2019 Eating Right When Your Budget's Tight Recipes

This year, we hosted four workshops focused on Eating Right When Your Budget’s Tight. Whether you were unable to attend or want to try something new, these plant-based recipes are all great additions to your collection!

Elizabette at Cooking Alchemy put together four amazing meals for each of the seasons. The recipes use Mariposa’s Co-op Basics list and seasonal produce to make a nutritious, affordable meals for you and your family. We’re looking forward to hosting more of these informative and fun workshops in the new year!

• March: Spring Equinox Salad Bowl & Wrap

• June: Summer Lettuce Wraps w/ Cherry Vinaigrette

• August: Mushroom Tacos w/ Peach Salsa & Avocado-Lime Crema

• November: Solstice Rice Bowl with Mushroom Sauce

Spring Equinox Salad Bowl and Wrap

Ready in 45 minutes
Serves 10

Dressing/Marinade:

• ½ cup extra virgin olive oil

• ¼ cup balsamic vinegar

• ¼ maple syrup (or raw honey)

• 2 cloves garlic

• 1 teaspoon black pepper

• 1 teaspoon sea salt

Salad:

• 2 cups of arugula

• 2 cups of spring mix

• 1 cup shredded carrots

• 1 medium cucumber

• 2-4 Portobello mushrooms

• 1 cup of chickpeas

• 1 cup olives

• 1 handful of pea shoots (optional)

Flatbread:

• 3 cups of all-purpose flour

• 1 cup of warm water

• 1 teaspoon of baking soda

• 2 teaspoons baking powder

• 2 cloves garlic

• 2 tablespoons safflower oil

• 1 teaspoon sea salt

• 1 teaspoon black pepper

Preparation

1. Rinse all fresh produce ingredients. Mince garlic.

2. Shred carrots and slice cucumbers.

3. In a large mixing bowl, add arugula, spring mix. Add carrots, cucumbers, chickpeas and olives and toss well.

4. In a small bowl, whisk extra virgin olive oil, balsamic vinegar, maple syrup, minced garlic, black pepper and sea salt and set to the side.

5. In a medium bowl, mix flour, salt, black pepper, baking soda, baking powder.

6. Add safflower oil and warm water. Knead well until smooth ball of dough is formed.

7. Divide into 10 pieces. Stretch and roll each ball of dough into medium-sized circles.

8. Pre-heat pan or griddle on medium flame.

9. Brush with olive oil and transfer to pan or griddle. Flip and brush with olive oil. Cook 2-3 minutes on each side.

10. Dress salad and toss well. Add salad to center for flatbread, garnish with pea shoots and gently wrap. Enjoy!

Summer Lettuce Wraps w/ Cherry Vinaigrette

Ready in 45 minutes
Serves 20-25

Ingredients:

• 1/2 cup olive oil

• 1/4 cup maple syrup

• 2 tablespoons lime juice

• 4 tablespoons lemon juice

• 2 tablespoons Dijon mustard

• 2 handfuls pea shoots (optional)

• 3 tablespoons minced garlic cloves (6-8 cloves)

• 2 tablespoons dried parsley

• 1 tablespoon dried thyme

• 1 tablespoon oregano

• 1 tablespoon chili-lime rub (or favorite blend)

• 2 (16oz) blocks of firm tofu

• 2 heads of butterhead lettuce

• 1 cup quinoa (2 cups pre-cooked)

• 1 cup dried black beans (or 1 can)

• 4 ears of corn (or 2 cups frozen)

• 2 cucumbers sliced

• 2 cups shredded carrots

• 2 cups cherry tomatoes (halved)

• 1 pint pitted cherries

• 1 cup chopped scallions

• 2 cups whole almonds

• 2 tablespoons flax seed gel (or egg replacer)

Preparation:

Quinoa, black beans, corn salad

1. In a small skillet, saute green onions and 2 tablespoons garlic in 2 tablespoon olive oil.

2. Boil corn, let cook. With a sharp knife, remove corn from cobs.

3. Mix with pre-cooked quinoa, black beans, and season with chili-lime spice rub. Squeeze juice of 1/2 lime, add salt to taste, and set aside.

