It's pasta salad, without the pasta. You could call it Low Carb Pasta Salad, if you were a carb-driven sort of person or you could call it All Vegetable Pasta Salad, if you were a vegetable-driven person, or you could stop lying to yourself about the pasta and just call it salad. You're in charge here.

First, do up a spaghetti squash. Slice it in half longways, then into the oven at 400 for about 40 minutes. Then leave the kitchen because it's warm in there and you don't want to spend this time cooking. Take the squash out, let it cool until you can handle it (5 mins?) and scoop out the seeds. I use my melon baller for this, because I like to make sure my melon baller keeps busy and isn't just waiting around for melon. That'd be a waste of space.

Then with a fork, shred the squash. It falls apart into "spaghetti" pretty easily. Put the spaghetti in a bowl.

Next, I just chopped up some veg and called it a salad. A bell pepper. I had little sweet peppers but either way.

Some pickled jalepeño. Fresh is great too, but I pickled all of mine.

Some unphotographed onion and some tomatoes. I had cherries, so I cut them in half, but chopped tomato would be great too.

All into a bowl.

Plus black beans, which should be pre-cooked, defrosted or canned. I used two cups.

The cheese is optional and honestly, didn't really change much about the dish so don't feel like you'll be missing some key flavor if you skip the cheese and call this dish vegan. I used some cheese curds we got from Greensgrow, but queso fresco would be great here, or cotija.

Crumble that cheese on top, if you so choose. Toss it together and all you need is a dressing. I went with honey lime vinaigrette.

I started with a good jar that sealed well, added a quarter cup each of red wine vinegar and safflower oil, a tablespoon each of honey and lime juice (use real lime if you have it), a pinch (1/8 teaspoon?) salt, and a bit (1/4 teaspoon?) of both cumin and ground chile pepper. I used these Aleppo peppers - they're not quite as hot as cayenne, but cayenne works too.

Drizzle overtop and toss.

Chill and serve cold.

This recipe is cross-posted at Saturday’s Mouse, where I’m working on making food out of food.

 

Spaghetti Squash and Black Bean Salad

Ingredients

• 1 spaghetti squash


• 2 cups black beans, cooked or canned


• 1 cup bell pepper, chopped


• 1/4 cup onion, chopped


• 1-2 tablespoons jalepenos, diced


• 3 ounces mild cheese, crumbled (optional)


• 1 cup tomatoes, chopped


• 1/4 cup red wine vinegar


• 1/4 cup safflower oil (or other mild oil)


• 1 tablespoon honey


• 1 tablespoon lime juice (fresh is best)


• pinch salt


• 1/4 teaspoon cumin


• 1/4 teaspoon chile pepper

Instructions

Bake the squash, let it cool and string it with a fork. Toss squash with other veg.Add dressing ingredients to a jar and shake until well combined. Drizzle over salad and toss. Chill and serve cold.

• Prep time: 10 minutes


• Cook time: 40 minutes


• Total time: 50 minutes

Yield: 4 servings

Calling all members and volunteers! Check out three ways you can help the South Philly Food Co-op this fall, from setting up pizza to becoming a project manager:

Volunteer at the Fall General Membership Meeting

We're looking for a few volunteers to help with the upcoming Membership Meeting. Get a crack at the pizza when it's freshest by arriving early and helping out. Email us at [email protected] if you can help out with any of the following.

