Co-op Connection News
In this issue we celebrate the Earth! We introduce you to the New Mexico Native Plant Society, discuss water issues in times of drought, solar energy, and more! In addition, find fantastic spring salads curated by Adrienne Weisse in our recipe section. And, now you can get many of the Co-op Connection articles on our Community blog!
Share your Co-op Story
At La Montañita we love sharing stories. As a community, our collective voice matters. We’d love to hear your Co-op story. Tell us about an experience at one of our stores, a favorite product, a community event or experience that reflects Co-op values, a recipe, or anything that you feel is important to share with your community. We will publish stories after review of each submission and let you know when it goes live.
By submitting a story, you give La Montañita Co-op permission to publish your story on our website or in our newsletter. Thanks, again, for sharing.
24th Annual Celebrate the Earth Festival
Sunday April 27, 10am to 6pm
On Silver Street Behind the Coop in the Nob Hill Shopping Center
For two dozen years it has been our great pleasure to create a community celebration that, in keeping with the cooperative principle of community education and concern for community, provides an opportunity for us all to come together. The 24th Annual Celebrate the Earth Festival in Nob Hill is a chance to: get your bedding plants; talk to and learn from the farming and gardening experts in our midst; get educated on the important environmental issues we face; get active and take action to make our community and the world a better place for us all to share.
As always, you can expect a fun and inspiring time filled with information and education booths from dozens of environmental, social and economic justice organizations, local farmers, seedlings, drought resistant plants, beautiful art from fine local artists and crafts people, inspiring performances from some of our favorite local artists and of course great Co-op food.
For more info on the event contact Robin Seydel at email@example.com or at 217-2027.
Co-op Connection News
In this issue we get things growing! We introduce you to the Family Farmer Seed Co-op, provide gardening tips and inspiration, and let you know about some great upcoming workshops. In addition, find refreshing and warming soups in our recipe section. And, now you can get many of the Co-op Connection articles on our Community blog!
From Cooking With Kids.
For the past seven years, La Montanita Coop has supported the Cooking with Kids program at Gonzales Elementary Public School with the ingredients necessary for the program. It is near and dear to our heart that the children who go to the school next door to the Coop location in Santa Fe have this important opportunity. Seven times a year, the Coop funds a Cooking with Kids unit that teaches, feeds and touches every child at the school.
The Cooking with Kids program teaches children the importance—and joys, of eating healthy foods and how to prepare them. It also links math, science and cultural awareness and cooperative skills to the process of cooking a meal and sharing it with their classmates. All children at the school share in the opportunity.
In February, Gonzales Cooking with Kids classes enjoyed the following meal. Thanks to Cooking with Kids for sharing this recipe. AND THANKS TOO, for helping our community kids learn and appreciate healthy food.
Middle Eastern Falafel, Flatbread, and Tomato Cucumber Salad
Serves 4 to 6
In Middle Eastern countries, falafel is made from garbanzo beans and spices, shaped into
balls or patties and deep-fried. It is a popular form of street food, often served wrapped in
thick pita breads. These falafel patties are made on a griddle, using much less oil. Children
can help mash the chickpeas and form the falafel into the patties.
2 (15-ounce) cans garbanzo beans, drained and rinsed
3 tablespoons lemon juice
2/3 cup finely chopped parsley
2 green onions, thinly sliced
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/4 teaspoon dried thyme
1 tablespoon + 1 teaspoon olive oil
1 tablespoon + 1 teaspoon unbleached white flour
Olive oil for griddle
Make the falafel
Put the drained and rinsed garbanzo beans into a bowl. Use a potato masher to completely mash the beans. Stir in the lemon juice. Add the parsley and green onions to the mashed garbanzo beans, stirring well. Then add the salt, cumin, turmeric, cayenne, and thyme. Add the egg and olive oil and mix until well combined. Stir in the flour. Form the falafel mixture into patties about ½ inch thick and 2 inches in diameter. Heat a griddle to medium-high heat. Spread about 2 teaspoons of olive oil evenly over the surface. Cook the patties for about 3 minutes on each side, until browned and cooked through.
1 cup plain, low fat yogurt
2 tablespoons fresh mint leaves, minced
1/8 teaspoon salt
1/8 teaspoon black pepper
In a bowl, stir together the yogurt, mint, salt, and pepper. Serve as a dipping sauce for falafel patties.