2 cups seeded and diced cucumber
• 2 tablespoons minced red onion
• 1 small jalapeño pepper, seeded and minced
• 2 tablespoons minced cilantro
• 2 tablespoons minced fresh mint
• 1 teaspoon curry powder (optional)
• Juice of 1 lime
• Salt to taste

Preparation
In a large bowl, stir together all of the ingredients, tasting for salt. Refrigerate for at least one hour prior to serving.

Serving Suggestion
This chutney makes a fantastic seasonal bruschetta, spread on crusty baguette slices sprinkled with salty feta cheese and extra mint. Or add a spoonful or two to curried fish filets or fish tacos for a fresh summer flavor.

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.