Your Mariposa Winter Citrus Guide

Citrus fruits are the perfect way to brighten up a cold, dark winter day and there’s a whole world of citrus beyond your average orange or lemon. Use this guide to learn more and decide which is right for you!

Blood Orange

Sweet and tangy with a signature red hue. Perfect for salads, dressings, and sauces!

Here’s a tasty Blood orange kale salad recipe!

Cara Cara Orange

With pinkish orange flesh, Cara Caras are sweeter and less acidic than your average orange. Great for a snack or to brighten up a salad.

Clementine

Ultra sweet, easy to peel, usually seedless, and cute! A cross between a sweet orange and a Chinese mandarin orange, clementines pack a ton of flavor and nutrition into one tidy package.

Try this Quinoa salad recipe featuring clementines!

Satsuma Mandarin

Easy to peel and usually seedless, these oranges have a complex flavor that is much better fresh than in the can. The zest is great for baking.

Meyer Lemon

These are a hybrid between a mandarin and a standard lemon. They have orange skin and a much sweeter, less tangy taste than your average lemon. They are great for cocktails, desserts, and vinaigrettes if you are looking for a unique taste.

Yummmm, Lemon bars!

Pomelo

Pomelos are the largest of the cultivated citrus fruits and while they are related to grapefruits, they don’t have the usual bitter taste and are instead very sweet. Cut away the thick rind and enjoy in segments.

Kumquat

Candy, preserve, or eat them whole! Kumquats are the perfect snacking fruit because of their bite size. They are sweet on the outside, tart on the inside and make a great winter treat.

Minneola Tangelo

Seedless and easy to peel, Minneolas make a good choice for lunchboxes or snacks on-the-go. The sweet, intense flavor of tangerines comes through in a tangelo but is tempered by the tart and tangy, flowery taste of grapefruit .

Try coconut shrimp with tangelo salsa!

Mariposa’s 2018 Year in Review

As 2018 comes to a close, we take a look back with gratitude on all that we have accomplished over the year, through the lens of the seven guiding cooperative principles. Overall, we think we did pretty well, and we’re excited to challenge ourselves to bring even more to the store and the neighborhood in 2019.

We are thankful for the hard work our staff puts in to bring local, nutritious food to our shelves, and we are thankful for YOU, our member-owners and shoppers, and your dedication to supporting cooperative values in our West Philadelphia community.

So, what happened at Mariposa in 2018?

We turned 47! Don’t we look good?

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Principle 1: Voluntary and Open Membership

We welcomed over 300 new member-owners!

Principle 2: Democratic Member Control

Member-owners elected a new Board. We welcomed Nidhi, Rachelle, Hannah Jo, and Kaila!

Our next elections will take place in March!

Are you interested in learning more about the Board or even running? Board meetings are open to all member-owners, and occur on the first Monday of every month at The Cedar Works (4919 Pentridge St.) from 6:30pm-9pm.

The next meeting is Monday, January 7th. Please contact convener@mariposa.coop with any questions.

Principle 3: Member Economic Participation

This past spring, we shared our profits from 2017, and distributed $52,664.63 in patronage refunds! Member-owners redeemed $48,821.46.

$2,000 of the remaining patronage is going to Round-Up for Change matching, while member-owners voted to donate the rest of the remaining funds to:

• Bartram’s Garden

• The Food Trust

• Action Wellness

Principle 4: Autonomy and Independence

As a food co-op, we are controlled by our member-owners and not outside investors. When we moved to 4824 Baltimore Ave. back in 2012, we could not have done so without the help and generosity of member loans from our co-op community.

This year, we returned 17 member loans in the amount of $103,000 with interest of $21,885 for a total of $124,885.

Principle 5: Education, Training, and Information

We re-introduced member-owner orientation!

In August, we started doing monthly orientations for new member-owners and current member-owners, alike! We have had so much fun talking about co-ops, benefits, and meeting the community. The next date for orientation is January 8th at the Cedar Works.

Principle 6 and 7: Cooperation Among Cooperatives and Concern For The Community

We have donated over $35,000 to more than 60 local and cooperative organizations!

Included in this is a donation of 5% of our sales for Monday-Thursday of Thanksgiving week to We are the Seeds. Seeds is a Philly-based charitable organization, founded and led by four indigenous women, "whose mission is to uplift and center Indigenous voices through the arts. Seeds [is] dedicated to educating the world about art and culture as it relates to understanding Indigenous people, the history of the United States, and who we all are as American people today."

We also became a proud supporter of the start-up South Philly Food Co-op with a donation of $10,000 to their Capital Campaign to help them open in 2019!

In September, we introduced Round-Up for Change! Round up your shopping bill to the nearest dollar and we’ll donate the change to a new organization in Philly each month!