Herb-almond crusted tofu

1. Pre-heat griddle and coat lightly with 2 tablespoons olive oil.

2. Mix flaxseed meal with 6 tablespoons of water until gel is formed.

3. Ground almonds in spice grinder, transfer to bow. Add parsley, oregano, thyme, garlic, 1/4 teaspoon of sea salt and mix well.

4. Strain, slice tofu, dip in flaxseed gel, lightly coat with almond meal breadcrumbs.

5. Place on pre-heated griddle, 5-7 minutes on each side or until golden brown. Remove and let cool

In a large bowl, toss chopped spinach, halved tomatoes, sliced cucumber, and shredded carrots.

Dressing

In a blender add 1 cup pitted cherries, 2 tablespoons Dijon mustard, 1 clove garlic, 1 tablespoon thyme, 4 tablespoons lemon juice, 4 tablespoons maple syrup, 2 tablespoons olive oil, and salt to taste.

Assembly

1. Remove outer leaves from butterhead lettuce and rinse well.

2. Fill each leaf with salad, quinoa, black beans, and corn mixture, top with a slice of herb-almond tofu.

3. Drizzle with cherry vinaigrette. Garnish with pea shoots. Enjoy!

Mushroom Tacos w/ Peach Salsa and Avocado-Lime Crema

Ready in 45 minutes
Serves 12-15

Ingredients:

• 3-4 limes

• ½ cup olive oil

• ½ cup water

• 1 bunch cilantro

• 2 teaspoon sweet paprika

• 1 teaspoon smoked paprika

• 1 tablespoon ground cumin

• 1 teaspoon tumeric

• 1 teaspoon ground clove

• ½ teaspoon ground cayenne

• 1 bay leaf

• 2 tablespoons sea salt

• Pea shoots to garnish (optional)

• 12 corn tortillas

• 1 (16 oz) can pinto beans

• 1 (16 oz.) can coconut milk

• ½ lb. Shitake mushrooms

• ½ lb. Crimini Mushrooms

• ½ lb. White Mushrooms

• 2 large ripe avocados

• 4 ripe peaches

• 1 head of lettuce

• 2 medium onions

• 1 bulb garlic (6-8 cloves)

• 2 jalepeno peppers

Preparation:

Mushroom Meat:

1. Rinse, towel dry and dice shitake, crimini, and white mushrooms and set aside.

2. Pre-heat frying pan.

3. Dice one onion, mince 3 garlic cloves, saute in 2 tablespoons of olive oil and add mushrooms.

4. Cook down until water much of water is lost. Add 1 teaspoon smoked paprika, 1 teaspoon sweet paprika, ½ teaspoon, cayenne and 1 teaspoon of salt.

Refried beans:

1. Strain beans.

2. Pre-heat sauce pan, saute ½ chopped onion, 3 minced garlic cloves in 2 tablespoons of olive oil.

3. Add beans, ½ cup water, tumeric, cumin, paprika, bay leaf, clove and 1 teaspoon salt. Gently mash beans with a fork and simmer on low heat.

Peach Salsa:

1. Cut peaches in half, discard seed and dice into a medium mixing bowl.

2. Add to ½ diced onion, 2 cloves of minced garlic.

3. Add de-seeded and chopped jalepeno peppers, juice of one lime, ¼ cup chopped cilantro, and salt to taste.

Avocado-Lime Crema:

1. Cut avocados in half, remove seed and skin.

2. Open coconut milk and separate cream from water into a small bowl.

3. Add avocado, juice of 2-3 limes, 2 tablespoons of coconut cream, salt to taste to blender and process until a smooth consistency is reached.

Final touches:

1. Finely Shred lettuce.

2. Warm corn tortillas and place in warmer for later use.

3. For each tortilla, spread a thin layer of refried beans, add approx. a tablespoon of mushroom “meat” and peach salsa, drizzle avocado-lime crema and top with shredded lettuce and pea shoots (optional). Enjoy!

