Soba with Kale and Edamame

Soba is a nutty, whole grain noodle that is often served in simple soups like this one. This vegetarian broth relies on dried mushrooms and the sea vegetable kombu to build flavor, but if you have a pre-made mushroom or chicken stock that you prefer, that would make this soup nearly instant.

Ingredients

• 6 cups water
• 2 pieces kombu, about 1 ounce
• 1/2 ounce dried shiitake mushrooms
• 2 tablespoons tamari soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 4 ounces cremini mushrooms (baby bellas), sliced
• 1/2 cup shelled edamame, thawed
• 4 ounces kale, leaves and stems, chopped
• 4 ounces soba noodles
• 2 large scallions, slivered

Preparation

1. Put on a large pot of water to boil for cooking the noodles. In another large pot, combine the water, kombu and shiitake mushrooms and place over low heat. Cover and let the water slowly heat for about 30 minutes, extracting flavor from the mushrooms and kombu. Don't boil the water; just let it form a few bubbles, then turn off. Let the broth stand for 5 minutes, then use a slotted spoon to remove the mushrooms and kombu. Strain the liquid through a coffee filter and pour it back into the pan.
2. Bring the mushroom stock to a boil and add the tamari, mirin, and cremini mushrooms, edamame and kale and simmer until the kale is softened, about 4 minutes.
3. Cook the soba until al dente, then add to the soup. Serve immediately, topped with scallions.

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

Hidden Spinach Berry Smoothie

Start your day with a big spinach salad? You will enjoy a salad's worth of healthy spinach in this luscious smoothie, and hardly notice it's there. Try freezing your own local berries when they are in season to use in smoothies all year long. When bananas start getting soft, just peel them, pop them in a freezer bag, and freeze to use in smoothies. Using frozen berries and bananas will give you a thick, almost ice-cream texture, and you may need to add a little milk to help it blend.

Ingredients

• 2 cups (8 ounces) frozen or fresh red berries, raspberries, strawberries, or a mix
• 3 cups (3 ounces) spinach (packed)
• 1 cup yogurt, kefir, or a non-dairy alternative like almond milk
• 1 large banana, fresh or frozen

Preparation

Put the berries and spinach in the blender first, and add the yogurt and banana. Process, scraping down as needed. Blend until smooth and serve.

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

Stuffed Collard Greens

Total Time: 1 hour; 30 minutes active

Servings: 8 rolls

Ingredients

• 8 collard leaves, large stems removed
• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 celery stalk, diced
• 1/2 red or green bell pepper, seeds removed, diced
• 2 cloves garlic, minced
• 1/2 pound ground turkey
• 1 teaspoon chili powder
• 1/2 teaspoon dried thyme
• Pinch of cayenne (optional)
• 3/4 cup chicken broth
• 1 1/2 cups cooked rice
• Pinch each of salt and black pepper
• 3/4 cup Carolina-style barbecue sauce

Preparation

1. Heat the oven to 350 degrees F. Oil or butter an 8 x 8 inch casserole dish.
2. Bring a large pot of water to a boil. Gently place the collard leaves in the water and cook for about 3 to 5 minutes until just tender. Remove the leaves, drain and cool.
3. In a large skillet, heat the olive oil over medium-high heat and sauté the onion, celery, bell pepper and garlic for 5 minutes. Add the turkey and spices and cook another few minutes until the turkey is almost cooked through. Add the broth and rice and cook another few minutes until the broth is absorbed. Season the meat with salt and pepper to taste and remove from heat.
4. Gently lay out a collard leaf on a dry cutting board, stem end facing away from you. Divide the turkey mixture into eight portions. Place one portion of turkey near the stem end of the leaf. Fold in the side edges of the leaf and roll up the collard around the filling, like a burrito. Place the collard roll in the casserole dish, seam side down. Repeat with the rest of the collards and filling. Drizzle barbecue sauce over the top of the rolls, cover with aluminum foil and place in the oven. Bake for about 30 to 40 minutes until the collard rolls are tender. Serve warm.

Serving Suggestion

Serve with Louisiana-style dirty rice, topped with a dollop of sour cream or Greek yogurt and additional hot sauce on the side. Use turkey sausage if you prefer a spicier dish.

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

2016 Year in Review

Reminisce with us! Check out our accomplishments over this past year. 

636 New Owners

That's a total of 2,567 owners!

Donated $4,000 to 35 organizations

Including Fair Food, Greensgrow, Standing Rock, Neighborhood Bike Works, and more.

Hired Aj Hess

Aj was hired in March as Mariposa’s Transitional General Manager. Read more about Aj.

Expanded our Co+op Basics program

Our Co+op Basics program, or everyday low price program, gained over 100 products at the beginning of this year. 

Turned 45

Don’t we look good?!

Elected a new Board

Board additions included Abdul-Aliy Muhammad as Convener Elect and Atiya Ola as one of our At Large Delegates. Save the date! Our 2017 elections will begin on March 25.

