Spicy Pumpkin Jalapeño Soup

Creamy pumpkin soup is spiced up with jalapeño and a refreshing dollop of chipotle sour cream.

Ingredients

Soup

• 2 tablespoons vegetable oil
• 1 1/2 cups diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 1/2 tablespoons minced jalapeño, seeds removed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 3 cups pumpkin purée (canned or fresh cooked)
• 2 cups vegetable broth
• 1 1/2 cups milk (or vegan substitute such as coconut milk)
• Salt and pepper to taste

Chipotle Sour Cream

• 8 tablespoons sour cream or vegan substitute 
• 1 teaspoon finely minced chipotle pepper in adobo sauce (see note)
• 1 tablespoon minced cilantro

Preparation

1. Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Sauté the onion, celery, carrots and jalapeño peppers, stirring frequently, for about 10-15 minutes. Add the cumin, garlic powder, pumpkin purée, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.
2. While the soup is cooking, blend the sour cream ingredients together in a small bowl. Place a dollop of the sour cream on each soup serving.

Serving Suggestion

Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad.

Tips & Notes

Chipotle peppers in adobo sauce are smoked jalapeño in a tangy, slightly sweet sauce. Look for them in a small can with other Mexican condiments. They can be refrigerated for up to 2 weeks or frozen for up to 6 months.

Reprinted with permission by strongertogether.coop

Products we love: Sparoom Diffuser

You asked, we listened. We're happy to introduce Sparoom diffusers to our shelves. 

Essential oil diffusers are a safer alternative to candles and have added aromatherapy benefits to aid sleep, pain, repel insects, improve cognitive function and more. 

Fill the diffuser with water and a few drops of essential oil. Create blends such as a autumnal season blend using:

• 3 drops peppermint
• 3 drops fir
• 1 drop eucalyptus
• 1 drop tea tree
• 2 drops rosemary

Friday Finds: October 6, 2017

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

Waterhill Naturals Grass Fed Hot Dogs

Organic and all natural varieties available starting at $3.99. 

La Riojana Extra Virgin Olive Oil

La Riojana is a cooperative of over 500 certified organic and fair trade Argentinian farmers. This is a blend of Arauco and Manzanilla organic olive varieties, which are free from pesticides. This olive oil has an aroma of green and ripe olives, with notes of dried fruits and a combination of spicy and sweet flavours.

Andalou 1000 Roses Face Lotion

Soothing and lightweight, this face lotion is great for sensitive skin. Gluten-free, vegan, and non GMO.

Juliannah + Art Zodiac Harmony Cards

West Philly made greeting cards. Zodiac cards will change as the signs change. 

Heidelberg Breads

Heidelberg Breads' vision is to bring old world goodness to breads in America’s modern fast paced culture. Find French peasant, hearty flaxseed, rye, cracked wheat, and oat bran in our bakery department.

New season, new look

Just as the changing seasons are reflected in our produce department, we felt the need to make a change to reflect the growth of our food co-op.

Over the last 45 years, we’ve grown from a tiny storefront open only a few days a week to a space that is triple in size with over 2,700 owners. Over the last five years, we’ve seen our organization grow to over 45 employees, expand our sales programs, and most recently, expand upon our food access programs and employee benefits.

But, with this growth, we’ve seen our fair share of growing pains. Our limited brand elements made it difficult to connect to the community and create a meaningful impact. Mariposa was often mistaken as a CSA (community supported agriculture) program, produce market, or exclusive buying club. Sometimes a combination of the three.

Over the past year, we’ve worked with a local branding consultant to update our brand guidelines to reflect our values, specifically creating and fostering a welcoming community space and providing access to healthy and sustainably-grown foods.

Over the next few months, you will see updated elements in our store and online. In the meantime, explore some of our new branding elements below.  

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Apple Raspberry Nachos

Whip up these fun apple nachos for dessert or a sweet afternoon snack and don't be afraid to get creative. Toast the nuts and coconut, replace the nuts with granola or crushed graham crackers, drizzle the apples with honey or caramel sauce, top with ice cream, sprinkle with cinnamon. If you have extra raspberry sauce, swirl it into the yogurt dip.