Solstice Rice Bowl with Mushroom Sauce

Ready in 45 minutes
Serves 8-10

Ingredients:

• 2 cups vegetable broth

• Juice of 2 limes

• 1 tablespoon coconut oil

• 2 tablespoons olive oil

• 2 tablespoons sesame seed oil

• 4 tablespoons maple syrup

• 2 tablespoons cornstarch (or tapioca, arrowroot)

• ¼ cup of water

• Pinch of cayenne

• 2 teaspoons pink salt (to taste)

• pea shoots (garnish)

• 2 cups brown rice

• 1 head of cauliflower

• 2 cups beets

• 6 cups of spinach

• 1 bunch of carrots

• 2 cups shiitake mushrooms

• ½ cup ground pumpkin seeds

• 3-4 stalks of scallions

• ½ small onion

• 4 cloves of minced garlic

• 1 tablespoon grated ginger

• 1 tablespoon tomato paste

Preparation

Rice:

1. Bring 4 cups of water to a boil. Add 2 cup of brown rice. Simmer on low heat.

Vegetables:

1. Wash all vegetables. Peel and slice beets. Peel and dice carrots. Chop cauliflower into small florets. Chop spinach and set aside.

2. Add 1 teaspoon coconut to a preheated pan or wok, add 1 tablespoon of garlic, diced onions.

3. Saute, add and lightly toast ground pumpkin seeds. Mix in spinach. Add salt to taste. Transfer to a bowl and let cool.

4. Separately steam/cook remaining vegetables for 10 minutes or until golden brown. Add 2 tablespoons water and cover with lid. Add salt to taste, transfer to bowls and let cool.

Sauce:

1. Preheat a small saucepan. Add sesame seed oil, minced garlic, minced ginger, and chopped scallions.

2. Add shitake mushrooms and saute for 10 minutes.

3. Remove from heat and transfer to a blender. Add vegetable broth, tomato paste, lime juice, and maple syrup (or other liquid sweetener).

4. Transfer to pre-heated saucepan.

5. In a small bowl, mix cornstarch and water, and add it to sauce, along with salt to taste.

Assembly

For each bowl, add ½ cup of rice to the center, spinach & pumpkin and vegetables. Drizzle mushroom sauce. Garnish with pea shoots. Enjoy!

Pie recipes for the holiday season!

It is the season of entertaining, so we’ve gathered four recipes that are sure to be crowd-pleasers! Try your hand at a classic, or shake it up with something new!

• Pumpkin Pie

• Aquafaba Lemon Meringue Pie (vegan)

• French Leek Pie with Gruyere Cheese

• Apple Dumplings with Cider-Cinnamon Sauce

The Classic: Pumpkin Pie

This classic, easy pumpkin pie is one you'll want to make over and over again.

Ingredients

• 1 3/4 cups (or 1 15-oz can) pumpkin puree

• 3 eggs, beaten

• 1 cup half and half

• 1/3 cup milk

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

• 1/2 cup sugar

• 1 1/2 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

• 1 9-inch homemade pie crust or prepared pie crust

• Whipped cream (optional)

Preparation

1. Preheat oven to 400⁰F.

2. In a large bowl, combine all the ingredients except pie crust and optional whipped cream and beat until smooth.

3. Pour into pie shell and bake at 400⁰F for 15 minutes, then reduce the heat to 350⁰F and bake for 40-50 minutes or until a knife inserted in the center comes out clean.

4. Cool on a wire rack for 2-3 hours before slicing. Serve with a dollop of whipped cream, if using.

The Vegan Stunner: Aquafaba Lemon Meringue Pie

This is an epic pie. It takes a little time to make all the components and assemble, but the tangy filling and stunning toasted meringue on top is worth the effort. You can make the crust and the filling a day ahead and refrigerate, then whip up the meringue on the day of serving for a pie that is sure to impress.