Launched our Community Partners program

This an exciting new benefit for owners! Show your owner card at participating Community Partners to receive discounts such as 20% off yoga packages at Bikram Yoga, 10% off services at Hair Vyce Studio, 5% off at Firehouse Bikes and more.

Redesigned our owner cards

Use it while you shop to speed up your transaction and carry it with you around town to receive discounts at our Community Partners.

Began referring to our members as owners

As a Mariposa Food Co-op owner, you hold equity, or stock, in our business. Unlike privately held discount clubs, our members make business decisions democratically to ensure the health of the Co-op and community.

Introduced new owner handbook

New owners are no longer required to attend orientations. Upon joining, owners will receive a Mariposa Owner Handbook that explains the ins and outs of being an owner at Mariposa. Lost your handbook? You can reference it on our website.

Redesigned our new website

Out with old and in with the new! Our new website is easier to navigate and mobile-friendly.

Redefined our bylaws

Read them here.

Pumpkin Gingerbread

This pumpkin gingerbread is a delicious breakfast treat served warm with a smear of cream cheese and a drizzle of honey.

Ingredients

• 2 cups sugar
• 1/2 cup canola oil
• 1 cup applesauce
• 1/2 cup blackstrap molasses
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup water
• 1 15-ounce can pumpkin puree
• 1 tablespoon ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour

Preparation

1. Preheat the oven to 350°F. Grease two 9 x 5 inch loaf pans.
2. In a mixing bowl, whisk together the spices, salt, baking soda, baking powder and flours.
3. In a second large mixing bowl, whisk together the sugar, oil, applesauce, molasses, eggs, vanilla, water, and pumpkin until smooth and well blended. Add the flour mix to the wet ingredients and blend well, then pour the batter evenly into the loaf pans.
4. Bake for 45-50 minutes until a toothpick inserted into the center of the loaf comes out clean, being careful not to over-bake. Let cool for 15 minutes before removing from the pan.

Serving Suggestion

Pumpkin bread is a delicious breakfast treat served warm with a smear of cream cheese and a drizzle of honey.

News Roundup December 16, 2016

West Philly history captured on new website

They came bearing stories of growing up in West Philadelphia.

Some recalled going to Dick Clark's American Bandstand studio at 4548 Market St., "only to be turned away because they were black," said Meg Lemieur of the People Emergency Center's Community Development Corp. (CDC).

Others mentioned the history of Mill Creek, a stream that can sometimes be heard running underneath West Philly in a tunnel built in the 1880s. Read more. 

Weckerly's ice cream shop sets its opening in Fishtown

The weather forecast for Dec. 9 is partly cloudy with a high of 40 degrees. Perfect weather for the opening of an ice cream shop.

Weckerly’s - the homegrown micro-creamery founded four years ago in the kitchen at the Green Line Cafe in West Philadelphia - is ready to start scooping at its first brick-and-mortar location: a tiny storefront at 9 W. Girard Ave., next to Green Aisle Grocery and just west of Frankford Avenue. Read more. 

Customer-owned banks thrive against rivals

Mutuals outperform and offer better value than competitor banks, according to a report from KPMG Australia.

The firm’s annual Mutual Industry Review found strong asset growth of 7.8% for mutuals, compared to 5% for the overall banking industry.

KPMG said this strong performance by the customer owned banking sector was built on effective business strategies including growth in lending portfolios; effective credit risk management practices; and leveraging digital reach and third-party distribution channels. Read more. 

LGBTQ&A: Abdul-Aliy Muhammad

Abdul-Aliy Muhammad is a black queer social-justice activist and member of the Black and Brown Workers Collective, a coalition of LGBTQ protestors of color who have been consistently targeting Gayborhood racism. We chatted with the community leader about his direct-action tactics and passion for HIV/AIDS advocacy. Read more. 

Gingerbread Cupcakes

Gingerbread is already a celebration of spices and deep, sweet molasses, and when you make it into a cupcake and add delicious cinnamon frosting, gingerbread becomes even more celebratory. The creamy frosting is a perfect foil for the dense, rich cupcakes.

Ingredients

Cupcakes

• 1 stick butter
• 1/2 cup brown sugar, packed
• 1 large eggs
• 1/2 cup molasses
• 1/2 cup honey
• 1 cup whole wheat pastry flour
• 1 1/2 cups unbleached flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon ground clove
• 1/2 teaspoon black pepper
• 1/2 cup hot coffee or black tea

Frosting

• 8 ounces cream cheese
• 1/2 stick butter, softened
• 1/2 teaspoon cinnamon
• 2 cups powdered sugar
• 1/2 teaspoon vanilla

Preparation

1. Preheat the oven to 350 F. Prepare a 12 cupcake pan with paper liners, and butter the top of the pan as well. In a large bowl, cream the butter and sugar. Beat in the egg, then the molasses and honey. Beat until smooth.
2. In a medium bowl, combine the pastry and unbleached flours, soda, salt, cinnamon, ginger, clove and black pepper. Stir to mix, then beat into the butter mixture. Pour in the hot coffee or tea and stir to mix well.
3. Portion into the 12 cupcake tins and bake for 25-30 minutes, until a toothpick inserted in the center of a cupcake comes out dry.
4. For frosting, cream the butter and cream cheese, scraping down and beating until smooth. Add the cinnamon and powdered sugar and beat until smooth, drizzle in the vanilla and beat until smooth. Spread or pipe a 2 tablespoon portion of frosting on each cupcake.

