Wednesday, September 14, 2011

Apple Cider Doughnuts


Vegetarian Times has a terrific recipe for Apple Cider Doughnuts this month, just in time for the start of the Fall season. If you love doughnuts, but shun the grease, these gems are just the ticket! Made in the oven, the only special tool you'll need is a doughnut pan (which is sort of like a cupcake pan, but with a center piece that makes the doughnut hole). Once you get your special pan, you'll be making doughnuts all the time! Heck, your neighbors might even crown you Doughnut King or Doughnut Queen. Not a bad moniker to have, if you ask us.

New to baking? Never fear! By purchasing many of your ingredients from the Co-op’s Bulk Foods and Bulk Herbs Departments, you can buy just the amounts that you need for each recipe. Now that's friendly baking.

Click here for the recipe.

Tuesday, August 16, 2011

Hey Teachers ~ Bring your Students to the Wild Willow Farm and Educational Center!



People’s Organic Food Co-op is offering sponsorships for elementary and middle school children to tour and experience hands-on learning at the Wild Willow Farm and Educational Center. Are you a teacher interested in an inspiring farm field trip? If so, this opportunity is not to be missed! The Wild Willow Farm, located near Imperial Beach, offers a variety of educational topics—from composting to farm insects to water conservation—and helps students take an active part in growing food.

Field trips typically last 2 to 3 hours, depending on your needs. Students are typically split into groups and rotate through 3 to 4 activities, which include planting, weeding, watering, bed-building, composting, mulching, etc. The farm directors choose tasks and activities that are age-appropriate. A few of the field trip activities include: Sustainability Scavenger Hunts, where students learn what sustainability means in the context of farming; Brown Bag Botany, where students learn the edible plant parts (roots, stems, leaves, flowers, fruit, seeds) and how the foods that they are familiar with fit into those categories; Homes for Seeds, a hands-on lesson that introduces students to seed needs including nutrients, structure, moisture, warmth, and light; Recycling with Worms, where students observe worm bins and hold worms; and Farm Insects: Friend and Foe, where farmers discuss beneficial insects that pollinate, eat pests, and help the farm.
By applying for a sponsorship through People’s, a $5 per student charge will be waived. For more information on the Wild Willow Farm and Educational Center, please visit the farm’s website. For sponsorship applications, please contact Member Services at People’s Co-op, located on the Co-op’s second floor.



Friday, June 3, 2011

Mexican Chickpea Salad


Mexican Chickpea Salad


Chickpeas, also known as garbanzo beans, are an excellent source of plant protein and fiber, and may just be the most widely consumed legume in the world! An ancient bean, with a history spanning back at least 7,400 years, chickpeas have been grown in India, the Middle East and parts of Africa for many years.

At People’s, we’ve been using chickpeas in our Deli recipes for years, too, though not thousands. Here’s one of your favorites . . .

Mexican Chickpea Salad

3 cups cooked chickpeas (canned is fine)

1/3 cup olive oil

2 jalapenos, minced

2 Tbsp. garlic

4 cups tomatoes, seeded, diced and drained

1/2 bunch cilantro, chopped

1 4 cup lime juice

1 tsp. sea salt

Sauté jalapenos in oil for about 4 minutes, then add the garlic and sauté for 1 more minute, stirring constantly until jalapenos are soft. Remove from heat and let cool. Combine chickpeas, jalapeno mixture and the remaining ingredients in a large bowl and mix. Allow to marinate for a bit before serving. Ole!