Ingredients

Crust

• 1/2 cup unbleached flour

• 1/2 cup whole wheat pastry flour

• 1/2 teaspoon salt

• 1/2 stick vegan margarine (not soft spread)

• Up to 1/2 cup ice water

Filling

• 1 15-ounce can coconut milk

• 1 1/4 cups sugar

• 1 teaspoon vanilla

• 1/2 teaspoon agar powder

• 2 pinches turmeric or a few drops yellow food coloring

• 3/4 cup fresh lemon juice

• 2 tablespoons fresh lemon zest

• 6 tablespoons cornstarch

Meringue

• 3/4 cup aquafaba

• 1/2 teaspoon cream of tartar

• 3/4 cup sugar, ground and divided (see Tips & Notes)

• 1 teaspoon vanilla

Preparation

Crust

1. Heat the oven to 400°F. In a large bowl, combine the flours and salt, and whisk to combine. Using the large holes of a grater, grate the cold vegan margarine into the flour mixture, tossing to coat the shreds with flour. Work the margarine in just a little by squeezing the mixture with your fingers to break the shreds into smaller pieces, about the size of peas. Sprinkle in about 3 tablespoons of ice water, fluffing the mixture with a fork. Add water a tablespoon at a time, and start to gently turn and squeeze the dough as it forms. Once all the flour is moistened and the dough starts to hold together in a ball, flatten the dough ball to form a disk.

2. Flour the counter and roll out the dough to fit in a 9-inch deep pie pan. Place the dough into the pie pan and flute the crust. Chill half an hour.

3. Line the crust with foil and fill it with dry beans or pie weights. Bake for 20 minutes. Remove from the oven and remove the weights and foil. Return the crust to the oven for 15 minutes more until the crust is fully baked, crisp, and golden. Remove from the oven and cool completely.

Filling

1. Pour the coconut milk into a 2-quart pot, and whisk over low heat to melt any lumps. When melted, whisk in the sugar, vanilla, agar powder and turmeric or yellow food coloring. Increase the heat to medium and bring to a boil, then reduce to hold a gentle simmer. Cook, whisking occasionally, for 5 minutes, to melt the sugar and agar completely.

2. In a cup, whisk the fresh lemon juice with the cornstarch. Slowly pour into the simmering pot, whisking until the mixture thickens and comes to a boil. Lower the heat and whisk for 1 minute more to thicken. Stir in the lemon zest. Scrape the filling into the cooled pie crust and place in the refrigerator to set.

Meringue

1. Preheat the broiler. Place a rack so that the top of the pie (it will be tall) will be about 3 inches from the heat. For the meringue, place the aquafaba, cream of tartar and 1/4 cup sugar in a stand mixer fitted with a whisk attachment, or a large bowl with an electric beater. Mix on low for a minute to combine well, then turn the speed to medium-high. Whip for 10 minutes, until the mixture is light and glossy. Gradually whip in the remaining sugar, a tablespoon at a time, sprinkling the sugar very slowly over the surface of the mixture for at least a full second before adding the next tablespoon. The mixture will be billowy and shiny. Whip in the vanilla at the end, just to mix it in well.

2. Dollop the meringue mixture over the lemon filling and spread it decoratively. Don't make very deep indentations in the meringue, as the broiler will not reach them to brown them. If you have a creme brulee torch, you can make any shapes you want and use the torch to brown everything evenly.

3. To brown the meringue, place on the rack and leave the door open as you monitor the browning, turning the pie every few seconds. It will brown very quickly, so don't look away. As soon as it is golden and toasted, remove the pie from the oven.

4. Refrigerate the pie to set the topping for at least an hour before slicing. Serve cold. Keeps in the refrigerator for up to 4 days.

Tips & Notes

To prevent grittiness in meringue, it’s best to use sugar that’s more finely ground than standard granulated sugar. For a 3/4 cup yield measure out 3/4 cup plus an additional 2 teaspoons, to compensate for smaller granules. Grind the sugar for about 30 seconds in a blender, food processor or clean coffee grinder. Do not overgrind or you’ll end up with powdered sugar.