Ingredients

• 1 cup frozen or fresh raspberries

• 1 tablespoon maple syrup

• 1/2 cup chocolate chips

• 2 large Honeycrisp apples, halved, cored and sliced thin

• 1/4 cup pecans, chopped

• 2 tablespoons shredded coconut

• 2 tablespoons plain or vanilla yogurt

Preparation

In a small pot, simmer the raspberries and maple syrup for 5 to 10 minutes, stirring frequently. Remove the raspberry sauce from the heat and pour into a small container through a fine mesh strainer to remove the seeds. (Tip: Use the back of a heavy spoon to push the raspberry sauce through the strainer.) Set aside the finished sauce. Melt the chocolate chips either in a double boiler or by microwaving for about 3 minutes on low, in a microwave-safe bowl. To build the nachos, spread out or overlap the apple slices on a platter or large plate. Lightly drizzle the apple slices with the melted chocolate and raspberry sauce, sprinkle pecans and coconut over the top, and serve with yogurt as a dipping sauce.

Spiced Squash Pancakes

These moist, deep orange cakes are a breakfast treat, and if you like breakfast for dinner, these would be perfect candidates. Walnuts and maple syrup add crunchy sweetness.

Ingredients

Syrup

• 1/2 cup walnut pieces
• 1/2 cup maple syrup

Pancakes

• 1 cup whole wheat pastry flour
• 1/2 cup unbleached flour
• 4 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup squash puree of your choice* (prepared in advance)
• 1 cup 1% low-fat milk
• 2 tablespoons vegetable oil
• 2 large eggs
• Vegetable oil spray

Preparation

1. In a 1 quart pot, combine the walnuts and maple syrup, and heat over low heat while you make the cakes. Makes 3/4 cup.
2. Preheat the oven to 200 F to hold the finished pancakes, if desired.
3. In a large bowl, combine the whole wheat pastry flour, unbleached flour, sugar, baking powder, and salt. In a medium bowl, whisk the squash, milk, oil and egg. Stir the squash mixture into the flour mixture just until all the flour is moistened, don't over-stir.
4. Pre-heat griddle or large non-stick skillets, over high heat. Spray with vegetable oil spray just before adding the batter. Use 1/4 cup measure to scoop the batter onto the hot griddle, spreading it out to a 4 inch round with the bottom of the cup. When the batter starts to bubble, turn down the heat to medium. When the edges of the cakes look dry and cooked and the pancake is covered with holes, about 3 minutes, flip the cakes. Cook for a minute or two on the second side, it will not take as long. Flip again and cook for a couple of minutes. Transfer the finished pancakes to a heat safe platter and put in the oven as you finish cooking the rest of the batter.
5. Serve 3 cakes per plate, topped with a tablespoon of syrup per cake.

* Squash Puree

1. Preheat the oven to 400 F.
2. Using your favorite winter squash (such as butternut, acorn, pumpkin, delicata), halve the squash, scoop out the seeds, and place it cut side down on an oiled sheet pan.
3. Roast at 400 F until tender when pierced with a paring knife.
4. With a metal spoon, scrape out the cooked flesh and puree in a blender or food processor or mash with a potato masher until smooth.

Authored by Robin Asbell. Reprinted with permission by strongertogether.coop

Italian Sausage with Fall Veggies

Easy, filling and flexible, this dish takes full advantage of whatever fall root vegetables you have on hand.

Ingredients

• 2 medium parsnips, peeled and sliced
• 1 small sweet potato, cubed
• 1 small red onion, thinly sliced
• 4 cloves garlic, peeled and chopped
• 1 tablespoon fresh sage (or 1 teaspoon dried)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 teaspoons vegetable oil
• 1 pound uncooked Italian sausage links
• 1/2 bunch kale, stemmed and chopped

Preparation

1. Heat the oven to 400°F. In a large roasting pan, combine the parsnips, sweet potato, red onions, garlic, sage, pepper and salt, and drizzle with vegetable oil. Toss to coat. Pierce each sausage link four times on one side with a paring knife, then turn over and pierce four more times. Place the sausages on the vegetables and cover the pan tightly with foil.
2. Bake for 20 minutes, then uncover the pan, stir and turn the sausages, and roast for 15 minutes longer, uncovered. The vegetables should be tender when pierced with a paring knife; if the vegetables are in larger chunks, they may need more time to cook. When the vegetables are tender, add the kale to the hot pan and stir, then roast for 10 minutes longer. Serve hot.

Serving Suggestion

This is an easy and filling fall dish, and the ingredients are very flexible. Substitute your favorite root vegetables for the parsnip and sweet potato, or use any type of link sausage.

Authored by Stronger Together. Reprinted with permission by www.strongertogether.coop

Photo courtesy of strongertogether.coop

How to cook and use rice

Rice is a staple food in many different ethnic cuisines, and the number of rice varieties available might just surprise you. Hilah Johnson takes us on a world tour of rice, including red, black, and wild, and offers tips on how to cook and use rice.

Reprinted with permission by strongertogether.coop

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.