• How much we have donated so far: $4,118

• This month: Neighborhood Bike Works

• Next up: The Sunday Love Project

• Look ahead to all of our 2019 recipients

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Food Access at Mariposa

We signed up over 100 people for our Food For All discount and distributed over $8,000 in equity subsidies from the Mariposa Owner Fund, since September 2017.

We finished off our pilot year of Food For All and were able to open the program up for more member-owners to receive the 10% off need-based discount.

Interested in signing up? Know a friend who would benefit? Sign up in-store or download the application online.

Celebrating International Women's Day

On International Women's Day, we celebrate the achievements of women throughout history and all over the world. To celebrate, we have compiled a list of some of our favorite women-owned businesses in Philadelphia and that sell to the Co-op. 

Atiya Ola's Spirit First Foods

Atiya Ola's Spirit First Foods has been a staple in the West Philadelphia community since 2008. She has also been a part of the Co-op since the early 90's, serving on the Board for a few terms and sourcing some of her ingredients from Mariposa. Her plant-based menu continues to serve delicious vegan and vegetarian meals at the new location, 310 S. 48th St. www.spiritfirstfoods.com

Hair Vyce Studio

Hair Vyce, one of Mariposa's  Community Partners and next door neighbor, opened Fall 2013 on Baltimore Ave. In addition to helping people feel beautiful, Frenchie is active in the local community as the president of the Baltimore Ave Business Association. Frenchie  hires passionate individuals who take their work seriously and provides jobs, including jobs to teens, to the neighborhood. www.hairvyce.com

Crust Vegan Bakery

Women-owned and operated, Crust is a vegan bakery and Mariposa favorite! Bakers Shannon and Meagan - the vegan baking queens of Philly - have been baking out of a local commissary kitchen since August 2015. Crust baked goods are free of artificial colors, flavors and preservatives. Everything is hand-made with all natural ingredients and 100% vegan. www.crustveganbakery.com

GladRags

GladRags is a women-owned company with an emphasis on sustainability, waste-reduction, and body positivity. The XO Flo menstrual cup and cloth pads are focused on reusable comfort and saving folks money! gladrags.com

Soom

 Soom is a Philadelphia-based, certified Women-Owned company started by three hard working sisters who love to eat and value health and quality. They source their sesame seeds from the Humera region of Ethiopia and have been making tahini since 2013. www.soomfoods.com

Cissé  Cocoa

Diana Lovett founded Cissé because of her love of chocolate. They practice social responsibility by sourcing cocoa from small-scale farmers and ensure they make a living wage.  They use Organic, Fair Trade Cocoa from the Dominican Republic to make the hot cocoa mixes we sell at Mariposa!  www.cissecocoa.com

Tropical Rice Pudding

Ready for a tropical excursion? Perhaps not quite as delectable as a trip to the tropics but this tasty new twist on rice pudding is sure to delight.

Ingredients

• 1 cup long grain brown rice, uncooked
• 2 tablespoon coconut oil* (see Tips & Notes)
• 1/3 cup tapioca flour
• 2 cup Hazelnut milk (or other nut milk* see Tips & Notes)
• 1/4 cup sugar or honey
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon grated lemon or lime zest
• 2 tablespoon lemon or lime juice
• 1 cup coarsely chopped dried fruit—pineapple, papaya and/or mango

Preparation

1. Soak rice overnight, rinse well and cook in 2 1/4 cups water. Set aside to cool.
2. Preheat oven to 325º
3. Melt coconut oil over very low heat and whisk in tapioca flour until it is a smooth paste.
4. Add 1/4 cup hazelnut milk and whisk until the oil and flour are evenly blended and dissolved in the milk. Whisk in the remaining milk, and then add sugar. Turn up heat to medium low and continue to whisk until the mixture thickens. (It will just be starting to boil around the edges). Remove from heat and stir in salt, vanilla, lemon or lime zest and juice.
5. In a large mixing bowl, mix together cooked rice and dried fruit until fruit is evenly distributed through rice and rice kernels are not in clumps. Add seasoned milk mixture to rice and dried fruit and stir until all ingredients are evenly distributed. Spread mixture in a lightly oiled 2 quart glass baking dish and bake for 40 minutes.
6. Serve warm or cool. Stores well in refrigerator for several days.

Authored by Sarah Mandel. Reprinted with permission by strongertogether.coop

Avocado Brownies

Brownies are a perfect place to slip in some creamy avocado. In place of some of the butter, avocado adds creaminess with more nutrients. You will never know there's a fruit in there, thanks to the cocoa and vanilla!