A Savory Take: French Leek Pie With Gruyere Cheese

This savory tart is perfect for lunch or brunch. It's simple to make and is easily varied with a few ingredient swaps.

Ingredients

• 1 9-inch prepared pie crust

• 1 tablespoon olive oil

• 3 leeks, trimmed, cleaned and sliced in 1/2-inch pieces (about 3 1/2 to 4 cups)

• 1/2 teaspoon dried tarragon

• 1/4 cup water

• Salt and pepper

• 1 cup half and half

• 2 cups shredded Gruyere cheese

Preparation

1. Preheat oven to 350ºF. Prick the pie crust several times with a fork and prebake the pie crust for 12-15 minutes. Let the crust cool before filling.

2. Heat the olive oil in a skillet over medium-high heat. Sauté the leeks for 5-6 minutes. Add the tarragon, water and a pinch of salt and pepper and sauté another 5 minutes until the leeks are tender. Remove from heat and stir in the half and half and shredded cheese. Add salt and pepper to taste, and then pour the mixture into the prebaked pie shell. Bake the pie for 40-50 minutes. Let the pie sit for 15 minutes before slicing.

Serving Suggestion

This thin savory tart, accompanied by potato leek soup (a great way to use the rest of the bunch of leeks) or a salad, makes a delicious weekend brunch or lunch. For an easy variation, try adding crumbled cooked bacon, layer in some tomatoes and use shredded Mozzarella in place of the Gruyere.

Something New: Apple Dumplings With Cider-Cinnamon Sauce

These cranberry-and-hazelnut-stuffed dumplings are like having your own personal apple pie. You can purchase the pastry or make your own.

Ingredients

Apple Dumplings

• 2 tablespoons chopped dried cranberries

• 2 tablespoons chopped hazelnuts

• 1 tablespoon maple syrup or honey

• 6 crisp, tart apples like Granny Smith or Pink Lady, peeled and cored

• 3 tablespoons butter

• Pastry Dough for Apple Dumplings (see recipe below)

Apple Cider-Cinnamon Sauce

• 1 cup granulated unrefined sugar

• 1 cup apple cider

• 1 teaspoon lemon juice

• 1/4 teaspoon cinnamon

• 4 tablespoons butter

Pastry Dough for Apple Dumplings

• 2 cups unbleached white flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2/3 cup unsalted butter

Preparation

Preheat oven to 375° F.

For Pastry Dough

1. Combine the flour, baking powder and salt. Using a pastry cutter or your food processor, cut in the butter until the texture resembles coarse cornmeal. Stir in the milk until a soft dough is achieved.

2. Form the dough into a square, about 1-inch thick and refrigerate for 30 minutes. Roll out as directed.

For the Apple Dumplings and Sauce

1. Combine the cranberries, hazelnuts and maple syrup and stuff the center of each apple with the mixture. Top each with a pat of butter.

2. Roll out the pastry to 1/8-inch thick and cut into 6 squares, about 7 inches each. Place one apple in the center of each square and bring the corners up to meet in the middle. Crimp all the edges to seal well. Place the dumplings in a 9 x 13-inch baking dish and set aside while you make the sauce.

3. Place sugar, apple cider, lemon juice, cinnamon and remaining 4 tablespoons butter in a small saucepan and boil for 1 minute.

4. Pour cider sauce over dumplings. Bake for about 1 hour, spooning sauce over dumplings once or twice during baking. Serve dumplings in dessert dishes with sauce spooned over.

Serving Suggestions

Delicious served with ice cream or your favorite local cheese.

Reprinted with permission by strongertogether.coop

Mariposa Celebrates Co-op Month!

October is Co-op month, and it’s our favorite time of year! Co-op month celebrates all the benefits cooperative businesses bring to the local economy and their communities. This year, we have some fun giveaways, raffles, and more to say thank you for being a part of Mariposa and to invite you to share in our celebration!