When: Thursday, October 25th
Where: EOM Athletic Association in Pennsport (on Moore Street between Front and Second; see map for directions)
What:

• • 1-2 volunteers to greet and direct members to the meeting room (needed at 5:45)

 

• • 2 volunteers to help set up pizza and drink table (needed at 5:30)

 

• • 1 volunteer to hang large post-its for people to write questions on (needed at 5:30)

 

• • 1 volunteer to photograph (needed at 5:45)

 

• • 1 volunteer to videotape (needed at 5:45)

If you're interested in becoming involved with the Co-op but can't help with this event then please consider the following opportunities:

Join the Membership Committee

Eager to see the Co-op open? Consider joining the Membership Committee. While all of the Co-op committees are integral to the success of the Co-op, it is our member-owners that make the Co-op possible. The main responsibility of the Membership Committee is to oversee member recruitment, engagement and training. The committee meets once a month and we're looking for people to help us reach our next milestone of 400 members. Whether you have new and creative ideas for recruiting member-owners, suggestions for the member-owner orientation or want to help with record-keeping and other behind-the-scenes work, please email [email protected] to get involved. This is your Co-op — get in touch to see how you can help make it happen!

Become a Project Manager for the Speakers Bureau

We are looking for someone to help us coordinate outreach to community groups. We have the established a group of committee members willing to speak about the Co-op, and now we need an organized person willing to work with our "speakers" and match them to community organizations for outreach and member recruitment. Some of the tasks involved with the position include: 1) maintain a list of active speakers bureau members, 2) assign civic and other community meetings to speakers bureau members and follow up to make sure they are being scheduled, 3) identify opportunities for the co-op to make presentations to other groups (community groups, parents groups, community parks and gardens, churches, etc.), and 4) triage requests for co-op presentations as needed. Much of this work can be done by email/telephone and is about 2-4 hours of time per month during the fall/spring months.


Volunteering is a great way to help the Co-op advance its main goal of the moment: getting to 400 members! If you are currently a member-owner, volunteering at any of these events will count toward your household’s annual 8 hour volunteer commitment. For those who haven’t become members yet but are interested in volunteering, your hours are being tracked and will be applied to your account when you join.

***Become a member of the South Philly Food Co-op today!***

 

Tomato!

Since my tomatoes were a little, uh, delayed this year due to multiple moves, I hadn't had more than a few tomatoes at a time.  But there's always this time when they all come at once and friends, we have reached it.  I picked a lot of these while they were still green because in my experience tomatoes will either rot or be eaten by insects and animals before they have a chance to fully ripen outside.  I just set my green tomatoes someplace darkish - I don't bother with that wrapping in newspaper nonsense that I tried last winter - and leave them for about a week, checking every so often to make sure nothing's rotting.  Like so:

row of tomatoes

Those tomatoes above may be on a windowsill but they actually won't get any sun...confusing, I know.  Row houses!  I just don't have any real counters yet in my kitchen so the windowsill will have to do.  This is a little more than half my harvest because I gave away a big bag of them to a friend.  Someday I'll learn to can things and make up a big batch of tomato sauce to use throughout the year but since my stove is sitting in the middle of the living room this is not the year for that.  Also it feels selfish to keep three or four dozen tomatoes to myself:  my boyfriend and I love tomatoes but I don't think anyone can love tomatoes that much.

The red tomato in the row is a Dr. Walter and very prettily heart-shaped:

Dr. Walter, I presume...wait, I've already made that joke

Such a perfectly tomato-y tomato!  Unfortunately it tastes, well, gross.  I mentioned this before when I got my first Dr. Walter:  they're just kind of bitter.  I thought that first one might just be a fluke, but these new ones were grown in different soil (back when I had gazillions of gardens) so I think it's just the variety of tomato.  Everything I read said that they were good for markets because they were pretty and that part is true, but I really don't like the taste.  I think these will be turned in to sauce...

I leave you with an updated view of the bathtub in all its vegetable goodness.  Welcome, fall!

bathtub

 

The South Philly Food Co-op is taking a bike ride to Bartram's Garden!

This Sunday, Sept. 30, we will meet up at the Passyunk Fountain (11th and Tasker) by 11 a.m. and pedal on over the Gray's Ferry Bridge to Bartram's. The round trip is approximately 8.5 miles. If you would like to join us at the garden, but bike riding is not your cup of fair-trade tea, feel free to meet us from noon to 3 p.m. at Bartram's.  We will be returning to South Philadelphia by 4 p.m. Please bring a picnic lunch and beverages with you; snacks and beverages are also available for purchase at the garden gift shop.