Ingredients

• 3/4 cup unbleached flour
• 1/2 cup cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup mashed avocado (1 large or 2 small)
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup canola oil or 1 stick melted butter
• 1 teaspoon vanilla
   

Preparation

1. Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan.
2. In a large bowl, mix the flour, cocoa, salt and baking soda, crushing any lumps of cocoa with the back of your spoon.
3. In a food processor, puree the avocado until completely smooth. Add the white and brown sugars and process, then add the eggs, oil or butter and vanilla and process until smooth. Scrape the avocado mixture into the flour mixture and stir to combine. Spread the batter in the prepared pan.
4. Bake for 20-25 minutes, until the top looks dry and a toothpick inserted in the middle of the pan comes out with big wet crumbs attached-not dry. Don't overbake, if you like a gooey brownie, take it out while a little gooey in the middle and chill to make it easier to cut.
5. Cut into 16 squares and serve.
    

Serving Suggestions

Serve these tasty brownies plain or dusted with powdered sugar. For a super-chocolate treat, drizzle with melted chocolate.

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

Treat your self! V-day gifts under $20

Whether you are looking to show yourself or a friend some love, we have a little something for everyone! 

Is there a better way to say "I love you" than with a bird on a skateboard??

Colorful cards made by Juliannah & Art are a great way to tell your West Philly sweetie you care. We also have the ever punny Good Paper cards, handcrafted by women who have escaped sex trafficking in the Philippines. All cards are under $5!

Set the mood with Sunbeam Candles or a local Lancaster favorite, Christina Maser. Both are naturally made with earth-friendly ingredients.

Relax with a variety of bath minerals, body soaks, and bubble baths from Aura Cacia. They are part of a member-owned co-op dedicated to creating their products sustainably and supporting women and girls around the world. Body soaks are on sale for $8.99, bubble bath for $5.99, and mineral bath is 2/$4 through February 13th. 

Incense and perfume are great ways to make you and your space feel more tranquil and at peace. Triloka incense is made in India by fair trade cottage industries with over 150 years of tradition. They even make a totally eco-friendly gift bag to put all of your goodies in!

Your new game day (or any day) favorites

We know you have your favorite salsa recipes lined up and ready to go. And we're pretty sure we can't beat your twist on loaded potato skins. Instead of trying to redesign Game Day staples, we have a list of new, crowd pleasing recipes you may not have tried before! 

Lima Bean Spread with Cumin & Herbs

Humble limas are transformed into a sensational spread that is vibrant with a mix of fresh herbs and spices. You can substitute frozen edamame beans for the limas in Step 1; cook according to package directions.

Ingredients

• 1 10-ounce package frozen lima beans
• 4 cloves garlic, crushed and peeled
• 1/4 teaspoon crushed red pepper
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh dill

Preparation

1. Bring a large saucepan of lightly salted water to a boil. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes. Remove from heat and let cool in the liquid.
2. Drain the beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, salt and pepper; process until smooth. Scrape into a bowl, stir in mint, cilantro and dill.

Masala Potato Appetizers

Inspired by the flavors of Indian cuisine, the delightful Masala potato topping also makes a tasty side dish.

Ingredients

• 3 large potatoes
• 1 large onion, diced
• 2 tablespoons vegetable oil
• 2 tablespoons fresh ginger, minced
• 1/4 green bell pepper, minced
• 1 teaspoon black or yellow mustard seeds
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• Juice of 1 lemon
• 2 tablespoons chopped cilantro
• 1 Serrano pepper, minced (optional)
• 2 teaspoons garam masala
• Baguette, sliced or baked pita chips

Preparation

1. Boil the potatoes whole until tender, remove from heat and allow them to cool. When cool enough to handle, slip the skins off the potatoes and cube or break them into chunks. Set aside.
2. While the potatoes cook, prepare the other ingredients. Heat the oil in a heavy skillet and add the mustard seed. Once the seeds stop popping, add the onions and sauté until softened, then add the ginger and green pepper and sauté 2 minutes. Stir in the turmeric and salt, and then add the warm potato chunks. Add 1 cup of water and stir well. Add the cilantro and lemon juice, stir well and remove from the heat. The mixture should look slightly chunky.
3. Place a heaping tablespoon of warm potato mixture on baguette slices or toasted pita chips and garnish with a pinch of fresh chopped Serrano pepper and a dusting of garam masala. Serve immediately.

Sriracha Glazed Turkey Meatballs

Spice up your next gathering with these amazing meatballs. Try them as an appetizer, made into sliders or atop rice.

Meatballs

• 1 pound ground turkey
• 3 green onions, minced
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 1 egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 2 tablespoons sriracha
• 1 teaspoon tamari
• 1/2 teaspoon ground white pepper
• 1 teaspoon sesame oil

Glaze

• 1/3 cup apricot preserves
• 1 to 2 tablespoons sriracha
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon tamari
• 1 tablespoon sesame oil

Preparation

1. Preheat oven to 375°F.
2. In large bowl, gently combine all meatball ingredients until everything is evenly distributed. Form mixture into small balls, using 1 to 1 1/2 tablespoons of meat per ball. Place the meatballs onto a rimmed baking tray and into the oven. Bake for 10 minutes and turn the meatballs. Bake for another 10 minutes until cooked through.
3. While the meatballs bake, combine all glaze ingredients in a small pot. Whisk and cook over medium heat for 5 minutes or until mixture is slightly thickened. To serve, toss or brush meatballs with warm glaze.