New Member-Owners

The first 50 people who join Mariposa in October will receive a free Co-op Month special edition bulk bag! Designed to keep you shopping plastic-free, these bags are perfect for shopping our extensive bulk section or even for loose produce. You may even get lucky and find a gift card in your bulk bag!

All new member-owners will be entered to win one of a few raffles including a gift basket from Equal Exchange or coffee from Philly Fair Trade.

Current Member-Owners

We couldn’t be where we are today without all of our existing member-owners! Each week, we’ll select member-owners at random to receive Co-op swag and other gifts as a thank you for your continued support of cooperative values at Mariposa. 

Additionally, those who refer a new member-owner to signup will receive $10 of account credit! Make sure your friend or family member writes your name on their application when they fill it out. 

Philadelphia Grocery Co-op Day - October 19th

Join Mariposa, Weaver’s Way, Kensington, South Philly, and Swarthmore Food Co-ops as we celebrate the inaugural Philly Grocery Co-op Day. On October 19th, we’ll celebrate the food cooperatives of Philadelphia and their impact on the local food economy. Visit Mariposa and any of the other co-ops for local vendor demos, sampling, deals on select local products, and a chance to win prizes! 

Spiced Winter Squash Bread

Fall is finally here! Jump right in using delicious, seasonal ingredients for a twist on classic pumpkin bread. Squash is so moist and flavorful that a bread like this doesn't need much fat to taste rich. This is perfect right out of the oven, or sliced and toasted the next day.

Total Time:  1 hour 20 minutes
Servings:  12

Ingredients

• 1 1/2 cups whole wheat pastry flour

• 1 cup unbleached flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon cinnamon, optional

• 1/2 teaspoon allspice

• 1/4 teaspoon nutmeg

• 1 cup butternut squash, pureed* (prepared in advance)

• 1 cup brown sugar

• 2 large eggs

• 1/2 cup yogurt

• 1/4 cup vegetable oil

Preparation

1. Preheat oven to 350°F. Oil a loaf pan. In a large bowl, stir together flours, baking soda, salt, cinnamon, allspice and nutmeg.

2. In a medium bowl, whisk the squash puree, brown sugar, eggs, yogurt and oil until smooth. Pour the squash mixture into the dry mixture and stir just until combined.

3. Scrape the batter into the loaf pan. Bake loaf for 50-60 minutes, until a toothpick inserted in the center of the loaf comes out with no batter on it. Cool on rack for at least 10 minutes before slicing. When completely cool, wrap tightly and store in the refrigerator for up to a week.
   
   

* Squash Puree

1. Preheat the oven to 400°F.

2. 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

Important Information on Temporary Closing in July

This month, we will be installing new shelving units and undergoing a storewide deep clean to improve the overall shopping experience at Mariposa Food Co-op. We call this a “store reset.”

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UPDATE, 7/5/19: Along with getting new shelves and the deep cleaning, we’ll also be updating our product selection to bring on lots of new items, revamping pricing, switching up placement and much more!

Prior to the reset, member-owners + shoppers will be able to take advantage of our Friends & Family sale which means an EXTRA 20% OFF the entire store on 7/15 + 7/16 (special orders will not be taken at this time) so you can stock up while we’re closed.

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We will have special hours of operations during the week of Monday, July 15. Please see below.

Our hours* during the store reset are as follows:

• Mon., July 15, 8 am - 10 pm (normal hours)

• Tues., July 16, 8 am - 7 pm (early closing)

• Wed., July 17, Closed

• Thurs., July 18, Closed

• Fri., July 19, 8 am - 10 pm (normal hours)

*subject to change pending equipment delivery

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We’re excited to re-open for y’all as a new + improved store! As always, we thank you for choosing us as your community-owned grocer.

If there are any questions, don’t hesitate to reach out to us at 215-729-2121.

Sustainably Savvy - Tips for zero-waste shopping at Mariposa

April is Earth Month and it’s a great time to learn how to live more sustainably all year round! At Mariposa, it’s easy to take steps to reduce your packaging while you shop.