Admission to the bike tour is free; register here. Admission to Bartram's Garden is $10 for Co-op members and $12 for non-members. Seniors, students, and kids 16 and under are $10.  More information on Bartram's Garden can be found at http://www.bartramsgarden.org.

UPDATE (10/17/12): In case you want to review the minute from the last General Membership Meeting, you can do so by clicking here. Don't worry... the pop quiz about this will be ungraded.

As we announced last week, the South Philly Food Co-op Fall 2012 General Membership Meeting is coming up on October 25. This time around we'll gather at the EOM Athletic Association in Pennsport (on Moore Street between Front and Second; see map for directions) from 6:30 to 7:45 p.m.

The General Membership Meeting is open to everyone — founding members, new members and those who just want more information on becoming a member.

If you've never attended a General Membership Meeting before, or if you're a co-op veteran who just happens to be an Order Muppet, read on to see what we have in store for you. (First order of business: pizza!)

6:00 p.m.: Get there early for pre-meeting festivities!

• • Member check-in

 

• • Mingle and pizza

We’ll supply the pizza — and here’s where the fun cooperative part comes in: You provide the drinks! BYO your favorite beverages for yourself or to share. Want to avoid all those plastic bottles? BYO Brita! (We’ll also have a SodaStream or two on hand.)

6:30 p.m.: Meeting begins

1)     Welcome and introductions

• • Approve minutes from May 2012 Membership Meeting

 

• • Update from the Board President

2)     Timeline Review and Milestone Review

3)     Committee Updates

• • Real Estate Committee

 

• • Programs and Events/Speakers Bureau
    
    
    • • Member Wednesdays
    
    
    • • Garden Tour Recap
    
    
    

 

• • Business Outreach

 

• • IT

 

• • Leadership

 

• • Legal

 

• • Membership

 

• • Marketing and Communications
    
    
    • • Co-op Skeptics in Your Life? How to respond . . .
    
    
    

 

• • Grants

 

• • Finance/Operations

 

• • Sources and Uses Review

4)     Q &A

5)     Adjourn

See you there!

On the Heels of a membership milestone and successful Garden Tour fund raiser we have the following news to share with members, prospective members and everyone who supports the cooperative movement! Since the founding of the South Philly Food Co-op in 2010, 300+ members have invested time and equity toward the establishment of a member-owned grocery store that will provide nutritious food to all South Philadelphia residents. The impact of those investments has just been significantly amplified thanks to a major grant from The Reinvestment Fund (TRF), a national leader in the financing of neighborhood revitalization projects. The South Philly Food Co-op has been awarded a $25,000 Food Access Grant — a huge vote of confidence in the mission and leadership of the South Philly Food Co-op, an assurance that the large majority of its members’ investments will go directly to opening the store, and a giant boost for what the Co-op will be able to accomplish in the immediate future. “This grant and TRF’s support is fantastic validation for 29 months and literally thousands of hours of work by our all-volunteer group of committee, board and community members,” said Alison Fritz, President of the South Philly Food Co-op Board of Directors. "This funding will help us take a HUGE step forward in developing the talent, systems, capital and vision necessary for the success of the Co-op.” The Food Access Grant Program endeavors to assist food-based nonprofits to undertake programs and projects that will expand underserved Pennsylvania residents’ access to healthy food choices; create and preserve quality jobs; and foster an environment that supports the development of community-based food cooperatives. The South Philly Food Co-op will use the grant to move even closer to opening a storefront through:

• Building infrastructure and internal systems (including CiviCRM, its constituent relationship management system);
• Developing a pro forma with the expertise of a consultant to model the anticipated cash flows and revenues necessary for lenders
• Honing its business plan; and
• Creating a more dynamic and sustainable organization that is prepared for the next stage of development.