Maple and Dried Fruit Stuffed Baked Apples

Baked apples are one of those old-fashioned desserts that should not be forgotten. Simply core whole apples and fill the cavities with crunchy nuts and chewy fruit, then baste them with cider and maple syrup for a timeless delicious treat.

Ingredients

• 1/4 cup light brown sugar, packed
• 1/4 cup dried cherries, chopped
• 4 medium dried figs, chopped
• 2 tablespoons sliced, almonds
• 2 tablespoons pecan pieces, chopped
• 6 large apples
• 3 tablespoons unsalted butter, cut into 6 equal pieces
• 1/2 cup apple cider
• 2 tablespoons maple syrup

Preparation

1. Preheat the oven to 400 degrees F. Place the sliced almonds in a small sauté pan over medium heat and toss, moving constantly over the heat until lightly toasted, about 5 minutes, cool and chop. In a small bowl, mix together the brown sugar, dried fruit and nuts. Cut off the tops of the apples with a paring knife, to make a little lid like on a Jack-O-Lantern. Set the apple tops aside. Remove the cores of the apples without cutting through the bottom using a small melon baller or paring knife. If using a paring knife, cut a circle straight down. Use the tip of the knife to cut the core into pieces, angling across the cylinder to disconnect the pieces from the bottom and pull them out.
2. Place the apples in a baking pan or casserole dish and stuff the cavities with the fruit and nut mixture. Place a piece of butter on top of the mixture.
3. Mix the apple cider and maple syrup together, pour into the bottom of the baking pan and bake the apples, uncovered, basting every 10 minutes, until they are tender when pierced with a paring knife, 30 to 40 minutes. Carefully place the reserved apple tops on the apples at 20 minutes.
4. When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour the pan juices into a small saucepan and bring to a boil over high heat. Simmer the mixture until it becomes syrupy and reduces to a sauce, about 10 minutes. Serve over the apples.

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

Eggnog Spiced Sugar Cookies

Total Time: 15 to 25 minutes

Servings: Approximately 2 dozen cookies

If you love eggnog (and even if you don't), the delightful aroma and flavor of cinnamon and nutmeg make these perfect holiday treats.

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup salted butter, softened
• 1 cup sugar
• 1 egg
• 1 1/2 teaspoon vanilla extract
• 1/4 cup eggnog

Preparation

1. Preheat oven to 350 degrees.
2. In a small mixing bowl, mix flour, baking soda, salt, cinnamon and nutmeg; set aside. In a large mixing bowl, mix butter and sugar until creamy, then add egg, vanilla and eggnog; mix well. When liquid mixture is combined, add the flour mixture and stir until well blended.
3. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with cookie cutter. Place 2 inches apart on ungreased cookie sheet. Or roll dough into balls and slightly press on to an ungreased cookie sheet. Bake approximately 8-12minutes (depending on thickness) or until golden brown on the edges.

Authored by Organic Valley and Simply Organic. 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

DIY Lip Balm

Making your own lip balm is beyond easy; in fact, you might even know several people who have already given it a whirl. DIY lip balm is great because not only can you make it just the way you like it, you can control the ingredients.

You should be able to find most of the supplies you need for this project in your co-op’s health and body care section, or online in larger quantities. A local craft store is another good place to look, especially for tins and tubes to hold the finished product.

To make the balm, follow this general recipe, and customize to your tastes from there. We’ve included a few of our favorite scent combos below for inspiration.

Lip balm recipe

Makes 4 ½-oz. tubes

• 1 tablespoon beeswax pearls (or 1 tablespoon grated, unbleached beeswax)
• 1 tablespoon shea butter
• 2 tablespoon carrier oil (sunflower, castor, almond or jojoba)
• 10-15 drops essential oil
• 1 teaspoon honey (optional, for those that like it slightly sweet) 

Melt beeswax, shea butter and oil together in a small bowl in the microwave. If you don’t have a microwave, use a double boiler or a heat-safe bowl over simmering water. Stir until ingredients are liquid, then add essential oils and optional honey. Mix well. Transfer to a large eyedropper, syringe, or container with a spout, and divide liquid among four ½ ounce lip balm tins, jars or tubes. 

Customize your creation

To tint or color lip balm, add 1/8 teaspoon of lipstick to the solid ingredients when melting (just take a tiny dab off the end of your favorite tube). You can also use a drop or two of natural red food coloring, or a small amount of beetroot powder or a loose mineral powder (like blush). 

To make lip balm super shiny, adjust the recipe by adding one teaspoon more of carrier oil. Note that this formulation will not be suitable for tubes, since the end result will not be firm enough. 

Scent ideas: In addition to single scent blends that are popular, like peppermint and vanilla, consider these fun combinations:

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