Here are a few tips to get you started:

Shop our bulk Section

Use our extensive bulk section to purchase coffee, beans, grains, tea, spices, snacks, oils, nuts, body care, and more package-free! Bring your own reusable container to fill up on your favorites by following these easy steps:

1. If you have not indicated the weight of your container yet, bring it to the register so our cashiers can tell you how much it weighs. Make sure to write it down for next time!

2. Find your favorite bulk goods and fill up as much or as little as you need.

3. Write down the four digit code, or PLU number, to identify which product you purchased.

4. Cashiers will weigh your product minus the container weight and you’ll be on your way with instant savings on your shopping bill AND your carbon footprint!

Don’t have any reusable containers? We sell some right in the bulk section so you can start your collection.

Bring your own bag

Shop with reusable bags and keep them in a spot you’ll remember them when you go grocery shopping. If you forget yours at home or want to add another to your collection, we sell compact Mariposa chico bags and reusable canvas bags at our registers!

If you use our paper bags, they can be a great addition to your compost buckets.

Skip the plastic produce bags

A great way to reduce your waste is to avoid using the plastic produce bags whenever you can. Citrus, bananas, melons, root veggies, & more can go bagless since they already have nature’s protective packaging. If you are looking to bag our greens, mushrooms, or other loose produce, use an earth-friendly produce bag sold in the produce section.

Shop reusable

We have several products to help you live zero-waste outside of grocery shopping. Check out our hot beverage cups, water filters, reusable water bottles, lunch boxes, reusable coffee filters, and loose leaf tea filters near our registers.

Return your glass milk bottle

Try buying milk in glass bottles from Trickling Springs Creamery. You’ll pay a bottle deposit and get that money back when you return the empty bottle at the registers. They’ll reuse these bottles again and again!

Get creative with would-be veggie scraps

Looking for more ways to reduce food waste once you have brought all these ingredients home? Check out this comprehensive guide to using often-rejected veggie scraps such as kale stems, apple peels, and radish greens.

Compost whatever you can’t use

Did you know that Mariposa composts its produce waste? Composting is easy even if you don’t have space for your own compost tumbler. We sell kitchen compost buckets and liners that you can use to get started. Contact local experts, Bennett Compost to drop off and pick up a bucket for your weekly food scraps. Don’t forget that you can compost Mariposa’s paper bags and cardboard egg cartons!

Looking to start your own backyard compost pile? Learn more about composting at home!

Celebrating cooperation, community, and our birthday in March!

March is always a busy time at the Co-op! We celebrate our birthday (48 this year!!) and hold our Board elections meeting -- the most important meeting of the year. It’s a time for us to celebrate our member-owners and also welcome new folks! So what’s going on at Mariposa in March 2019?

To start, we are having a new member drive all month! It’s a great time for folks to join the Co-op! We’ll be giving out goodie bags filled with some of our favorite products (Dr. Bronners, Nature’s Path, Equal Exchange, and more!) to the first 25 people who join. And for those who join after that, you’ll be entered into a raffle to win some awesome gift baskets. Current member-owners: When you refer your friends, get $5 of credit on your account!

And if you need even MORE of a reason to join, Owner Discount Days is coming up from Monday, March 4th - Friday, March 8th! All member-owners receive 10% off their purchases plus an additional 10% off special orders placed that week.

Jamila Medley - Executive Director of PACA

But, most importantly, member-owners will have the chance to vote on the 2019-2020 Board of Delegates. Though we love to promote some of our in-store perks like special order discounts and Owner Deals, being part of Mariposa’s democratic process is what sets us apart from traditional grocery stores and brings us closer to our community.

At our elections meeting on Sunday, March 17th 12pm-2pm at Cedar Works (4919 Pentridge St.), get to know the passionate staff and member-owners who want to represent you! We’ll have Jamila Medley from Philadelphia Area Cooperative Alliance (PACA) in attendance to talk about their work in supporting the co-op community, and lunch will be provided by Atiya Ola’s Spirit First Foods. Plus, we’ll provide a whole bunch of samples from some Co-op favorites like Valley Milk House and Calkins Creamery. Voting will open after the meeting online and in-store and will run from March 17th - March 31st.