This award is part of a larger trend of co-op expansion in the Greater Philadelphia area. TRF has awarded food access grants of $25,000 each to the South Philly Food Co-op and the Kensington Community Food Co-op (KCFC). For the leaders of these two start-up organizations, these grants together represent the commitment of a major funder to Philly’s growing cooperative movement and the movement’s focus on healthy food access. Food co-op development has been bolstered by the rise of regional associations like the Mid-Atlantic Food Cooperative Alliance, to which the South Philly Food Co-op and KCFC belong, along with two of Philly's established co-op groceries, Mariposa Food Co-op and Weavers Way Co-op. For the South Philly Food Co-op, the grant comes on the heels of its successful South Philly Garden Tour fund raiser, which yielded over $3,500 in net proceeds and 10 new members on the day of the tour. Those 10 new applicants have brought the South Philly Food Co-op up to 305 total member-owners, bringing it ever closer to another important membership milestone of 400, at which point the Co-op will begin to secure a loan toward the establishment of a storefront. More details about this grant as well as other updates about the Co-op’s progress toward opening its doors will be topics when the South Philly Food Co-op holds its fall membership meeting on Thu., Oct. 25, from 6 -7:45 p.m. at the Edward O’Malley Athletic Association in Pennsport (on Moore Street between Front and Second). Members — and those interested in becoming members — are encouraged to attend. For more information on becoming a member of the South Philly Food Co-op, visit southphillyfoodcoop.org. About The Reinvestment Fund (TRF) TRF is a national leader in rebuilding America's distressed towns and cities, through the innovative use of capital and information. TRF has invested over $1.1 billion in Mid-Atlantic communities since 1985. A CDFI, TRF finances housing, community facilities, food access, commercial real estate and energy efficiency projects. It also provides public policy expertise by helping clients create actionable solutions and by sharing data and analysis via www.PolicyMap.com. To learn more about TRF, visit www.trfund.com.

Did you know food co-ops are currently not qualified to access SBA lending programs?

Here's a call to action from the National Cooperative Business Association, which is asking for your support in lobbying for co-op access to this very important funding resource:

 

 

Now is the time for YOUR VOICE to be heard! Click here to find out how you can take action and help the NCBA get the word out.

 

 

A packed house at the spring 2012 membership meeting, at the South Philadelphia Older Adult Center. Photo | Albert Yee

The lazy days of summer are behind us and all the wonders that fall has to offer are just around the corner. For the Co-op, autumn isn't just about pumpkin lattes and turning leaves: We are in the midst of planning the fall South Philly Food Co-op General Membership Meeting.

Congratulations to our friends and Shop South Philly partners, Wash Cycle Laundry, who were recently voted "Best Laundry Service" in Philadelphia Magazine’s 2012 Best of Philly!

Read the review here and be sure to check out their full-page feature photo in the magazine which is on newsstands now.

These eco-friendly laundry experts aren’t only skilled at speedy service but they also make time to stay involved in our community. Wash Cycle Laundry supported our 2nd Annual South Philly Garden Tour by providing free cold water and delicious ginger iced tea to tour goers.

Wash Cycle Laundry takes a break from winning awards to help keep our tour goers hydrated. (Photo by Co-op member George Beschen)

As a member of the South Philly Food Co-op, you can claim a 50% discount (!!) off your first service with Wash Cycle Laundry through our Shop South Philly Program.

They’ll pick up, wash, fold, and drop off your fresh duds the very next day all on bike. So give yourself a break and let the friendly folks in the lime green t-shirts take care of that pesky pile of laundry for you — and be sure to thank them for supporting your Co-op!

Baba Ghanoush?

Baba Ganouj?

Eggplant dip.

Smoky, creamy eggplant dip. Thick and smooth, I don't want to knock hummus, but when I'm served hummus and baba ghanouj on the same plate, it's the eggplant dip that goes first. And, much like hummus, baba ghanouj is really easy to make. Even better than hummus, baba ghanouj is really easy to freeze, so you can have the goodness of eggplant season whenever you need it.