Mango Jicama Guacamole

This is a fantastic dish to serve at a party; just double (or triple) the recipe and use a wider bowl or small casserole dish. The crunchy jicama, sweet mango and creamy avocado are a delicious topping for tostadas and quesadillas, too.

Ingredients

• 1/2 cup chopped mango
• 1/2 cup cubed jicama
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 2 large ripe avocados
• 1/2 teaspoon salt
• 1 clove garlic, smashed
• 2 small scallions, chopped
• 1 pinch chili powder

Preparation

1. Peel and chop the mango and jicama in small, even pieces; sprinkle with a teaspoon of lime juice and reserve.
2. Halve the avocados and remove the pits; scoop the flesh into a medium bowl. Mash coarsely with a fork, then add the remaining tablespoon of lime juice, salt and garlic and mix. Stir in the scallions.
3. Spread the guacamole in a small serving bowl. Sprinkle mango and jicama on top of the guacamole, then dust with chili powder. Serve immediately with chips or quesadillas.

Find more Game Day recipes. Recipes reprinted with permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes, and a whole lot more at www.strongertogether.coop.

Lost Bread Co. - Now found at Mariposa!

We're excited to introduce Lost Bread Co. to our bakery lineup! Locally sourced and baked, Lost Bread Co. is owned by acclaimed baker Alex Bois and located in Olde Kensington. In their own words, "We evoke the spirit of community-centric bakeries with a focus on responsible sourcing, sustainability, and ethical treatment of workers." Our personal favorite? The pretzel shortbread cookies! The perfect blend of sweet and salty, one of our cashiers, Jake, calls them "A delicious revolution in snacking." Come on in and try some cookies or one of their delicious loaves. From flavorful focaccia to the colorful beetroot rye, you really can't go wrong.

Friday Finds: December 15, 2017

Take a look at what's new in store. 

Sliced Meats & Cheese

Did ya hear?! We got a mini makeover! We moved some things around to create better visibility and more space for new products, including more sliced cheese and meat options. 

Fikira Bakery

We're happy to announce the return of local baker, Fikira Bakery! Self-described as deliberately political, Fikira Bakery is also one of our community partners. Find raspberry coconut oat bars, sunbutter cups, cinnamon buns, and whole wheat focaccia in our bakery department. 

Crust Vegan Bakery Brookie & Seasonal Chipwich

Crust Vegan Bakery has created their vegan take on a brookie (brownie + cookie = brookie) and its delicious. Don't take our word for it, find the brookie and peppermint chipwich (while supplies last!) in our bakery department. 

Local White Wine and Garlic Chicken Sausage

Griggstown Farm is one of our local farms located in Princeton, NJ. Griggstown naturally raises their poultry free of hormones and antibiotics. Sausages are prepared in their USDA certified kitchen. 

Tis the Season of Giving

This holiday season, we're partnering with Sankofa Farms, People’s Emergency Center, and Little Baby's Ice Cream to promote giving back this holiday season. Learn more about our donation drives below.   

Sankofa Farm at Bartram’s Garden

Located at Bartram’s Garden, Sankofa Farm is a teaching farm that provides Mariposa with local, chemical-free product throughout the year (remember those beautiful cherry tomatoes we had last summer?!) Donate to Sankofa Farms at our register or online through December 31st.

Your generosity will have a direct and immediate impact:

• Providing stipends for the roughly 20 high school students who are hired to tend the farm and run the farmstands each year
• Offering supplies and workshops for our 50 community gardeners, many of whom are elderly or recent immigrants
• Sustaining the year-round youth development curriculum, including lessons on nutrition and kitchen skills, African heritage, food justice, and leadership
• Welcoming more than 10,000 schoolchildren to our outdoor classroom each year
• And helping the farm grow and distribute more than 15,000 pounds of fresh, organic produce each year.

Donate to Sankofa Farms online or at our register through December 31st.

Mentrual Care Drive

We're collecting menstrual care products, including pads, tampons, menstrual cups, to be donated to those in need through People’s Emergency Center. Donate unopened or opened boxes and menstrual care products in store through Sunday, December 31st. 

Socks & Undie Drive 

Mariposa is a drop spot for Little Baby’s Ice Cream second annual sock & undie drive. Donate multipacks of socks and underwear (m, l, xl appreciated) in store through December 23rd. Multipacks must be unopened and new.