But that’s not all! Here are some of the other great things happening this month:

• Monday, March 4th - Mariposa Board meeting. All member-owners are welcome to attend. 6:30pm-9:00pm at Cedar Works (4919 Pentridge St).

• Tuesday, March 12th - Mariposa orientation. All member-owners, new and current are welcome to join. Not a member-owner yet? That’s ok, too! Come on in and learn about co-op history, member-owner benefits, and more. Snacks are provided and first-time attendees will receive a 10% working discount for a month. 6pm-7:30pm at Cedar Works.

• Wednesday, March 20th - Eating Right When Your Budget’s Tight with Cooking Alchemy. Make your dollar stretch at our free cooking workshop where you’ll learn how to shop using our affordable Co-op Basics list and receive hands-on training on how to prepare a nutritious meal for yourself or your family. Workshop includes demonstration & meal tasting! Optional store tour to follow. 6pm-8pm at Cedar Works.

• All month - The Round-up for Change recipient in March is OneArt Community Center, an art center & urban farm in West Philly. Round-up your shopping bill to the nearest dollar and the change will be donated!

Uplifting Black Voices, Black Leaders & Black Businesses

This month (and throughout the year), we encourage our community to support black-owned businesses and black-led movements and leaders, based here in Philadelphia and abroad. At Mariposa, we carry an array of products from brands like Alaffia, Nubian Heritage, Yadain (based in Germantown), Dodah’s Kitchen, and more that employ, pay fair-wages to, and empower black people throughout the world.

As a food co-op, we know that there is still work to be done in uprooting all forms of oppression against black people in this country and around the world. We will continue to focus our efforts on dismantling those systems as your neighborhood grocer.

North Philly Peace Park

In celebration of Black History Month, we, the POC/Black and Brown Workers Caucus at Mariposa Food Co-op, have unanimously voted to select two Philly-based, black-led farms to receive 5% of the Co-op’s sales from Sunday, February 24. We want to financially support groups who are at the forefront of the food justice and food sovereignty movements in Philly.

We are honored to have chosen both North Philly Peace Park and LIFE DO GROW Farm to receive these funds!

LIFE DO GROW Farm

In Cooperation,

POC/Black & Brown Workers Caucus

Game Day Snacks for Everyone!

Looking for some Game Day snacks ideas? We compiled a list crowd-pleasing dishes that work for different diets and budgets. Hungry for even more ideas? Check out this great collection of co-op approved Game Day recipes and guides!

Avocado herb dip

The classics (with a twist!)

Avocado herb dip: Easy enough to whip up to feed a crowd of any size.

Artichoke and spinach dip: A slightly kicked up version of the classic!

Black bean taquitos

Budget-Friendly

Chipotle black bean dip: Serve with tortilla chips, or use as base for a seven-layer dip or taco salad.

Black bean taquitos: Make for a delicious lunch, dinner or appetizer.

Parmesan-crusted green beans

Vegetarian

Spicy sweet potato wedges with jalapeño sour cream: Great as a party snack!

Parmesan-crusted green beans: These green bean “fries” are great as a snack or served along with sandwiches.

Beet pesto crostini

Vegan

Beet pesto crostini: Beautiful, tasty, and keeps for a few days refrigerated.

Cantaloupe salsa: Perfect for a taste of summer!

Chorizo and avocado salsa

Meat-lovers

Avocado hummus chicken sliders: Easy to make and a definite crowd-pleaser.

Chorizo and avocado salsa: Spice up your party (or just an afternoon snack!).

Peach strawberry bruschetta

Sweet tooth

Tropical popcorn balls: Macadamia nuts and coconut give them a delightful twist.

Peach strawberry bruschetta: Simple and elegant, this mouthwatering appetizer is a cinch to make.

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!