But I'm not being fair to hummus, and that's not why we're here.Baba ghanouj is typically what I make when I'm afraid an eggplant isn't going to last long enough to use in something else. It's easy to bring with some pita and a salad for lunch. And, as above, it freezes.

Preheat the oven to 350.

I could see the merit in roasting garlic for this, but at the same time, that means its 40 minutes longer - with a hot kitchen - before the baba ghanouj is ready. So I don't go as far as roasting it until it's smooth and nutty. If you have pre-existing roasted garlic, this would be a great time to use it. Instead, I toss a few cloves into the oven while I'm prepping my eggplant, and leave them in the while I bake my eggplant. It all works out.

The real action starts off with a mess on my stovetop. Just like when I'm grilling corn or roasting a red pepper, this takes place right on my gas burner. If you have an electric range, or are just horrified at the prospect of doing this, you can go outside and grill it. What you want is for the eggplant to take on some smokiness. You'll finish cooking it in the oven.

Place a whole, washed eggplant right on your washed burner. Turn the stove on.

Use tongs to rotate the eggplant and make sure that it's not on fire.

After about 10 minutes, depending on the size of your eggplant, it should have sort of collapsed. It'll be difficult to attack with tongs.

This is when you put it in the oven, to join those garlic cloves from earlier. Give that 20 minutes to a half hour in the oven until soft throughout.

You might want to spend this time cleaning your stove.

After the eggplant is done cooking, take it out and set it aside to cool. You want it to be comfortable to touch. While it's cooling, if you haven't already, you might want to use that time to clean your stove.

Once the eggplant is cool, regardless of the condition of your stove, peel the skin off and discard it.

Dips, like salad dressings, aren't all that pretty, so if you're someone who might get upset at an eggplant that's all smushy, don't look.

Ok, you can handle it, right?

Cut off the green part at the top of the eggplant and take the eggplant and the garlic and put them in your food processor or mini chopper or blender.

I'm not a huge tahini fan, and I use considerably less of it in both my hummus and my baba ghanouj than other recipes call for. If you do it my way and find yourself missing that sesame goodness, just add more. It's a pretty flexible recipe.

I add two tablespoons of tahini per eggplant.

Whirr that together in the chopper or processor and see if you need more.

And if you have a lemon on hand, that's way better, but I use a tablespoon of this stuff.

Also, olive oil, cumin and salt, which somehow managed not to be photographed. Start with a tablespoon of olive oil and add more if needed. Some people garnish the top with olive oil but I don't think that's necessary.

I used a quarter teaspoon of both salt and cumin. Then whirred it again in my chopper.

This made enough to be a hearty side dish in four lunches, or an appetizer for eight or so.

This recipe is cross-posted at Saturday’s Mouse, where I’m working on making food out of food.

 Ingredients

• 1 eggplant


• 2 tablespoons (more if needed) tahini paste


• 1 tablespoon (more if needed) olive oil


• 1 tablespoon lemon juice


• 1/4 teaspoon ground cumin


• 1/4 teaspoon salt


• 2-4 cloves garlic (to taste)

Instructions

• Turn oven to 350 and add garlic to a pan large enough to hold the eggplant.


• Cook the garlic during next steps. Roast the eggplant over gas burner or grill, turning frequently until it loses it's structure.


• Finish in oven with garlic (20-30 minutes, until very soft).


• Let eggplant cool to the touch and then peel and discard skin and stem.


• Blend eggplant and garlic in a food processor, blender or chopper.


• Add two tablespoons of tahini and blend. Check texture and add more if needed.


• Add two tablespoons of olive oil, a tablespoon of lemon juice, and a quarter teaspoon each of salt and ground cumin. Whirr in processor until smooth and combined.


• Serve cold or at room temperature with pita bread or crackers.

Details

• Prep time: 15 minutes


• Cook time: 40 minutes


• Total time: 55 minutes

Yield: 8 appetizer servings